Taste + Odor Interactions in Compound A version Conditioning
Trost, Christina A.
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The mechanism by which tastes and odors interact during compound conditioning is unresolved. Three theories provide explanations for potentiation in CT A, the sensory and gate-channeling model, the within-con1pound association model, and the configural association model. Extinction has provided a method for studying these theoretical approaches, thus, taste and odor interactions were studied in a series of 3 experiments. Experiment 1 examined single-element conditioning of two different odors (almond versus orange), taste-mediated potentiation of the two odors, and subsequent effects of taste extinction on odor aversions. Results indicated that almond and orange odors conditioned aversions of similar strength in single-element groups, and were similarly affected by taste extinction. However, when conditioned in compound with the taste, orange odor was potentiated better than almond odor. Results support the within compound association model, but the disparity in the strength of the potentiation effect between the two odors is unaccounted for by this model. Experiment 2 was conducted with orange odor and examined the role of postconditioning extinction of various elements of the compound, taste only, odor only, the taste + odor compound, and both the taste and the odor. Results indicate that extinction of the odor produced a weaker aversion to the compound than did extinction of the taste. However, no differences were observed between extinction of the compound and extinction of both elements. Furthermore, Experiment 3 replicated the design of Experiment 2 with almond odor. Results indicated no differences in almond extinction versus taste extinction, and no differences after extinction of the compound and extinction of both elements. Results were explained in terms of the configural association model.