Cue interactions in flavor preference learning: a configural analysis |
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Authors: | Dwyer Dominic M Haselgrove Mark Jones Peter M |
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Affiliation: | School of Psychology, Cardiff University, Cardiff CF10 3AT, United Kingdom. dwyerdm@cardiff.ac.uk |
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Abstract: | 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. |
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