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Results for “taste perception”

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PubMed2003

Taste and pheromone perception in mammals and flies.

The olfactory systems of insects and mammals have analogous anatomical features and use similar molecular logic for olfactory coding. The molecular underpinnings of the chemosensory systems that detect taste and pheromone cues have only recently been characterized. Comparison of these systems in Drosophila and mouse uncovers clear differences and a few surprising similarities.

Acids↗
PubMed1998

Effect of edible oils and oil emulsions on the perception of basic tastes.

The intensity of sweet, bitter or astringent tastes is reduced by consumption of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15-20 min. Intensities of acidic or salty tastes were not affected.

Catechin↗
PubMed1993

Taste intensity performance in patients irradiated to the head and neck.

Decrements in taste-detection thresholds during radiotherapy and subsequent recovery in the months after therapy are well documented. However, few studies have explored suprathreshold taste intensity perception in radiation patients. This cross-sectional study compared taste function in 15 men postradiation with a group of 23 healthy, nonirradiated male volunteers. A direct-scaling procedure was used to assess taste intensity perception of the four basic taste qualities. Patients performed nearly as well as control subjects on objective measures of suprathreshold functioning. Postradiation intensity judgments of salty (sodium chloride), sweet (sucrose), and bitter (quinine sulfate) solutions were not significantly reduced. Subtle, age-related taste impairments were identified for sour perception (citric acid) postradiotherapy. Younger patients judged citric acid to be more intense than did age-appropriate control subjects, whereas older patients judged it to be less intense. Moreover, younger patients were likely to be midly dysgeusic, whereas older patients appeared to be hypogeusic for citric acid. This study provides evidence for near normal suprathreshold taste intensity perception in patients who have received head and neck irradiation.

Adult↗
PubMed2005

Perception of temporal order and the identification of components in taste mixtures.

The capacity of humans to identify the components of taste mixtures is limited to 3 for most people [D.G. Laing, C. Link, A. Jinks, I. Hutchinson, The limited capacity of humans to identify the components of taste mixtures and taste-odor mixtures. Perception 31 (2002) 617-635]. Here, the hypothesis that temporal processing differences have a major role in limiting capacity is investigated. Thirty two subjects were trained to identify sucrose, sodium chloride and citric acid at FIVE concentration levels and were then required to indicate (1) which tastant was perceived first and (2) the identity of each component, in binary and ternary mixtures. Within each mixture set, e.g. sucrose-citric acid, the concentrations of components were adjusted to provide some conditions where intensities and time differences in processing the individual components were minimized. With binary mixtures, changes in intensity resulted in identification of only one component when the differences were largest, and both being identified when intensities were similar. In contrast, subjects found it difficult to indicate which component was perceived first when the intensities were similar and easy when they were substantially different. The most profound effects occurred with ternary mixtures. With each of the three sets, there were several where subjects could not indicate which component was perceived first, and in 13/18 mixtures not all components were identified above chance. Indeed, the most common number of components identified was 2. However, although perception of order was lost in a number of mixtures, this did not preclude identification of one or all three components. This result contrasts with the finding with odors where total loss of order resulted in loss of identity of all components in ternary mixtures [A. Jinks, D.G. Laing, Temporal processing reveals a mechanism for limiting the capacity of humans to analyze mixtures. Cognitive Brain Res. 8 (1999) 311-325]. Thus, loss of identity with taste mixtures seems to occur to a lesser degree. Indeed suppression rather than temporal effects may be the main cause of the loss of identity of components with ternary taste mixtures.

Adolescent↗
PubMed1987

Odor-taste mixtures.

A solution with both an odor and a taste may be considered to be a mixture that involves two sensory modalities. Estimates of the intensity of such mixtures appear to be additive. If the overall intensity of each of the unmixed components is compared with the overall intensity of the mixture, the additivity approaches 100%. If the intensities of the smell and taste of the unmixed components are compared with the overall intensity of the mixture, the additivity is less than 100%. Thus, the specific question that is given to the subjects influences the magnitude of the estimations. This suggests that the additive process involves a central (cognitive) mechanism. Considering that the perception of complex flavors also involves sensory information of touch, temperature, and possibly vision and hearing, a central interpretation seems appropriate. The influences of smell on the perception of taste also appear to involve a cognitive mechanism. These smell-taste confusions appear to be stimulus specific and are usually resolved in favor of taste. This may be true because the sensations of pressure, movement, and resistance are usually localized in the mouth. These accompanying sensations then suggest that the taste organs are active in determining the result even when no true taste is present. The influences of taste on the perception of smell are most pronounced when the tastant contains an odor. This suggests that the effect may be peripheral. That is, odorant molecules may be moving from the pharynx, through the posterior nares, to the olfactory receptors. If this interpretation is correct, the influences of taste on smell may be an odor-odor mixture involving "retronasal" and "nasal" olfaction.

Animals↗
PubMed2005

[Assessment of the correlation between taste and smell functioning].

UNLABELLED: There are few studies examining relationship between taste and smell. However their clinical unity is more often indicated. Smell perception abnormalities cause modification in taste of food intensity, disabling perception of taste as a consequence of taste's sniffing failure. Thus disturbances of these senses, which often commonly coexist could cause great discomfort in patients, however taste sense is estimated as less important comparing to smell sense. The aim of that study was to compare the taste perception in patients with normal smell function and patients with hyposmia and anosmia. There was analyzed correlation between the patients' subjective estimation of smell and taste senses and results of gustometry and olfactometry examinations. MATERIAL AND METHOD: there were indicated three groups of patients based on smell examination with usage of Elsberga--Levy'ego olfactometr in Pruszewicz modification. The first group included patients with normosmia, the second--patients with hyposmia or anosmia related to every smell, the third--patients with hyposmia on few smells and normal smell feeling of others. The Bornstein's method gustometry modified by us was performed for all groups. Moreover patients presented their subjective estimation of smell and taste senses. All results were statistically analyzed, taking into consideration results with alpha < or = 0.05. RESULTS: All (100%) patients with normosmia correctly identified sour, bitter and salty tastes, while only 53% of patients with hyposmia and anosmia got similar results. However 76.5% of patients from the second group subjectively estimated their sense of taste as a normal perception. CONCLUSIONS: Patients with smell disturbances significantly more often have abnormalities in taste perception than patients with normosmia and their subjective estimation of taste and smell senses is much more different than gustometry and olfactometry results.

Adult↗
PubMed1988

Suprathreshold sour taste intensity and pleasantness perception with age.

Magnitude estimates for perceived intensity and pleasantness of suprathreshold concentrations of citric acid in solution and drink were examined in 180 healthy, free-living subjects divided into three groups: young (20-29 years), old (70-79 years) and very old (80-99 years). Psychophysical functions showed significant age effects. For both aqueous and food systems, the old gave higher intensity estimates to high acid concentrations and lower intensity estimates to low acid levels compared to the young and very old whose estimates were comparable. Sex had a significant effect on the intensity estimates with the women giving low acid levels lower estimates and high acid levels higher estimates than the men. All subjects gave low acid levels in solution lower intensity estimates than comparable drinks while at high concentrations, higher intensity estimates were given to solutions than drinks. Trend analysis of pleasantness estimates indicated significant age group differences. For both systems, the breakpoint, the acid level assigned the highest pleasantness estimate was lower for the young than for the elderly.

Adult↗
PubMed2003

Administering the "AHSP Questionnaire" (appetite, hunger, sensory perception) in a geriatric rehabilitation care.

BACKGROUND: Frail elderly people, living in nursing homes, usually show a malnutrition state caused by an increased need of energy or an inadequate food intake. Among the causes leading to reduction of food intake in elderly people and consequently to malnutrition, is the loss of appetite, often marker of depression and alterations of taste and smell perception. OBJECTIVE: The aim of this research is to verify the application of the AHSP Questionnaire and relate its score to nutritional state of a frail elderly population hospitalized in a geriatric rehabilitation care. SETTING AND SUBJECTS: All patients of the "3rd Rehabilitation Department" of the Istituto Geriatrico "Villa delle Querce" Nemi (Rome-Italy). METHODS: Informations, number and type of medical conditions, prescribed drugs, other parameters that can affect taste, smell, hunger and nutritional status, mood, cognitive and nutritional status have been collected from the clinical folders. To assess appetite, hunger smell and taste perception had been submitted the AHSP Questionnaire. RESULTS: The AHSP Questionnaire had been administered only to 44 of the 103 patients present at the survey because of the high prevalence of cognitive impairment. AHSP score is lower in presence of malnutrition assessed with MNA (Mini Nutritional Assessment). MNA, expressed as proportional score, seems to present a clear correlation with AHSP's (r=0.59; p=0.000). CONCLUSION: The results achieved show the scarce adaptability of the AHSP Questionnaire to frail elderly people living in geriatric rehabilitation care. MNA is at the moment the most reliable tool to single out dietary deficiency on geriatrics population.

Aged↗
PubMed1990

Perception and hedonics of sweet and fat taste in smokers and nonsmokers following nicotine intake.

Nicotine's effects on reducing perception and/or hedonics of sweet and fat taste may lead to less intake of sweet tasting, high-fat foods by smokers, helping to explain their generally lower body weights. Smokers and nonsmokers (n = 10 males each) rated perception (intensity and sensitivity) and hedonics (liking) of sweet/fat taste in milk samples varying both in sucrose (0, 5, 10, 20% w/w) and fat (0.1, 3.5, 11.7, 37.6% w/w) concentration on two occasions, once following intermittent presentation of nicotine (15 micrograms/kg) via measured dose nasal spray and the other following placebo. Nicotine significantly reduced perceived intensity of fat but not sweet taste and had no effect on sensitivity to either taste. There was no effect of nicotine on hedonics of sweet/fat taste. On the other hand, although there were no differences between smokers and nonsmokers in perception of sweet or fat, hedonics of sweet/fat taste was reduced in smokers regardless of nicotine or placebo intake. Thus, nicotine may acutely decrease fat taste perception without influencing sweet/fat hedonics, while long-term exposure (i.e., being a smoker) may produce chronically decreased taste hedonics without altering perception.

Adolescent↗