Taste sensitivity in infrahuman species: Use of a genetic model to test the validity of alternative measures

In a genetic analysis of PTC taste sensitivity of mice, Ss were presented tap water and a PTC solution in a two-choice situation. A preference index was used as a measure of taste sensitivity, assuming that ability to taste would lead to avoidance, i.e., negative preference. This assumption, however, lead to the rejection of seven Ss who preferred the test solution. Due to the undesirability of deleting Ss, the data were reanalyzed, using an alternative index of taste sensitivity that required no assumption concerning the hedonic quality of the test solution. Information regarding the inheritance of taste sensitivity to PTC provided the validating criterion for this measure.