Conditioned taste aversions: generalization to taste mixtures

Rats were trained to take their daily water ration within a 30-min session, during which the number of licks per 10-sec presentation of a drinking tube could be recorded. During one of these sessions, one of three stimuli (sucrose, NaCl or HCl) was presented, followed by the administration of cyclophosphamide to produce a conditioned taste aversion. When tested with mixtures of the conditioned stimulus (CS) with the other two stimuli and also with quinine hydrochloride, the animals avoided mixtures containing the CS in proportion to its concentration in the mixture. Although the natural preferences and aversions for these stimuli interacted somewhat with the learned taste aversions, rats responded to the presence of a CS in a mixture and did not generalize to other stimuli not containing the CS. Thus, the generalization of conditioned taste aversions provides a good measure of the behavioral similarities among gustatory stimuli.     

Effects of fat content on fat hedonics: cognition or taste?

Understanding and perhaps overriding preferences for fat is important, given the relationship between higher dietary fat consumption and poorer health. We have examined the roles of potential mechanisms for differences in fat preference: actual fat content and expected fat content. The subjects were women (n=192, ages=50-69) recruited to a study of low-fat dietary change. Subjects were randomized to one of the four cells: participants received either a high- or low-fat milkshake at baseline, and half of each group was told that their milkshake was low in fat and the other half high in fat. Women who received a high-fat milkshake consumed more grams than women who received a low-fat milkshake. Women who expected low-fat shakes reported liking them more than those who expected high-fat milkshakes. These data indicate that both physiology and cognition play a role in determining consumption of high- and low-fat foods.     

Operant conditioning studies of taste discrimination in the pigeon (Columba livia)

In the conditioning procedure employed in this study, pigeons were trained to dip their bills into a container and then to peck either at a left or at a right key, depending on whether the container was full of distilled water or of a solution of the substance being tested. The discrimination thresholds found (from one bird each) were 2 g/l (0.034 M) for NaCl, 2 g/l (0.024 M) for NaHCO₃, 1 g/l (0.013 M) for KCl, 0.5 g/l (0.005 M) for KHCO₃. Following the same procedure, two birds were then faced with the choice between the solution of the known substance and of a novel one. A higher degree of discrimination was found between NaHCO₃ and KHCO₃ than between NaHCO₃ and NaCl; in the latter case, choices appeared to be mostly based on the concentration of the two substances.     

Calcium taste preference and sensitivity in humans. I. Gender comparisons

Calcium is an essential nutrient, particularly during growth and during reproduction, and the latter is probably why the avidity for calcium may be greater in females of some species. However, in humans, despite widespread belief in calcium appetite, it has not been studied experimentally. Here we compared the hedonic responses of 17 men and 24 women to test whether women show a greater avidity for calcium in line with its greater biological significance for them. We find no gender difference in the hedonic response to calcium, and no change with the menstrual cycle.     

Sensory evaluation of soft drinks with various sweeteners

Forty subjects participated in each of two experiments in which both lemon-line and cola-flavored beverages containing one of six sweeteners--sucrose, sodium saccharin, aspartame, acesulfam-K, and two calcium cyclamate/sodium saccharin blends (10:1 and 3.5:1)--were evaluated on similarity and adjective scales. The similarity data suggest that drinks containing sucrose and aspartame cannot be discriminated from one another in either a lemon-line or cola medium in this experimental design. Sucrose and aspartame were also statistically equivalent on every adjective scale for both lemon-line and cola drinks. On both similarity judgments and adjective scales, acesulfam-K and sodium saccharin were most different from sucrose. The calcium cyclamate/sodium saccharin blends tended to be less similar than aspartame but not as different from sucrose as the acesulfam-K or sodium saccharin sweetened beverages.     

Taste preferences induced by trains of rewarding lateral hypothalamic stimulation of differing durations

The question of whether prolonged stimulation of the lateral hypothalamic area (LH) simply diminishes in rewarding effect or becomes aversive was tested in 32 rats using a taste preference technique. The animals were allowed to drink novel, coffee-flavoured water for 10 min, and then received 60 trains of LH stimulation with differing durations, at an intensity proven to be rewarding at 0.5 sec duration. In a test 24 hours later, those animals that had been stimulated with 1 or 5 sec trains showed a shift in preference from tap water to coffee water, but those stimulated with 10 sec trains did not. The results show that prolonged stimulation not only loses its positive reinforcement effect but becomes negative.     

Application of multidimensional scaling to ratings of foods for obese and normal weight individuals

Sixteen obese patients, aged 19–31, and 27 normal weight individuals, aged 18–22, tasted and smelled fresh, unseasoned blended foods while blindfolded. Then they rated the foods on 51 semantic differential adjective scales which related to stimulation of the gustatory, olfactory, and trigeminal systems. The stimuli included fruits, vegetables, meat, fish, nuts, dairy products, grains, and a set of four standards: sucrose (sweet), NaCl (salty), lemon (sour), and coffee (bitter) in a thin cornstarch base. Proximity measures among stimuli for each subject were developed from the ratings on the adjective scales. Two multidimensional scaling (MDS) procedures, SINDSCAL (a variation of INDSCAL) and ALSCAL, were applied to the proximity measures yielding two-dimensional food maps which were very similar. Both MDS procedures provided weights for each subject on the two dimensions of the space common for all subjects. The weights indicated that the obese subjects found the first dimension, which was related to the hedonic and flavorous aspects of the stimuli, relatively more important than normal weight individuals. Also, obese subjects were significantly better at identifying the blended foods when compared to normal weight subjects.     

Effects of the intertrial interval on taste-aversion learning in rats

Variations in the intertrial interval (ITI) between two taste-aversion conditioning trials indicated that more saccharin-aversion learning occurs with longer ITIs (Experiments 1, 2 and 4). Two conditioning trials separated by 35 min did not produce stronger taste aversions than a single saccharin-lithium pairing; however, stronger conditioning was evident when the two trials were administered with a 3-day intertrial interval. Independent evaluation of saccharin and lithium exposure as possible sources of proactive and retroactive interference suggested that poor conditioning at short ITIs occurs because lithium treatment during Trial 1 interferes with conditioning during Trial 2 (Experiment 2). Assessments of the unconditioned suppression of activity (Experiments 3) and novel-fluid intake (Experiment 4) indicated that drug treatment was effective during both conditioning trials regardless of the intertrial interval. Furthermore, with a 35-min ITI (but not with a 3-day ITI) drug treatment in Trial 1 persisted long enough to summate with the unconditioned responses to drug treatment in Trial 2. These findings are consistent with the idea that with short ITIs the lingering effects of the US from Trial 1 overshadow or mask the CS flavor in Trial 2, and this interferes with the conditioning that Trial 2 would otherwise produce.     

Olfactory and taste sensitivity in children with cystic fibrosis.

Psychophysical experiments measured both olfactory sensitivity to 1-butanol and sodium chloride and taste sensitivity to sodium chloride in normal children and in children with cystic fibrosis. The sensitivity of the children with cystic fibrosis fell within the normal range. These results stand in contrast to those of Henkin and Powell, who found children with cystic fibrosis to be hypersensitive to both olfactory and taste stimuli. Apparent hypersensitivity to taste stimuli could have resulted from the adapting effects of the relatively high level of sodium in the saliva of children with cystic fibrosis. If the contaminating effects of saliva are removed, children with cystic fibrosis yield, on the average, a taste threshold identical to that of normal children. There appears to be no simple explanation for why Henkin and Powell found hypersensitivity to odorants. The present results indicate that, in fact, children with cystic fibrosis display a slight hyposensitivity to odorants.     

Physostigmine and norepinephrine: Effects of injection into the amygdala on taste associations

The present investigation was conducted to determine whether norepinephrine or acetylcholine systems of the amygdala could be involved in two adaptive feeding behaviors in the rat: development of taste aversion and recovery from neophobia. In a taste aversion paradigm, a single bilateral injection of physostigmine directly into the amygdala at the onset of an apomorphine-induced illness experience produced a time-dependent attenuation in the development of taste aversion; in contrast, norepinephrine had no disruptive effects. In a neophobia paradigm, norepinephrine injected directly into the amygdala after a novel taste experience resulted in a time-dependent attenuation in recovery from neophobia; however, physostigmine produced no disruptive effects. Hence, acetylcholine appears to mediate taste-illness associations, while norepinephrine plays an important role in recovery from neophobia, i.e., taste-“learned safety” associations.