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Document Type

Article

Abstract

Three experiments explored the effect on conditioned flavor preference of postexposure of sucrose solution after flavors-sucrose pairings in solution. The rats that had received postexposure of sucrose solution showed less flavor preference compared with the rats that had received solvent (water) postexposure and with the rats that were tested immediately after the pairing. The latter two groups did not differ in flavor preference. When the concentration of postexposed solution was lower (2.5%) than that of the solution used in the pairing phase (5%), there was no attenuation of flavor preference. The amount of the attenuation effect by postexposure of 10% sucrose solution was the same as that by 5% solution, but postexposure of 20% solution increased the attenuation effect.

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