Prominent genetic differences in taste responses to sweeteners among inbred strains of mice were shown using different experimental techniques and a variety of sweeteners (e.g. sucrose, glucose, dulcin, saccharin, acesulfame, glycine, d-phenylalanine and l-glutamine). Mice from different strains differ in taste responses to sweeteners assessed using long-term preference tests,[101-113] single-bottle tests,[114] brief-access tests based on lick recording,[115] taste detection thresholds,[116] conditioned taste aversion generalization,[117] and responses of gustatory nerves.[118-120] These studies have shown that responses to many of these sweeteners (e.g. sucrose, glucose, dulcin, saccharin and acesulfame) closely correlate among mouse strains, suggesting a common genetic basis for sweet taste. However, responses to some sweet-tasting amino acids display somewhat different patterns of strain differences.[121]
