Comparison of Gustatory Responses to Amino Acids in Pigs and in Humans

Combining a specific conditioning with a two-choice preference method, the gustatory response of pigs towards 29 α-amino acids was studied. It was found that among the amino acids known to have a predominant sweet taste in humans, 12 were preferred over water in pigs, while four were refused (D-His,...

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Bibliographic Details
Published in:Food science & technology 2000-12, Vol.33 (8), p.578-583
Main Authors: Tinti, J.M, Glaser, D, Wanner, M, Nofre, C
Format: Article
Language:English
Subjects:
amino acids
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
gustatory response
Olfaction. Taste
Perception
pig
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
sweet taste
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Summary:Combining a specific conditioning with a two-choice preference method, the gustatory response of pigs towards 29 α-amino acids was studied. It was found that among the amino acids known to have a predominant sweet taste in humans, 12 were preferred over water in pigs, while four were refused (D-His, D-Leu, D-Ile and D-Val). All the amino acids which were known to be sweet in humans under both their L- and D-forms were also preferred over water in pigs. The molar order of effectiveness of amino acids in pigs (D-Trp>D-Phe>D-Asn≈L-Hyp>D-Ala>Gly≈L-Ser>D-Ser≈D-Thr≈L-Thr) was similar to that of their sweetness potencies in humans. However, in pigs, their efficiency relative to sucrose was ∼3 to 4 times lower for D-Phe, L-Hyp, D-Asn, D-Ala or Gly, and ∼15 times for D-Trp.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.2000.0713