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Conditioned Taste Aversion

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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Taste Buds and Receptors

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...

The Physiology of Taste

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.

Instinctive Drift

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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...

Classical Conditioning

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Related Experiment Video

Updated: Jul 5, 2026

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

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

Conditioned flavor preferences: evaluating postingestive reinforcement by nutrients.

K Ackroff¹, A Sclafani

¹Brooklyn College of the City University of New York, Brooklyn, New York, USA.

Current Protocols in Neuroscience

|April 23, 2008

Summary

Learned food preferences develop from associating flavors with nutrient effects. Understanding this requires separating flavor cues from post-ingestive nutrient signals for accurate conditioning studies.

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Published on: February 6, 2014

Area of Science:

Behavioral neuroscience
Sensory science
Nutritional science

Background:

Food acceptance and preference have innate and learned components.
Distinguishing between oral flavor cues and postingestive nutrient cues is crucial for understanding learned preferences.
Previous research often conflated these cues, hindering analysis of nutrient reinforcement.

Purpose of the Study:

To investigate the mechanisms behind acquiring learned food preferences.
To elucidate how inborn taste preferences are enhanced through learning.
To develop a protocol for unambiguously analyzing postingestive reinforcement of nutrients.

Main Methods:

Developing associative conditioning protocols.
Pairing specific oral flavor stimuli with positive postingestive nutrient effects.
Ensuring post-oral nutrient presentation to isolate postingestive reinforcement.

Main Results:

The study established a method to control stimulus presentation in associative conditioning.
Demonstrated the feasibility of pairing flavor cues with distinct postingestive feedback.
Laid the groundwork for future studies on nutrient-mediated flavor learning.

Conclusions:

Separating oral flavor and postingestive nutrient cues is essential for understanding learned food preferences.
Controlled associative conditioning protocols can effectively isolate postingestive reinforcement mechanisms.
This approach enables precise investigation into how nutrients shape flavor preferences.