Immediate and delayed reinforcers for flavor preferences in rats

Holman, Eric W.

doi:10.1016/0023-9690(75)90037-5

Cited by 202 publications

(157 citation statements)

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“…brook, 2000;Warwick & Weingarten, 1994). Furthermore, there is some evidence that they may rely on different psychological mechanisms as palatability-and nutrient-based learning appear to affect appetitive and consummatory responding differently (Myers & Hall, 1998) and manipulations of the temporal relationship between CS and US appear to affect palatability-based preferences more than nutrient-based preferences (e.g., Holman, 1975;. Maltodextrin selectively supports nutrientbased preferences as its taste alone is generally ineffective in conditioning a preference when nutrient effects are minimized (Bonacchi, Ackroff, & Sclafani, 2008;Elizalde & Sclafani, 1988).…”

Section: Discussionmentioning

confidence: 99%

“…For example, Holman (1975) showed that rats acquired a preference for drinking a flavor that had been paired with a concentrated solution of saccharin over another flavor paired with a weaker solution of saccharin. Similarly, Sclafani and Ackroff (1994) have shown that rats will learn a preference for a flavor that is paired with glucose or fructose, and Sclafani (1988, 1990) have shown a similar preference for flavors that have been paired with the hydrolyzed starch, polycose.…”

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confidence: 99%

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Cue interactions in flavor preference learning: A configural analysis.

Dwyer¹,

Haselgrove²,

Jones³

2011

Journal of Experimental Psychology: Animal Behavior Processes

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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 flavorovershadowing. 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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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Cue interactions in flavor preference learning: A configural analysis.

Dwyer¹,

Haselgrove²,

Jones³

2011

Journal of Experimental Psychology: Animal Behavior Processes

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“…Non-nutritive, but palatable, substances will also support the development of preferences to novel flavours that they are paired with [32,76]. As such, both saccharin and mineral oil will condition a flavour preference provided these stimuli are presented at the same time (i.e.…”

Section: Role Of Taste and Post-ingestive Signals In Reinforcement Anmentioning

confidence: 99%

“…This is termed flavour-taste conditioning and is observed with most palatable compounds including nutritive sugars such as glucose. However, if experiences with the novel flavour and with saccharin are separated in time, in a so-called delayed procedure, then no conditioned response develops [32,33].…”

Section: Artificial Sweetenersmentioning

confidence: 99%

The role of dopamine in the pursuit of nutritional value

McCutcheon

2015

Physiology & Behavior

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Acquiring enough food to meet energy expenditure is fundamental for all organisms. Thus, mechanisms have evolved to allow foods with high nutritional value to be readily detected, consumed, and remembered. Although taste is often involved in these processes, there is a wealth of evidence supporting the existence of taste-independent nutrient sensing. In particular, post-ingestive mechanisms arising from the arrival of nutrients in the gut are able to drive food intake and behavioural conditioning. The physiological mechanisms underlying these effects are complex but are believed to converge on mesolimbic dopamine signalling to translate post-ingestive sensing of nutrients into reward and reinforcement value. Discerning the role of nutrition is often difficult because food stimulates sensory systems and post-ingestive pathways in concert. Thus, in this mini-review, I discuss the various methods that may be used to study post-ingestive processes in isolation including sham-feeding, nonnutritive sweeteners, post-ingestive infusions, and pharmacological and genetic methods. Using this structure, I present the evidence that dopamine is sensitive to nutritional value of certain foods and examine how this affects learning about food, the role of taste, and the implications for human obesity.

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“…Revusky, 1968). However, the appetitive association of a sensory cue with a nutritional manipulation (conditioning of preference) was seen with a delay of merely half an hour (Holman, 1975) or up to an hour or so at the most (Sclafani & Ackroff, 1994;Simson & Booth, 1973b). Nevertheless, it should be noted that these stimulus-conditioning experiments used incomplete foods in small amounts and/or unphysiological routes and timings (Mather, Nicolaïdis & Booth, 1978).…”

Section: Learning Over Long Delaysmentioning

confidence: 99%