Reinforcer devaluation in palatability-based learned flavor preferences

Dwyer, Dominic M. ORCID: https://orcid.org/0000-0001-8069-5508 2005. Reinforcer devaluation in palatability-based learned flavor preferences. Journal of Experimental Psychology: Animal Behavior Processes 31 (4) , pp. 487-492. 10.1037/0097-7403.31.4.487

Full text not available from this repository.

Abstract

Rats exposed to simultaneous compounds of 1 neutral flavor with dilute (2%) sucrose and a 2nd flavor with dilute (2%) maltodextrin subsequently consumed both flavors in preference to a 3rd flavor that was never paired with a palatable taste. Brief training exposure under ad lib food and water minimized the postingestive effects of nutrients, emphasizing the contribution of palatability to these preferences. Devaluation of sucrose or maltodextrin by pairing with illness (Experiment 1) or sensory-specific satiety (Experiment 2) selectively reduced the preference for the flavor previously paired with the devalued reinforcer. Such reinforcer-specific devaluation effects suggest that palatability-based learned flavor preferences are underpinned by a Pavlovian process whereby the cue flavor is associated with the taste of the concurrently consumed palatable reinforcer.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology
Publisher:	American Psychological Association
ISSN:	0097-7403
Last Modified:	17 Oct 2022 09:28
URI:	https://orca.cardiff.ac.uk/id/eprint/3278

Citation Data

Cited 23 times in Scopus. View in Scopus. Powered By Scopus® Data

Actions (repository staff only)

Edit Item