Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Taste Threshold”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 217 records · Page 12Linked to original sources
PubMed1992

Changes in gastrointestinal function attributed to aging.

There are numerous reports in the literature of impaired gastrointestinal function with aging. However, most gastrointestinal functions remain relatively intact because of the large reserve capacity of the intestine, pancreas, and liver. Clinically important changes in gastrointestinal function with aging in human include decreased taste thresholds, hypochlorhydria due to atrophic gastritis, and decreased liver blood flow and size. Increased absorbability of lipids and large size molecules has been demonstrated in aging animals, but this has not been studied in humans. Nutrients with impaired gastrointestinal bioavailability in aging include dietary B-12, calcium carbonate, and ferric iron in atrophic gastritis; calcium, zinc, and possibly carbohydrate in a mixed meal. The implications of these changes for health maintenance and chronic disease in elderly people are in need of study.

Aging↗
PubMed1980

Taste hedonics and thresholds in obesity.

Previous investigations of the relation of taste to obesity have focused on sweet taste, with inconclusive results. This study compared adult-onset obese, juvenile-onset obese, and never-obese females on sensitivity and hedonic (preference) responses to sweet, salty, sour, and bitter solutions. On no taste did the groups differ on detection or recognition thresholds or on hedonic ratings of supra-threshold concentrations. Two patterns of individual hedonic responses to increasing concentrations were identified with supra-threshold sucrose solutions, as in previous work, but not with the other solutions. There were no reliable relations across tastes on detection or recognition thresholds or supra-threshold hedonic ratings. Hedonic ratings of the lowest (below detection threshold) concentrations of each taste solution were examined as indices of cognitive and affective responses to the expected properties of the taste. Adult-onset obese subjects assigned higher expectancy hedonic ratings for sour and sweet than did juvenile-onset obese or never-obese subjects. The same trend held, nonsignificantly, for salty. Discussion focuses on the nature of expectancy ratings and implications of findings for future investigations of the role of taste in obesity within different obese populations.

Adolescent↗
PubMed1990

Interaction of saliva and taste.

In spite of the coexistence of saliva and taste in the oral cavity, an understanding of their interactions is still incomplete. Saliva has modulating effects on sour, salt, and the monosodium-glutamate-induced savory or umami taste. It has a diminishing effect on sour taste as a result of the buffering by salivary bicarbonate. It probably also contributes to the umami taste with endogenous salivary glutamate levels. Salt taste is detected only when above salivary sodium-chloride concentrations; thus saliva influences salt taste threshold levels. It also provides the ionic environment for taste cells, probably critical in signal transduction. Salivary flow rate and composition are influenced by the type of taste stimuli. In general, sour taste, elicited by citric acid or sour food, induces the highest flow rate and Na+ concentrations, while salt gives rise to high protein and Ca2+ concentrations. Stimulation with the four basic taste modalities (sour, sweet, salty, and bitter), however, does not increase the relative proportion of any of the salivary proteins. This review examines the literature on the interactions of saliva with taste, and the effect of taste on salivary composition. The possible role of the von Ebner's salivary glands and the role of saliva as a chemical cue are also discussed.

Humans↗
PubMed1993

Nutrition and chemosensory perception in the elderly.

The elderly person's perception of foods and food flavor is affected by age-associated changes in the chemical senses (taste, smell, and trigeminal sensation). Both classic and modern psychophysical techniques have been applied to achieve some understanding of these changes. Taste threshold sensitivity declines with age; however, the magnitude of the decline and the degree to which taste qualities are differentially affected remains to be understood. Suprathreshold taste intensity perception is affected by age, but there is a differential effect of taste quality. Experiments with blended foods have indicated that both olfactory and taste deficits contribute to older people's difficulty with food identification. Experiments assessing threshold sensitivity, suprathreshold intensity, and suprathreshold identification have all demonstrated significant impairment in olfaction in old age. In fact, these effects are far greater than in the taste system. Patients with Alzheimer's disease show even greater olfactory deficits than normal elderly and the effect is related to the degree of dementia. We have ruled out nasal disease in these patients as the primary causes of olfactory insensitivity, because significant impairment remains when the influence of nasal airflow and nasal cytology has been removed statistically. Both normal elderly and patients with Alzheimer's disease show impairment in odor memory. Sensitivity to, familiarity with, and identifiability of the odors all play a role in odor memory performance. Flavor preference also changes over the lifespan. Older subjects, for instance, rate high concentration of sugar and salt as pleasanter than young subjects do. Multiple influences contribute to this phenomenon. Elderly persons and those of lower nutritional status have shown preferences for higher concentrations of casein hydrolysate than young persons and those of higher nutritional status, suggesting that dietary preference can be related to chemosensory cues. There are significant age-associated changes in chemosensory perception that have the potential to interact with dietary selection and nutrition in the elderly. A better understanding of these phenomena may promote health and well-being in the elderly.

Aged↗
PubMedDate not supplied

Olfactory dysfunction in Down's Syndrome.

Down's Syndrome subjects over 40 years old show neuropathology similar to that of Alzheimer's disease. The olfactory system is particularly vulnerable in Alzheimer's disease, both anatomically and functionally. Several measures of sensory and cognitive functioning were studied in the older Down's Syndrome patient, with the hypothesis of significant olfactory dysfunction. Participants were 23 Down's subjects, and 23 controls. The Dementia Rating Scale showed mean scores of 103 for Down's subjects and 141 for controls. Down's subjects showed significant deficits in odor detection threshold, odor identification, and odor recognition memory. Normal performance in a taste threshold task, similar to the olfactory threshold task in subject demands, suggested that the Down's syndrome subjects' poor performance was not due to task demands. Deficits in olfaction may provide a sensitive and early indicator of the deterioration and progression of the brain in older subjects with Down's Syndrome.

Adult↗
PubMed1989

ACE inhibitors in hypertension: assessment of taste and smell function in clinical trials.

Taste and smell disturbances are infrequently reported adverse effects of treatment with captopril and are even less frequently reported with other ACE inhibitors. These adverse effects have been attributed to the chemical structure of the drugs used, although this relationship is the matter of some debate. A link between the taste disturbance associated with ACE inhibitors and changes in plasma zinc concentration has also been suggested, but again the evidence for this relationship is equivocal. One problem facing research in this area has been the lack of reliable assessment techniques for the quantitative evaluation of smell and taste function. Three quantitative methods for evaluating taste and smell function are described, together with the results of a pilot study aimed at evaluating the potential ease of application of these techniques in a larger group of patients. In this double-blind, crossover pilot study, 8-week treatment with lisinopril (20-40 mg once daily) was compared with captopril (25-50 mg twice daily) in 12 hypertensive patients. The two drugs produced similar falls in lying and standing blood pressure and neither drug produced a significant alteration in smell recognition, or olfactory or taste threshold. None of the minor changes observed appeared to correlate with either plasma zinc concentrations or intra-erythrocyte zinc levels. This study provides important observations on the use of these new techniques. Based on the wide variability of results obtained, the design of further clinical studies must address and overcome the many factors (age, sex, smoking, etc.) which may confound the study of drug effects on taste and smell.

Angiotensin-Converting Enzyme Inhibitors↗
PubMed2003

Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.

Sequential application of solvent extraction, gel permeation chromatography, and HPLC in combination with taste dilution analyses revealed that not a sole compound but a multiplicity of bitter tastants contribute to the bitter off-taste of cold-stored carrots and commercial carrot puree, respectively. Among these bitter compounds, 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (6-methoxymellein), 5-hydroxy-7-methoxy-2-methylchromone (eugenin), 2,4,5-trimethoxybenzaldehyde (gazarin), (Z)-heptadeca-1,9-diene-4,6-diin-3,8-diol (falcarindiol), (Z)-heptadeca-1,9-diene-4,6-diin-3-ol (falcarinol), and (Z)-3-acetoxy-heptadeca-1,9-diene-4,6-diin-8-ol (falcarindiol 3-acetate) could be identified on the basis of MS as well as 1D- and 2D-NMR experiments. Due to the low concentrations of <0.1 mg/kg and the high taste thresholds found for eugenin and gazarin, these compounds could be unequivocally excluded as important contributors to the bitter taste of carrots. Calculation of bitter activity values as the ratio of their concentration to their bitter detection threshold clearly demonstrated that neither in fresh and stored carrots nor in commercial carrot puree did 6-methoxymellein contribute to the bitter off-taste. In contrast, the concentrations of falcarindiol in stored carrots and, even more pronounced, in carrot puree were found to be 9- and 13-fold above its low bitter detection concentration of 0.04 mmol/kg, thus demonstrating that this acetylenic diol significantly contributes to the bitter taste of the carrot products investigated.

Alkynes↗
PubMed1990

Phenylthiocarbamide taste sensitivity in chronic peptic ulcer.

Ability to taste phenylthiocarbamide is genetically determined and has been investigated as a possible genetic marker for disease. This study examined phenylthiocarbamide taste sensitivity in gastric and duodenal ulcer disease. The study sample included 164 patients with gastric ulcer, 134 with duodenal ulcer, and 299 community controls. Eight concentrations of phenylthiocarbamide in distilled water were obtained by binary serial dilution. The lowest concentration distinguished by taste from distilled water defined taste threshold. Bimodality of threshold distributions distinguished nontasters from tasters. Comparisons of patients with controls gave odds ratios of nontaste in gastric ulcer and duodenal ulcer of, respectively, 0.7 (P greater than 0.1) and 1.3 (P greater than 0.03). The power of detecting at least a twofold difference between patients and controls in the odds of nontaste was 80%. Nontaste was more common in duodenal than in gastric ulcer patients (odds ratio = 2.0, P = 0.02). Taste sensitivity was unassociated with other genetic factors related to ulcer--ABO blood group, secretor status, and serum pepsinogen 1 level. The difference between gastric and duodenal ulcer patients in the ability to taste phenylthiocarbamide may be genetic; however, this study's inability, despite substantial power, to detect at least a twofold difference between patients and controls suggests that if phenylthiocarbamide taste sensitivity is a genetic factor in peptic ulcer, the relationship is weak.

Adult↗
PubMed1989

[Clinical study of taste abnormalities in advanced lung cancer cases].

Taste recognition thresholds for four basic tastes, sweet, salty, and bitter, have been examined in 36 advanced lung cancer patients to identify the presence or absence of taste abnormalities in such patients. Twenty-six untreated lung cancer patients, or 65.3%, demonstrated an abnormal taste threshold for at least one of the 4 taste, a result varying significantly from suitable controls (p less than 0.05). Among the total 36 lung cancer patients, the number of those showing a threshold abnormality was no different between the smoker and non-smoker groups, though abnormalities were higher in the low serum zinc level group than in the normal serum zinc level group (p less than 0.05). We also observed transient threshold elevations after chemotherapy including Cisplatin. Thus, it is thought that taste abnormalities are more prevalent in advanced lung cancer patients.

Adult↗
PubMed1975

Olfactory and taste sensitivity in children with cystic fibrosis.

Psychophysical experiments measured both olfactory sensitivity to 1-butanol and sodium chloride and taste sensitivity to sodium chloride in normal children and in children with cystic fibrosis. The sensitivity of the children with cystic fibrosis fell within the normal range. These results stand in contrast to those of Henkin and Powell, who found children with cystic fibrosis to be hypersensitive to both olfactory and taste stimuli. Apparent hypersensitivity to taste stimuli could have resulted from the adapting effects of the relatively high level of sodium in the saliva of children with cystic fibrosis. If the contaminating effects of saliva are removed, children with cystic fibrosis yield, on the average, a taste threshold identical to that of normal children. There appears to be no simple explanation for why Henkin and Powell found hypersensitivity to odorants. The present results indicate that, in fact, children with cystic fibrosis display a slight hyposensitivity to odorants.

Adaptation, Physiological↗
PubMed2003

Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates.

Thermal treatment of aqueous solutions of xylose, rhamnose, and l-alanine led to a rapid development of a bitter taste of the reaction mixture. To characterize the key compounds causing this bitter taste, the recently developed taste dilution analysis (TDA), which is based on the determination of the taste threshold of reaction products in serial dilutions of HPLC fractions, was performed to locate the most intense taste compounds in the complex mixture of Maillard reaction products. By application of this TDA, 26 fractions were obtained, among which seven fractions were evaluated with a high taste impact. LC/MS and NMR spectroscopy as well as synthetic experiments revealed the 1-oxo-2,3-dihydro-1H-indolizinium-6-olates 1-5 as the key compounds contributing the most to the intense bitter taste of the Maillard mixture. Calculation of the taste impact of these compounds based on a dose/activity relationship indicated that these five compounds already accounted for 56.8% of the overall bitterness of the Maillard mixture, thus demonstrating this class of 1-oxo-2,3-dihydro-1H-indolizinium-6-olates as the key bitter compounds. First synthetic studies on the relationship between the chemical structure and the human psychobiological activity of 1-oxo-2,3-dihydro-1H-indolizinium-6-olates revealed that substitution of the furan rings of 1 by 5-methylfuryl moieties (compounds 3-5) or by 5-(hydroxymethyl)furyl groups (compound 6) led to a significant increase of the bitter threshold. In contrast, the substitution of the oxygen atoms in the furan rings of 1 by sulfur atoms induced a significant decrease of the detection threshold of the 1-oxo-2,3-dihydro-1H-indolizinium-6-olate; for example, the thiophene derivative 7 showed the extraordinarily low bitter detection threshold of 6.3 x 10(-5) mmol/kg (water).

Alanine↗
PubMed1977

[Relationships between structure and sweet taste of amino acids (author's transl)].

90 amino acids, derivatives of amino acids and other related compounds were tested for their taste quality. The taste thresholds of 35 sweet compounds were determined. From these data some relationships between structure and taste are derived. Essential for sweet taste are the ammonium and carboxylate groups as a bipolar (nucleophile/electrophile) contact unit. The intensity of taste depends on length, shape and polarity of the side chain. Definite conditions in respect to the relative position of the groups to each other must be fulfilled. It is shown by superposition of the steric formulas of selected amino acids, that the binding site of the receptor probably is a hydrophobic tube with a bipolar contact point at one end.

Amino Acids↗
PubMed2001

Ethanol perception and ingestion.

Ethanol is a common dietary constituent, but knowledge of its chemosensory properties and their relationship to its ingestion is limited. Twenty-five male and 25 female, light-regular ethanol consumers participated in five test sessions. Sessions involved determination of taste, olfactory and nasal irritation thresholds for ethanol, taste thresholds for tetralone, suprathreshold intensity and quality judgements, determination of phenylthiocarbamide (PTC) taster status, acute oral exposure effect of ethanol on ratings for sucrose, NaCl, citric acid and quinine hydrochloride and hedonic judgments of beers. Questionnaires on personality traits, diet and health were also completed and body composition determined. Diet histories were obtained on three random days. A randomized subset of sensory tests and questionnaires were administered each session. The rank order of ethanol thresholds was taste>nasal irritancy>olfaction and the predominant taste near threshold was bitter. Except for a lower taste threshold in females, no other effects of gender, PTC taster status, ethanol use or body composition were observed. Acute exposure to ethanol suppressed the bitterness of quinine, but enhanced its bitter aftertaste. Ethanol use was not associated with differences in dietary, sensory or textural characteristics. Thus, among light to regular ethanol consumers, no substantive association was observed between sensory responses to ethanol and diet.

Adult↗
PubMedDate not supplied

Buccal mucosal cancer patient who failed to recover taste acuity after partial oral cavity irradiation.

PURPOSE: We report a patient who suffered from prolonged loss of taste acuity after partial oral cavity irradiation. METHODS: The electric taste threshold (ETT) of each point in the oral cavity was measured with an electric gustometer to evaluate quantitative local taste acuity. A subjective total taste acuity (STTA) scale was used to evaluate subjective total taste acuity. CASE: A 61-year-old male patient with right buccal mucosal cancer underwent radiation therapy more than 11 years ago, and has suffered from loss of taste acuity since then. He received electron beam irradiation to part of the oral cavity and right upper neck, mainly the right buccal mucosa near the retromolar trigone and a metastatic right submandibular node. He did not receive irradiation to the anterior portion of the tongue or left side of the posterior portion of the tongue. His ETT scores for each point were equal to or greater than 26, and his STTA score was grade 3. CONCLUSION: The present case implies that radiation damage to part of the oral cavity can cause the loss of subjective total taste acuity.

Carcinoma, Squamous Cell↗
PubMed1992

Do taste receptors respond to perturbation of water structure?

The pmr spin-spin pulse relaxation times (T2 values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T2 value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.

Amino Acids↗
PubMed1991

Taste sensitivity in pregnancy.

Taste sensitivity to Phenyl-thio-Carbamide (PTC) and glucose were studied in 150 females during the 3 trimesters of their pregnancy periods. The taste sensitivity to PTC was determined by Harris and Kalmus method. For taste intensity and hedonic evaluation, 7 concentrations of glucose solutions were used. Taste sensitivity to both PTC and glucose increases during the 1st trimester of pregnancy. In comparison to non-pregnant females (from previous study) taste thresholds and hedonics decreases in pregnancy.

Female↗
PubMed2003

NaCl and sugar release, salivation and taste during mastication of salted chewing gum.

Salt perception impacts on food acceptability and nutrition and depends upon salt release from foods that was determined in situ during mastication of chewing gum with up to 10% (1800 mmol/kg) added NaCl. The mechanical action of chewing increased salivation, which was further increased by the presence of salt, particularly above 180 mmol NaCl/kg gum or above 100 mM NaCl in saliva. The average resting salivary flow rate was 1 ml/min, increasing to 4 and 6 ml/min with gums containing low and high salt, respectively. Thus, stimulation of salivation by salt occurred at a concentration well above the taste threshold of 20 mM NaCl. NaCl concentration in nonstimulated saliva was about 10 mM and increased to 500 mM after 30 s chewing of the 10% NaCl gum and returned to near nonstimulated levels after 4 min chewing. Changes in pH of saliva were more gradual, increasing to a maximum at about 2 min and remaining elevated after 4 min. Salty taste was related to the free chloride ion concentration in saliva irrespective of the initial salt concentration in the gum with an indication of adaptation after 3 min chewing. During chewing, salty taste increased ahead of the increase in salivary conductivity and the salt concentration in the sublingual saliva varied in a cyclic fashion about every 20 s. This is consistent with a cyclic swallowing of saliva and replacement with newly secreted saliva of low salt content and mastication releasing further salt from the gum.

Adult↗