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PubMed1989

Gustatory function and dietary habits in users and nonusers of smokeless tobacco.

Nicotine and smoking may modify gustatory function or preferences and are associated with altered energy balance; however, there is no information on whether smokeless tobacco (ST) has similar effects. Evaluations of gustatory function (threshold sensitivity, perceived intensity of suprathreshold stimuli, preferences) were conducted on 28 chronic ST users and 30 nonusers after both abstaining and using ST. Subjects also maintained 7-d dietary records that included descriptions of the predominant taste qualities of foods. There were few user vs nonuser differences in gustatory measures. Among nonusers, use of ST reduced perceived intensity of salty, sour, and bitter stimuli. Users reported greater alcohol intakes and lower consumption of carbohydrates, sweet foods, fruits, and grains. Chronic use of ST does not appear to have substantial effects on gustatory function but may be associated with decreased carbohydrate intakes, perhaps related to increased alcohol use and possibly because of reduced consumption of sweet-tasting foods.

Adult↗
PubMed1982

Gustatory reaction time under variable stimulus parameters in human adults.

Reaction times and perceived intensities for NaCl solutions were measured in sixteen human adults. Stimulus delivery was by means of a circular piece of solution-soaked filter paper held with forceps. The reaction time (T) decreased and the perceived intensity (S) increased with increasing the concentration (C) of NaCl solution applied to a fixed (78.5 mm2) tongue area. The comprehensive relations among T, S and C can be expressed by the following formula; T=a+b/log(C/Co), T=p+q/log(S/So), and logS=mlogC+logn, where a, b, p, q, m, n=constants, and So indicates the perceived intensity at the threshold concentration (Co). Meanwhile, the reaction time decreased and the perceived intensity increased with increasing the stimulated area (A) under a fixed (1.0 M) concentration of NaCl solution. The relations among T, S and A can also be expressed by the following equations; T=a'+b'/log(A/Ao), T=p'+q'/log(S/So), and logS=m'logA+logn', where a', b', p', q', m', n'=constants, and Ao indicates the threshold size of stimulated area.

Adult↗
PubMed1984

Gustatory threshold values of xylitol in primates.

The gustatory threshold values of xylitol solutions were determined in some nonhuman primates and compared with those of humans. Furthermore, the threshold values of xylitol and sucrose were compared.

Animals↗
PubMed1986

Relationship between elevation of the labellar threshold after raising by increasing sucrose concentrations and impulses of a single sugar receptor in the LL-type hair of the blowfly.

The threshold for proboscis extension to sucrose stimulus of a single sugar receptor on different labellar hairs was elevated by raising blowflies on higher concentrations of sucrose. The reaction time was defined as the duration from stimulus of a single sugar receptor in the LL-type hair until occurrence of proboscis extension. Reaction times at the threshold concentrations of sucrose did not change among blowfiles raised on different sucrose levels. The average value is about 0.35 s. Relationship of the average number of impulses during 0.35 s to log median acceptance thresholds of sucrose for proboscis extension was linear.

Animals↗
PubMed1994

Effects of chorda-lingual nerve injury and repair on human taste.

Citric acid detection threshold and magnitude response were measured on the anterior tongue in 10 patients with unilateral chorda-lingual nerve transections before and after repair. Fungiform taste buds were analysed by videomicroscopy. Preliminary data suggests that humans can regenerate fungiform taste buds and recover some taste sensitivity after repair.

Adult↗
PubMed2002

Electrogustometric thresholds: relationship to anterior tongue locus, area of stimulation, and number of fungiform papillae.

is well established that, on the anterior tongue, thresholds for chemical tastants are inversely related to the number of fungiform papillae. However, it is not known whether this is the case for thresholds to electrical currents presented to the lingual surface. In this study, electrical thresholds for 16 subjects were determined at four left-side anterior lingual locations: tongue tip (TT), a region 1.7 cm posterior to the tip, a region 3.4 cm posterior to the TT, and a region 1.7 cm from the tip along the lateral margin. Two electrode sizes were employed (12.5 and 50 mm2), and stimulus duration was held constant at 0.5 s. The number of fungiform papillae was determined using videomicroscopy. Analogous to what is seen with chemical stimulation, an inverse relationship was present between the mean electrical thresholds, expressed in terms of current density, and the number of papillae within the stimulated regions. The TT --which has the highest density of fungiform papillae -- was found to be more sensitive than the other tongue regions evaluated. Also paralleling chemical thresholds, the mean electrical threshold values were lower (i.e., sensitivity was higher) at a given tongue locus for the 50-mm2 than for the 12.5-mm2 stimulus area. Overall, this study demonstrates that thresholds for electrical stimulation vary across discrete regions of the anterior tongue and are specifically related to the number of fungiform papillae within the stimulated regions. These observations provide additional support for the hypothesis that lingual sensations induced by low levels of electrical current are mediated by the taste system.

Adolescent↗
PubMed1995

Reliability and validity of electrogustometry and its application to young and elderly persons.

Electrogustometric-threshold assessment demonstrated excellent test-retest reliability, good bilateral correspondence and age-related differences. Tactile and stimulus-related descriptors of the sensation elicited at detection threshold, as well as a lack of correlation between whole-mouth chemical thresholds and anterior tongue electrogustometric thresholds, raise questions for future research.

Adult↗
PubMed1977

[Electrogustometric threshold in diabete and chronic ethylism. Survey on 230 patients (author's transl)].

This study completes a previous one in which the authors tested the electrogustometric threshold in 300 normal subjects used as controls. The collected datas has been computerized on a programable calculator according to a lognormal model. Comparison between the electrogustometric threshold in diabetic patients, ethylic ones and controls demonstrate that they are statistically different. More than a half of the diabetics and ethylics have abnormaly high electrogustometric thresholds. The responses have been studied as a function of the evolution of the disease, of the clinical form and of gravity. Diabete and chronic ethylism do not disturb the gustatic function at the same speed and with the same intensity: one year evolution is at least necessary for diabetics, and ten years for ethylics in order to detect abnormal electrogustometric thresholds. But if the action of ethylic intoxication is slower, it determines the most important gustometric deteriorations.

Alcoholism↗
PubMed1982

Genetic analyses of gustation in the fowl.

Preferences towards quinine sulfate (QS) and dextrose (DEX) were tested in purelines and reciprocal crosses of two lines of chickens that had undergone 22 generations of selection for high and low juvenile body weight. Parental line-F1 comparisons provided evidence for non-additive genetic variation for hedonic sensitivity towards QS and DEX, though in opposite directions. Additive genetic variation appeared to influence the preference ratios for both stimuli at super-threshold concentrations. These results are discussed with regard to their evolutionary implications.

Animals↗
PubMed1989

Caffeine ingested under natural conditions does not alter taste intensity.

It has been reported that prolonged application of 10 micromolar (microM) caffeine (CAF) to the dorsal surface of the tongue may markedly enhance the perceived intensity of many taste stimuli, including NaCl and several noncarbohydrate sweeteners. The present study investigated the effect of oral CAF vs. placebo ingestion on perceived taste intensity. Ingestion of CAF (5.5 mg/kg) raised median salivary CAF levels to 19.8 microM at 50 minutes post-dose, when subjects evaluated the intensity of solutions of 5 noncarbohydrate sweeteners, 2 carbohydrate sweeteners, 2 bitter tastants, NaCl, citric acid, 2 odors, and a tone. Taste solutions were prepared using either 1) deionized water or 2) 10 microM CAF as the medium, and all stimuli were rated for intensity on a 9-point category scale. There was no effect of condition (CAF or placebo) or tastant medium on any response measure. The results suggest that perceptions of taste intensity are not appreciably altered under natural conditions of CAF ingestion and subsequent lingual adaptation to microM levels of CAF in saliva.

Administration, Oral↗
PubMed2005

Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics.

The distributions of each sanshool in the Japanese pepper plant grown in various regions and the change in composition of sanshools during maturation of the fruit were investigated. The degree of pungency, defined as the amount of a sanshool/the threshold value, was calculated, and the pungent qualities of the products were evaluated and compared. The degree of pungency and amount of a sanshool showed a positive correlation. In young leaves and flowers, the degree of pungency was less than that in the fruits, the main compound being alpha-sanshool, while the two hydroxy sanshools were detected only in trace amounts. The main compound in fruits was hydroxy alpha-sanshool, whose threshold value was higher than that of alpha-sanshool. It is concluded that the pungency of Japanese pepper should be evaluated not only by the threshold values, but also by the pungent qualities, the composition of sanshools, and the usage of each product of Japanese pepper.

Amides↗
PubMed2000

Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red bordeaux and loire wines. Effect of environmental conditions on concentrations in grapes during ripening.

The 2-methoxy-3-isobutylpyrazine content in grapes and red wines was assayed by stable isotope dilution gas chromatography-mass spectrometry, following vapor extraction and purification on a cation resin microcolumn. The threshold beyond which the green bell pepper character is marked in wines has been determined. From a comparison of the 2-methoxy-3-isobutylpyrazine concentrations of 50 red Bordeaux and Loire wines from different vintages and grape varieties (Cabernet Sauvignon, Cabernet franc, and Merlot) with the intensity of the green bell pepper character as perceived on tasting, the threshold value was estimated to be 15 ng/L. Statistical analysis of the 2-methoxy-3-isobutylpyrazine concentrations of 89 red Bordeaux wines showed that Cabernet wines were more commonly affected by this vegetative character. Changes in the 2-methoxy-3-isobutylpyrazine concentration as the grapes ripen are affected by the environmental and cultural conditions (soil, climate, training system, etc.). A very good correlation was shown between the breakdown of malic acid and 2-methoxy-3-isobutylpyrazine as the grapes ripened, irrespective of grape variety, type of soil, or weather conditions.

Environment↗