Enhanced discrimination between flavor stimuli: roles of salience modulation and inhibition

Abstract

Rats were given intermixed preexposure to the compound flavors AX and BX and to the compound CX in a separate block of trials (4 presentations of each compound). In Experiment 1, rats showed less generalization of conditioned aversion from AX to BX than from CX to BX, a perceptual learning effect. Experiment 2 showed that the formation of an excitatory association proceeded more readily between A and B than between C and B, suggesting that intermixed preexposure maintains the effective salience of A and B and does not establish inhibition between them, a process that would require prolonged preexposure. According to this analysis, salience modulation and associative inhibition may contribute to perceptual learning at different stages of preexposure.