Distracter effect on the latent inhibition of conditioned flavor aversion in rats

Using a conditioned flavor aversion procedure with rats as subjects, the effect of the addition of a distracter stimulus on the magnitude of the latent inhibition effect was examined. Experiment 1 showed that latent inhibition to vinegar was attenuated by the addition of sucrose during preexposure. On the other hand, sucrose added during conditioning to vinegar did not attenuate latent inhibition. It was also found that the degree of latent inhibition to the vinegar-sucrose compound solution was less when vinegar alone was preexposed (i.e., when sucrose was added only during conditioning) than when the compound solution was preexposed (i.e., when sucrose was added both during preexposure and during conditioning). Experiment 2 gave similar results but with sucrose assigned as the target flavor and vinegar as the distracter. These findings are in full agreement with the generalization decrement account of latent inhibition.