Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice


  • This research was supported by the National Institutes of Health Grant DC 00882 and by a grant from the Howard Heinz Endowment. Portions of this work were presented at the annual meeting of the Association for Chemoreception Sciences, Sarasota, FL, April 1995.

Alexander A. Bachmanov, D.V.M., Ph.D., Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104–3308.


Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48-hr, two-bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCl and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.