Odor as a conditioned inhibitor: Applicability of the Rescorla-Wagner model to feeding behavior

Abstract

Hooded rats were given conditioned inhibition training in which the taste of saccharin alone was always followed by induced illness, but the taste of saccharin plus the odor of amyl acetate was not. In a series of three subsequent tests—summation, enhancement of conditioning, and retardation—it was demonstrated that the odor had acquired active inhibitory properties. The results paralleled those obtained with more traditionally studied stimuli and techniques and hence were found to be readily predictable from a recent model of conditioning set forth by Rescorla and Wagner (1972).