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Cue interactions in flavor preference learning: A configural analysis

Dwyer, Dominic M., Haselgrove, Mark and Jones, Peter Michael 2011. Cue interactions in flavor preference learning: A configural analysis. Journal of Experimental Psychology: Animal Behavior Processes 37 (1) , pp. 41-57. 10.1037/a0021033

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Abstract

[Correction Notice: An erratum for this article was reported in Vol 37(2) of Journal of Experimental Psychology: Animal Behavior Processes (see record 2011-08162-003). There was an error in Figure 3, which is described in the correction.] 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 flavor—overshadowing. 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.

Item Type: Article
Date Type: Publication
Status: Published
Schools: Psychology
Subjects: R Medicine > RC Internal medicine > RC0321 Neuroscience. Biological psychiatry. Neuropsychiatry
Publisher: American Psychological Association
ISSN: 1939-2184
Last Modified: 17 Apr 2019 11:35
URI: http://orca.cf.ac.uk/id/eprint/11520

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