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

199
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...
199
The Physiology of Taste01:24

The Physiology of Taste

4.1K
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...
4.1K
Taste Buds and Receptors01:20

Taste Buds and Receptors

2.3K
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,...
2.3K
Gustation01:43

Gustation

48.4K
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.
48.4K
Instinctive Drift01:05

Instinctive Drift

267
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...
267
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

37.1K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
37.1K

You might also read

Related Articles

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

Sort by
Same author

Context specificity of latent inhibition in the snail Cornu aspersum.

Animal cognition·2022
Same author

Where association ends. A review of associative learning in invertebrates, plants and protista, and a reflection on its limits.

Journal of experimental psychology. Animal learning and cognition·2021
Same journal

Rank and payoff biases influence subject choices in a foraging task among sanctuary chimpanzees (Pan troglodytes).

Animal cognition·2026
Same journal

Buzzed but not elated? Effect of ethanol on cognitive judgement bias in honeybees.

Animal cognition·2026
Same journal

Dogs tuned to conspecific vocalizations: behavioral evidence for a voice processing preference.

Animal cognition·2026
Same journal

Variation in song structure does not predict associative learning performance in zebra finches (Taeniopygia castanotis) raised under controlled cultural conditions.

Animal cognition·2026
Same journal

Executive functioning in wild guppies: investigating the impact of a pharmaceutical pollutant.

Animal cognition·2026
Same journal

Performance of sheep and goats in a delay of gratification task.

Animal cognition·2026
See all related articles

Related Experiment Video

Updated: Aug 8, 2025

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.3K

Taste aversion learning in the snail Cornu aspersum.

Judit Muñiz Moreno1, Ignacio Loy2

  • 1Department of Psychology, University of Oviedo, Plaza de Feijoo s/n, 33003, Oviedo, Spain. uo231252@uniovi.es.

Animal Cognition
|March 1, 2023
PubMed
Summary
This summary is machine-generated.

Snails learned to avoid a taste after pairing it with an aversive stimulus, demonstrating conditioned taste aversion (CTA) learning. This study establishes a new CTA procedure for terrestrial snails like Cornu aspersum.

Keywords:
Brain structuresConditioned taste aversion learningInvertebratesQuinidine

More Related Videos

Appetitive Associative Olfactory Learning in Drosophila Larvae
09:22

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

19.1K
Aversive Associative Learning and Memory Formation by Pairing Two Chemicals in Caenorhabditis elegans
07:17

Aversive Associative Learning and Memory Formation by Pairing Two Chemicals in Caenorhabditis elegans

Published on: June 23, 2022

2.5K

Related Experiment Videos

Last Updated: Aug 8, 2025

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.3K
Appetitive Associative Olfactory Learning in Drosophila Larvae
09:22

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

19.1K
Aversive Associative Learning and Memory Formation by Pairing Two Chemicals in Caenorhabditis elegans
07:17

Aversive Associative Learning and Memory Formation by Pairing Two Chemicals in Caenorhabditis elegans

Published on: June 23, 2022

2.5K

Area of Science:

  • Behavioral neuroscience
  • Invertebrate learning

Background:

  • Conditioned taste aversion (CTA) is a vital survival mechanism.
  • Understanding CTA in invertebrates provides insights into the evolution of learning.

Purpose of the Study:

  • To demonstrate conditioned taste aversion (CTA) learning in the terrestrial snail Cornu aspersum.
  • To establish a novel Pavlovian conditioning procedure for studying aversion in snails.

Main Methods:

  • Utilized quinidine as an aversive stimulus.
  • Employed a Pavlovian Conditioning of Tentacle Lowering paradigm.
  • Compared a "paired" group (aversive stimulus + unconditioned stimulus) with an "unpaired" group.

Main Results:

  • The "paired" group exhibited a significant decrease in conditioned response (CR).
  • The "unpaired" group did not show a similar reduction in CR.
  • This indicates successful CTA learning in Cornu aspersum.

Conclusions:

  • The study successfully established a CTA learning procedure in terrestrial snails.
  • This provides a valuable tool for future research on invertebrate learning and memory.
  • Results pave the way for exploring the physiological underpinnings of aversion learning in snails.