Facilitation and retardation of flavor preference conditioning following prior exposure to the flavor conditioned stimulus

摘要: In two experiments, rats received pairings of an almond flavor (Experiments 1 and 2B) or a vanilla (Experiment 2A) with sucrose. each experiment, half the prior exposure to were exposed water. Conditioned preference was then assessed through two-bottle, versus water, choice tests. Latent inhibition (indicated by weaker in pre-exposed subjects) observed experiment using flavor. However, facilitation (a stronger instead latent evident flavor, both across acquisition trials final test. These results indicate that, unlike most other paradigms Pavlovian conditioning, conditioned stimulus pre-exposure learning may either facilitate retard (or expression) preference. We explore proposal that critical difference between flavors lies their hedonic values, being more likely is initially disliked.