Cue interactions in flavor preference learning: A configural analysis

Dwyer, Dominic M. ORCID: https://orcid.org/0000-0001-8069-5508, Haselgrove, Mark ORCID: https://orcid.org/0000-0001-8981-1181 and Jones, Peter Michael 2011. Cue interactions in flavor preference learning: A configural analysis. Journal of Experimental Psychology: Animal Behavior Processes 37 (1) , pp. 41-57. 10.1037/a0021033

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Abstract

[Correction Notice: An erratum for this article was reported in Vol 37(2) of Journal of Experimental Psychology: Animal Behavior Processes (see record 2011-08162-003). There was an error in Figure 3, which is described in the correction.] Four experiments showed that the preference normally established to a neutral flavor cue that was paired with maltodextrin was attenuated when that cue was conditioned in compound with another flavor—overshadowing. Furthermore, two experiments showed that the preference for a neutral flavor conditioned as part of a compound was further attenuated if the other element in that compound was separately paired with the reinforcer—blocking. These results stand in contrast to a number of previous compound flavor preference conditioning experiments, which have not revealed reliable cue competition effects. These discrepant findings are discussed in terms of the effects of within-compound associations and a configural perspective on potentiation. Modeling of this configural perspective predicts that a compound of two separately trained cues will elicit a similar response to the individual cues themselves—absence of summation. Two experiments confirmed this prediction.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Psychology
Subjects:	R Medicine > RC Internal medicine > RC0321 Neuroscience. Biological psychiatry. Neuropsychiatry
Publisher:	American Psychological Association
ISSN:	1939-2184
Last Modified:	18 Oct 2022 12:53
URI:	https://orca.cardiff.ac.uk/id/eprint/11520

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