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Related Concept Videos

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...
Principles of Classical Conditioning01:23

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Classical conditioning, as described by Ivan Pavlov, is a foundational concept in associative learning, where a neutral stimulus becomes capable of eliciting a conditioned response through association with an unconditioned stimulus. The process of acquisition, where this learning occurs, and the subsequent phenomena of contiguity, contingency, generalization, discrimination, extinction, and spontaneous recovery are crucial for a comprehensive understanding of classical conditioning.
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Related Experiment Video

Updated: Jul 9, 2026

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
08:07

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

Published on: August 24, 2016

Flavor evaluative conditioning and contingency awareness.

Susan G Wardle1, Chris J Mitchell, Peter F Lovibond

  • 1University of New South Wales, Sydney, New South Wales, Australia.

Learning & Behavior
|December 1, 2007
PubMed
Summary
This summary is machine-generated.

Flavor evaluative conditioning, where taste preferences change based on pairings, requires awareness of the taste-contingency relationship. Unaware participants did not show conditioning, highlighting the role of conscious awareness in this learning process.

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Area of Science:

  • Cognitive Psychology
  • Neuroscience
  • Sensory Science

Background:

  • Flavor evaluative conditioning influences taste preferences.
  • The role of contingency awareness in this process remains debated.
  • Prior research suggests conditioning may occur without awareness.

Purpose of the Study:

  • To investigate the relationship between flavor evaluative conditioning and contingency awareness.
  • To determine if conscious awareness is necessary for flavor conditioning.
  • To explore the boundaries of conditioning with different stimuli.

Main Methods:

  • Two experiments utilized flavored drinks paired with either sugar or a bitterant (polysorbate 20).
  • Participants rated flavors post-conditioning, and their awareness of pairings was assessed.
  • A control condition tested conditioning to colors.

Main Results:

  • Participants developed a preference for the sugar-paired flavor.
  • Evaluative conditioning occurred only in participants aware of the flavor-contingency pairings.
  • Conditioning was not observed for colors, even with contingency awareness.

Conclusions:

  • Conscious awareness of the contingency is essential for flavor evaluative conditioning.
  • Findings challenge previous studies suggesting conditioning without awareness.
  • This highlights the importance of cognitive factors in sensory learning.