Learned aversions and taste qualities in hamsters

Publisher Website
Google Scholar
Abstract
Interralations among taste perceptions in gloden hamsters (Mesocricetus auratus) were examined using generalizaions of learned taste aversions. If stimulus A is avoided given a taste aversion has been established to stimulus B, and vice versa, A and B ‘cross-generalize’. Stimuli within five groups cross-generalized. The groups of compounds were (i) sweeteners (fructose, saccharin, sucrose); (ii) sodium salts (NaCl, NaNO3, Na2SO4): (iii) non-sodium salts (KCl, MgSO4 NH4Cl) plus quinine HCl; (iv) acids (acetic, hydrochloric, citric); and (v) urea. Only two pairs of stimuli from different groups cross-generalized (HCl—NH4Cl. quinine HCl—urea). Neural patterns of response recorded form chorda tympam nerve fibers in hamsters suggest that taste receptors on the anterior tongue distinguish among three groups of taste stimuli: sweeteners, sodium salts, and a group including non-sodium salts, acids, quinine HCl and urea. Neurons innervating other taste fields are likely to provide the information that hamsters use to discriminate among the tastes of non-sodium-salt and non-sweetener stimuli.