Warwick Z S, Weingarten H P
Department of Psychology, McMaster University, Hamilton, Ontario, Canada.
Physiol Behav. 1994 Mar;55(3):501-4. doi: 10.1016/0031-9384(94)90107-4.
Rats acquire a preference for a flavor paired with a caloric solution over a flavor paired with a solution providing fewer or no calories. Because the palatability and the caloric value of the solutions typically covary, it is unclear which property of the high-calorie solution reinforces the flavor preference. Two studies were conducted to assess the independent effects of palatability and calories in flavor preference conditioning. In Experiment 1, rats consumed two distinctively flavored solutions having equal palatability but different caloric value. The flavor paired with ingestion of more calories was subsequently preferred, indicating that a caloric advantage is sufficient to establish a flavor preference (flavor-calorie conditioning). In Experiment 2, rats consumed two distinctively flavored solutions having equal calories but different palatability. The flavor paired with the more palatable solution was subsequently preferred, indicating that a palatability advantage is sufficient to establish a flavor preference (flavor-flavor conditioning). This finding demonstrates flavor-flavor conditioning in the context of postingestive stimulation by calories. Taken together, these results demonstrate both flavor-calorie and flavor-flavor conditioning in the context of normal ingestion (i.e., self-paced oral intake of nutritive solutions).
与提供较少热量或不提供热量的溶液配对的味道相比，大鼠会更偏好与高热量溶液配对的味道。由于溶液的适口性和热量值通常是共同变化的，所以不清楚高热量溶液的哪种特性强化了味道偏好。进行了两项研究来评估适口性和热量在味道偏好条件作用中的独立影响。在实验1中，大鼠饮用两种具有相同适口性但热量值不同的独特味道的溶液。随后，与摄入更多热量的溶液配对的味道更受偏好，这表明热量优势足以建立味道偏好（味道-热量条件作用）。在实验2中，大鼠饮用两种热量相同但适口性不同的独特味道的溶液。随后，与更可口的溶液配对的味道更受偏好，这表明适口性优势足以建立味道偏好（味道-味道条件作用）。这一发现证明了在热量引起的摄食后刺激背景下的味道-味道条件作用。综上所述，这些结果证明了在正常摄食（即自主节奏地口服营养溶液）背景下的味道-热量和味道-味道条件作用。
