Persistence of preference for a flavor presented in simultaneous compound with sucrose

Rats exposed to a simultaneous compound of a flavor and sucrose subsequently exhibited a preference for the flavor over water. This preference persisted across repeated testing even though the flavor was presented in the absence of sucrose. The preference did, however, extinguish if the rats were hungry when trained or tested, or if they had been reexposed to sucrose between training and test. Though failing to extinguish the preference, presentation of the flavor outside the compound protected it from the effects of sucrose devaluation, indicating that these presentations extinguished the within-compound association between the flavor and sucrose. The authors conclude that the hedonic reaction elicited by sucrose imbues the flavor with the same hedonic properties, and these properties maintain the preference independently of the flavor-sucrose association.     

Perceptual learning enhances retrospective revaluation of conditioned flavor preferences in rats

Forward and backward blocking of taste preference learning was compared in rats. In the forward condition, thirsty rats were exposed to a flavor (A) in sucrose solution (+) or in water (-), after which they were exposed to A in compound with another flavor (B) in sucrose solution (i.e., AB+). In the backward condition, these phases were reversed. Consumption of B alone was assessed when rats were food deprived. In the forward condition, rats given A+ consumed less B than rats given A-, providing evidence of forward blocking, whereas in the backward condition, rats given A+ drank more of B than those given A-. Subsequent experiments found that alternating but not blocked preexposure to A and B, when given prior to training, produced blocking of B whether A+ was given before or after AB+, suggesting that prior failures to observe backward blocking reflect failures of discrimination.     

Negative anticipatory contrast and preference conditioning: flavor cues support preference conditioning, and environmental cues support contrast.

In 2 experiments, access to a 0.15% saccharin solution was followed on alternating days by access to a 32% sucrose solution and the same saccharin solution. In Experiment 1, rats increased both intake of and preference for a flavored saccharin solution that predicted sucrose, but neither effect was found using a predictive odor cue alone. Experiment 2 replicated the predictive flavor results but showed suppression of saccharin intake when environmental cues predicted sucrose. When both flavor and environment predicted sucrose, saccharin intake did not change, but preference for the predictive flavor increased. Discriminative taste cues appear to facilitate the development of preference conditioning, but environmental cues favor negative anticipatory contrast effects. Also, preference conditioning and contrast may develop concurrently and compete for expression.     

Interactions between conditioned and unconditioned flavor preferences

Five experiments investigated how rats' conditioned preferences or aversions for aqueous odors paired with sucrose or salt are affected by their unconditioned response to those tastes. Rats preferred an odor paired with 30% sucrose over an odor paired with 5% sucrose when both were presented in 5% sucrose, but they showed no preference or, if thirsty, showed the reverse preference, when the odors were presented in 30% sucrose. These changes in conditioned preference corresponded to changes in the rats' unconditioned preference for the accompanying sucrose solution. Rats' conditioned aversions for odors paired with salt showed a similar dependence on their reaction to the accompanying salt solution. The results were interpreted as showing that conditioned and unconditioned flavor preferences combine additively, as if mediated by the same sensory representation.     

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.     

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.     

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 flavor preferences

In a series of 4 experiments, the effects of extinction on flavor preferences conditioned by mixing flavor cues with a nutrient were examined. In each experiment it was observed that rats preferred a flavor cue that had not undergone extinction to one that had. In addition, this preference was reversed in subjects trained thirsty (Experiments 1 and 2) if the associated nutrient had been devalued prior to the test or the preference for the nonextinguished cue was attenuated by nutrient devaluation in subjects trained hungry (Experiments 3 and 4). The results suggest that extinction may weaken associations between the flavor and the specific sensory properties of the nutrient and, for subjects trained hungry, between the flavor and the motivational components of the nutrient as well.     

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.     

Motivational control of instrumental performance following a shift from thirst to hunger

Thirsty rats were trained to press a lever for either a sucrose solution or saline before performance was tested in extinction while the animals were either hungry alone or experiencing both hunger and a sodium appetite. Reinforcer-specific motivational control was observed in that the animals trained with the sucrose solution pressed more than those trained with the saline when they were tested hungry, but not when they were tested under combined hunger and sodium appetite. In order to assess the role of a Pavlovian incentive process in this effect, thirsty animals received non-contingent pairings of one stimulus with the sucrose solution and another with saline in the second experiment. In an extinction test the sucrose stimulus augmented lever pressing relative to the saline stimulus when the animals were hungry, but not when they were thirsty. In the subsequent experiments the contribution of the Pavlovian process was equated by giving concurrent training with both incentives. Lever pressing and chain pulling were reinforced concurrently, one with the sucrose solution and the other with saline, while the animals were thirsty. Once again, the animals pressed more in extinction if this action had been trained with the sucrose solution rather than the saline, but only if they were hungry rather than thirsty. Thus, instrumental performance across a thirst-to-hunger shift can also be controlled by an instrumental incentive process. The direct engagement of the instrumental process by this motivational shift contrasts to the absence of such control following a hunger-to-thirst transition (Dickinson & Dawson, 1987a), a fact attributed to the asymmetrical motivational interactions produced by water and food deprivation.     

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.     

Predictive learning in nutrient-based flavor conditioning

This paper presents two experiments on nutrient-based flavor conditioning with rats as subjects and sucrose as the unconditioned stimulus (US). Experiment 1 was aimed at establishing an optimal control for conditioning, comparing simultaneous and serial presentations of a flavor and the US. The results showed that simultaneous, but not serial training, produced conditioning. Experiment 2 was designed to obtain evidence of summation as an index of both conditioned inhibition and predictive learning. Group Simultaneous received Pavlovian conditioned inhibition training during which flavor A was simultaneously paired with sucrose on excitatory trials (A+), and forming an unreinforced compound with flavor B on inhibitory trials (AB-). An independent excitor for the summation test was also trained by simultaneous pairings with sucrose (C+). In the control group (Blocked), the AB- trials were presented forming a block at the beginning of training to avoid a negative contingency-relationship with sucrose, and flavor A received serial rather than simultaneous pairing with sucrose (A --> +). On the summation test, only in group Simultaneous was consumption of the CB compound lower than that of flavor C alone, suggesting that, during training, flavor A activated an expectancy of the US occurrence.     

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.     

Extinction and spontaneous recovery of a conditioned flavor preference based on calories

After rats were conditioned to prefer a flavor (CS+) paired with sucrose over another flavor (CS−) paired with saccharin, this conditioned flavor preference was extinguished by presenting the CS+ flavor without sucrose. These results were replicated in a second experiment in which spontaneous recovery of the extinguished flavor preference was demonstrated 7, 14, and 21 days after the extinction test. This is the first clear demonstration of the extinction and spontaneous recovery of a conditioned flavor preference based on calories. The implications of these results for our understanding of the mechanism underlying the conditioning of flavor preferences are explored.     

The addition of saccharin to taste cues affects taste preference conditioning in thirsty rats

Previous failures to condition preferences for the unacceptable taste cues sucrose octaacetate (SOA) and citric acid (CA) using a reverse-order, differential conditioning procedure (Forestell & LoLordo, 2000) may have been the result of low consumption of the taste cues in training or of their relatively low acceptability to rats that are thirsty and hungry. In the present study, rats that were thirsty but not hungry readily consumed the SOA and CA conditioned stimulus solutions in training. In test, stronger preferences were displayed for CS+ if the taste cues had been mixed in water (i.e., for the previously unacceptable taste cues) than if they had been made more acceptable by the addition of saccharin in training and test. In Experiment 2, again with rats that were thirsty but not hungry, stronger preferences for CS+ were observed when taste cues were presented in water in the test than when they were presented in saccharin. Addition of saccharin to the taste cues in test eliminated the preference for CS+.     

Acute alcohol intoxication paired with appetitive reinforcement: effects upon ethanol intake in infant rats

A recent study suggested that infant rats process alcohol odor and/or taste during acute ethanol intoxication probably due to ethanol elimination via respiration and salivation. The present set of experiments was meant to analyze the possibility that this orosensory processing may act as a conditioned stimulus when an appetitive reinforcer is paired with the state of intoxication. In the first experiment it was observed that intragastric administration of a mildly intoxicating ethanol dose (1.5 g/kg), paired during postabsorptive time intervals with oral infusion of sucrose, was sufficient to promote a significant preference to ethanol. In Experiment 2 different doses of ethanol were either paired or explicitly unpaired with sucrose administration. The result reported in Experiment 1 was replicated and it was observed that a higher dose (3.0 g/kg) unpaired with the reinforcer resulted in alcohol aversions in terms of alcohol consumption patterns. However, when the reinforcer was paired with this dose, the aversion was inhibited. Finally, in the third experiment results indicated that preexposure to alcohol odor eliminates sucrose-conditioned alcohol preferences. These results indicate that, in physiologically immature rats, alcohol preference can be regulated by prior associative experiences involving the state of intoxication and consequences internal and/or inherent to this state.     

Flavor preferences produced by backward pairing with wheel running

In 3 experiments rats given 8 sessions of preexposure to wheel running acquired a preference for a flavor that was given immediately after each of 4 subsequent sessions of wheel running. Such flavor preference was less likely when rats were given the same conditioning procedure but without preexposure to wheels (Experiment 1) or when access to flavor was delayed by 30 min following a wheel session (Experiment 2). When rats were given a flavor before each wheel session, the resulting conditioned aversion was greater in rats that had no prior exposure to wheel running (Experiment 3). These results show that whether an aversion or preference for a flavor is produced by wheel running depends on an interaction between prior wheel experience and the sequence of events.     

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.     

Distractor effect on the latent inhibition of conditioned flavor aversion in rats

Using a conditioned flavor aversion procedure with rats as subjects, the effect of the addition of a distractor stimulus on the magnitude of the latent inhibition effect was examined. Experiment 1 showed that latent inhibition to vinegar was attenuated by the addition of sucrose during preexposure. On the other hand, sucrose added during conditioning to vinegar did not attenuate latent inhibition. It was also found that the degree of latent inhibition to the vinegar-sucrose compound solution was less when vinegar alone was preexposed (i.e., when sucrose was added only during conditioning) than when the compound solution was preexposed (i.e., when sucrose was added both during preexposure and during conditioning). Experiment 2 gave similar results but with sucrose assigned as the target flavor and vinegar as the distractor. These findings are in full agreement with the generalization decrement account of latent inhibition.     

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.