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Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice
Author(s) -
Bachmanov Alexander A.,
Tordoff Michael G.,
Beauchamp Gary K.
Publication year - 1996
Publication title -
alcoholism: clinical and experimental research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.267
H-Index - 153
eISSN - 1530-0277
pISSN - 0145-6008
DOI - 10.1111/j.1530-0277.1996.tb01630.x
Subject(s) - taste , ethanol , sucrose , chemistry , attractiveness , capsaicin , food science , quinine , psychology , biochemistry , biology , receptor , malaria , psychoanalysis , immunology
Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48‐hr, two‐bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCl and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.