Extinction and latent inhibition of within-event learning are context specific

Exposure to a solution composed of an odor (almond) and a taste (salt) produced a context-independent preference when rats were subsequently tested with almond under a salt appetite. Postcompound exposure to either the almond or the salt alone reduced almond preferences but only when rats were tested in the extinction context. Exposure to either the almond or the salt in 1 context in advance of exposure to the compound in a different context also reduced preferences but only when the rats were tested in the context in which the element had been pre-exposed. These results show that extinction and latent inhibition of within-event learning are context specific.     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions.     

Retrospective revaluation effects in the conditioned suppression procedure

In four experiments using the conditioned suppression procedure, rats received initial reinforced training with two compound stimuli, AX and BY, each compound consisting of one auditory and one visual element. After a second phase of training consisting of nonreinforced presentations of A, the suppression governed by X and Y was tested. In Experiment 1 X evoked slightly less suppression than Y (a mediated extinction effect). This outcome was obtained when the auditory cues served as Xand Y(Experiment 1a), when the visual cues served as Xand Y(Experiment 1b), and when the number of nonreinforced presentations of Awas increased (Experiment 1c) from 18 to 216. In Experiment 2, however, in which the initial training was given with serial compounds (i.e., A ⇒ X and B ⇒ Y) X evoked more suppression than Y (a recovery-from-overshadowing effect). It was argued that extinction of A engages two learning processes, one increasing the effective associative strength of its associate (X) and one reducing it, and that the balance between these two depends on the specific conditions of training.     

Extinction, spontaneous recovery and renewal of flavor preferences based on taste-taste learning

This paper presents evidence of extinction, spontaneous recovery and renewal in a conditioned preferences paradigm based on taste-taste associations. More specifically, in three experiments rats exposed to a simultaneous compound of citric acid-saccharin solution showed a preference for the citric solution when the preference was measured with a two-bottle test (citric vs. water). Experiment 1 revealed that conditioned preferences were extinguished by repeated presentations of the citric acid solution without the saccharin. In Experiment 2, an additional test trial was introduced 21 days after the extinction treatment. Delayed testing resulted in the recovery of the extinguished preference for the citric, reflecting a spontaneous recovery effect. Experiment 3 revealed a preference renewal effect that was obtained when the extinction was conducted in a context different from that of the remaining experimental stages. The implications of these results are analyzed with attention paid to the mechanisms underlying learning of flavor preferences.     

Motivational state regulates the content of learned flavor preferences

Rats acquired a preference for an aqueous odor (almond) presented in simultaneous compound with sucrose. Separate presentations of saccharin reduced this preference in rats with ad-lib access to food during training or at test, but not in rats that were hungry during both training and test. In contrast, separate presentations of sucrose reduced the preference for the almond irrespective of deprivation state during training and test. We interpret the results to mean that a hungry rat forms odor-taste and odor-calorie associations, and its motivational state on test determines which of these associations controls the preference. In contrast, a rat that is not hungry during training only forms an odor-taste association, and its performance on test is independent of its level of hunger.     

Inhibitory sensory preconditioning detected with a sodium depletion procedure

In each of two experiments, two groups of rats were exposed to three flavoured solutions: A (citric acid), B (salt), and AX (a compound of citric acid and saccharin). Both experiments used a between-subjects design in which a paired group received presentations of A followed by B, alternating with presentations of AX (i.e., A → B/AX), and an unpaired group received alternating presentations of A, B, and AX (i.e., A/B/AX). This arrangement was expected to establish X as an inhibitor of B in group paired but not in group unpaired. In Experiment 1, after preexposure all subjects received a single presentation of an XB compound, then experienced sodium depletion, and were tested for their consumption of X, which was greater in group unpaired than in group paired. In Experiment 2, after preexposure, all subjects received four presentations of a new flavour, C, in compound with B and subsequently, under sodium depletion, were tested for consumption of XC. Intake of the XC compound was less in group paired than in group unpaired. These results suggest that, in group paired, X acquired an inhibitory relationship with B both retarding the acquisition of an excitatory association with B (retardation test, Experiment 1) and reducing the response to a new stimulus, C, strongly associated to B (summation test, Experiment 2). These results provide direct evidence of inhibition between two neutral stimuli and, therefore, of inhibitory sensory preconditioning.     

Inhibitory sensory preconditioning detected with a sodium depletion procedure

In each of two experiments, two groups of rats were exposed to three flavoured solutions: A (citric acid), B (salt), and AX (a compound of citric acid and saccharin). Both experiments used a between-subjects design in which a paired group received presentations of A followed by B, alternating with presentations of AX (i.e., A → B/AX), and an unpaired group received alternating presentations of A, B, and AX (i.e., A/B/AX). This arrangement was expected to establish X as an inhibitor of B in group paired but not in group unpaired. In Experiment 1, after preexposure all subjects received a single presentation of an XB compound, then experienced sodium depletion, and were tested for their consumption of X, which was greater in group unpaired than in group paired. In Experiment 2, after preexposure, all subjects received four presentations of a new flavour, C, in compound with B and subsequently, under sodium depletion, were tested for consumption of XC. Intake of the XC compound was less in group paired than in group unpaired. These results suggest that, in group paired, X acquired an inhibitory relationship with B both retarding the acquisition of an excitatory association with B (retardation test, Experiment 1) and reducing the response to a new stimulus, C, strongly associated to B (summation test, Experiment 2). These results provide direct evidence of inhibition between two neutral stimuli and, therefore, of inhibitory sensory preconditioning.     

Expression of flavor preference depends on type of test and on recent drinking history

The persistence of a conditioned flavor preference was examined in 3 experiments. All contained an initial acquisition phase in which half the rats were given almond odor mixed with sucrose (AS) in some sessions and water (W) only in other sessions, whereas the other half (controls) were given explicitly unpaired exposures to almond (A) and sucrose (S) in separate sessions. Subsequent 2-bottle choice tests revealed a persistent preference for A, despite extinction exposure to A or S, but this depended on the choice offered on test: Exposure to A did not extinguish the preference for A over W but did reduce the preference for AS over S; conversely, exposure to S did not extinguish the preference for AS over S but did reduce the preference for A over W. These results indicate that flavor preferences can be resistant to extinction procedures but suggest that the expression of such preferences in choice tests depends on an adaptation-level process.     

Extinction of conditioned taste aversions: Effects of concentration and overshadowing

Extinction of conditioned taste aversions was examined as a function of taste concentration and of the presence of an additional taste. The results of Experiment 1 were consistent with previous evidence in that a conditioned aversion to high concentration saline was more persistent in extinction than an aversion to a low concentration. However, when floor effects were avoided the rate of extinction was faster for the higher (1%) concentration than for 0.2% saline (Experiment 2), a result consistent with accounts of extinction in other preparations. Three further experiments examined extinction of a conditioned sucrose aversion. The addition of 1% saline, but not of 0.2% saline, to sucrose during extinction produced overshadowing ("protection from extinction"; Experiment 3). Such overshadowing by saline was detected after two, but not after a single extinction trial (Experiment 4). This last finding suggests that under the conditions of the present experiments sweet and salty tastes function as elemental stimuli competing for loss of associative strength. No overshadowing was found when almond (an aqueous odour) was used in place of saline as the added stimulus, even when high concentrations of almond were used that produced observable neophobia (Experiments 5A and 5B).     

Associative activation of stimulus representations restores lost salience: implications for perceptual learning

In 3 experiments, rats received preexposure to presentations of a compound flavor BX. The effective salience of B was then tested by assessing its ability to interfere with the aversion controlled by another flavor or the tendency to drink a saline solution after the induction of a salt need. It was found that the effective salience of B was maintained when during preexposure, presentations of BX alternated with presentations of X alone. This was true both when BX was presented as a simultaneous compound (Experiment 1) and as a serial compound (X-->B; Experiments 2 and 3); salience was not maintained when the serial compound took the form B-->X (Experiments 2 and 3a). It was argued that the salience of B declines during preexposure but is restored when presentations of X are able to activate the representation of B by way of the associative X-B link.     

Potentiation of odor by taste in rats: tests of some nonassociative factors

The contribution of nonassociative neophobia and sensitization to the potentiation of odor by taste in rats was tested in three experiments. In Experiment 1, neophobia for almond odor (O), saccharin taste (T), and odor-taste compound (OT) cues was tested before and after noncontingent lithium chloride poisoning and compared with conditioned aversions produced by OT-LiCl temporal pairing. The OT compound potentiated unconditioned neophobia, but there was no evidence of poison-enhanced neophobia, disinhibition of neophobia, or sensitization by noncontingent LiCl; temporal pairing produced aversions for the compound and its elements. In Experiment 2, generalization to a novel odor was tested after O-LiCl or compound OT-LiCl pairing. The potentiated odor aversion did not generalize to the novel odor; it was specific to the odor paired with taste and LiCl. In Experiment 3, potentiation of the odor component by a discriminant or nondiscriminant taste component was tested. Potentiation was evident only when a novel discriminant taste was in compound with odor prior to LiCl poisoning. These studies support an associative "indexing" hypothesis of the potentiation effect in rats.     

Imprinting, Conditioning, and Within-event Learning

Three experiments investigated whether or not the temporal relationship between the visual (V) and auditory (A) components of an imprinting stimulus influenced the acquisition of a visual preference in domestic chicks (Gallus gallus domesticus). In Experiments 1a and 1b, chicks given simultaneous presentations of V and A showed a more marked tendency to approach V than those given sequential exposure to V and A. In Experiments 2 and 3, chicks received exposure to two visual stimuli, V1 and V2. During training, presentations of V1 preceded, followed, or were separated by 30 sec from presentations of a simultaneous compound comprising V2 and A. Chicks in each condition subsequently showed an equivalent preference to approach V2 rather than V1. These results show that filial imprinting, unlike Pavlovian conditioning but like within-event learning, proceeds most readily when training involves the simultaneous presentation of stimuli.     

Failure of serial taste-taste compound presentations to produce overshadowing of extinction of conditioned taste aversion

Two experiments were conducted to study overshadowing of extinction in a conditioned taste aversion preparation. In both experiments, aversive conditioning with sucrose was followed by extinction treatment with either sucrose alone or in compound with another taste, citric acid. Experiment 1 employed a simultaneous compound extinction treatment and found results indicative of overshadowing of extinction. By contrast, Experiment 2, in which extinction treatment involved serial compound presentations, failed to obtain evidence of overshadowing of extinction. The results of Experiment 2 indicate that the serial presentation of two tastes was processed as equivalent to the separate presentation of the tastes. The results are discussed in relation to: (1) Convergent evidence from research on latent inhibition, (2) competing theories of learning and, (3) their possible adaptive value in food-selection learning.     

Enhanced discrimination between flavor stimuli: roles of salience modulation and inhibition

Rats were given intermixed preexposure to the compound flavors AX and BX and to the compound CX in a separate block of trials (4 presentations of each compound). In Experiment 1, rats showed less generalization of conditioned aversion from AX to BX than from CX to BX, a perceptual learning effect. Experiment 2 showed that the formation of an excitatory association proceeded more readily between A and B than between C and B, suggesting that intermixed preexposure maintains the effective salience of A and B and does not establish inhibition between them, a process that would require prolonged preexposure. According to this analysis, salience modulation and associative inhibition may contribute to perceptual learning at different stages of preexposure.     

Associative status of the training context determines the effectiveness of compound extinction

Studies of extinction of a target cue in compound with another excitor have produced evidence of both deepened and attenuated extinction relative to elemental extinction. The present experiments sought to resolve this discrepancy by assessing the effect of the extinction context-unconditioned stimulus (US) association on compound extinction. In an ABC renewal situation with rats, Experiment 1 replicated the observation that enhanced extinction (i.e., reduced conditioned suppression) occurs as a result of nonreinforcement in compound with a concurrent excitor. In Experiment 2, inflation of the extinction context-US association through unsignaled, intertrial US presentations reversed the effect of a concurrent excitor (i.e., extinction with a concurrent excitor was less effective than elemental extinction). Experiment 3 compared compound extinction and second-order conditioning with respect to the effect of context inflation, and produced results incompatible with the view that second-order conditioning contributed to the results of Experiment 2. In Experiment 4, a concurrent excitor enhanced extinction in ABC renewal and attenuated extinction in AAC renewal. The present results suggest that the effect of a concurrent excitor during extinction depends on the strength of the extinction context-US association, thereby confirming predictions of the sometimes -competing retrieval model of associative acquisition and extinction.     

Brief flight to a familiar enclosure in response to a conditional stimulus in rats

The authors observed brief, directed movement to a familiar enclosure in rats to determine whether this behavior is part of a rat's defensive repertoire when exposed to a conditional-fear stimulus. In Experiment 1, upon exposure to the compound conditional-fear stimulus of tone and light, only rats that received paired presentations of the conditional stimuli and shock fled into a small, familiar enclosure where they then froze. Rats that had received unpaired presentations did not enter the enclosure in significant amounts when later tested. In Experiment 2, the authors observed rats' freezing and use of either a familiar or an unfamiliar enclosure when tested with a conditional-fear stimulus. Rats tested with a familiar enclosure entered it more quickly than did rats without prior exposure to the enclosure. Freezing was greatest when both training and testing environments were similar with respect to access to the enclosure. The results of these 2 experiments support the idea that brief, directed flight in rats is a component of the postencounter stage of predatory imminence (M. S. Fanselow & L. S. Lester, 1988) and is compatible with freezing.     

Superlatent inhibition and spontaneous recovery: differential effects of pre- and postconditioning CS-alone presentations after long delays in different contexts

In two pairs of three-stage conditioned taste aversion experiments, we examined the effects of delay interval (1 or 21 days) between the second and third stages, and of context in which the animals spent the delay (same as or different from the context of the other stages) on latent inhibition (LI) and spontaneous recovery following extinction. In the LI experiments (Experiments 1A and 1B), the first stage comprised nonreinforced presentations to saccharin or to water. In the second stage, rats were conditioned by saccharin paired with LiCl. In the extinction experiments (Experiments 2A and 2B), the order of the stages was reversed. For all experiments, Stage 3, the test stage, consisted of three presentations of saccharin alone. There was a super-LI effect in the saccharin-preexposed group that spent the 21-day delay in the different context (Experiment 1A). When the delay was spent in the same context, there was no difference in the amount of LI between the short- and long-delay groups (Experiment 1B). Conversely, there was a spontaneous recovery effect in the long-delay/same-context group (Experiment 2B), but not in the long-delay/different-context group (Experiment 2A). The pattern of results, incompatible with current explanations of delay-induced changes in memory performance, was interpreted in terms of an interaction between the delay conditions (same or different delay context), which modulate the extinction of previously acquired context-CS-nothing associations (during CS-alone presentations), and primacy effects.     

Representation-mediated extinction of conditioned flavor aversions

Conditioned flavor aversions were extinguished by presenting without consequence auditory stimuli that had been previously paired with the aversive flavor. In Experiment 1, rats that received tone-sucrose pairings, then sucrose-lithium chloride (LiCl) pairings, and finally repeated tone-alone presentations showed greater sucrose consumption in subsequent testing than rats that received similar sucrose-LiCl pairings and tone-alone presentations but no initial tone-sucrose pairings. Experiment 2 demonstrated the stimulus specificity of the mediated extinction observed in Experiment 1. In Experiment 3, rats that received first-order light-food and second-order tone-light pairings prior to sucrose-LiCl pairings did not show greater subsequent sucrose consumption when extinction of the second-order tone intervened. These results suggest that conditioned stimulus (CS)-evoked representations of events can substitute for those events themselves in the extinction of previously established associations.     

Stimulus salience and retrospective revaluation

The effect of conditioning or extinguishing the more salient element of a previously reinforced compound on responding to the less salient element of that compound was assessed in rats. Experiment 1 established that the 2 elements making up an audiovisual compound differed significantly in salience. In Experiment 2A, compound conditioning was followed by either reinforcement or extinction of either the less or more salient element. On test, evidence of retrospective revaluation of the less salient element was found but not of the more salient element. In Experiment 2B, extinction of the more salient element was found to be more effective than its reinforcement in producing retrospective revaluation of the less salient element. The implications of these results are discussed.     

Extinction can be enhanced by a concurrent excitor

Five experiments used rat subjects to investigate the impact on extinction of the presence of other conditioned stimuli. In Experiments 1 (Pavlovian magazine approach) and 2 (instrumental discriminative training), an excitatory stimulus (X) was extinguished alone, in conjunction with a previously reinforced other stimulus (A), in conjunction with previously nonreinforced other stimulus (B), or it was spared extinction. Responding during extinction was greatest to AX, and subsequent testing of X alone showed AX extinction to have produced the most decrement to X. Experiment 3 found similar results using a within-subject design. Experiment 5 continued separate reinforced presentations of A during extinction. This procedure not only promoted extinction of X but also converted it into a conditioned inhibitor. These experiments bear on the mechanisms of overshadowing and stimulus processing, as well as provide information on the determinants of extinction.