Lucas F, Sclafani A
Department of Psychology, Brooklyn College of CUNY 11210, USA.
Behav Neurosci. 1995 Jun;109(3):446-54.
The effectiveness of odor cues to support nutrient-conditioned flavor preferences in rats was studied. When the rats drank fluid, the CS+ odor was paired with intragastric (IG) infusions of Polycose, and the CS- odor with IG water. In Experiment 1, rats trained with almond and anise odors presented with plain drinking water failed to acquire a CS+ odor preference. In contrast, rats in Experiment 2 formed a strong aversion to anise (or almond) paired with lithium chloride, which indicated that the odors were distinguishable to the rats. Experiment 3 showed that providing unique tastes (bitter or sour) in combination with the odors during training potentiated odor conditioning. The rats displayed a strong preference for the odor+taste CS+ and for the odor component alone. Experiment 4 showed that with another pair of odor (peppermint and vanilla), CS+ preferences could be conditioned in the absence of taste cues during training. These results demonstrate that rats can acquire strong nutrient-conditioned odor preferences.
研究了气味线索对支持大鼠营养条件性味觉偏好的有效性。当大鼠饮用液体时，CS+气味与胃内（IG）输注的聚糊精配对，CS-气味与IG水配对。在实验1中，用杏仁和茴芹气味训练的大鼠在饮用普通饮用水时未能获得对CS+气味的偏好。相比之下，实验2中的大鼠对与氯化锂配对的茴芹（或杏仁）形成了强烈的厌恶，这表明这些气味对大鼠来说是可区分的。实验3表明，在训练期间将独特的味道（苦或酸）与气味结合提供可增强气味条件作用。大鼠对气味+味道CS+以及单独的气味成分表现出强烈的偏好。实验四表明，对于另一对气味（薄荷和香草），在训练期间没有味觉线索的情况下也可以形成CS+偏好。这些结果表明，大鼠可以获得强烈的营养条件性气味偏好。
