Flavor-illness aversions: potentiation of odor by taste in rats

Rusiniak, Kenneth W.; Hankins, Walter G.; García, John; Brett, Linda P.

doi:10.1016/s0163-1047(79)90688-5

Cited by 283 publications

(253 citation statements)

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“…Rusiniak, Hankins, Garcia, and Brett (1979) have shown that odor aversion learning in rats is potentiated by the addition of a taste cue. Galef and Osborne (1978) have found in rats that conditioning of an aversion to a visual cue produced by encapsulating dry food is enhanced by the addition of a taste cue.…”

Section: Discussionmentioning

confidence: 99%

“…Galef and Osborne (1978) have found in rats that conditioning of an aversion to a visual cue produced by encapsulating dry food is enhanced by the addition of a taste cue. The potentiation of odor may be a more powerful effect than the potentiation of a visual cue since taste seems to potentiate odor (Rusiniak et al, 1979) but not a visual cue (Galef & Osborne, 1978) over a long delay.…”

Section: Discussionmentioning

confidence: 99%

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Taste potentiates color-sickness associations in pigeons and quail

Lett

1980

Animal Learning & Behavior

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The present experiments assessed cue utilization in pigeons and quail on similar tests of poison-based aversion learning. In Experiments 1 and 2, three groups of pigeons were given colored water, flavored water, or colored flavored water prior to induction of sickness; these experiments differed only as to the specific colors and flavors used as stimuli. In both experiments, the birds trained with flavored water exhibited reliable taste aversions when tested with uncolored flavored water. Similar degrees of aversion were observed whether the flavored water had been colored or uncolored during training, suggesting that the color cue had little or no effect on the conditioning of the flavor cue. In contrast, the flavor cue had a pronounced effect on the conditioning of the color cue. When tested with unflavored colored water, the birds trained with colored flavored water exhibited significantly stronger color aversions than those trained with unflavored colored water. That is, the flavor cue enhanced or potentiated the conditioning of the color cue. In a third experiment, quail were trained in the same way as the pigeons with virtually the same result. The pattern of cue utilization observed in the present experiments with pigeons and quail differs markedly from that proposed by Wilcoxon, Dragoin, and Kral (1971) for quail.However, a reexamination of the results obtained by Wilcoxon et al, suggested that they are susceptible to an alternative interpretation consistent with the present results.The relative salience of taste and visual cues in poison-based aversion learning (PBAL) seems to vary with species. In rats (Wilcoxon, Dragoin, & Kral, 1971), guinea pigs (Braveman, 1975), monkeys (Gorry & Ober, Note 1), and perhaps all mammals, the taste of an ingested substance is more salient than its appearance. Wilcoxon et al. (1971) have proposed that, for quail, visual cues are more important than taste cues in food selection. For the relative salience of visual and taste cues to be opposite in rodents and birds, at least, seems reasonable: Rodents have relatively poor vision and must rely heavily on smell and taste for finding and recognizing food, while quail and other birds have well-developed visual abilities and rely more heavily on vision in foraging for food and drink.Recently, however, evidence has been obtained in hawks (Brett, Hankins, & Garcia, 1976)and in pigeons (Clarke, Westbrook, & Irwin, 1979) that the pattern of cue utilization in these birds differs markedly from that suggested by Wilcoxon et al. (1971) for quail. Unlike quail, both hawks and pigeons readily acquired taste aversions but seemed to require a special condition to form visual aversions. Hawks exhibited visual averThis research was supported in part by Grant A0681 from the Natural Sciences and Engineering Research Council Canada. I am grateful to Sam Revusky, Gerard Martin, Richard Pohl, and John Garcia for reading this paper and making many helpful suggestions. Thanks also are due (0 Anne Dawe who ran the animals with meticulous care. Re...

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Taste potentiates color-sickness associations in pigeons and quail

Lett

1980

Animal Learning & Behavior

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“…Presumably, the extracts could be tasted as well as smelled. However, Rusiniak et al (1979) found that rats react to extracts in water primarily on the basis of smell, not taste. Many researchers doing studies of potentiation in flavor-aversion learning have also used extracts in water as odor cues (Durlach & Rescorla, 1980;Rusiniak et al, 1979;Rusiniak et al, 1982).…”

Section: Methodsmentioning

confidence: 99%

“…However, when odor and taste cues are combined, a strong aversion is formed to the odor (Rusiniak, Hankins, Garcia, & Brett, 1979). This phenomenon has been termed potentiation.…”

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Taste and odor in conditioned flavor preference learning

Capaldi

Hunter

1994

Animal Learning & Behavior

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Almond and peppermint extracts were combined with salt and citric acid as cues in conditioned flavor preference conditioning. In Experiment 1, extracts overshadowed tastes, although tastes and extracts conditioned equally well when presented in isolation. In Experiments 2 and 3, tastes and extracts were conditioned in isolation prior to conditioning of a taste/extract compound. The conditioning history of the tastes and extracts did not affect the overshadowing of taste by extract. The results of Experiment 4 showed that rats could learn to discriminate between a taste and extract presented in isolation vs. the taste/extract compound. Thus, extracts do not interfere with sensing the tastes. We suggest that a taste/extract compound produces a configural stimulus that is more characteristic of the extract than the taste.

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“…If this indirectly activated US representation summed with the directly activated US representation, one would expect to observe attenuated overshadowing or, perhaps, even potentiation. Several investigators have shown that, under certain conditions, compound reinforcement can potentiate conditioned responding relative to an elementally reinforced control condition (e.g., Rusiniak, Hankins, Garcia, & Brett, 1979). Durlach and Rescorla (1980) observed that posttraining extinction of the potentiating element reduced responding to the target element.…”

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confidence: 99%

Overshadowing as a function of trial number: Dynamics of first- and second-order comparator effects

Stout

Arcediano

Escobar

et al. 2003

Learning & Behavior

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In two conditioned lick suppression experiments with rats, we examined the permanence of the overshadowing effect as a function of the number of compound reinforced training trials. In Experiment 1, robust overshadowing was observed following 4 compound-US pairings but dissipated with 36 pairings. Overshadowing decreased because responding to the overshadowed stimulus increased, not because responding by the control group decreased. This dissipation was stimulus specific and not attributable to a response ceiling. Experiment 2 extended the generality of the effect to a sensory preconditioning design and further demonstrated that overshadowing lost through many compound-US pairings was restored by posttraining extinction of the training context. The results are explicable in terms of the extended comparator hypothesis (Denniston, Savastano, & Miller, 2001) under the assumption that the impacts of first-and second-order comparator processes grow differentially as a function of number of trials. STOUT, ARCEDIANO, ESCOBAR, AND MILLER

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Flavor-illness aversions: potentiation of odor by taste in rats

Cited by 283 publications

References 20 publications

Taste potentiates color-sickness associations in pigeons and quail

Taste potentiates color-sickness associations in pigeons and quail

Taste and odor in conditioned flavor preference learning

Overshadowing as a function of trial number: Dynamics of first- and second-order comparator effects

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