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Integrated neural responses to various amino acids were recorded from the chorda tympani (facial) nerve in C3H mice. The basic amino acids hydrochlorides L-Arg-HCl and L-Lys-HCl evoked large magnitude integrated taste responses, similar to that for NaCl, and had estimated electrophysiological thresholds of 0.0001 M. No significant difference was indicated between the response magnitudes for the L- and D-forms of the basic amino acid hydrochlorides; however, responses to the basic amino acid hydrochlorides cross-adapted with NaCl. Responses to neutral L-amino acids (Ser, Ala, Gly), which taste sweet to humans, showed higher thresholds (&gt;0.0003 M), similar to that for sucrose, and did not cross-adapt with basic amino acid hydrochlorides or with NaCl. Responses to the neutral amino acids L-Ser and L-Ala were larger than those to their D-amino acid enantiomers. The acidic amino acids L-Asp and L-Glu showed concentration-response functions different from that for HCl. Both acidic amino acids were more stimulatory than HCl at the same pH, although the responses to them were cross-adapted by HCl, indicating a pH effect. A comparison of the stimulatory effectiveness among amino acid derivatives and analogues suggested that the alpha-amino group is essential for the stimulatory effectiveness of neutral amino acids.

Gustatory Responses to Amino Acids in the Chorda Tympani Nerve of C3H Mice