Parabrachial nucleus lesions block taste and attenuate flavor preference and aversion conditioning in rats.

Rats with ibotenic acid lesions of the parabrachial nucleus (PBN) failed to learn a taste aversion induced by lithium chloride (LiCl) toxicosis. The same rats also did not learn to prefer a taste that was paired with intragastric (IG) carbohydrate infusions during 22 hr/day trials. The PBN-lesioned rats did learn to prefer a flavor (odor?+?taste) paired with the IG carbohydrate infusions over a different flavor paired with IG water. The PBN-lesioned rats also learned to avoid a flavor paired with IG LiCl infusions during 22 hr/day trials. The flavor preference and aversion, however, were less pronounced than those displayed by control rats. These data indicate that the PBN is essential for forming orosensory-viscerosensory associations when taste is the primary cue but is less critical when more complex flavor cues are available. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Flavor preferences conditioned by intragastric nutrient infusions in rats fed chow or a cafeteria diet

Numerous studies demonstrate that chow-fed rats learn to prefer flavors that are associated with the postingestive effects of nutrients. The rats> limited dietary experience (i.e. only lab chow) may have facilitated preference learning because of the novelty of the training stimuli. This possibility was investigated by comparing nutrient conditioning in rats fed chow or a varied "cafeteria" diet. Rats in Experiment 1 were trained during alternate sessions (30 min/day) to drink two different flavors paired with concurrent intragastric infusions of 16% Polycose or water. Both diet groups displayed similarly strong preferences (89%) for and increased acceptance of the Polycose-paired flavor. A more demanding learning task was used in Experiment 2: new flavors were paired with delayed (15 min) infusions of Polycose or water. The chow and cafeteria groups both showed reduced, but comparable (78%, 77%) preferences for the Polycose-paired flavor. In Experiment 3, new flavors were paired with concurrent infusions of 7.1% corn oil or water. Again, the cafeteria and chow groups developed similar preferences for the nutrient-paired flavor (85%, 78%). Also, both groups preferred the Polycose-paired flavor of Experiment 1 to the oil-paired flavor of Experiment 3 (76%, 78%). These results indicate that dietary variety does not interfere with nutrient-conditioned flavor preference learning in rats.     

Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers.

In three experiments, rats were exposed to a flavor preference procedure in which flavor A was paired with the reinforcer and flavor B presented alone in Context 1, while in Context 2 flavor A was presented alone and flavor B with the reinforcer. With fructose as the reinforcer both two- and one-bottle training procedures produced a context-dependent preference (Experiments 1 and 2). With maltodextrin as the reinforcer two-bottle training produced a context-dependent preference (Experiment 1). Following one-bottle training with maltodextrin reinforcement rats demonstrated a context-dependent preference when the conditioned stimulus (CS)- was presented with a dilute solution of the reinforcer during training (Experiment 3B) but not when the CS- was presented alone (Experiments 2 and 3A). The pattern of results with maltodextrin reinforcement suggests that there was competition between the cue flavors and the taste of the maltodextrin as predictors of the postingestive consequences of the maltodextrin reinforcer. The fact that rats were able to display context-dependent flavor preferences is consistent with the idea that learned flavor preferences rely on the sort of cue-consequence associations that underpin other forms of conditioning which produce accurate performance on biconditional tasks. The differences between fructose- and maltodextrin-based preferences are discussed in terms of configural and elemental learning processes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Extinction and latent inhibition of within-event learning are context specific.

Exposure to a solution composed of an odor (almond) and a taste (salt) produced a context-independent preference when rats were subsequently tested with almond under a salt appetite. Postcompound exposure to either the almond or the salt alone reduced almond preferences but only when rats were tested in the extinction context. Exposure to either the almond or the salt in 1 context in advance of exposure to the compound in a different context also reduced preferences but only when the rats were tested in the context in which the element had been pre-exposed. These results show that extinction and latent inhibition of within-event learning are context specific. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Motivational state regulates the content of learned flavor preferences.

Rats acquired a preference for an aqueous odor (almond) presented in simultaneous compound with sucrose. Separate presentations of saccharin reduced this preference in rats with ad-lib access to food during training or at test, but not in rats that were hungry during both training and test. In contrast, separate presentations of sucrose reduced the preference for the almond irrespective of deprivation state during training and test. We interpret the results to mean that a hungry rat forms odor–taste and odor–calorie associations, and its motivational state on test determines which of these associations controls the preference. In contrast, a rat that is not hungry during training only forms an odor-taste association, and its performance on test is independent of its level of hunger. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Flavor-illness aversions: Potentiation of odor by taste with toxin but not shock in rats.

Paired almond odor or saccharin taste as a single CS or as a compound CS for both a footshock UCS and a toxin UCS (LiCl) to test the generality of potentiation in male Sprague-Dawley rats. Extinction tests with the almond and saccharin components were then given. In single CS–toxin experiments, taste was more effective than odor, and after compound conditioning, the taste component potentiated the odor component. Conversely, in single CS–shock experiments, odor was more effective than taste, and after compound conditioning, no potentiation was observed. Instead, interference effects were observed. In Exps I and II, the addition of taste disrupted odor CS–shock conditioning, and in Exp III, odor interfered with taste CS–shock conditioning. Visceral feedback was apparently a necessary UCS for the potentiation of odor by taste. Data support the neural convergence and gating hypothesis of flavor aversion conditioning. (33 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Interactions between conditioned and unconditioned flavor preferences.

Five experiments investigated how rats' conditioned preferences or aversions for aqueous odors paired with sucrose or salt are affected by their unconditioned response to those tastes. Rats preferred an odor paired with 30% sucrose over an odor paired with 5% sucrose when both were presented in 5% sucrose, but they showed no preference or, if thirsty, showed the reverse preference, when the odors were presented in 30% sucrose. These changes in conditioned preference corresponded to changes in the rats' unconditioned preference for the accompanying sucrose solution. Rats' conditioned aversions for odors paired with salt showed a similar dependence on their reaction to the accompanying salt solution. The results were interpreted as showing that conditioned and unconditioned flavor preferences combine additively, as if mediated by the same sensory representation. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Age-related differences in short-term retention of separable elements of an odor aversion.

The rate of forgetting over short intervals was tested in preweanling rats, 8, 12, or 18 days postnatal, using procedures that may have analytical advantages over other tests of short-term retention. Separate tests of retention were conducted for the simple occurrence of an odor and for the occurrence of an odor paired with a mild footshock. Forgetting of odors with either of two histories, incidental or target, was more rapid the younger the preweanling, over intervals of less than an hour. There was some indication of more rapid forgetting for incidental than target odors. Finally, although exposure to a CS– (conditioned stimulus [an odor not paired with footshock]) was necessary for conditioning of the CS+ (an odor paired with footshock) in rats 8 or 12 days of age, exposure to a CS– had no influence on conditioning of the CS+ in preweanlings 18 days of age. The age-related differences in forgetting over intervals less than an hour long suggest that substantial age-related differences in forgetting can occur that, it is likely, are not accounted for by differential growth. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Olfactory conditioning of sexual behavior in the male rat (Rattus norvegicus).

The role of classical conditioning in the copulatory preferences of male Long-Evans rats (Rattus norvegicus) was examined by pairing a neutral olfactory stimulus (almond odor) with female reproductive status. During training trials, the males were given access to scented or unscented females that were either sexually receptive or unreceptive. Subsequently, copulatory preferences were tested in males given simultaneous access to 2 receptive females, 1 scented and 1 not. Males trained with scented-receptive females displayed an ejaculatory preference for the scented female. Males trained with scented-unreceptive females or with unscented-receptive females displayed an ejaculatory preference for the unscented female. Males displayed no preference when scent and reproductive status were paired randomly. These results demonstrate that classical conditioning produces an ejaculatory preference. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Alcohol aversion generalization in rats: Specific disruption of taste and odor cues with gustatory neocortex or olfactory bulb ablations.

Rats with ablations of the gustatory neocortex (Experiment 1) and rats with olfactory bulb ablations (Experiment 2) were compared with normal rats for aversion generalization to both single taste solutions (sucrose, sodium chloride, quinine hydrochloride, hydrochloric acid) and compound taste solutions (pairs of the four single tastants) following alcohol aversion training. All rats acquired equal and strong alcohol aversions. Control rats showed consistent aversion generalization to both the sucrose plus quinine and the sucrose plus hydrochloric acid solutions; no significant generalization occurred to the single tastants except a weak generalization to sucrose in Experiment 2. Rats with gustatory neocortical ablations failed to show aversion generalization to any of the taste solutions. Rats with olfactory bulbectomies displayed the same aversion generalization functions as control rats but exhibited significantly faster extinction of the alcohol aversion than did the trained control rats. Results from the present experiments suggest that during alcohol aversion learning, rats lacking gustatory neocortex use odor cues (no taste generalization), whereas rats lacking olfactory bulbs utilize taste cues (normal taste generalization). (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Potentiation of odor by taste in rats: Tests of some nonassociative factors.

Three experiments with 94 male Sprague-Dawley rats tested the contribution of nonassociative neophobia and sensitization to the potentiation of odor by taste. In Exp I, neophobia for almond odor (O), saccharin taste (T), and odor-taste compound (OT) cues was tested before and after noncontingent LiCl poisoning and compared with conditioned aversions produced by OT–LiCl temporal pairing. The OT compound potentiated unconditioned neophobia, but there was no evidence of poison-enhanced neophobia, disinhibition of neophobia, or sensitization by noncontingent LiCl; temporal pairing produced aversions for the compound and its elements. In Exp II, generalization to a novel odor was tested after O–LiCl or compound OT–LiCl pairing. The potentiated odor aversion did not generalize to the novel odor; it was specific to the odor paired with taste and LiCl. In Exp III, potentiation of the odor component by a discriminant or nondiscriminant taste component was tested. Potentiation was evident only when a novel discriminant taste was in compound with odor prior to LiCl poisoning. Results from all experiments support an associative "indexing" hypothesis of the potentiation effect in rats. (14 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Exposure to various stressors alters preferences for natural odors in rats (Rattus norvegicus).

Male Sprague-Dawley rats were given choice tests (Test 1) in a maze with the odors of clean bedding, citronella, an alpha colony (ACO), shocked conspecifics (SCO), or a predator cat (PCO). In Exps 1–3, groups were exposed to no stress, defeat by a conspecific, or shocks. During subsequent tests (Test 2), nonstressed rats showed no change in odor preferences; defeated rats showed a nonsignificant reduction in preference for ACO; and shocked rats showed significant preference reductions for SCO and PCO and a significant increase in preference for ACO. In Exp 4, odors of isolated, nonstressed conspecifics (CO) were preferred more than ACO, for rats given shock before Test 2. In Exp 5, rats significantly preferred CO over ACO when exposed to a caged cat during Test 2. Because of exposure to stress, rats later avoided certain fear odors and showed strong preferences for the odors of nonstressed CO. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Reinforcer devaluation in palatability-based learned flavor preferences.

Rats exposed to simultaneous compounds of 1 neutral flavor with dilute (2%) sucrose and a 2nd flavor with dilute (2%) maltodextrin subsequently consumed both flavors in preference to a 3rd flavor that was never paired with a palatable taste. Brief training exposure under ad lib food and water minimized the postingestive effects of nutrients, emphasizing the contribution of palatability to these preferences. Devaluation of sucrose or maltodextrin by pairing with illness (Experiment 1) or sensory-specific satiety (Experiment 2) selectively reduced the preference for the flavor previously paired with the devalued reinforcer. Such reinforcer-specific devaluation effects suggest that palatability-based learned flavor preferences are underpinned by a Pavlovian process whereby the cue flavor is associated with the taste of the concurrently consumed palatable reinforcer. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Diet preference in rats (Rattus norvegicus) as a function of odor exposure, odor concentration, and conspecific presence.

The relative contributions of social and stimulus factors in development of rat dietary preferences were examined. Investigation of odor-alone effects revealed that weak odors resulted in preference for familiar-odor diets, but only at longer exposure times. Shorter exposure to strong odors also produced differences in diet preference. When odor and conspecific presence were manipulated simultaneously, odors produced no diet preference at low intensities, whereas high-intensity odors did so regardless of conspecific presence. Medium-intensity odor concentrations produced differences only with conspecifics present, indicating social enhancement of stimuli that are ineffective in isolation. These results suggest the separate influence of social and stimulus factors on dietary preferences and explain contradictions in previous studies. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Role of temporal order and odor intensity in taste-potentiated odor aversions.

The role of the temporal order of odor and taste was studied in two experiments, and a third experiment studied the role of odor intensity in flavor-toxicosis conditioning with thirsty rats licking water spouts in a "wind tunnel." In all experiments, odors and tastes were presented for 2 min to rats, and 30 min later, a toxin (lithium chloride) was intubated. In Experiment 1, an odor was presented 90 s before, during, or 90 s after a taste to independent groups. Experiment 2 was a within-subjects partial replication of the first. Each rat was presented with one odor, then a taste, then a second odor with each stimulus separated by 45 s. The results of Experiments 1 and 2 indicated that (a) odor alone is not associated with illness under our conditions, (b) presenting an odor and a taste at the same time potentiates the odor component so that it is associated with illness, (c) 45-s and 90-s intervals between odor and taste eliminate potentiation, and (d) taste and odor interact asymmetrically; that is, odor has little effect on the development of taste-illness associations. In Experiment 3, an odor and a taste were presented simultaneously, and odor intensity varied. As odor intensity increased, the strength of the taste-potentiated odor aversion increased, whereas the aversion to the taste remained constant. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences.

Experiments with different temporal relations between the conditioned stimulus (CS) and the unconditioned stimulus (US) in conditioning assessed whether US devaluation effects can be obtained after nutrient-conditioned flavor preference learning. One flavor (CScarb) was paired with a carbohydrate, Polycose; a 2nd flavor (CSprot) was paired with a protein, casein; and a 3rd flavor (CS-) was presented by itself. Following conditioning, one of the nutrients was devalued through pairings with lithium chloride in the absence of the CS flavors. In a subsequent 2-bottle test, rats preferred CScarb over CSprot; however, this preference was smaller when the carbohydrate was devalued than when the protein was devalued. Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Taste preconditioning augments odor-aversion learning.

On the basis of previous work that has shown a taste can potentiate odor-aversion conditioning in AX+ conditioning, 6 experiments used rats to examine the effects of pairing a preconditioned taste (A) with a novel odor cue (X) in an A+/AX+ aversion conditioning design. Experiments 1A and 1B demonstrated that a preconditioned taste produced a robust odor aversion that was significantly stronger than a potentiated odor aversion. The results of Experiment 2 showed that the robust odor aversion produced by A+/AX+ conditioning was not the result of the potentiated odor aversion summating with generalization from the taste aversion. The augmented odor aversion was produced only when the taste and odor stimuli were presented simultaneously (Experiment 3) and the preconditioned taste aversion was intact at compound conditioning (Experiment 4). Pairing a novel odor with a preconditioned taste was not sufficient to condition an aversion to odor (Experiment 5), although other results implicated a role for an association between odor and taste in the odor augmentation effect (Experiment 6). The present results have implications for current models of taste + odor interactions in flavor-aversion conditioning. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Potentiation of latent inhibition.

Rats were given exposure either to an odor (almond) or a compound of odor plus taste (almond plus saline), prior to training in which the odor served as the conditioned stimulus. It was found, for both appetitive and aversive procedures, that conditioning was retarded by preexposure (a latent inhibition effect), and the extent of the retardation was greater in rats preexposed to the compound (i.e., latent inhibition to the odor was potentiated by the presence of the taste). In contrast, the presence of the taste during conditioning itself overshadowed learning about the odor. We argue that the presence of the salient taste in compound with the odor enhances the rate of associative learning, producing a rapid loss in the associability of the odor. This loss of associability will generate both overshadowing and the potentiation of latent inhibition that is observed after preexposure to the compound. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Olfactory aversive conditioning in the newborn (3-hr-old) rat impairs later suckling for water and milk.

An olfactory conditioning paradigm tested whether newborn rats can acquire a conditioned aversion to olfactory events associated with their first postnatal meal 3-5 hr after birth. Exposure to lemon odor (conditioned stimulus [CS]) paired with intraoral infusions of 0.1% quinine (unconditioned stimulus) resulted in explicit conditioning. Responsiveness to a surrogate nipple providing water in the presence of the CS was significantly lower than the 3 control conditions. The conditioning dramatically suppressed responsiveness to a surrogate nipple providing milk, which normally is expressed voraciously in terms of sustained nipple attachment and milk intake. These findings suggest that as early as 3-5 hr after birth newborn rats are capable of aversive conditioning to odors in the context of suckling behavior. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Novelty versus retrieval cue value in the study of long-term memory in pigeons.

Investigated, in 6 experiments, whether a training context distinguished by an ambient odor (isoamyl acetate or eucalyptus oil) might serve as a retrieval cue for pigeons by virtue of its mere presence during reinforced learning. The rate of key pecking in the presence of 1 of 2 odors that had accompanied reinforced responding, relative to the rate in the alternative (novel) odor (Exps 2 and 4), was compared with the relative response rate in the presence of an odor that was familiar but had not accompanied reinforced responding (Exps 1 and 3). A comparable preference for the familiar odor was found in all 4 experiments. Similarly, in Exp 5, Ss exposed to both odors, but reinforced in only 1 of them, showed no preference for the reinforced odor (i.e., no cue effect). Exp 6 showed that the odors could function as explicit conditional cues when a key color discrimination and its reversal were associated with different odors. The retrieval function commonly claimed for context may not result from mere presence during reinforced learning but may require a training procedure that calls attention to the context. (PsycINFO Database Record (c) 2010 APA, all rights reserved)