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The effect of electroconvulsive shock on the attenuation of taste-aversion conditioning produced by flavor
Behavioral and Neural Biology
|May 1, 1984
Abstract:
The effect of electroconvulsive shock on the attenuation of taste-aversion conditioning produced by preexposure to the flavor conditioned stimulus (CS) was examined in three experiments. Electroconvulsive shock administered immediately after flavor preexposure attenuated the flavor-preexposure effect whereas delayed electroconvulsive shock did not. Attenuation of the flavor-preexposure effect resulted even though memory for the flavor CS remained intact, suggesting that electroconvulsive shock interfered with associative processes.