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Examining wheat (Triticum aestivum) genetics using mouse (Mus musculus) flavor preference and discrimination
A. M. KISZONAS (1), P. E. Fuerst (2), C. F. Morris (3). (1) USDA-ARS WWQL, Pullman, WA, U.S.A.; (2) Crop and Soil Sciences, Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS, Pullman, WA, U.S.A.

Wheat (<i>Triticum aestivum</i> L.) provides vital nutrients for health in the human diet. Flavor differences among wheat varieties are not well understood. Lab animal model systems are widely used to study taste and food selection. Using the house mouse (<i>Mus musculus</i> L.) as a model system, flavor preference and discrimination were examined in three studies using a two-choice feeding system and 24-h trials. To eliminate the confounding effects of processing, whole wheat grain was used. One study examined consistency of the mouse model across three crop years. A single elimination tournament was used to analyze separately hard red and hard white spring varieties. In all three years, the same varieties were preferred as the “winner” of both the hard red and hard white spring varieties. The second study focused on color and hardness preference of mice using near-isogenic lines that varied for number of red genes and kernel hardness. The discrimination of wheat kernels based on color was a more complex system than has been described; one variety exhibited preferable taste with white bran, whereas the other variety was decidedly unfavorable only when three red genes were present. The mice were able to detect even small hardness differences. The third study focused on creating an independent metric by which to evaluate wheat varieties for potential future uses in genetic mapping. Two-choice feeding trials are common in consumption studies, but do not provide an independent, quantitative phenotype. Using two check varieties previously identified as “Yummy” and “yucky,” Student’s <i>t</i> values provided independent rankings of the varieties. The ability to use common checks to generate independent, objective <i>t</i> values to be used as phenotypes will allow for further genetic studies using genetic mapping. Results from the mouse model can be tested in human sensory analysis and chemometrics.

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