title: Repeatability of Mice Consumption Discrimination of Wheat (Triticum aestivum L.) Varieties across Field Experiments and Mouse Cohorts.
abstract: Whole grain wheat (Triticum aestivum L.) foods can provide critical nutrients for health and nutrition in the human diet. Potential flavor differences among varieties can be examined using consumption discrimination of the house mouse (Mus musculus L.) as a model system. This study examines consistency and repeatability of the mouse model and potentially, wheat grain flavor. A single elimination tournament design was used to measure relative consumption preference for hard red spring and hard white spring varieties across all 3 experiments in combination with 2 mouse cohorts. Fifteen replicate mice were used in 24-h trials to examine differences in preference among paired wheat varieties until an overall "winner" was established as the most highly preferred variety of wheat. In all 3 experiment-cohort combinations, the same varieties were preferred as the "winner" of both the hard red spring and hard white spring wheat varieties, Hollis and BR 7030, respectively. Despite the consistent preference for these varieties across experiments, the degree (magnitude) to which the mice preferred these varieties varied across experiments. For the hard white spring wheat varieties, the small number of varieties and confounding effects of experiment and cohort limited our ability to accurately gauge repeatability. Conversely, for the hard red spring wheat varieties, consumption preferences were consistent across experiments and mice cohorts. The single-elimination tournament model was effective in providing repeatable results in an effort to more fully understand the mouse model system and possible flavor differences among wheat varieties.
  
  
  CONCLUSIONS
  The mouse model system used here is effective in identifying wheat varieties that may be more or less desirable to humans in whole wheat foods. The system identifies consistent differences across different mouse cohorts and crop years.
authors.affiliation: USDA-ARS Western Wheat Quality Laboratory, Washington State Univ., E-202 Food Quality Bldg., P.O. Box 646394, Pullman, WA, 99164-6394, U.S.A.
authors.forename: Alecia M
authors.initials: AM
authors.lastname: Kiszonas
authors.affiliation: Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, 99164-6394, U.S.A.|USDA-ARS Western Wheat Quality Laboratory.
authors.forename: E Patrick
authors.initials: EP
authors.lastname: Fuerst
authors.affiliation: USDA-ARS Western Wheat Quality Laboratory, Washington State Univ., E-202 Food Quality Bldg., P.O. Box 646394, Pullman, WA, 99164-6394, U.S.A.
authors.forename: Craig F
authors.initials: CF
authors.lastname: Morris
mesh_terms: D000818:Animals; D005260:Female; D005518:Food Preferences; D006244:Hardness; D051379:Mice; D008810:Mice, Inbred C57BL; D015203:Reproducibility of Results; D012621:Seasons; D013649:Taste; D014908:Triticum / Q000737:chemistry* / Q000145:classification*; D000067348:Whole Grains / Q000737:chemistry*
keywords: acceptability; flavor; wheat