Herbivore experience with plant defense compounds influences acquisition of new flavor aversions

A novel flavor was added to the choice of diets in experiment 4. All subjects were offered citric acid (CA), terpene, and tannin-containing diets and immediately dosed with LiCl. Subjects that acquired aversions to the tannin diet in experiment 3 continued to avoid tannin diet in experiment 4 and preferred terpene diet while eating significant quantities of the novel CA diet. Only treatment C subjects with previous terpene-paired LiCl exposures demonstrated aversions to the CA diet. These results have implications for the conduct of flavor aversion studies and the application of flavor aversion learning (FAL).