Overshadowing of environmental cues by an odor in toxicosis-based conditioning in rats

Taukulis, Harald K.; George, Shane St.

doi:10.3758/bf03213712

Cited by 7 publications

(5 citation statements)

References 12 publications

(17 reference statements)

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“…It should be noted that our finding that taste potentiates lithium-induced conditioned place aversion (Experiment 4) contrasts with two previous studies that reported overshadowing of contextual aversions by taste (Best, Best, & Mickley, 1973;Taukulis & St. George, 1982). A number of procedural differences may account for these discrepant results.…”

Section: Discussioncontrasting

confidence: 99%

A within-event analysis of taste-potentiated odor and contextual aversions

Miller

McCoy

Kelly

et al. 1986

Animal Learning & Behavior

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A series of experiments was conducted to examine the phenomenon of potentiation. Experiment 1 demonstrated potentiation of odor aversions by taste when morphine served as the unconditioned stimulus (US). Experiment 2 provided evidence that the observed potentiation was due to a within-event association between odor and taste stimuli, rather than reflecting an enhanced odor-morphine association. In Experiment 3, morphine supported place conditioning to contextual cues and aversive conditioning to a taste cue, but potentiation of place conditioning by a taste cue was not obtained. Apparently the absence of potentiation was due to the dual nature of the morphine US, as potentiation of a contextual aversion by taste was obtained in Experiment 4 when a strictly aversive US (lithium) was used. These data suggest that potentiation depends on (1) an initially weak association between the to-be-potentiated conditioned stimulus (CS) element and the US, and (2) the elicitation of qualitatively similar responses by the individual elements of the CS compound. Collectively, these results support an explanation of potentiation based on within-event learning.When a compound conditioned stimulus (CS) composed of two or more elements is paired with an unconditioned stimulus (US), the elements of the CS are assumed to compete for associative strength. The typical finding is that the more salient element becomes conditioned, whereas remaining CS elements are overshadowed and elicit a weaker conditioned response (CR) (Kamin, 1969;Mackintosh, 1971). An exception to this finding is a situation in which some subjects are presented with 'an odor CS followed by an illness-inducing injection of lithium chloride (LiCl), whereas others are presented with a compound odor-taste CS followed by a LiCI injection. When subsequently tested with the odor stimulus alone, subjects conditioned with the compound odor-taste CS show a stronger aversion than those conditioned with the odor CS alone

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Section: Discussioncontrasting

confidence: 99%

A within-event analysis of taste-potentiated odor and contextual aversions

Miller

McCoy

Kelly

et al. 1986

Animal Learning & Behavior

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“…In one of the earliest studies of context aversion conditioning, Taukulis and St. George (1982) found that rats given access to saline on the training trials showed less of an aversion when given a water consumption test than did rats given water in training, a result that they attributed to overshadowing of contextual cues by the saline. And although Westbrook, Harvey, and Swinbourne (1988, Experiment 2) were able to demonstrate a potentiation effect with a water consumption test, a subsequent set of experiments using very similar procedures failed to replicate this result and, indeed, generated the reverse, with animals given sucrose during conditioning consuming more on the test than those given water during conditioning (Boakes et al, 1992, Experiments 1 and 2).…”

Section: Michelle Symonds and Geoffrey Hall University Of York Yorkmentioning

confidence: 99%

Overshadowing not potentiation of illness-based contextual conditioning by a novel taste

Symonds

Hall

1999

Animal Learning & Behavior

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“…Odors are among the most salient conditioning cues in the laboratory and natural environment (Gagliardo, 2013; Paschall & Davis, 2002), possessing the ability to overshadow cues presented to other sensory modalities (Taukulis & St. George, 1982). It is therefore quite surprising that very few investigations have specifically focused on the role of odors in drug cue reactivity.…”

mentioning

confidence: 99%

Olfactory cue reactivity in nicotine-dependent adult smokers.

Cortese¹,

Uhde²,

LaRowe³

et al. 2015

Psychology of Addictive Behaviors

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Cue-elicited reactivity is a significant factor in relapse during smoking quit attempts. Previous research has focused primarily on visual smoking cues, with very limited research examining reactivity to olfactory triggers. Twenty-six adult, non-treatment seeking, nicotine-dependent smokers were exposed to seven odorants during a cue-reactivity session measuring heart rate, skin conductance, and subjective craving. Cues included 2 cigarette odors (fresh tobacco and cigarette smoke), 2 odors previously identified as smoking-related (freshly mowed grass and coffee), 2 odors previously identified as unrelated to smoking (lavender and burned rubber), and 1 odorless control (propylene glycol). Pairwise comparisons demonstrated that subjective intensity of craving was significantly higher following exposure to the fresh tobacco odor compared to the odorless control (p<.01). A significant main effect for cue type on a physiological measure of arousal was also revealed, with a fresh tobacco odor-elicited significant increase in skin conductance level compared to the odorless control. No main effect of cue type on heart rate, however, was found (p=.25). The results of the present study indicate that cigarette odor is an effective olfactory cue that heightens both subjective craving and increases skin conductance in smokers. Future research is needed to evaluate whether avoidance of these odors, or extinction of responses to them, can reduce relapse risk during smoking quit attempts.

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Overshadowing of environmental cues by an odor in toxicosis-based conditioning in rats

Cited by 7 publications

References 12 publications

A within-event analysis of taste-potentiated odor and contextual aversions

A within-event analysis of taste-potentiated odor and contextual aversions

Overshadowing not potentiation of illness-based contextual conditioning by a novel taste

Olfactory cue reactivity in nicotine-dependent adult smokers.

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