Abstract
Gustatory responses from the mouse chorda tympani nerve were tested with various chemical solutions. Magnitudes of integrated chorda tympani responses to the 4 basic taste stimuli were greater in the order of HCl, sucrose, NaCl and quinine-HCl. Sucrose was the most effective sugar tested, while NaCl was the least effective salt, but divalent chloride salts were prominently effective stimulants. Many of single chorda tympani fibers responded specifically to one or two of the 4 basic taste stimuli. Single fibers sampled were classified into the following 5 types: sweet-type, Na-type, Ca Mg-type, acid-type and quinine-type.
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