Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

263
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...
263
Gustation01:43

Gustation

49.9K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
49.9K
The Physiology of Taste01:24

The Physiology of Taste

4.7K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.7K
Taste Buds and Receptors01:20

Taste Buds and Receptors

3.1K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
3.1K
Tactile and Chemical Senses01:27

Tactile and Chemical Senses

397
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
397
Instinctive Drift01:05

Instinctive Drift

371
Instinctive drift refers to the tendency of animals to revert to their innate behaviors despite repeated reinforcement. Breland and Breland demonstrated this concept in an experiment with a raccoon. The raccoon was trained to pick up two coins and place them in a container in exchange for food. Initially, the raccoon learned to associate the coins with food, making them a conditioned stimulus or a substitute for food. However, over time, the raccoon became less willing to put the coins into the...
371

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Light exposure disrupts sensorimotor gating and modulates acute stress effects in Wistar rats.

Behavioural brain research·2026
Same author

Sex-dependent modulation of flavour neophobia by acute forced swim stress in rats.

Behavioural processes·2026
Same author

Warning people about the risk of AI error mitigates human acquisition of AI bias.

Cognitive research: principles and implications·2026
Same author

Reduction in prepulse inhibition following acute stress in male and female wistar rats.

Physiology & behavior·2025
Same author

Effects of food deprivation on conditioned orthonasal olfactory preferences with caloric and non-caloric reinforcers.

Behavioural processes·2023
Same author

Humans inherit artificial intelligence biases.

Scientific reports·2023

Related Experiment Video

Updated: Oct 16, 2025

Assessment of Social Transmission of Food Preferences Behaviors
04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

8.2K

Context Properties Modulate Flavor Neophobia Habituation.

Lucía Vicente1, Luis G De la Casa

  • 1Universidad de Deusto.

Psicothema
|October 20, 2021
PubMed
Summary

Context matters for neophobia habituation. Rats exposed to a new flavor in appetitive or familiar contexts showed faster habituation, suggesting context can influence food acceptance.

Area of Science:

  • Behavioral Neuroscience
  • Animal Behavior
  • Learning and Memory

Background:

  • Neophobia, the fear of novel stimuli, is a significant factor in food acceptance.
  • The influence of environmental context on neophobia and its habituation remains underexplored.
  • The Contextual Safety Hypothesis posits that context history modulates neophobia intensity and habituation.

Purpose of the Study:

  • To investigate the role of environmental context in neophobia acquisition and habituation to a novel flavor.
  • To test the predictions of the Contextual Safety Hypothesis regarding context's influence on neophobia.

Main Methods:

  • Male Wistar rats were exposed to a novel saccharin solution (0.1%).
  • The context was pre-conditioned to be appetitive, aversive, or familiar.

More Related Videos

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

14.5K
Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
08:07

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

Published on: August 24, 2016

9.2K

Related Experiment Videos

Last Updated: Oct 16, 2025

Assessment of Social Transmission of Food Preferences Behaviors
04:56

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

8.2K
Denver Papillae Protocol for Objective Analysis of Fungiform Papillae
10:50

Denver Papillae Protocol for Objective Analysis of Fungiform Papillae

Published on: June 8, 2015

14.5K
Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
08:07

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

Published on: August 24, 2016

9.2K
  • A control group received the flavor in their home cages.

    • Main Results:

    • Rats in the Appetitive and Home conditions exhibited significantly faster neophobia habituation.
    • Animals in the Aversive and Familiar context groups showed slower habituation to the novel flavor.
    • Contextual history significantly impacted the rate of neophobia habituation.

    Conclusions:

    • Environmental context plays a crucial role in modulating neophobia and its habituation.
    • Appetitive or neutral (home cage) contexts accelerate habituation to novel flavors.
    • Contextual manipulations hold potential for promoting healthy eating behaviors in both animals and humans.