Conditioned inhibition in taste aversion learning: Testing methodology and empirical status

Abstract

Several assays were used in assessing conditioned inhibition within a taste aversion procedure. Following Pavlovian conditioned inhibition training, in which one taste was followed by an injection of LiCl on A+ trials, but was followed by access to a second flavored solution on AX− trials, retardation-of-acquisition and summation tests failed to indicate that the X stimulus (NaCl) had become inhibitory. Nor was the X stimulus consistently preferred to water or dilute quinine in two-bottle tests, contrary to an earlier report (Best, 1975).