Chemical Senses, Vol 23, 675-682, Copyright © 1998 by Oxford University Press
BK Formaker, CE Kearns and ME Frank
Hamsters show a preference for Polycose, a mixture of starch-derived
glucose polymers, that is as strong as their preference for sucrose.
However, in the hamster, taste aversions to Polycose may be less easily
acquired than taste aversions to sucrose and the qualitative aspects of
Polycose are unknown in this species. In order to examine the taste of
Polycose in the hamster, we utilized a taste-aversion protocol with two
conditioning trials. Animals were trained to avoid one of three different
conditioning stimuli: 50 mM sucrose, 100 mM Polycose and a mixture of 50 mM
sucrose with 100 mM Polycose. Control animals were conditioned with
deionized water. After the second conditioning trial, generalization
testing began for the three conditioning stimuli plus 3 mM citric acid, 300
mM KCI and 30 mM NaCl. The results showed that aversions to Polycose,
sucrose or the Polycose/sucrose mixture cross- generalized, demonstrating
that Polycose and sucrose share a common taste percept in the hamster. None
of the aversions generalized to NaCl, citric acid or KCI. In addition,
comparisons among the patterns of taste generalizations indicated that the
tastes of Polycose and sucrose also had distinct qualitative components.
Finally, although the taste of 100 mM Polycose was more salient than the
taste of 50 mM sucrose, the taste of sucrose could still be detected in a
mixture with Polycose.
ARTICLES
The taste of polycose in hamsters
School of Dental Medicine, The University of Connecticut Health Center, Farmington, 06030, USA. brad@neuron.uchc.edu
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