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Alcohol-induced conditioned aversion: genotypie specificity in mice (Mus musculus)

G P Horowitz, G Whitney

    Journal of Comparative and Physiological Psychology
    |June 1, 1975
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    Conditioned Taste Aversion01:14

    Conditioned Taste Aversion

    Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
    A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...