Abstract
Two experiments with rats examined the development of an odor (almond) aversion when that cue was compounded with a taste cue (saccharin and sucrose). Both studies found evidence of overshadowing; the almond aversion was reduced when conditioned in a compound. This finding contrasts with earlier reports of compound-cue potentiation of a less salient odor cue. These results are presented to indicate the need for a reexamination of the potentiation phenomenon.
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Bouton, M. E., & Whiting, M. R. A comparison of odortaste andtaste-taste compounds in toxiphobia conditioning. Paper presented at the meeting of the Eastern Psychological Association, Baltimore, Maryland, 1982.
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Mikulka, P.J., Pitts, E. & Philput, C. Overshadowing not potentiation in taste aversion conditioning. Bull. Psychon. Soc. 20, 101–104 (1982). https://doi.org/10.3758/BF03330094
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DOI: https://doi.org/10.3758/BF03330094