Taste acceptance in squirrel monkeys (Saimiri sciureus)

Dua-Sharma, S. ; Smutz, Edwin R. (1977) Taste acceptance in squirrel monkeys (Saimiri sciureus) Chemical Senses, 2 (3). pp. 341-352. ISSN 0379-864X

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Related URL: http://dx.doi.org/10.1093/chemse/2.3.341


Six squirrel monkeys were presented with solutions representing the four primary tastes. The solutions included various concentrations of glucose or sodium saccharine (sweet), sodium chloride (salty), citric acid (sour), and quinine sulfate or sucrose octaacetate (bitter). A 24 hr two-bottle choice technique was employed. Amount of food, water, and solution consumed every 24 hr was recorded. The results showed that the maximum intake for glucose solution was with the 5.0% concentration, although maximum caloric intake was with the 1.25% concentration where there was a potentiation of food intake. Water was preferred over sodium saccharine at three of the four concentrations which were tested, and water was preferred over or equally to the concentrations of sodium chloride and citric acid that were used. However, quinine sulfate and sucrose octaacetate were preferred over or equally to water at most of the concentrations which were tested.

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