Cue interactions in flavor preference learning: a configural analysis.
Dwyer, Dominic M and Haselgrove, Mark and JONES, Peter M (2011) Cue interactions in flavor preference learning: a configural analysis. Journal of experimental psychology. Animal behavior processes, 37 (1). pp. 41-57. ISSN 1939-2184Full text not available from this repository.
Abstract or description
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.
|Faculty:||Faculty of Health Sciences > Psychology, Sport and Exercise|
|Depositing User:||Peter JONES|
|Date Deposited:||05 Feb 2013 19:08|
|Last Modified:||05 Feb 2013 19:13|
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