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Recovery of taste aversion learning induced by fetal neocortex grafts: correlation with in vivo extracellular

M I Miranda1, A M Löpez-Colomé, F Bermúdez-Rattoni

  • 1Departamento de Neurociencias, Instituto de Fisiología Celular, Universidad Nacional Autónoma de México, D.F.

Brain Research
|June 6, 1997
PubMed

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Conditioned Taste Aversion01:14

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 exposure...