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PubMed2004

Bitter taste study in a sardinian genetic isolate supports the association of phenylthiocarbamide sensitivity to the TAS2R38 bitter receptor gene.

Recently, a major locus on chromosome 7q was found in association with the taste sensitivity to phenylthiocarbamide (PTC) in humans. This region contains the TAS2R38 gene that encodes a member of the TAS2R bitter taste receptor family. Three SNPs within this gene demonstrated a strong association with taster status in Utah families and in an additional sample of 85 unrelated individuals. We studied a small isolated village in eastern Sardinia and carried out a genome-wide scan to map the genetic basis of PTC perception in this population. We performed both qualitative and quantitative PTC-taste linkage analysis. Qualitative analysis was carried out by defining a cut-off from the bimodal distribution of the trait and classifying subjects as tasters and non-tasters (75 and 25%, respectively). Linkage analysis on 131 subjects belonging to a unique large multi-generation pedigree comprising 239 subjects confirmed significant evidence for linkage at 7q35 also in our population. Haplotype analyses of the three SNPs inside the PTC gene allowed us to identify only two haplotypes that were associated with the non-taster phenotype (80% AVI homozygous) and to taster phenotype (40% PAV homozygous and 56% PAV/AVI heterozygous). Sex, age and haplotype effect explained 77.2 % of the total variance in PTC sensitivity.

Humans↗
PubMed2004

Individual differences in perception of bitterness from capsaicin, piperine and zingerone.

It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whether people who taste capsaicin as bitter also report bitterness from structurally similar sensory irritants that are known to stimulate capsaicin-sensitive neurons. The irritancy and taste of capsaicin and two of its most commonly studied congeners, piperine and zingerone, were measured in individuals who had been screened for visibility of, and reliable access to, the CV papillae. Approximately half of these individuals reported tasting bitterness from all three irritants when the stimuli were swabbed directly onto the CV papillae. Concentrations that produced similar levels of burning sensation across subjects also produced similar (though lower) levels of bitter taste. These results are consistent with the hypothesis that capsaicin and its congeners stimulate bitterness via a common sensory receptor that is distributed differentially among individuals. Additionally, bitter tasters rated gustatory qualities (but not burning and stinging) slightly but significantly higher than did bitter non-tasters, which suggests that perception of capsaicin bitterness is associated with a higher overall taste responsiveness (but not chemesthetic responsiveness) in the CV region.

Adolescent↗
PubMed2001

High-fat and low-fat phenotypes: habitual eating of high- and low-fat foods not related to taste preference for fat.

OBJECTIVE: To characterize taste preferences in habitual high fat (HF) and low fat (LF) phenotypes. DESIGN: Eighteen test solutions to taste for each subject group in a fully repeated 2x6x3 measures design. SETTING: The Human Appetite Research Unit at Leeds University, Psychology Department. SUBJECTS: Eight lean HF (mean percentage fat intake 43.4% daily energy) and eight lean LF (mean percentage fat intake 32.7% daily energy) were recruited from the staff/student population of Leeds University. INTERVENTIONS: All subjects were required to taste 18 solutions based on six levels of fat content and three levels of sucrose content. Subjects rated each solution for fat content, sweetness and pleasantness. RESULTS: HF and LF showed significant effect for the fat content of the solution on the perception of creaminess (P<0.000), and sugar content on the perception of sweetness (P<0.000). HF and LF did not differ in their taste preferences and no preferred level of fat or sweetness was detected in either group. CONCLUSIONS: In young adult males, habitual food selection is not related to taste preference. SPONSORSHIP: This study was supported by the Biotechnology and Biological Sciences Research Council (BBSRC).

Adolescent↗
PubMed1991

Gingival enhancement in fixed prosthodontics. Part III: Anamnestic findings.

This study obtained anamnestic data from a questionnaire given at the conclusion of a 7-week chlorhexidine gingival enhancement study regarding patients' oral hygiene practices, perception of change in gingival health, and side effects. In the patient population using the 7-week chlorhexidine treatment regimen, most patients noticed an improvement in gingival health, were willing to continue usage after the study, and would recommend the rinse to others. Of the patients who reported side effects, taste alteration was more objectionable than staining. The patients' observed gingival health benefits were more important than the patients' perception of the side effects such as staining and taste alteration.

Adult↗
PubMed2007

Which senses play a role in nonhuman primate food selection? A comparison between squirrel monkeys and spider monkeys.

In order to optimize foraging efficiency and avoid toxicosis, animals must be able to detect, discriminate, and learn about the predictive signals of potential food. Primates are typically regarded as animals that rely mainly on their highly developed visual systems, and little is known about the role that the other senses may play in food selection. It was therefore the aim of the present study to assess which senses are involved in the evaluation of food by two species of New World primates: the squirrel monkey and the spider monkey. To this end, six animals per species were repeatedly presented with both familiar and novel food items, and their behavior was videotaped and analyzed. To obtain a further indication of the relative importance of visual and chemosensory cues, the animals were also presented with familiar food items that were experimentally modified in color, odor, or both color and odor. The results demonstrate that squirrel monkeys and spider monkeys use olfactory, gustatory, and tactile cues in addition to visual information to evaluate novel food, whereas they mainly inspect familiar food items visually prior to consumption. Our findings also show that in both species the use of nonvisual cues decreased rapidly with repeated presentations of novel food, suggesting a fast multimodal learning process. Further, the two species clearly differ in their relative use of nonvisual cues when evaluating novel or modified food, with spider monkeys relying more on olfactory cues than squirrel monkeys, and squirrel monkeys relying more on tactile cues compared to spider monkeys.

Animals↗
PubMed2005

Relating particles and texture perception.

Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica dioxide and polystyrene spheres, varying in size from 2 to 230 microm. Eighteen trained adults participated in the study. They rated the sensation of 17 sensory flavour and texture attributes on a 100-point visual analogue scale (VAS). The results indicate that the addition of particles increased the sensation of roughness attributes and decreased the ratings of a number of presumably favorable texture attributes (smoothness, creamy, fatty and slippery) significantly. These effects increased with increasing particle size up to 80 microm. Roughness ratings deceased for larger particles sizes. Surprisingly, even particles of 2 microm had significant effects: they increased perceived rough lip-tooth feel, and decreased slippery lip-tooth feel and smoothness of the product. The affected attributes had previously been related to lubricative properties of foods. Particles added to semi-solid foods with relatively low levels of fat seem to counteract the lubricating effects of the fat resulting in increased oral friction. In a separate study on size perception the silica dioxide particles were used. By sampling the stimuli between the tongue and palate, subjects rated the size of the particles on a 100-point scale in comparison to anchor stimuli containing no particles and particles of 250 microm. The perceived particle size significantly increased for larger particles. Furthermore, perceived particle size was negatively correlated with roughness ratings. Thus, subjects who were sensitive and perceived the particles as being relatively large reported the same stimuli to have less rough after-feel. In conclusion, particles added to a product induce large effects on texture sensations, and texture sensation is related to individual size perception.

Adult↗
PubMed2003

Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.

The quality of four types of fresh-cut produce, packaged in consumer-sized packages under an equilibrium modified atmosphere and stored at 7 degrees C, was assessed by establishing the relation between the microbial outgrowth and the corresponding production of nonvolatile compounds and related sensory disorders. In vitro experiments, performed on a lettuce-juice-agar, demonstrated the production of nonvolatile compounds by spoilage causing lactic acid bacteria and Enterobacteriaceae. Pseudomonas fluorescens and yeasts, however, were not able to produce detectable amounts of nonvolatile metabolites. The type of spoilage and quality deterioration in vivo depended on the type of vegetable. Mixed lettuce and chicory endives, leafy tissues, containing naturally low concentrations of sugars, showed a spoilage dominated by Gram-negative microorganisms, which are not producing nonvolatile compounds. Sensory problems were associated with visual properties and the metabolic activity of the plant tissue. Mixed bell peppers and grated celeriac, on the other hand, demonstrated a fast and intense growth of spoilage microorganisms, dominated by lactic acid bacteria and yeasts. This proliferation resulted in detectable levels of organic acids and the rejection by the trained sensory panel was based on the negative perception of the organoleptical properties (off-flavour, odour and taste). The applied microbiological criteria corresponded well with detectable changes in sensory properties and measurable concentrations of nonvolatile compounds, surely in the cases where lactic acid bacteria and yeasts were provoking spoilage. Consequently, the freshness of minimally processed vegetables, sensitive for outgrowth of lactic acid bacteria and yeasts (e.g., carrots, celeriac, bell peppers, mixtures with non-leafy vegetables) can be evaluated via analysis of the produced nonvolatile compounds.

Bacteria↗
PubMed2003

Hospital food: a survey of patients' perceptions.

BACKGROUND & AIMS: Most hospitalised patients are dependent on hospital food for their nutritional requirements. We surveyed hospitalised patients to obtain their opinions of hospital food in order to improve menu planning and food delivery. METHODS: Three hundred and seventeen questionnaires were distributed to patients on an oral diet in two Swiss hospitals. Questions assessed eating habits, appetite, satisfaction with menus, food preferences and presentation, understanding of choices available and preferred choices. RESULTS: Three hundred and nine (97.5%) questionnaires were completed and analysed. Two hundred and sixty-five (86%) respondents were satisfied or very satisfied with hospital food. Two hundred and forty-one (78%) were satisfied with the way in which the food was served. There was a negative correlation (P=0.005) between duration of hospital stay and satisfaction with the food provided: 121 (39%) respondents stated that their appetite was the same as at home, and 50% stated that it had decreased during their time in the hospital. Eighty-seven (28%) patients said they ate all the food served, 148 (48%) ate most of it, and 68 (22%) ate only a small proportion. Patients felt that the temperature, appearance and aroma of the food were particularly important. CONCLUSION: Based on the findings of this survey we have made recommendations for improvements in hospital food and its presentation.

Appetite↗
PubMed2000

Chemosensory context effects: role of perceived similarity and neural commonality.

Seven experiments investigated how stimulus context affects judgements of the magnitude of chemosensory stimuli. In each experiment, subjects gave magnitude estimates of the intensity of several concentrations of two substances, with the contextual set of concentrations varying across experimental conditions. Different experiments used different pairs of substances, which could be tastants (sucrose or NaCl) that were sipped, odorants (orange or vanillin) that were sipped (i.e. presented retronasally) or the same odorants sniffed (i.e. presented orthonasally). Varying the stimulus context affected the judgements differentially when the two substances were compositionally different (sucrose and NaCl; sucrose and orange; sucrose and vanillin) but not when they were the same (vanillin or orange presented orally and nasally). Judgements of qualitative similarity of the same pairs of substances, obtained in a separate experiment, failed to predict accurately the pattern of differential context effects. Taken together, the results suggest that differential effects of context relate only indirectly to perceptual dissimilarity per se but may primarily reflect the result of stimulus-specific adaptation-like processes.

Adult↗
PubMed1995

Children's perceptual responses to ingesting drinks of different compositions during and following exercise in the heat.

Twelve 9- to 12-year-old children performed four exercise-in-the-heat trials (35 degrees C, 45% RH), which differed in the fluids consumed. In each trial, subjects were kept euhydrated while cycling one 20-min and two 15-min bouts at 50% peak VO2 followed by a 90% peak VO2 bout until exhaustion. Thereafter, they could drink ab libitum while resting. One drink was water, and the other three drinks had 6% CHO with different Na+: 0, 8.8, and 18.5 mEq.L-1. All drinks had the same grape flavor. The perceived thirst was similar among trials and it did not increase while subjects were exercising. On average, subjects felt their stomach "somewhat full" with no difference among drinks. Thermal sensations, RPE, and overall comfort were similar among trials. During a 30-min recovery, volume intake was similar among drinks (201 +/- 27 ml). In conclusion, the drink composition did not affect perceptual responses to drinking while euhydrated children exercised in the heat, nor did it affect drinking behavior during recovery.

Analysis of Variance↗
PubMed2003

Eye-movements and ongoing task processing.

This study tests the relation between eye-movements and thought processing. Subjects were given specific modality tasks (visual, gustatory, kinesthetic) and assessed on whether they responded with distinct eye-movements. Some subjects' eye-movements reflected ongoing thought processing. Instead of a universal pattern, as suggested by the neurolinguistic programming hypothesis, this study yielded subject-specific idiosyncratic eye-movements across all modalities. Included is a discussion of the neurolinguistic programming hypothesis regarding eye-movements and its implications for the eye-movement desensitization and reprocessing theory.

Choice Behavior↗
PubMedDate not supplied

Prevalence and predictors of premenstrual syndrome among college-aged women in Saudi Arabia.

BACKGROUND: Research on risk factors for premenstrual syndrome (PMS) is lacking for the Gulf countries of the Middle East, a region with unique cultural features that might influence expectations and self-perception of the disease. We examined the association of PMS frequency with possible risk factors for the disease. METHODS: Using a self-report questionnaire, we surveyed all eligible young women (n=464) enrolled in the medical, nursing and medical technology/respiratory therapy educational programs at a university in Dammam. Women were asked about the frequency of symptoms during the previous six months. A stepwise multiple regression analysis was performed to determine which of several biopsychosocial and dietary factors influenced the premenstrual symptom score. RESULTS: At least one premenstrual symptom was experienced by 448 women (96.6%), and 176 (37.5%) had a high symptom severity score. Premenstrual symptom frequency was significantly associated with a maternal history of premenstrual syndrome, self-perception of mental stress, physical activity, consumption of sweet-tasting foods, and coffee, but these factors only explained 14% of the variability in the multiple regression model. CONCLUSIONS: We recommend that women vulnerable to mental stress take advantage of relaxation techniques and psychotropic therapies. Moreover, women with PMS might eliminate sweet-tasting food and caffeine-containing beverages, particularly coffee, from their diet.

Journal Article↗
PubMed1993

Ramsay Hunt syndrome with aseptic meningitis.

A case of Ramsay Hunt Syndrome with characteristic vesicles on the lateral aspect of the left pinna, evidence of infranuclear palsy of the left 7th cranial nerve, associated with same sided loss of taste sensation in the presulcal area of the tongue and perceptive deafness without vestibular disturbances is reported here. The patient had evidence of aseptic meningitis.

Adult↗
PubMed2000

Resistance to extinction of conditioned odor perceptions: evaluative conditioning is not unique.

A tasteless odor will smell sweeter after being sampled by mouth with sucrose and will smell sourer after being sampled with citric acid. This tasty-smell effect was found in experiments that compared odor-taste and color-taste pairings. Using odors and colors with minimal taste (Experiment 1), the authors found that repeated experience of odor-taste mixtures produced conditioned changes in odor qualities that were unaffected by intermixed color-taste trials (Experiment 2). An extinction procedure, consisting of postconditioning presentations of the odor in water, had no detectable effect on the changed perception of an odor (Experiments 3 and 4). In contrast, this procedure altered judgments about the expected taste of colored solutions. Evaluative conditioning (conditioned changes in liking) is claimed to be resistant to extinction. However, these results suggest that resistance to extinction in odors is related to the way they are encoded rather than to their hedonic properties.

Adult↗