Taste + Odor Interactions in Compound A version Conditioning
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Authors
Trost, Christina A.
Issue Date
2002
Type
Thesis
Language
en_US
Keywords
Alternative Title
Abstract
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.
Description
vii, 49 p.
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