Skip Navigation

This Article
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (10)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Lucas, F.
Right arrow Articles by Sclafani, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Lucas, F.
Right arrow Articles by Sclafani, A.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses 21: 169-179,
© 1996

research-article

Food Deprivation Increases the Rat's Preference for a Fatty Flavor Over a Sweet Taste

François Lucas and Anthony Sclafani

Department of Psychology, Brooklyn College and The Graduate School, City University of New York Brooklyn, NY 11210, USA

Correspondence to be sent to: Dr François Lucas, Department of Psychology, Brooklyn College of CUNY, Brooklyn, NY 11210-2889, USA

Previous research indicates that food deprivation increases the rat's preference for high-fat over low-fat foods. Since these foods differ in their flavors and post-ingestive effects, both factors may be implicated. The present study investigated preferences in food deprived and non-deprived rats using non-nutritive mineral oil emulsion (MO) and saccharin solution (SAC), which have a fatty flavor and sweet taste, respectively. The deprived rats consumed more MO than SAC in one- and two-bottle tests, while the non-deprived rats ingested as much SAC as MO in one-bottle tests and preferred SAC in two-bottle tests. Several aspects of the data suggest that the deprivation-related shift in preference between MO and SAC was determined by changes in long-term energy balance. A follow-up conditioning experiment discarded the possibility that the observed preference shift was related to differential reinforcing effects of the two substances. In conclusion, long-term food restriction increases the preference for an oily flavor over a sweet taste via a mechanism that does not involve nutritive feedback. It remains to be determined to what extent this alteration in flavor preference influences food selection when post-ingestive nutritive feedback can influence food choice. Chem. Senses 21: 169–179, 1996.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?




Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.