Parameters of human evaluative flavor-flavor conditioning

Baeyens, Frank; Crombez, Geert; Hendrickx, H.; Eelen, Paul

doi:10.1016/0023-9690(95)90002-0

Cited by 80 publications

(74 citation statements)

References 14 publications

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“…Experiment 1 successfully replicated the flavor evaluative conditioning effect reported by and Baeyens et al (1995) and Dickinson and Brown (2007). However, unlike participants in those previous studies, a large number of participants were aware of the CS-US contingencies.…”

Section: Relationship Between Evaluativementioning

confidence: 52%

“…Firstly, we replicated the and Baeyens et al (1995) flavor conditioning effect in two experiments. Two flavors, orange and vanilla in Experiment 1 and orange and coconut in Experiment 2A, served as CSs in a classical conditioning procedure.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, their evidence for unaware flavor conditioning is the best in the literature. Dickinson and Brown used a somewhat improved experimental design partially based on parametric experiments by Baeyens, Crombez, Hendrickx, and Eelen (1995) and suggestions by Lovibond and Shanks (2002) on what constitutes an appropriate and sensitive measure of contingency awareness. Dickinson and Brown's awareness measure was superior to that of , in that Dickinson and Brown used a timed tasting procedure identical to that used in conditioning, and the same continuous rating scales for both the evaluative and the contingency tests.…”

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confidence: 99%

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Flavor evaluative conditioning and contingency awareness

Wardle

Mitchell

Lovibond

2007

Learning & Behavior

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Section: Relationship Between Evaluativementioning

confidence: 52%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Flavor evaluative conditioning and contingency awareness

Wardle

Mitchell

Lovibond

2007

Learning & Behavior

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“…Other differences of EC compared to classical conditioning include principally 1) its resistance to extinction (Baeyens et al, 1988, Baeyens et al, 1989, Baeyens et al, 1995a, De Houwer et al, 2000, 2) the weaker influence of the number of pairings between CS and US (Bayens et al, 1993, Bayens et al, 1996, Bayens et al, 1998, and 3) the independence of contingency awareness (De Houwer et al, 1997, Field, 2000, De Houwer et al, 2001). …”

Section: Evaluative Conditioningmentioning

confidence: 99%

Appetitive conditioning: Neural bases and implications for psychopathology

Martin‐Soelch

Linthicum

Ernst

2007

Neuroscience & Biobehavioral Reviews

147

146

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Appetitive conditioning is the process through which new rewards are learned and acquire their motivational salience. Although it has the same evolutionary survival significance as aversive conditioning, appetitive conditioning has rarely been studied in humans. This gap may be explained by the difficulty to find in humans suitable appetitive stimuli that can elicit physiological responses similar to those elicited by aversive stimuli.To help remedy this gap, we review the literature on conditioning, with emphasis on appetitive conditioning. This review comprises three parts. First, we examine the different forms of conditioning. Second, we review the neural basis of appetitive conditioning, particularly from a functional neuroimaging perspective. And third, we demonstrate how perturbations in processes involved in appetitive conditioning can be involved in psychopathologies and suggest neurobiological models underlying these pathologies.The ultimate goal of this review is to stimulate new avenues of research that have direct links to molecular biology, and thus could prove to be invaluable to progress in the understanding and treatment of psychiatric disabilities.

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“…In this form of learning, hedonic change is by transfer of liking or disliking for a known flavor or flavor element to the second, novel flavor. In humans, this form of learning is seen most readily where novel flavors are paired with disliked flavors such as the aversive taste of tween [32,38]. Until recently, no study of flavor-flavor learning in humans had examined sensitivity to current appetitive state since no study had been able to reliably establish a robust acquired flavor preference.…”

mentioning

confidence: 99%

Olfactory influences on appetite and satiety in humans

Yeomans

2006

Physiology & Behavior

107

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YEOMANS, M. R. Olfactory influences on appetite and satiety in humans. PHYSIOL BEHAV.200X; 00(X): 000-000. Odor stimuli play a major role in perception of food flavor. Foodrelated odors have also been shown to increase rated appetite, and induce salivation and release of gastric acid and insulin. However, our ability to identify an odor as food-related, and our liking for food-related odors, are both learned responses. In conditioning studies, repeated experience of odors with sweet and sour tastes result in enhanced ratings of sensory quality of the paired taste for the odor on its own. More recent studies also report increased pleasantness ratings for odors paired with sucrose for participants who like sweet tastes, and conversely decreased liking and increased bitterness for quinine-paired odors. When odors were experienced in combination with sucrose when hungry, liking was not increased if tested sated, suggesting that expression of acquired liking for odors depends on current motivational state.Other studies report sensory-specific satiety is seen with food-related odors. Overall, these studies suggest that once an odor is experienced in a food-related context, that odor acquires the ability to modify both preparatory and satiety-related components of ingestion.

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Parameters of human evaluative flavor-flavor conditioning

Cited by 80 publications

References 14 publications

Flavor evaluative conditioning and contingency awareness

Flavor evaluative conditioning and contingency awareness

Appetitive conditioning: Neural bases and implications for psychopathology

Olfactory influences on appetite and satiety in humans

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