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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...

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Related Experiment Video

Updated: Mar 24, 2026

Trace Fear Conditioning in Mice

Trace Fear Conditioning in Mice

Published on: March 20, 2014

Conditioned context aversion learning in the laboratory mouse.

Sezen Kislal¹, David A Blizard²

¹Department of Biobehavioral Health, Pennsylvania State University, 221 Biobehavioral Health Building, University Park, PA, 16802, USA. sezenkislal@gmail.com.

Learning & Behavior

|March 11, 2016

Summary

This summary is machine-generated.

Researchers developed a new method to study conditioned context aversion in mice. This study shows mice can learn to avoid specific contexts linked to illness, paving the way for neurobehavioral research.

Keywords:

Classical conditioning Context aversion learning

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Last Updated: Mar 24, 2026

Trace Fear Conditioning in Mice

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Published on: March 20, 2014

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Published on: June 12, 2018

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Published on: March 1, 2014

Area of Science:

Neuroscience
Behavioral Science
Animal Models

Background:

Contextual changes paired with illness can induce conditioned context aversion in rats.
Laboratory mice are crucial models for neurobehavioral studies.

Purpose of the Study:

To establish a paradigm for studying conditioned context aversion in laboratory mice.
To investigate the role of contextual stimuli versus taste in aversion learning.

Main Methods:

Genetically heterogeneous mice were conditioned to avoid glass bottles after pairing with lithium chloride injections.
Aversion was assessed based on drinking behavior from different bottle types.
The influence of visual distinctiveness and conditioning trial number was examined.
The effect of a conditioned stimulus-unconditioned stimulus (CS-UCS) delay was investigated.

Main Results:

Mice developed aversion to glass bottles after a single conditioning trial, independent of water taste.
Less distinct visual variations required more trials and resulted in less retained aversion.
Conditioned context aversion was established even with a 30-minute CS-UCS delay.
Findings suggest contextual stimuli, not taste, may act as the conditioned stimulus (CS).

Conclusions:

A reliable paradigm for conditioned context aversion in mice was developed.
This protocol allows for the exploitation of the extensive molecular resources available for mice.
Using discrete contextual stimuli offers a focused approach for studying the neuroanatomical basis of this phenomenon.