Toxicosis-mediated potentiation in a taste/taste compound: Evidence for within-compound associations

One bottle too many? Method of testing determines the detection of overshadowing and retention of taste aversions

“…Specifically, the aversion to the strong taste is decreased in comparison with the aversion of the taste-only control. This effect is commonly referred to as overshadowing (see, e.g., Bouton & Whiting, 1982;Bowman, Batsell, & Best, 1992;Davis, Best, & Grover, 1988;Westbrook, Homewood, Hom, & Clarke, 1983). In the detection of overshadowing, comparisons are made between pairs of groups that potentially possess strong aversions.…”

“…The retention intervals were set at 1 and 5 days, and at each of these intervals, the animals were conditioned to either denatonium or a mixture of denatonium and saccharin. These specific fluids were selected because prior work has demonstrated that conditioning with denatonium in compound with saccharin produces overshadowing of the denatonium (Davis et al, 1988).…”

Taste-potentiated color aversions in pigeons: Examination of CS preexposure and subsequent effects on postconditioning extinction of the taste aversion

“…In rats, it has been found that taste potentiates the aversive reaction to an odor (e.g., Droungas & LoLordo, 1991;Durlach & Rescorla, 1980;Kiefer, Rusiniak, & Garcia, 1982;Lett, 1984;Miller, McCoy, Kelly, & Bardo, 1986;Palmerino, Rusiniak, & Garcia, 1980;Rusiniak, Hankins, Garcia, & Brett, 1979;Westbrook, Homewood, Horn, & Clarke, 1983), to visual properties of conditioned stimuli (Galef & Osborne, 1978), to auditory properties of conditioned stimuli (Ellins, Cramer, & Whitmore, 1985;Ellins & von Kluge, 1987), to the conditioning environment (Best, Batson, Meachum, Brown, & Ringer, 1985;Best & Meachum, 1986;Miller et al, 1986), and to a second taste (Davis, Best, & Grover, 1988;Davis et al, 1990;Kucharski & Spear, 1985). In birds, it has been found that taste potentiates the aversive reaction to colored water (Franchina, Wright, Smith, Penn, & Soeken, 1993;Jackson & Fritsche, 1989;Lett, 1980Lett, , 1984 and to colored food (Brett, Hankins, & Garcia, 1976;Martin & Lett, 1985).…”

“…In the taste-potentiated odor-aversion paradigm, several authors have found that postconditioning extinction of the taste aversion attenuated associated odor aversions (Durlach & Rescorla, 1980;Miller et al, 1986;Westbrook et al, 1983). Likewise, several authors have found that when one taste is used to potentiate the aversive reactions to a second taste, postconditioning extinction of one taste aversion attenuates the potentiated aversion to the second taste (Davis et al, 1988;Davis et al, 1990;Kucharski & Spear, 1985). And in a paradigm in which a taste was used to potentiate environmental aversions, it has been found that postconditioning extinction of the taste aversion attenuated potentiated environmental aversions (Best et al, 1985).…”

“…Davis et al (1988) used one taste (denatonium saccharide) to potentiate the aversive reaction to another taste (saccharin) in rats. They found that postconditioning extinction of the denatonium saccharide aversion attenuated the potentiated saccharin aversion.…”