Wang Yan, Wang Guosen, Zhang Dingyuan, Wang Lei, Cui Xianghua, Zhu Jinglei, Fang Yuan
School of Psychology and Cognitive Science, East China Normal UniversityShanghai, China.
Department of Music, East China Normal UniversityShanghai, China.
Front Psychol. 2017 Aug 29;8:1468. doi: 10.3389/fpsyg.2017.01468. eCollection 2017.
Evaluative conditioning (EC) procedures can be used to form and change attitudes toward a wide variety of objects. The current study examined the effects of a negative EC procedure on attitudes toward chocolate, and whether it influenced chocolate evaluation and consumption. Participants were randomly assigned to the experimental condition in which chocolate images were paired with negative stimuli, or the control condition in which chocolate images were randomly paired with positive stimuli (50%) and negative stimuli (50%). Explicit and implicit attitudes toward chocolate images were collected. During an ostensible taste test, chocolate evaluation and consumption were assessed. Results revealed that compared to participants in the control condition, participants in the experimental condition showed more negative explicit and implicit attitudes toward chocolate images and evaluated chocolate more negatively during the taste test. However, chocolate consumption did not differ between experimental and control conditions. These findings suggest that pairing chocolate with negative stimuli can influence attitudes toward chocolate, though behavioral effects are absent. Intervention applications of EC provide avenues for future research and practices.
评价性条件反射（EC）程序可用于形成和改变对各种对象的态度。本研究考察了消极评价性条件反射程序对巧克力态度的影响，以及它是否会影响巧克力的评价和消费。参与者被随机分配到实验条件组，即巧克力图片与消极刺激配对，或对照组，即巧克力图片随机与积极刺激（50%）和消极刺激（50%）配对。收集了对巧克力图片的显性和隐性态度。在一个表面上的味觉测试中，评估了巧克力的评价和消费情况。结果显示，与对照组的参与者相比，实验组的参与者对巧克力图片表现出更消极的显性和隐性态度，并且在味觉测试中对巧克力的评价更负面。然而，实验组和对照组之间的巧克力消费量没有差异。这些发现表明，将巧克力与消极刺激配对可以影响对巧克力的态度，尽管没有行为效应。评价性条件反射的干预应用为未来的研究和实践提供了途径。
