Learning & Behavior

, Volume 36, Issue 1, pp 62–66 | Cite as

Potentiation of taste and extract stimuli in conditioned flavor preference learning



In these experiments, we investigated the nature of potentiation in the conditioned flavor preference paradigm. Almond and banana extracts, which have strong odor components, were combined with salt and saccharin (liked tastes; Experiment 1) or quinine and citric acid (disliked tastes; Experiment 2) in a flavor preference procedure that mixed these solutions with a caloric reinforcer (polycose). The results showed that liked tastes potentiated preference conditioning to extracts (Experiment 1), whereas extracts potentiated preference conditioning to disliked tastes (Experiment 2). In both experiments, the presumably less liked stimulus (i.e., the extract in Experiment 1 and the disliked taste in Experiment 2) was the potentiated cue.


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Copyright information

© Psychonomic Society, Inc. 2008

Authors and Affiliations

  1. 1.Arizona State UniversityTempe
  2. 2.Office of the ProvostTempe

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