ESTABLISHMENT OF FLAVOR-FLAVOR ASSOCIATIONS USING A SENSORY PRECONDITIONING TRAINING PROCEDURE

被引：71
|
作者：
LAVIN, MJ [1 ]
机构：
[1] ST BONAVENTURE UNIV,DEPT PSYCHOL,ST BONAVENTURE,NY 14778
来源：
LEARNING AND MOTIVATION | 1976年 / 7卷 / 02期
关键词：
D O I：
10.1016/0023-9690(76)90026-6
中图分类号：
B84 [心理学];
学科分类号：
04 ; 0402 ;
摘要：
引用
收藏
页码：173 / 183
页数：11
相关论文
共 50 条
  • [31] ACQUIRED EQUIVALENCE AND DISTINCTIVENESS OF CUES USING A SENSORY-PRECONDITIONING PROCEDURE
    HONEY, RC
    HALL, G
    QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY SECTION B-COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY, 1991, 43 (02): : 121 - 135
  • [32] FLAVOR PREFERENCE PRODUCED BY INTRAGASTRIC NUTRIENT INFUSIONS USING A CONCURRENT CONDITIONING PROCEDURE
    BLUSK, D
    ACKROFF, K
    SCLAFANI, A
    APPETITE, 1992, 19 (02) : 168 - 168
  • [33] FLAVOR STABILITY OF ALES BREWED USING HYDROLYZED MAIZE SYRUP - SENSORY AND ANALYTICAL ASPECTS
    BARRETT, J
    HALSEY, SA
    PEPPARD, TL
    JOURNAL OF THE INSTITUTE OF BREWING, 1983, 89 (05) : 356 - 360
  • [34] Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches
    Cai, Yanpei
    Xu, Zhenzhen
    Pan, Xin
    Gao, Min
    Wu, Mengting
    Wu, Jihong
    Lao, Fei
    FOODS, 2022, 11 (19)
  • [35] Pasteurization of fresh orange juice using gamma irradiation: Microbiological, flavor, and sensory analyses
    Foley, DM
    Pickett, K
    Varon, J
    Lee, J
    Min, DB
    Caporaso, F
    Prakash, A
    JOURNAL OF FOOD SCIENCE, 2002, 67 (04) : 1495 - 1501
  • [36] Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses
    Gilbert, Jessica L.
    Guthart, Matthew J.
    Gezan, Salvador A.
    de Carvalho, Melissa Pisaroglo
    Schwieterman, Michael L.
    Colquhoun, Thomas A.
    Bartoshuk, Linda M.
    Sims, Charles A.
    Clark, David G.
    Olmstead, James W.
    PLOS ONE, 2015, 10 (09):
  • [37] Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis
    Yan, Jing
    Wang, Heng
    Yang, Bing
    Zhang, Wanli
    Cao, Zhenxia
    Zhao, Penghui
    Dong, Zijie
    Ren, Fazheng
    Chen, Lishui
    FRONTIERS IN NUTRITION, 2024, 11
  • [38] FLAVOR PREFERENCE PRODUCED BY INTRAGASTRIC POLYCOSE INFUSIONS IN RATS USING A CONCURRENT CONDITIONING PROCEDURE
    DRUCKER, DB
    ACKROFF, K
    SCLAFANI, A
    PHYSIOLOGY & BEHAVIOR, 1993, 54 (02) : 351 - 355
  • [39] Habituation as an underlying mechanism for Sensory Specific Satiety: An assessment using flavor consumption and preference in rats
    Gonzalez, Ana
    Sanchez, Jesus
    de Brugada, Isabel
    APPETITE, 2022, 169
  • [40] Study on Flavor Evaluation Technique using Electrogastrogram - Correlation between Gastric Motility and Sensory Evaluation
    Takai, Eiji
    Aoyagi, Takahiro
    Hamada, Shinnosuke
    Ichikawa, Keita
    Kurosu, Toshikazu
    Morishita, Shusaku
    Matsuura, Yasuyuki
    Takada, Hiroki
    CHEMICAL SENSES, 2021, 46
12345