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Taste-potentiated odor aversion learning based on amphetamine

P A Bryant1, R A Boakes, I S McGregor

  • 1Department of Psychology, University of Sydney, NSW, Australia.

Physiology & Behavior
|August 1, 1993
PubMed
Summary

Taste can potentiate conditioned odor aversion not only with lithium but also with amphetamine. This taste-potentiated odor aversion (TPOA) learning may depend on an odor-taste association, challenging previous drug-specific theories.

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Area of Science:

  • Behavioral neuroscience
  • Learning and memory
  • Pharmacology

Background:

  • Conditioned taste aversion (CTA) is a learned association between a taste and a negative consequence.
  • Taste-potentiated odor aversion (TPOA) extends CTA, where a taste can enhance aversion to an odor paired with a drug.
  • Previous research primarily linked TPOA to drugs like lithium, which induce unpalatability.

Purpose of the Study:

  • To investigate if amphetamine, unlike lithium, can support TPOA.
  • To determine if TPOA learning is exclusive to drugs causing conditioned unpalatability.
  • To explore the underlying mechanisms of TPOA, specifically the role of odor-taste associations.

Main Methods:

  • Rats were exposed to an almond odor paired with saccharin (taste) and either lithium or d-amphetamine (aversive agent).

Related Experiment Videos

  • Odor aversion was measured by the degree of avoidance of the odor after conditioning.
  • Experiments manipulated drug doses and assessed the effect of extinguishing the taste aversion on the odor aversion.

    • Main Results:

    • A taste-potentiated odor aversion (TPOA) was successfully established using d-amphetamine, similar to lithium.
    • Amphetamine did not induce conditioned unpalatability at the doses used, broadening the scope of TPOA.
    • Extinguishing the saccharin aversion abolished the potentiation effect, supporting an odor-taste association mechanism.

    Conclusions:

    • TPOA learning is not limited to drugs that cause conditioned unpalatability.
    • Amphetamine can effectively potentiate odor aversions, demonstrating a broader applicability of TPOA.
    • The findings support the within-compound theory, suggesting TPOA relies on an association formed between the odor and the taste cue.