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Affective priming as an indirect measure of food preferences acquired through odor conditioning.
Exp Psychol. 2005; 52(3):180-6.EP

Abstract

The present study aimed at investigating affective priming for originally neutral food stimuli that recently acquired their affective meaning through odor conditioning. In a first phase, pictures of different brands of yogurts (CSs) were contingently presented with a positive or negative odor (US). In a subsequent phase, the yogurt CSs were used as primes in an affective priming procedure. Rating data showed that the acquisition procedure resulted in a reliable evaluative learning effect. This could be corroborated by the results of the priming task. Participants responded faster to positive target words and made fewer errors when they were preceded by a CS that had been associated with a positive odor, as compared to a CS that was associated with a negative odor. A reversed pattern was present for negative targets. Based on these findings, it is suggested that affective priming might be used as a demand-free measure of evaluative learning.

Authors+Show Affiliations

Hermans D
Department of Psychology, University of Leuven, Belgium. Dirk.Hermans@psy.kuleuven.ac.be
Baeyens F
No affiliation info available
Lamote S
No affiliation info available
Spruyt A
No affiliation info available
Eelen P
No affiliation info available

MeSH

AdultAffectArousalAssociation LearningAttentionChoice BehaviorConditioning, ClassicalFemaleFood PreferencesGeneralization, PsychologicalHumansMaleOdorantsPattern Recognition, VisualPsychophysicsReaction TimeSmellTransfer, PsychologyVerbal Learning

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16076065

Citation

Hermans, Dirk, et al. "Affective Priming as an Indirect Measure of Food Preferences Acquired Through Odor Conditioning." Experimental Psychology, vol. 52, no. 3, 2005, pp. 180-6.
Hermans D, Baeyens F, Lamote S, et al. Affective priming as an indirect measure of food preferences acquired through odor conditioning. Exp Psychol. 2005;52(3):180-6.
Hermans, D., Baeyens, F., Lamote, S., Spruyt, A., & Eelen, P. (2005). Affective priming as an indirect measure of food preferences acquired through odor conditioning. Experimental Psychology, 52(3), 180-6.
Hermans D, et al. Affective Priming as an Indirect Measure of Food Preferences Acquired Through Odor Conditioning. Exp Psychol. 2005;52(3):180-6. PubMed PMID: 16076065.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Affective priming as an indirect measure of food preferences acquired through odor conditioning. AU - Hermans,Dirk, AU - Baeyens,Frank, AU - Lamote,Sabine, AU - Spruyt,Adriaan, AU - Eelen,Paul, PY - 2005/8/4/pubmed PY - 2005/12/24/medline PY - 2005/8/4/entrez SP - 180 EP - 6 JF - Experimental psychology JO - Exp Psychol VL - 52 IS - 3 N2 - The present study aimed at investigating affective priming for originally neutral food stimuli that recently acquired their affective meaning through odor conditioning. In a first phase, pictures of different brands of yogurts (CSs) were contingently presented with a positive or negative odor (US). In a subsequent phase, the yogurt CSs were used as primes in an affective priming procedure. Rating data showed that the acquisition procedure resulted in a reliable evaluative learning effect. This could be corroborated by the results of the priming task. Participants responded faster to positive target words and made fewer errors when they were preceded by a CS that had been associated with a positive odor, as compared to a CS that was associated with a negative odor. A reversed pattern was present for negative targets. Based on these findings, it is suggested that affective priming might be used as a demand-free measure of evaluative learning. SN - 1618-3169 UR - https://www.unboundmedicine.com/medline/citation/16076065/Affective_priming_as_an_indirect_measure_of_food_preferences_acquired_through_odor_conditioning_ DB - PRIME DP - Unbound Medicine ER -