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Results for “taste perception”

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At least 559 records · Page 31Linked to original sources
PubMed2000

Chlorhexidine and taste. Influence of mouthwashes concentration and of rinsing time.

BACKGROUND: This study aims to define the influence of chlorhexidine on taste, considering either its concentration in mouthwashes or time of rinsing. METHODS: Suprathreshold taste acuity of 40 healthy subjects tasting variously concentrated solutions of sucrose, sodium chloride, citric acid and quinine hydrochloride was determined. Subjects were divided into four groups. Three groups rinsed their mouths during one minute, twice a day, for seven days, with a selected mouthwash (respectively 0.12%, 0.20%, and 0.30% chlorhexidine solutions). The fourth group rinsed in the same manner with a 0.30% chlorhexidine mouthwash, and time of rinsing was 15". RESULTS: All the mouthwashes reduced taste acuity for salt and bitter; the perception of sweet and sour was not significantly modified. Chlorhexidine acted on taste in different ways: salt perception reached the lowest value on the second day of treatment and the degree of hypogeusia changed no more till mouthrinses were interrupted. Bitter perception was progressively reduced and reached the lowest value on the seventh day. In both cases taste reduction lasted some days after the interruption of mouthrinses. Quality of all tastes was altered by mouthwashes, but incidence of dysgeusia was not related to chlorhexidine concentration. CONCLUSIONS: Hypogeusia induced by chlorhexidine concerns specifically salt and bitter. Chlorhexidine concentration in mouthwashes till 0.12% and mucosa exposure not exceeding 60" twice a day, seem the best procedure to protect tastes in clinical practice.

Adult↗
PubMed1995

[Disorders of the sense of smell and taste].

Disorders of olfaction and taste are infrequent, but a complete loss of smell or taste reduces the quality of life significantly. The sensitivity of human olfaction is remarkable, even for specific stimuli: Just a few molecules are enough to induce the correct identification of sterilised and ultraheated milk. Olfaction and taste are called 'chemical senses' because in both cases the adequate stimulus consists of molecules that bind to receptors of the sensory cells. The perceptions of smell and taste are often combined. Taste differentiates only four qualities: sweet, sour, salty, and bitter. The typical flavor of food or drink is detected by olfaction. Disturbances of olfaction can be due to respiratory disorders such as nasal polyps, a deviation of the nasal septum or chronic sinusitis. Such conditions can reduce airflow through the olfactory cleft at the roof of the nasal cavity. They can be corrected by modern endoscopic surgery of the nose. Epithelial disorders involving the sensory cells are most often caused by viral infections (influenza-anosmia) or toxic destruction of the sensory epithelium (solvents or gases). Epithelial disorders can be cured only rarely by any treatment. Corticosteroids, zinc, and vitamin A are tried frequently. Neural disorders occur after frontobasal trauma and during neurological diseases such as Parkinson's or Alzheimer's disease. Disorders of olfaction can be an early sign of such neurological diseases and sophisticated examination of this sense can contribute to their early diagnosis. However, no specific treatments have yet been identified. Disorders of taste can be due to toxic, chemical or inflammatory damage to the sensory cells of the tongue.(ABSTRACT TRUNCATED AT 250 WORDS)

Central Nervous System Diseases↗
PubMedDate not supplied

Mapping of sensory-responsive cells in the septal area of the rat.

A study of sensory-responsive characteristics of single cells of the septal area of male rats was undertaken to determine the distribution of stimulation-induced changes in septal activity. Single cells were systematically sampled in six planes transecting the rostral-caudal axis of the septal area and were tested for responsiveness to visual, auditory, tactual, gustatory and olfactory stimuli. Approximately 50% of the sampled population of septal cells was responsive to at least one stimulus. Most of the responses of septal cells to stimulation were excitatory and occurred at the onset of stimulation. Regions of concentration of sensory-responsiveness cells in the system were found to lie in medial areas of the septum consisting of the dorsomedial portion of the lateral septal nucleus, the medial septal nucleus and the ventral portions of the medial and lateral nuclei. Visual, auditory and tactual stimuli were most effective in producing changes in spontaneous activity of units in these regions. On the basis of relationships of the medial septal region to other limbic areas having sensory-responsive properties, it is concluded that the medial septal area is one component of a limbic sensory system.

Animals↗
PubMed2001

Simulated microgravity [bed rest] has little influence on taste, odor or trigeminal sensitivity.

Anecdotal evidence suggests that astronauts' perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts' sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head-down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were rested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self-reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest.

Adult↗
PubMed1984

[Determination of the bitter taste of beers. Correlation between the spectrophotometric method and sensory evaluation].

The correlation existing between the chemical determination and the sensory evaluation of the bitter taste in beers was studied. Six different brands were analyzed in six series of repetitions during four months (March through July). For the chemical method, the determination of BU (Bitterness Units) was used. This corresponds to the absorbance of an isooctane extract at 275 nm, previously acidified with HCl. Regarding sensory evaluation, a panel of six highly trained judges (p less than 0.05) was formed for the detection of bitter taste. This test was carried out parallel to the former. The panelists used the descriptive test of bitter intensity in a range of 5. The correlation coefficients for each series of repetitions were calculated and later compared with the tabulated values, at the different levels of significance. A high degree of statistical significance was determined in three of the analyzed series, and significance at the 5% level for two of the series. The remaining one showed a low correlation and was non-significant, the dark beer (malt) being the one that presented an important deviation. It is therefore concluded that the spectrophotometric method can replace the sensory evaluation of bitter taste in pale beers, though it is not advisable for malts.

Beer↗
PubMed1977

Effects of degree of obesity, age of onset, and weight loss on responsiveness to sensory and external stimuli.

Four experiments tested responsiveness to external and sensory stimuli in female human subjects who differed in degree of overweight and in age of onset of their obesity. The effects of weight loss upon external responsiveness were assessed by testing subjects before and after weight reduction in order to determine the role of energy deficit and deprivation in mediating heightened responsiveness to external cues. There was no significant positive correlation between degree of overweight and degree of external responsiveness. In general, the age of onset of the obesity was also not a relevant factor in the degree of externality. Weight loss did not change responses to visual and cognitive cue salience manipulations in measures of feeding, emotionality, time perception, and short-term recall, whereas responsiveness to variations in palatability increased following weight reduction. While external cue responsiveness does not appear to result from adiposity per se or from deprivation, responsiveness to taste stimuli may reflect these parameters. The role of external and sensory cues in the development and maintenance of obesity is discussed.

Adolescent↗
PubMed1991

The taste of desserts' packages.

This article reports an experiment on expressing the behavioural meaning of designed objects. Can a designer express the taste of a desert in the form of its packaging and can consumers match these forms when tasting the desserts? Analysis of responses of 12 adults indicates positive answers to these questions.

Adult↗
PubMed2004

Psychophysics: a journey from the laboratory to the clinic.

Pfaffmann, famous for pioneering work in taste neurophysiology, was a great supporter of psychophysics. He wrote: "Indeed it can be said that without behavioral study, hand in hand with physiological and anatomical methods, one gets only a partial insight: telling where, and to some degree how, but not for what!" [The Psychologists, 1974; Chem Senses Flavour 1 (1974) 61]. The psychophysical studies he initially encouraged concerned mechanism (e.g. taste quality coding), but later methodological advances permitted valid comparisons of taste sensations across groups. Quantification of genetic as well as pathological variation permits the demonstration of links between oral sensory variation, food preferences, diet and health.

Genetic Variation↗
PubMed2005

Morphometric comparison of human nerve cells: special sensory system.

We compared morphometric data on various nerve cells in the human special sensory system using the modified Klüver-Barrera staining method with an extremely minimized shrinkage ratio and an image-analyzer. According to the measurement data of cell-body sizes, we classified nerve cells of the various nerve nuclei in the special sensory system into three groups. These data are of interest to better understand the process of nerve conduction in the special sensory system.

Afferent Pathways↗