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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: Jun 1, 2025

Usability Evaluation of Augmented Reality: A Neuro-Information-Systems Study

Usability Evaluation of Augmented Reality: A Neuro-Information-Systems Study

Published on: November 30, 2022

FARE-Food Augmented Reality Exposure

Luca Chittaro¹, Fabio Buttussi¹, Giuseppe Riva^2,3

¹Human-Computer Interaction Lab., University of Udine, Udine, Italy.

Cyberpsychology, Behavior and Social Networking

|January 17, 2025

Summary

No abstract available in PubMed .

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