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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: Jul 14, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

Validity of the multiple-stimulus without replacement preference assessment for edible items.

Jennifer N Fritz¹, Christopher T Roath¹, Patricia T Shoemaker¹

¹University of Houston-Clear Lake.

Journal of Applied Behavior Analysis

|April 21, 2020

Summary

The multiple-stimulus without replacement (MSWO) assessment accurately identifies preferred edible items for most individuals. However, it may not consistently predict the highest quality reinforcer for all participants.

Keywords:

concurrent schedule multiple-stimulus without replacement preference assessment

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Last Updated: Jul 14, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

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Published on: July 16, 2016

Assessment of Social Transmission of Food Preferences Behaviors

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Published on: January 25, 2018

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Area of Science:

Behavioral Science
Applied Behavior Analysis
Reinforcement Learning

Background:

The multiple-stimulus without replacement (MSWO) is a common preference assessment.
Factors other than reinforcer quality may influence choices in MSWO assessments, especially with edible items.

Purpose of the Study:

To evaluate the validity of MSWO assessments.
To compare MSWO results with concurrent-schedule (CS) assessments for edible items.

Main Methods:

Participants completed MSWO preference assessments using edible items.
The validity of MSWO results was tested by comparing them to outcomes from concurrent-schedule assessments.

Main Results:

The MSWO assessment correctly identified the higher-quality edible item for 76% of participants.
For 20% to 30% of participants, MSWO did not accurately predict the most preferred item in the CS assessment.

Conclusions:

MSWO is largely effective for identifying preferred edible items.
Limitations exist, as MSWO may not always identify the absolute highest quality reinforcer for all individuals.