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In vitro aversion conditioning in Lymnaea. Short communication

H Sunada1, K Lukowiak, M Sakakibara

  • 1Graduate School of Bioscience, Tokai University, Numazu, Japan.

Acta Biologica Hungarica
|July 11, 2012
PubMed

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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...