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Analysis of the perceptual learning effect in flavour aversion learning: evidence for stimulus differentiation

Mondragon, E. ORCID: 0000-0003-4180-1261 and Hall, G. (2002). Analysis of the perceptual learning effect in flavour aversion learning: evidence for stimulus differentiation. Quarterly Journal of Experimental Psychology, 55(2), pp. 153-169. doi: 10.1080/02724990143000225

Abstract

Rats received exposure to two compound flavours, AX and BX, where A and B were sucrose and saline and X was acid. For group intermixed (1), exposure consisted of alternating trials with AX and BX; group blocked (B) received a block of AX trials and a separate block of BX trials. Experiment 1 showed that generalization to BX after conditioning with AX was less profound in group 1 than in group B. Separate examination of the elements of the compound showed that the source of this difference lay in the strength acquired by the X element. X acquired less strength in group 1 than in group B (Experiments 1 and 2), whereas for the A element (Experiments 3 and 4) the reverse pattern was obtained. These results support the proposal that the perceptual learning effect (restricted generalization from AX to BX in group 1) depends on a process that enhances the effectiveness of unique stimulus elements (A and B) and reduces that of common elements (such as X).

Publication Type: Article
Additional Information: Mondragon, E. and Hall, G. (2002). Analysis of the perceptual learning effect in flavour aversion learning: evidence for stimulus differentiation.. Quarterly Journal of Experimental Psychology, 55(2), pp. 153-169. Copyright Ó2002 The Experimental Psychology Society. doi: 10.1080/02724990143000225
Subjects: B Philosophy. Psychology. Religion > BF Psychology
S Agriculture > SF Animal culture
Departments: School of Mathematics, Computer Science & Engineering > Computer Science
URI: http://openaccess.city.ac.uk/id/eprint/22062
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