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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 1939-2184

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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.

Item Type: Article
Subjects: C800 Psychology
Faculty: Previous 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
URI: http://eprints.staffs.ac.uk/id/eprint/344

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