Taste Stimuli: A Behavioral Categorization

Science  16 Aug 1968:
Vol. 161, Issue 3842, pp. 708-710
DOI: 10.1126/science.161.3842.708


The selective patterns of generalization to various chemicals, obtained in rats after radiation-induced gustatory-avoidance conditioning against single chemicals, were used to evaluate qualitative similarities among taste stimuli. DL-Alanine, glycine, and sodium saccharin were classed together, but not with D-glucose or potassium chloride. Groupings such as these may serve as a basis for determining the dimensions along which taste quality is represented.