Possible role of norepinephrine in cocaine-induced conditioned taste aversions

Katherine M Serafine1, Anthony L Riley

  • 1Department of Psychology, American University, Washington, DC 20016, USA. kserafine@gmail.com

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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...
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Adrenergic Agonists: Indirect-Acting Agents

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Drugs Affecting Neurotransmitter Release or Uptake

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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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