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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).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...

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Related Experiment Video

Updated: May 28, 2026

Adaptation of Microelectrode Array Technology for the Study of Anesthesia-induced Neurotoxicity in the Intact Piglet Brain

Adaptation of Microelectrode Array Technology for the Study of Anesthesia-induced Neurotoxicity in the Intact Piglet Brain

Published on: May 12, 2018

Flavour exposures after conditioned aversion or preference trigger different brain processes in anaesthetised pigs.

A Gaultier¹, M C Meunier-Salaün, C H Malbert

¹INRA, UMR1079 SENAH, 35590 Saint-Gilles, France.

The European Journal of Neuroscience

|October 19, 2011

Summary

Pigs learned to prefer or avoid flavors based on post-meal injections, showing distinct brain activity in reward and emotion circuits. This highlights how individual experiences shape flavor perception and eating behavior.

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Use of a Piglet Model for the Study of Anesthetic-induced Developmental Neurotoxicity (AIDN): A Translational Neuroscience Approach

Use of a Piglet Model for the Study of Anesthetic-induced Developmental Neurotoxicity (AIDN): A Translational Neuroscience Approach

Published on: June 11, 2017

Related Experiment Videos

Last Updated: May 28, 2026

Adaptation of Microelectrode Array Technology for the Study of Anesthesia-induced Neurotoxicity in the Intact Piglet Brain

Adaptation of Microelectrode Array Technology for the Study of Anesthesia-induced Neurotoxicity in the Intact Piglet Brain

Published on: May 12, 2018

Use of a Piglet Model for the Study of Anesthetic-induced Developmental Neurotoxicity (AIDN): A Translational Neuroscience Approach

Use of a Piglet Model for the Study of Anesthetic-induced Developmental Neurotoxicity (AIDN): A Translational Neuroscience Approach

Published on: June 11, 2017

Area of Science:

Animal Behavior
Neuroscience
Sensory Science

Background:

Conditioned taste aversion and preference are crucial for survival, guiding animals to avoid toxins and seek nutritious foods.
Understanding the neural basis of flavor learning and hedonic value is key to comprehending food choices and eating behaviors.

Purpose of the Study:

To investigate the behavioral and neural consequences of conditioned flavor preference and aversion in pigs.
To identify the brain circuits involved in processing flavors with different hedonic values based on individual experience.

Main Methods:

Pigs underwent conditioning with flavors paired with LiCl (aversion) or NaCl (preference) injections.
Behavioral responses were recorded, followed by two-choice food tests and SPECT brain imaging during flavor exposure.

Main Results:

Pigs developed significant preferences for positively conditioned flavors (F+) over novel (O) and negatively conditioned (F-) flavors.
Brain imaging revealed distinct neural activity patterns: F+ increased activity in reward areas, while F- deactivated basal and limbic nuclei.
Conditioning induced metabolic differences in neural circuits related to learning, memory, emotion, and feeding motivation.

Conclusions:

Food flavors evoke unconscious cognitive dimensions influenced by individual experiences.
The sensory image of food plays a significant role in hedonism and anticipatory eating behavior, mediated by specific neural pathways.