Attempts to Train Novices for Beer Flavor Discrimination: A Matter of Taste

Inexperienced beer-drinkers who could not pass a beer-flavor discrimination test were divided into a taste group, which received additional perceptual experience with beer flavors; a verbal group, which received instruction in beer flavor terminology; a taste/verbal group, which received both additional experience and instruction; and a control group. Before and after training, all subjects participated in a similarity rating task involving beer flavors and flavor-related adjectives. Additional taste experience—but not increased experience with beer-flavor terminology—improved novices' ability to detect identical beer flavors. Results are discussed in terms of the trainability of flavor discrimination and the role of cognitive factors (both flavor-related and flavor-independent) in marketing beverages.     

Robust conditioned flavor preferences with a sensory preconditioning procedure

During sensory preconditioning, rats were given two distinct flavors (saccharin and coffee) in sequence with 0, 9, or 27 sec between the two flavors. A control group received the flavors unpaired. In subsequent training, the second flavor preceded sucrose by 5 min. Later, the subjects that had had 0- or 9-sec delays between the two flavors showed a significant preference for the flavor not directly reinforced, whereas those that had had a 27-sec delay showed only a marginally significant preference. Although taste aversions have been produced using these methods, this is the first demonstration of conditioned preferences for flavors not directly associated with the reinforcers. These results offer an alternative way to study flavor-flavor learning.     

Developmental flavor experience affects utilization of odor, not taste in toxiphobic conditioning

Feeding experiences were varied in developing rats and the effects upon flavor neophobia and lithium chloride-induced flavor aversions were observed. In Experiment 1, nursing experience of neonate rats was reduced by artificial feeding via intragastric cannula; the rats then were tested with apple juice paired with lithium chloride injection at weaning or maturity. Conditioned aversions were not affected, but neophobia to novel apple juice was attenuated in artificially-reared rats tested at maturity. In Experiment 2, rats received enriched feeding experience after weaning, which consisted of (a) obtaining many complex flavors, a few of which were paired with poisoning, effortlessly in the home cage, or (b) foraging for various foods on an elevated maze. No dramatic effects on neophobia or conditioned taste aversion for saccharin water were apparent. In Experiment 3, rats were given experience after weaning with vanilla-scented water either paired or unpaired with quinine water, and then tested with the odor of almond or that odor compounded with saccharin water for neophobia and lithium-induced aversions. Flavor-experienced rats exhibited more pronounced odor conditioning and more resistance to extinction of the odor aversion after both simple and compound conditioning. In contrast, saccharin taste aversions were relatively unchanged. Apparently, enriched feeding and drinking experience facilitates the utilization of odor more than taste cues.     

Immediate and delayed reinforcers for flavor preferences in rats

When rats received, on alternate days, one flavored saccharin solution for 5 min and a differently-flavored saccharin solution for 60 min, they showed no consistent preference between the flavors. On the other hand, when they received one flavor in a concentrated saccharin solution and a different flavor in a dilute one, they preferred the first flavor in tests with saccharin concentration held constant; also, rats learned to prefer a flavor immediately followed by a concentrated saccharin solution to one followed by nothing. They showed no consistent preference, however, between a flavor followed 30 min later by a concentrated saccharin solution and one followed by nothing; but they learned to prefer a flavor followed 30 min later by a dextrose solution to one followed by nothing. In other words, consummatory responding did not reinforce flavor preference, sweet taste did so with immediate but not delayed reinforcement, and nutrition did so even with delayed reinforcement.     

The interval between the CS and the UCS as a determiner of generalization performance

Rats were trained in a conditioned taste aversion paradigm in order to determine whether a trace interval between the conditioned stimulus (CS) and the unconditioned stimulus (UCS) would result in the forgetting of stimulus attributes. Accordingly, subjects were conditioned with milk (CS), given either an immediate or a delayed injection of lithium chloride (UCS), and tested 48 h later with either milk or chocolate milk, a generalized flavor. The rats conditioned immediately following the presentation of the CS avoided milk more than chocolate milk, indicating discrimination between the two flavors. Those conditioned after a trace interval avoided both flavors equally, suggesting a loss of stimulus attributes of the original CS. Delay rats, however, still exhibited substantial learning when compared with controls not experiencing the UCS. These results allege a role for the forgetting of stimulus attributes during a trace interval in addition to following a complete learning episode.     

Conditioned enhancement of human's liking for flavor by pairing with sweetness

This paper reports a procedure, like classical conditioning, that produces enhancement of liking for flavors by humans. The procedure is “pairing” of a relatively neutral flavor with sugar (a hedonically positive taste). Specifically, subjects drank 24 small samples of flavor A sweetened and 24 small samples of flavor B unsweetened. They were then tested for their liking for flavors A and B, both sweetened and unsweetened. In three different studies, varying in a number of aspects of stimulus presentations and context, a relative enhancement in liking for flavor A appeared both on the day of exposure and 1 week later. An absolute enhancement in liking of flavor B (a “mere exposure” effect) also occurred in two of the three experiments.     

Recognition of food by individual, food-naive, weaning rats (Rattus norvegicus)

To control and observe first feeding experiences, pups were reared without access to food. At weaning age, individual pups received simultaneous access to a palatable, noncaloric diet and a similar diet containing starch. Each diet contained a flavor cue. Within 20 min of sampling both diets pups preferentially ingested the caloric alternative. Further tests indicated that pups learned a preference for flavor cues paired specifically with ingestion of starch. In caloric discrimination tests in which the diets were not distinguished by artificial flavors, pups did not show the rapid preference for the caloric diet seen in earlier experiments. We suggest that recognition and preference for the caloric diet is based on its rapid postingestive effects rather than readily preferred sensory features of the starch. Our findings demonstrate the abilities of individual, food-naive pups to rapidly recognize food and indicate a role for associative learning in the onset of independent feeding.     

Reinforcer devaluation in palatability-based learned flavor preferences

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 post-ingestive 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 under-pinned by a Pavlovian process whereby the cue flavor is associated with the taste of the concurrently consumed palatable reinforcer.     

Dorsomedial pallium lesions impair taste aversion learning in goldfish

The present work shows that the dorsomedial telencephalic pallium of teleost fish, proposed as homologous to the amygdala of mammals, is involved in taste aversion learning (TAL). To analyze the behavioral properties of TAL in goldfish, in Experiment 1, we used a delayed procedure similar to that employed with mammals, which consists of the presentation of two flavors on different days, one followed by lithium chloride and the other by saline, both after a 10-min delay. The results showed that goldfish developed a strong aversion to the gustatory stimulus followed by visceral discomfort and that, as in mammals, this learning was rapidly acquired, highly flexible and maintained for a long time. Experiment 2 showed that dorsomedial pallium lesions and the ablation of the telencephalic lobes impaired the acquisition of taste aversion in goldfish, whereas damage to the dorsolateral pallium (hippocampus homologue) or cerebellar corpus did not produce significant changes in this learning. Experiment 3 showed that these TAL deficits were not due to a lesion-related disruption of taste discrimination; goldfish with telencephalon ablation were able to learn to distinguish between the two tested flavors in a differential conditioning procedure. These functional data demonstrate that the dorsomedial pallium in teleosts is, like the amygdala, an essential component of the telencephalon-dependent taste aversion memory system and provide further support concerning the homology between both structures.     

Short-term effects of using verbal instructions and demonstration at the beginning of learning a complex skill in figure skating

This study examined whether providing verbal instructions plus demonstration and task repetition facilitates the early acquisition of a sport skill for which learners had a prior knowledge of the individual motor components. After one demonstration of the task by an expert, 18 novice skaters practiced a figure skating jump during a 15-min. period. Subjects were randomly assigned to one of 3 groups: a group provided with a verbal instruction that specified the subgoals of the task (Subgoals group), a group provided with a verbal instruction that used a metaphor (Metaphoric group), and a group not receiving any specific instruction during training (Control group). Subjects were filmed prior to and immediately following the practice session. Analysis indicated that the modifications of performance were related to the demonstration and the subsequent task repetitions only. Providing additional verbal instructions generated no effect. Therefore, guiding the learner toward a solution to the task problem by means of verbal instruction seems to be ineffective if done too early in the course of learning.     

Nonconsummatory and consummatory behavioral CRs elicited by lithium- and amphetamine-paired flavors

Various behavioral CRs elicited by saccharin solution previously paired with either lithium or amphetamine were measured in a series of four experiments. With one conditioning trial, lithium (Experiment 1), but not amphetamine (Experiment 2), produced nonconsummatory behavioral evidence of conditioning in the form of chin-rub CRs; both drugs, however, produced strong flavor aversions. With 3 conditioning trials, lithium- and amphetamine-paired flavors elicited a pattern of agitated activity, characterized by increased general activity, rearing duration, and body temperature, when the flavor was forcibly presented through an intraoral cannula (Experiment 3). When the flavor was presented in a single-bottle test (Experiment 4), 3 conditioning trials produced a similar pattern of agitated activity characterized by increased general activity, rearing (duration and frequency), stretching (duration and frequency), and limb flicking. Although both drugs supported the pattern of increased agitation-related CRs, only the lithium-paired flavors elicited chin-rub CRs (Experiments 1, 3, and 4). The difference between the drug conditions was not the result of a greater saccharin aversion in the lithium-conditioned group than in the amphetamine-conditioned group (Experiment 4). The results are related to findings that suggest that flavor aversions are mediated by a shift in the hedonic properties of the drug-paired flavors.     

Comparison of teaching methods to learn a tilt and balance wheelchair skill.

Often service professionals working with individuals who use wheelchairs find themselves inadequately prepared to give hands-on or verbal assistance in wheelchair maneuverability skills. The purpose of this study was to examine the effectiveness of two methods of teaching a tilt and balance wheelchair skill, evaluated by using an obstacle course. Subjects were 30 volunteers, having no past wheelchair experience. The Instruction group viewed an instructional video followed by structured wheelchair practice. The Instruction plus Biomechanics group experienced these same interventions and received a biomechanical explanation of the wheelchair skill. The Control group received no instruction but did receive additional practice time in a wheelchair. It was hypothesized that the first two groups would improve their maneuverability in the wheelchair over the Control group. A 2-way analysis of variance, with main effects for groups followed by a Tukey post hoc test, indicated that the two instruction groups had significantly better times on the obstacle course, demonstrating better maneuverability skills than the Control group. The repeated-measures portion of the analysis of variance showed the main effect for improving time from the pretest to posttest significant for all groups with the instruction groups improving times by 30 sec. over that of the Control group. The retention test was not significantly different from the posttest, and there were no significant interactions. Results indicated a need for wheelchair users to be taught maneuverability skills systematically.     

The role of pre-exposure to novel food tastes in activity-based conditioned taste avoidance

Rats were given differential exposure to three distinct and novel foods. One of these foods was exposed for 7 days; another for 2 days, and the last was not exposed. Next, half of the rats received six daily sessions in which a compound of the three flavors was followed by opportunities to run in wheels. The other rats received the food compound but without wheel running. On the next day, all rats were given a choice among the three food flavors presented concurrently in separate dishes. When the compound food had been followed by wheel running, rats ate little of the food given no pre-exposure, more of the food given 2 days of pre-exposure, and considerably more of the food given 7 days of pre-exposure. In comparison, rats who did not receive an opportunity to run ate equal and moderate amounts of the three foods. The results suggest that pre-exposure to a food’s taste produces latent inhibition that interferes with conditioned taste avoidance produced by pairing a taste (CS) with wheel running (US).     

Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers

In three experiments, rats were exposed to a flavor preference procedure in which flavor A was paired with the reinforcer and flavor B presented alone in Context 1, while in Context 2 flavor A was presented alone and flavor B with the reinforcer. With fructose as the reinforcer both two- and one-bottle training procedures produced a context-dependent preference (Experiments 1 and 2). With maltodextrin as the reinforcer two-bottle training produced a context-dependent preference (Experiment 1). Following one-bottle training with maltodextrin reinforcement rats demonstrated a context-dependent preference when the conditioned stimulus (CS)- was presented with a dilute solution of the reinforcer during training (Experiment 3B) but not when the CS- was presented alone (Experiments 2 and 3A). The pattern of results with maltodextrin reinforcement suggests that there was competition between the cue flavors and the taste of the maltodextrin as predictors of the postingestive consequences of the maltodextrin reinforcer. The fact that rats were able to display context-dependent flavor preferences is consistent with the idea that learned flavor preferences rely on the sort of cue-consequence associations that underpin other forms of conditioning which produce accurate performance on biconditional tasks. The differences between fructose- and maltodextrin-based preferences are discussed in terms of configural and elemental learning processes.     

Conditional Control of Fluid Consumption in an Occasion Setting Paradigm Is Independent of Pavlovian Associations

Drug states, flavors, and contextual cues were each trained as conditional discriminative stimuli to control a saccharin-LiCl association. In transfer tests, drug states transferred control over consumption to other flavored solutions and to food. Contexts and flavors transferred control only to other flavored solutions. Pavlovian control groups given direct pairings of context-LiCl or flavor-LiCl did not show reliable transfer. However, these control groups did show greater or the same aversion to the specific context or flavor predicting LiCl compared to the context or flavor discrimination groups. The dissociation of the discrimination and Pavlovian groups on transfer versus preference tests suggests that performance on the occasion setting task cannot be due to simple excitation or learning about a unique compound cue. Data from extinction procedures provide further support for the dissociation between simple excitation and occasion setting.     

Effects of a flavor-placement reversal test after different modalities of taste aversion learning

Taste aversion learning is induced through two different behavioral procedures: a short-term or concurrent (two-daily flavors) and a long-term or sequential (one-daily flavor) procedure. For the concurrent group of animals, two gustatory/olfactory stimuli are presented separately but at the same time on a daily basis. One is paired with simultaneous intragastric administration of hypertonic NaCl and the other with physiological saline. For the sequential group, the two stimuli are presented on alternate days, one of them followed by intragastric injection of the aversive stimulus and the other by saline, both after a delay of 15 min. The two groups learned the task, but when they were subjected to a flavor-placement reversal test only the sequential group was successful in achieving it. In a second experiment, three groups of animals had to learn concurrent or sequential discrimination tasks (with either simultaneous or delayed administration of the visceral stimulus) using only spatial/proprioceptive cues. The data show that none of the groups learned them under these conditions. The results are discussed in terms of the different modalities of learning. Short-term and long-term taste aversion learning are different in the anatomical structures involved, the number of trials required for acquisition and, as shown in this paper, flexibility.     

Mere exposure to telereceptive cues facilitates intake of a novel flavor in chickens (Gallus domesticus)

This experiment investigated whether mere exposure to visual cues of a distinctively colored solution (water) would facilitate intake of a novel flavor (vinegar) of the same distinctive color. Eighty-four chicks received access to clear water, clear vinegar, red water, or red vinegar under conditions which permitted drinking or they received access to clear water or red water under conditions (mere exposure) which prevented drinking. All chicks were then tested on intake of red vinegar. Chicks which had received mere exposure or ingestional experience with red-colored water drank reliably more red vinegar than did chicks which had received prior ingestional experience with the novel taste, vinegar, but not with the visual cues of red. However, intake of red vinegar was reliably greater following ingestional experience with red water than following visual exposure without ingestion. Results supported the mere exposure hypothesis.     

The role of verbal behavior in the establishment of comparative relations

Twelve college students received conditional discrimination training with nonarbitrary and arbitrary stimuli, and derived comparative and transformation of function tests with a think-aloud condition across 2 experiments. Participants who failed these tests received remedial verbal operant training. Four control participants received verbal operant training alone. Across both experiments, only 1 participant passed the derived comparative test after conditional discrimination training. However, all participants passed derived comparative tests and 11 out of 12 participants passed transformation of function tests following verbal operant training, including the 4 control participants. Participants who passed derived comparative tests engaged in a high percentage of correct vocalizations during the think-aloud condition, while participants who failed did not. These results suggest that mediating verbal behavior could have played a crucial role in participants' responses during derived stimulus relations tests.