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PubMed1999

Impaired sensory functioning in elders: the relation with its potential determinants and nutritional intake.

This study assessed the relation of an impaired taste and smell perception with (a) potential determinants and (b) nutritional intake and status in elderly people. Determinants examined were age, gender, functional category (institutionalized vs independently living), dental state, illnesses, smoking behavior, drug usage, and saliva excretion and composition. Nutritional intake and status were measured by an "appetite and hunger" questionnaire, a food frequency questionnaire, and body mass index (BMI). In order to have access to a large heterogeneous group, two different categories of elderly people were studied. We enrolled independently living elders (n=89) assumed to have a relatively good taste and smell perception, and institutionalized elders (n=67) with a potential poorer taste and smell perception. Scores at the smell identification (range: 0-10) and taste perception (range: 0-4) test were, respectively, 5.7 (independently living) versus 3.5 (institutionalized); p < .0001 and 3.3 versus 3.0; p < .05. Correlation between smell test scores and outcomes of the "appetite and hunger" questionnaire ranged from r: .19 to .50; p values < .05. There was, however, no clear correlation of any sensory outcome with energy and food intake, nor with BMI. Regression analyses revealed that age and the functional category were the most important determinants of the scores on the taste perception and smell identification tests. It is concluded that a poor performance on sensory tests is related to a poor appetite but not necessarily to low energy intake or low BMI. Age-related factors and smoking are important determinants of impaired sensory functioning.

Aged↗
PubMed2004

[Etiology, diagnostic and therapeutic management of taste disorders].

Taste disorders can be subdivided in ageusia, which is the inability to detect any qualitative gustatory sensation and hypogeusia, which is a decreased sensitivity to all tastants. Dysgeusia or pargeusia is a distortion or perversion in the perception of a tastant in contrast to phantosmia, which is a perception of taste that occurs in the absence of a tastant. The site of lesion can usually be determined by history and clinical examination. History taking should always include the assessment of current and former medication. Conditions that interfere with access of a tastant to the taste bud are differentiated from conditions that either injure the receptor cell or damage the gustatory afferent nerves and the central pathways. Psychophysical taste evaluation includes identification of quality using sprays or taste strips and testing of intensity perception measuring threshold using the 3-drop technique. Moreover, measurement of taste in localized areas can be performed either with conventional chemicals or using an electrogustometer. Gustatory evoked potentials are not yet routinely elicited. Therapy has to be planned according to the cause of the disorder.

Diagnosis, Differential↗
PubMed1964

RHYTHMICAL VARIATIONS ACCOMPANYING GUSTATORY STIMULATION OBSERVED BY MEANS OF LOCALIZATION PHENOMENA.

When two taste stimuli are presented, one to each side of the tongue, with a time delay of up to 1 msec., the taste sensation seems to move across the tongue. This phenomenon which is similar to directional hearing, can be used to show periodic fluctuations in sensation magnitude as well as other aspects of sensation. When the apparatus was refined to present taste stimuli, it was possible to observe rhythmic changes in the perception of taste. An analogy is demonstrated between hearing and taste sensation, even to some quantitative values.

Electric Stimulation↗
PubMed1996

Antimicrobial liquid formulations: a blind taste comparison of three brands of penicillin VK and three brands of amoxicillin.

OBJECTIVE: To rate the perception of taste, texture, smell and aftertaste of various brands of penicillin VK and amoxicillin. DESIGN: Oral, liquid formulations of three brands of penicillin VK (PenVee K, V-Cillin-K, VeeTids) and three brands of amoxicillin (Amoxil, Trimox, Wymox) were evaluated for smell, texture, taste, and aftertaste by 30 volunteers in a blind study. Each category was scored on a scale of 1 to 5. The order in which the drugs were sampled was randomized for the first three groups of five participants. The order then was reversed for the remaining three groups of participants. SETTING: A 537-bed US Army teaching hospital. PARTICIPANTS: Participants included 30 healthy adult volunteers from the Departments of Pediatrics, Nursing, and Pharmacy. MAIN OUTCOME MEASURES: Drugs received cumulative scores in each category, as well as an overall total score ranking. The data were analyzed using one-way ANOVA for repeated measures with a post hoc Duncan's multiple range test to determine significant differences between individual means. RESULTS: Overall, Trimox and Amoxil scored significantly higher than the remaining drugs. Although V-Cillin-K scored highest in the smell category, its score was significantly below those of Trimox and Amoxil in the texture, taste, aftertaste, and overall categories. Overall, the three penicillin VK solutions scored lower than the three amoxicillin suspensions, with PenVee K ranking the lowest. Among the penicillin VK solutions, V-Cillin-K scored significantly higher overall than the other two penicillin VK solutions. CONCLUSIONS: Overall, all three amoxicillin oral, liquid suspensions that were studied scored significantly better than the three penicillin VK solutions.

Adult↗
PubMed2004

Perception of drinking water in the Quebec City region (Canada): the influence of water quality and consumer location in the distribution system.

The purpose of every water utility is to provide consumers with drinking water that is aesthetically acceptable and presents no risk to public health. Several studies have been carried out to analyze people's perception and attitude about the drinking water coming from their water distribution systems. The goal of the present study is to investigate the influence of water quality and the geographic location of consumers within a distribution system on consumer perception of tap water. The study is based on the data obtained from two surveys carried out in municipalities of the Quebec City area (Canada). Three perception variables were used to study consumer perception: general satisfaction, taste satisfaction and risk perception. Data analysis based on logistic regression indicates that water quality variations and geographic location in the distribution system have a significant impact on the consumer perception. This impact appears to be strongly associated with residual chlorine levels. The study also confirms the importance of socio-economic characteristics of consumers on their perception of drinking water quality.

Adolescent↗
PubMed2004

Molecular basis of bitter taste: the T2R family of G protein-coupled receptors.

The sense of taste responds to a large variety of stimuli through specific transduction mechanisms. The molecular events in the perception of bitter taste are believed to start with the binding of specific water-soluble molecules to G-protein-coupled receptors encoded by the type 2 family of taste receptor genes and expressed at the surface of taste receptor cells. Recent advances in the identification and cloning of the complete repertoire of genes of this family in humans and rodents provide an opportunity to address unresolved questions in bitter taste. The functional characterization of some of the receptors that these genes encode suggests that it will be possible to understand more precisely their specific functions.

Animals↗
PubMed1990

A low-sodium solution for gastrointestinal lavage.

Golytely is a sodium sulfate-based solution used for lavage cleansing of the colon. Although most patients and physicians prefer Golytely lavage over other methods of bowel cleansing, its highly salty taste is a drawback. This report describes the development of a modified lavage solution that has a barely perceptible salty taste. This solution was developed by removing sodium sulfate, increasing the concentration of polyethylene glycol, and making minor adjustments in the concentration of other salts. Golytely, reduced sodium sulfate Golytely (Golytely-RSS), and a balanced electrolyte solution were infused into the stomachs of normal subjects. After steady-state lavage conditions were established, the rates of fluid and electrolyte absorption were measured. Average fluid absorption rate was 791 ml/h with the balanced electrolyte solution, compared with only 63 and 45 ml/h with Golytely and Golytely-RSS, respectively. Golytely-RSS was studied at 3 infusion rates, from 0.9-1.8 L/h, and the time and volume of solution required for colon cleansing was determined; the lower infusion rate (0.9 L/h) took longer but required less solution to cleanse the colon. In conclusion, Golytely-RSS has the essential feature of Golytely; i.e., lavage is associated with negligible salt and water absorption. The less-salty taste of Golytely-RSS may make it less difficult to drink and thereby enhance patient compliance; the total volume of solution required for cleansing is less when the solution is ingested at 0.9 L/h than when the ingestion rate is 1.8 L/h.

Colon↗
PubMed1993

Changes in taste and flavor in aging.

This study aims at understanding the role of mixtures (mutual quality suppression) in the evaluation of impact of the human aging process on the perception of taste. Heretofore, the effect of aging on taste has been directed at threshold and suprathreshold magnitudes of single chemicals (e.g., NaCl, sucrose, citric acid) in aqueous solution. Although absolute thresholds typically rise in advanced age (2 to 9 times, depending on the study), suprathreshold magnitude assessed by magnitude matching seems (except for bitter) to resist change in the way presbycusis spares suprathreshold loudness, fostering the impression that aging may handicap the aged little in the perception of food. Asked, however, to discriminate the presence-absence of the prescribed salt flavoring (nominally suprathreshold) in tomato soup, the young outperformed the middle-aged who, in turn, outperformed the elderly. Moreover, NaCl thresholds in the presence of tomato measured several times higher than in water, but the difference between the young and the elderly continued to hold. Elevation of threshold to much higher levels by mixture suppression leaves the young-elderly difference unchanged, implying that the elderly may fail to detect salt levels that really count in their diet. To examine the relation between age and taste mixtures, we measured detection thresholds: (1) for NaCl in citric acid, from zero to strong; (2) for sucrose in citric acid, from zero to strong; and (3) for citric acid in sucrose, from zero to strong. Whether in water alone or in a weak or strong suppressor, the elderly subjects' threshold was consistently 2 or 3 times higher than that of the young. Moreover, the way in which threshold for one quality rises with concentration of a suppressor is the same, except for constant upward displacement of the elderly peoples' threshold. In general, both young and elderly confuse salty and sour (show large suppression at all concentrations of the suppressor) much more than they confuse sweet and sour (seen mainly at high concentrations of the suppressor). Study of other mixtures is planned.

Adult↗
PubMed2003

Perceptual judgements of others' tasting experiences: are they enjoying their food?

Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers perceived the hedonic value of the drinks to the taster and the drinks' strength based on the tasters' reactions but were generally poor at assessing the specific taste of the drink. For all tastes except the bitter ones, observers might have based their judgements of taste on how much the taster appeared to enjoy the drink. These findings are discussed in terms of communication of food's value.

Adult↗
PubMed2006

Thermal gating of TRP ion channels: food for thought?

Members of the family of transient receptor potential (TRP) ion channels mediate a wide range of sensory modalities, including thermosensation and taste. Among the "thermo-TRPs," some, such as TRPV1, are activated by warm temperatures, whereas others, such as TRPM8, are activated by cold. How is temperature able to have such strong and opposing effects on these related channels? Although at a structural level the answer to this question is not known, an elegant biophysical model has been proposed that accounts for the different thermosensitivities of TRP channels. This model posits that temperature acts by shifting the inherent weak voltage sensitivity of TRPV1 and TRPM8 in opposite directions, thus promoting opening of TRPV1 at warm temperatures and TRPM8 at cold temperatures. TRPM5, which is distantly related to TRPM8, is a Ca2+-activated cation channel expressed in taste cells that is essential for sweet, bitter, and umami tastes. Like TRPV1 and TRPM8, TRPM5 is weakly sensitive to voltage and thus may also be temperature sensitive. A recent report shows that activity of TRPM5 is increased at warm temperatures, suggesting that heat may enhance the perception of taste through direct modulation of the putative taste transduction channel.

Animals↗
PubMedDate not supplied

Detecting thiamine in beer.

AIMS: To ascertain whether thiamine HCl could be detected in beer using a double-blind triangular taste test. METHODS: Three 100 ml samples of beer to which 10 or 0 mg of thiamine were added were presented in counterbalanced order to 49 volunteers. Subjects consumed and rated each sample separately for taste and appearance and chose which beer was different. RESULTS: Thiamine-enriched beer could not be reliably distinguished from normal beer. However, a significant perceptual taste difference was found, with participants rating thiamine-fortified beer as more bitter than normal beer. CONCLUSIONS: Thiamine was found to alter the perception of bitterness of beer, but thiamine-fortified beer could not be reliably distinguished from normal beer.

Adolescent↗
PubMed1990

Perceptions of and preferences for sweet taste in uremic children.

Uremic children have low energy intakes, with little appetite for sweet foods. Likewise, sucrose-rich diets are poorly accepted by uremic rats, which suggests that uremia causes a relative aversion for sucrose. Hemodialyzed children (no. = 39, mean age = 160 mo) and healthy controls (no. = 25, mean age = 122 mo) were compared for perception of sweet taste intensity in two familiar foods (soft white cheese and apple sauce) and for preference for sweetness. The food stimuli were prepared in five sucrose concentrations: 1%, 5%, 10%, 15%, and 20% for cheese; 10%, 20%, 30%, 40%, and 60% for apple sauce. Children were presented with pairs of stimuli of adjacent concentrations and asked, in a forced choice, to identify the sweeter stimulus and to express their preferences. The hemodialyzed children made more mistakes (19%) than the controls (5%) when asked to rank sweetness in the soft cheese (i.e., with low concentrations). Both groups made an equal number of mistakes when asked to rank sweetness in the apple sauce. Preferences for sweetness were markedly different. In cheese, the highest sucrose concentration was preferred by 21.9% of the hemodialyzed children vs 41% of the controls. The lowest sucrose concentration was selected by 15.6% of the hemodialyzed children vs 4.6% of the controls. Similar preference trends were observed for apple sauce. We conclude that abnormally low preferences for sweet foods can contribute to insufficient caloric intake in uremic children.

Adolescent↗
PubMed1985

Time, space and value.

The ability of animals to associate stimuli depends on whether the stimuli are processed by the cognitive system or the affective system. Historically, a distinction was made between "thinking" and "feeling" by the empirical philosophers of the Renaissance. Recent evidence indicates that cognition and affect can be fruitfully applied to animal research. When animals are required to search an external environment for hidden food baits, they display an objective mastery of time and space as if they have acquired a "cognitive map" of the test area. Tests of an animal's ability to span the time between two external events yield intervals which can best be measured in seconds or fractions thereof. When animals consume a food, the affective value of that food is adjusted according to its utility in the internal milieu. If the food is nutritious, visceral feedback raises the preference value of the food. If nausea ensues, the taste becomes disgusting. Tests of an animal's ability to span the time between eating and nausea yield intervals which can best be described in hours or fractions thereof. Cognitive and affective processes are qualitatively distinct and subserved by different neural systems, yet they are both essential for associative learning. We offer a theoretical scheme designed to weld the two components into a single unitary sequence.

Affect↗
PubMed1995

Taste and smell losses in HIV infected patients.

Human immunodeficiency virus (HIV-1) associated wasting is an increasingly common clinical manifestation of AIDS. The pathogenesis of wasting is multifactorial and includes reduced caloric intake as a major contributing mechanism. The perceptions of taste and smell play an important role in stimulating caloric intake and in optimizing nutrient absorption through cephalic phase reflexes. The purpose of this study was to evaluate the degree of losses in taste and smell function that occur in subjects infected with HIV. Taste and smell function was evaluated in 40 HIV infected individuals and 40 healthy control subjects matched for age, sex, race, smoking behavior, and number of years of education. Chemosensory tests administered to subjects included taste and smell detection thresholds, taste and smell memory tests, taste and smell discrimination tests, and taste and smell identification tasks. Significant differences were observed between experimental and control subjects in glutamic acid taste detection threshold (p < 0.001), quinine hydrochloride taste detection threshold (p < 0.001), menthol smell detection threshold (p < 0.001) and in the taste identification task (p = 0.006). Overall the results suggest abnormalities in the peripheral and central nervous systems, and subjective distortion of taste and smell. A significant correlation was not established between CDC classification of HIV infection and taste and smell function, although trends were observed suggesting worsening function with progression of HIV disease. These results document significant taste and smell losses in HIV infected subjects which may be of clinical significance in the development or progression of HIV associated wasting.

Acquired Immunodeficiency Syndrome↗