“…In a systematic series of experiments, Bouton and colleagues (Bouton, Jones, McPhillips, & Swartzentruber, 1986;Bouton, Dunlap & Swartzentruber, 1987) manipulated the salience of target (X) and interacting (A) cues in flavour aversion learning, and found that potentiation is most apt to occur when the target stimulus X is weakly conditionable. However, overshadowing is also strongest when the overshadowing cue (A) is more salient than the overshadowed cue (X; Mackintosh, 1976), and in humans, increasing the salience of the blocked cue (X) has either resulted in less blocking (Denton & Kruschke, 2006) or more blocking (Le Pelley, Beesley, & Griffiths, 2014), and a recent report in category learning found facilitated learning of features by a salient feature, a result in line with potentiation rather than overshadowing (Murphy & Dunsmoor, 2017). Overall, salience does not seem to be a variable that allows us to predict whether competition between stimuli, or facilitation, is to be observed in any orderly way.…”