Potentiation of taste and extract stimuli in conditioned flavor preference learning

Elizabeth D. Capaldi, Gregory J. Privitera

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


In these experiments, we investigated the nature of potentiation in the conditioned flavor preference paradigm. Almond and banana extracts, which have strong odor components, were combined with salt and saccharin (liked tastes; Experiment 1) or quinine and citric acid (disliked tastes; Experiment 2) in a flavor preference procedure that mixed these solutions with a caloric reinforcer (polycose). The results showed that liked tastes potentiated preference conditioning to extracts (Experiment 1), whereas extracts potentiated preference conditioning to disliked tastes (Experiment 2). In both experiments, the presumably less liked stimulus (i.e., the extract in Experiment 1 and the disliked taste in Experiment 2) was the potentiated cue.

Original languageEnglish (US)
Pages (from-to)62-66
Number of pages5
JournalLearning and Behavior
Issue number1
StatePublished - Feb 2008

ASJC Scopus subject areas

  • Experimental and Cognitive Psychology
  • Cognitive Neuroscience
  • Behavioral Neuroscience


Dive into the research topics of 'Potentiation of taste and extract stimuli in conditioned flavor preference learning'. Together they form a unique fingerprint.

Cite this