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Related Experiment Videos

Does starch taste like Polycose?

I Ramirez1

  • 1Monell Chemical Senses Center, Philadelphia, PA 19104-3308.

Physiology & Behavior
|August 1, 1991
PubMed
Summary
This summary is machine-generated.

Rats can distinguish between starch and maltooligosaccharides (Polycose), indicating these glucose polymers have different sensory qualities for rodent taste perception. This suggests distinct detection mechanisms for these bland substances.

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Area of Science:

  • * Neuroscience
  • * Animal Behavior
  • * Sensory Science

Background:

  • * Rats can detect maltooligosaccharides (e.g., Polycose) and starch, which are tasteless to humans.
  • * Both substances are glucose polymers, leading to the hypothesis of a shared detection mechanism.
  • * Understanding rodent taste perception provides insights into broader chemosensory mechanisms.

Purpose of the Study:

  • * To investigate if rats can discriminate between starch and maltooligosaccharides (Polycose).
  • * To determine if conditioning avoidance to one substance leads to avoidance of the other.
  • * To explore the sensory qualities differentiating starch and Polycose for rats.

Main Methods:

  • * Rats were conditioned to avoid substances using lithium chloride injections after ingestion.

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  • * Taste aversion learning was tested using various starches (corn, potato, rice, waxy maize) and Polycose concentrations.
  • * Behavioral responses (avoidance or acceptance) were recorded for each substance.

    • Main Results:

    • * Rats conditioned to avoid starch did not avoid Polycose.
    • * Rats conditioned to avoid Polycose did not avoid starch at tested concentrations.
    • * These findings demonstrate rats' ability to discriminate between starch and Polycose.

    Conclusions:

    • * Rats can differentiate between starch and maltooligosaccharides (Polycose).
    • * Starch and Polycose likely possess distinct sensory properties for rats.
    • * The study suggests separate neural pathways or receptors for detecting these glucose polymers.