Sanjuán María Del Carmen, Nelson James Byron, Alonso Gumersinda
Department of Psychology, Universidad del País Vasco, UPV/EHU, San Sebastián, Spain,
Learn Behav. 2014 Sep;42(3):209-14. doi: 10.3758/s13420-014-0139-9.
Experiments 1A and 1B used a taste-aversion procedure with rats to demonstrate that exposure to easily discriminated flavors along a dimension (1 % and 10 % sucrose) can facilitate learning a subsequent hard discrimination (4 % and 7 % sucrose) when one of those flavors is paired with illness. Experiment 1A compared the effects of preexposure to the easily discriminated flavors against exposure to the same stimuli used in the discrimination training or no exposure at all. Experiment 1B replicated the conditions in Experiment 1A, with 2 additional days of training and unrestricted access to the flavors on CS+/CS- trials in discrimination training. Contrary to findings with multidimensional stimuli (Scahill & Mackintosh, Journal of Experimental Psychology: Animal Behavior Processes, 30, 96-103, 2004; Suret & McLaren, The Quarterly Journal of Experimental Psychology, 56B, 30-42, 2003), we found that preexposure to the easily discriminable stimuli varying along a single dimension of sweetness facilitated subsequent discrimination training over the other conditions in each experiment. We discuss the results in terms of the ideas presented by Gibson (1969) and Mackintosh (Psychological Review, 82, 276-298, 1975) and in terms of hedonic variables not considered by theories of perceptual learning.
实验1A和1B对大鼠采用味觉厌恶程序，以证明当沿着某一维度（1%和10%的蔗糖）接触易于区分的味道时，若其中一种味道与疾病配对，就能够促进后续对较难区分的味道（4%和7%的蔗糖）的学习。实验1A比较了预先接触易于区分的味道、接触辨别训练中使用的相同刺激物以及完全不接触这三种情况的效果。实验1B重复了实验1A的条件，在辨别训练的CS+/CS-试验中增加了2天的训练，并让大鼠可以无限制地接触这些味道。与多维刺激的研究结果相反（斯卡希尔和麦金托什，《实验心理学杂志：动物行为过程》，第30卷，第96 - 103页，2004年；苏雷特和麦克拉伦，《实验心理学季刊》，第56B卷，第30 - 42页，2003年），我们发现预先接触沿着甜度这一单维度变化的易于区分的刺激物，在每个实验中都比其他条件更能促进后续的辨别训练。我们将根据吉布森（1969年）和麦金托什（《心理学评论》，第82卷，第276 - 298页，1975年）提出的观点，以及根据感知学习理论未考虑的享乐变量来讨论这些结果。
