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How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
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Familiarization and cross-familiarization of wheel running and LiCl in conditioned taste aversion

Sadahiko Nakajima1, Tomoko Urata, Yumiko Ogawa

  • 1Psychology Section, Department of Integrated Psychological Science, Kwansei Gakuin University, Nishinomiya 662-8501, Japan. nakajima@kwansei.ac.jp

Physiology & Behavior
|April 21, 2006
PubMed

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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).
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Classical conditioning, a fundamental principle of associative learning, explains various phenomena observed in daily life, such as fear development, the placebo effect, taste aversion, and drug habituation. These applications demonstrate the profound impact of associative learning on human behavior and physiological responses.
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Instinctive drift refers to the tendency of animals to revert to their innate behaviors despite repeated reinforcement. Breland and Breland demonstrated this concept in an experiment with a raccoon. The raccoon was trained to pick up two coins and place them in a container in exchange for food. Initially, the raccoon learned to associate the coins with food, making them a conditioned stimulus or a substitute for food. However, over time, the raccoon became less willing to put the coins into the...