ALCOHOL, PALATABILITY, AND TASTE REACTIVITY

The taste reactivity procedure provides a valuable tool for examining issues of palarability of alcohol solutions for rats. Given that alcohol is normally introduced to the internal milieu orally, taste factors must play an important role in the animal's decision to ingest or reject. Extensive studies of rats' reactivity to alcohol solutions have revealed several important variables that appear to affect palatability: solution concentration, alcohol experience, and postingestive consequences. In a recent selective breeding project, it has been found that taste reactivity to alcohol has a high heritability in rats. High ingestive responding and low ingestive responding rats were selected and bred to produce two lines. In the first selected generation, calculation of the realized heritability was 0.43; the cumulative realized heritability using the data from the second selected generation was 0.68. The introduction of the taste reactivity paradigm to the field of behavioral genetics may provide important information for the study of genetics, chemical senses, and alcohol consumption.