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The selective patterns of generalization to various chemicals, obtained in rats after radiation-induced gustatory-avoidance conditioning against single chemicals, were used to evaluate qualitative similarities among taste stimuli. DL-Alanine, glycine, and sodium saccharin were classed together, but not with D-glucose or potassium chloride. Groupings such as these may serve as a basis for determining the dimensions along which taste quality is represented.
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Tapper et al. (1968) studied this question.
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