The nature of training in flavor preference learning determines the underlying associative structure.

Pairing a palatable flavor (US) with an initially neutral flavor cue (CS) results in an acquired conditioned preference for the latter. Two main associations have been proposed to explain the acquisition of flavor preferences: Flavor-Flavor and Flavor-Nutrient learning. Although the hedonic reaction triggered by US consumption has also been suggested as a possible additional component underlying acquired flavor preference, this issue has received little attention.

Does drinking saccharin weaken an association of sweet with calories? Pre-exposure effects in flavor preference learning.

The main aim of this experiment was to examine the claim that exposure to non-nutritive sweeteners weakens the formation of a sweet-calorie association. Three groups of food-deprived rats received training in which they drank an almond-flavored maltodextrin and saccharin solution. A final test phase assessed their preference for almond.

Intermixed rapid exposure to similar stimuli reduces the effective salience of their distinctive features.

Intermixed exposure to two similar stimuli, for example, AX and BX, improves subsequent discrimination between them compared to blocked exposure (the intermixed/blocked effect). Salience modulation models, developed mainly from research with nonhuman animals and exposure to widely spaced similar stimuli, explain this effect in terms of increased salience of the unique elements, A and B. Conversely, the results from experiments initially conducted with humans and exposure to close spaced similar stimuli have led to the suggestion that it is the development of well-unitized representations of unique elements that leads to better discrimination, leaving the unique elements with less effective salience.

The opportunity to compare similar stimuli can reduce the effectiveness of features they hold in common.

In three experiments, rats were given experience of flavored solutions AX and BX, where A and B represent distinctive flavors and X a flavor common to both solutions. In one condition, AX and BX were presented on the same trial separated by a 5-min interval (intermixed preexposure). In another condition, each daily trial consisted of presentations of only AX or only BX (blocked preexposure).

Perceptual learning after rapidly alternating exposure to taste compounds: Assessment with different indices of generalization.

Exposure to two similar stimuli (AX and BX; e.g., two tastes) reduces the extent to which a conditioned response later established to BX generalizes to AX.