Effects of hunger state on flavour pleasantness conditioning at home

Effects of hunger state on flavour pleasantness conditioning at home: Flavour-nutrient learning vs. flavour-flavour learning. This document is made available in accordance with publisher policies and may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the URL above for details on accessing the published version. Copyright and all moral rights to the version of the paper presented here belong to the individual author(s) and/or other copyright owners. To the extent reasonable and practicable, the material made available in SRO has been checked for eligibility before being made available. Copies of full text items generally can be reproduced, displayed or performed and given to third parties in any format or medium for personal research or study, educational, or not-for-profit purposes without prior permission or charge, provided that the authors, title and full bibliographic details are credited, a hyperlink and/or URL is given for the original metadata page and the content is not changed in any way. Abstract This study examined acquired liking of flavour preferences through flavour-flavour and flavour-calorie learning under hungry or sated conditions in a naturalistic setting. Each participant consumed one of three versions of a test drink at home either before lunch or after lunch: minimally sweetened (CONTROL: 3% sucrose, 40kcal), artificially sweetened (3% sucrose 40kcal plus artificial sweeteners ASPARTAME) and sucrose-sweetened (SUCROSE: 9.9% sugar, 132kcal). The test drink was an uncarbonated Peach flavoured iced tea served in visually identical drink cans (330ml). Participants preselected as " sweet likers " evaluated the minimally sweetened flavoured drink (conditioned stimulus, CS) in the same state (hungry or sated) in which they consumed the test drink at home. Overall, liking for the CS flavour increased in participants who consumed the SUCROSE drink, however, this increase in liking was significantly larger when tested and trained hungry than sated, consistent with a flavour-nutrient model. Overall increases in pleasantness for the CS flavour in participants who consumed the SUCROSE drink when sated or the ASPARTAME drink independent of hunger state, suggest that flavour-flavour learning also occurred. These results are discussed in light of current learning models of flavour preference.