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PubMed1988

The effect of cooling on the perception of carbohydrate and intensive sweeteners.

The effect of cooling on the perceived intensity of sweetness was measured for four different compounds: glucose, fructose, aspartame and saccharin. Perceived sweetness was rated in a sip and spit paradigm when the taste solution, the tongue, or both were either held at 36 degrees C or cooled to 20 degrees C. It was discovered that for glucose and fructose perceived sweetness was significantly reduced by cooling, and that cooling the tongue reduced sweetness more than did cooling the solution. The perceived sweetness of aspartame was also lessened by cooling, but in that case the temperature of the tongue and the temperature of the solution had similar effects on sweetness. In contrast to the other compounds, the sweetness of saccharin was not affected by temperature. These results (when combined with data previously reported for sucrose) raise the possibility that as a group, carbohydrate sweeteners are affected similarly by temperature, whereas thermal effects on intensive sweeteners may be less predictable. The data thereby provide indirect support for the hypothesis that the sweet taste is mediated by more than one type of gustatory receptor.

Adult↗
PubMed2002

Interactions between texture and trigeminal stimulus in a liquid food system: effects on elderly consumers preferences.

Changes to the chemical senses of taste and smell that accompany ageing are widely believed to influence food preferences and consumption in the elderly. The possibility that interactions between the residual senses of texture and trigeminal perception can compensate for specific losses was explored using a complex liquid food system, soup. A consumer panel of twenty-four young people (20-35, mean age 27.7 +/- 3.95 years) and twenty-four elderly people (>65 years, mean age 73.6 +/- 5.78 years) were used for preference tests. Eight soups were prepared using a standardised recipe, with four variations in texture and two levels of trigeminal stimulus. The consumer panel preferences were measured using a nine point hedonic scale. The hedonic data was corrected for a scaling effect, and principle components analysis was completed on the normalised data of the two age cohorts. The preference decision of both age groups was in the direction of the lower level of trigeminal stimulation. Overall the older panel was less discriminating than the younger panel. However the older panel made an attempt to grade the different textures while the younger panel seemed to ignore the textural attribute in their preference decision. The older panel's preference decreased as the thickness of the soups increased across trigeminal levels. These results suggest that perhaps a judicious selection of a certain texture or mouthfeel combined with a preferred level of trigeminal irritation could boost elderly food enjoyment. Finally, a postal questionnaire was circulated to gain an insight in to the consumer's background and thus partially explain the motivation for their preferences.

Adult↗
PubMed1993

Purified antichick Thy-1 IgG abolishes intermediate and long-term memory.

One- to 2-day-old chicks administered purified antichick Thy-1 IgG showed substantial amnesia for a single-trial passive discriminated avoidance task. Amnesia was clearly evident at 30 min after learning, during the intermediate stage of a three-stage model of memory processing, and persisted for at least 3 h. A similar effect was also observed with Fab and F(ab')2 fragments. Fc fragments, the non-IgG fraction of ascites, and saline yielded normal retention levels at all times. These results contrast with our earlier reports that both polyclonal and monoclonal antibodies to chick Thy-1 inhibited long-term memory formation only. The present findings are interpreted as possibly representing a dual effect of the purified IgG.

Animals↗
PubMed2006

Understanding the food choice process of adolescents in the context of family and friends.

PURPOSE: To understand from the adolescents' own perspective the decision-making processes they use to make food choices on an everyday basis and how they resolve their need for personal control over food choices with the values of family and peers. METHODS: A sample of 108 adolescents, aged 11-18 years, were individually interviewed. They were asked in a simulated task to choose a lunch from a menu of offerings and give reasons for their choices. In addition, open-ended questions probed for meal structures, dinners, perceptions of degree of choice, role of family and peers. Interviews were audio-taped, transcribed, coded, and analyzed for emerging themes. RESULTS: Primary food choice criteria were taste, familiarity/habit, health, dieting, and fillingness. Lunches had a definite structure, and lunches differed from dinners. The food choice process involved personal food decision-making rules such as trade-offs among choice criteria within a meal (e.g., taste for core items and health for secondary items), and between lunches with peers (taste) and family dinners (health); negotiation patterns with the family (autonomy versus family needs); and interactions with peers. CONCLUSIONS: The food choice process for most adolescents seemed to involve cognitive self-regulation where conflicting values for food choices were integrated and brought into alignment with desired consequences. Educators and practitioners should recognize the dilemmas adolescents face in making food choices and help them develop strategies for balancing less healthful with more healthful food items, through: (a) personal food decision-making rules, (b) effective negotiations with family members; and (c) appropriate interaction patterns with peers.

Adolescent↗
PubMed2002

Transecting the gustatory branches of the facial nerve impairs NH(4)Cl vs. KCl discrimination in rats.

Ammonium and potassium chloride share a common taste quality and an amiloride-insensitive route of transduction. An amiloride-sensitive pathway might also be partially activated by these salts, although very few studies have reported effects of amiloride on nonsodium salt perception. This experiment was designed to determine 1) whether rats could discriminate KCl from NH(4)Cl and, if discrimination was evident, whether performance was impaired with 2) amiloride or 3) gustatory nerve transection. Rats were trained to discriminate KCl from NH(4)Cl (n = 8) and NaCl from NH(4)Cl (n = 8). Amiloride (100 microM) impaired NaCl vs. NH(4)Cl but not KCl vs. NH(4)Cl performance, whereas both groups showed significant impairments after transection of the chorda tympani (CT) and greater superficial petrosal (GSP) branches of the facial nerve. This suggests that rats can discriminate between KCl and NH(4)Cl and that this discrimination does not rely on an amiloride-sensitive mechanism but does depend on the CT and/or GSP nerves. This experiment supports the hypothesis that the facial nerve is important for salt taste recognition and discrimination.

Amiloride↗
PubMed2006

The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors.

Pleasant and unpleasant flavors and odors can modulate pain perception, and the efficacy of sweet flavors in reducing pain seems to be related to its hedonic value. Chronic variate stress paradigm is a model of depression, and is suggested to induce anhedonia. We observed previously that lithium may prevent behavioral and neurochemical alterations induced by chronic stress; so we hypothesized that chronically stressed animals may present different nociceptive response to pleasant and unpleasant tastes that could be prevented by lithium treatment. Adult male Wistar rats were divided into four groups, control and stressed, treated or not with lithium. A Chronic Variate Stress paradigm was used, and lithium was added to the chow. After 40 days of treatment, the tail flick latency of the animals was evaluated, and rats were immediately placed in a box with access to a 5% acetic acid solution (acid flavor). After 5 min, tail flick latency was measured again. On the following day, animals were submitted to the same procedure, with the substitution of acetic acid by condensed sweet milk (sweet flavor). The stressed group was the only group who did not present analgesia after sweet taste exposition. All groups, except the control group, presented increased tail flick latency after exposition to the acid flavor. These results indicate that pleasant and unpleasant flavors present different relevance for the induction of antinociception in stressed animals, and the absence of sweet flavor-induced analgesia may represent an anhedonic effect of the chronic variate stress paradigm. On the other hand, perception of different flavors may be more prominent in animals treated with lithium.

Animals↗
PubMed1977

Egg substitutes: use and preference--with and without nutritional information.

Three egg substitutes, plus fresh and dried whole eggs, were evaluated by a consumer panel before and after receiving information on cost and caloric and cholesterol content of the products, and before and after sensory evaluations. Initially, most of the thirty panelists believed that the egg substitutes would cost the same or less than fresh eggs. After receiving information on cost and caloric and cholesterol content, the panelists perceived no significant differences in the nutritional value of the products. Fresh whole egg was the preferred product. After tasting, the consumers judged the nutritional value of all of the products higher, but their preferences were lower for all products except the fresh whole egg. Presentation of information on the caloric and cholesterol content of the egg substitutes without explanation of possible benefit in current health problems appears insufficient to change consumers' perception of a fat-modified product.

Adult↗
PubMed1976

Mucociliary function of the eustachian tube: assessment by saccharin test in patients with dry perforations of the tympanic membrane.

The mucociliary function of the Eustachian tube was assess in 44 patients with dry perforations of the lympanic membrane by means of the saccharin test. A saccharin crystal was placed on the mucous membrane of the middle ear as close to the orifice of the Eustachian tube as possible, and the time taken for the patient to taste the saccharin was measured. The function of the Eustachian tube was also assessed by means of the aspiration test and by the Valsalva maneuver. No relationship was found between the results of the saccharin test, aspiration test, and the Valsalva maneuver. However, a correlation seems to exist between the hearing improvement obtained as determined by the postoperative air-bone gap, the positive or negative results of the saccharin test, and (in cases with positive saccharin test) the saccharin perception time.

Adolescent↗
PubMed1990

Pimozide does not impair sweetness discrimination.

In an initial experiment pimozide decreased preference for a weak sucrose solution but increased preference for a strong solution on the descending limb of the concentration-intake function. As these effects resemble those of dilution, we therefore investigated whether pimozide decreases the perceived intensity of sweet stimuli. Rats were trained to perform a conditional discrimination in a T-maze. A correct response was rewarded by access to a 10% sucrose solution; an incorrect response was punished by confinement in the non-rewarded arm. In the first part of this experiment the discriminative stimulus, located at the choice point of the T-maze, was either water or sucrose, initially a 10% solution, but reduced gradually to 0.0003%. In the second part of the experiment, the discriminative stimulus was either 1% sucrose or a weaker solution, which was initially 0.0001% then raised gradually to 0.5%. Performance fell below 75% accuracy at 0 versus 0.0012% and at 1% versus 0.1%. Pimozide (0.5 mg/kg) administered at these (and other) levels of difficulty decreased running speed but had no effect on discrimination accuracy. As pimozide did not affect either the threshold for sweetness perception or the discrimination of a just noticeable difference, the decreased responsiveness of neuroleptic-treated rats to sweet rewards cannot be explained by a change in the perception of sweetness.

Animals↗
PubMed2006

Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters.

The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release patterns were observed by means of PTR-MS. A clear correlation was found between individual-specific consumption patterns and the respective sensory perception. Also, gel texture could be clearly correlated with respective physicochemical release patterns in vivo and to the corresponding retronasal aroma perception.

Adult↗
PubMed2002

Expression of bitter taste receptors of the T2R family in the gastrointestinal tract and enteroendocrine STC-1 cells.

Although a role for the gastric and intestinal mucosa in molecular sensing has been known for decades, the initial molecular recognition events that sense the chemical composition of the luminal contents has remained elusive. Here we identified putative taste receptor gene transcripts in the gastrointestinal tract. Our results, using reverse transcriptase-PCR, demonstrate the presence of transcripts corresponding to multiple members of the T2R family of bitter taste receptors in the antral and fundic gastric mucosa as well as in the lining of the duodenum. In addition, cDNA clones of T2R receptors were detected in a rat gastric endocrine cell cDNA library, suggesting that these receptors are expressed, at least partly, in enteroendocrine cells. Accordingly, expression of multiple T2R receptors also was found in STC-1 cells, an enteroendocrine cell line. The expression of alpha subunits of G proteins implicated in intracellular taste signal transduction, namely Galpha(gust), and Galpha(t)-(2), also was demonstrated in the gastrointestinal mucosa as well as in STC-1 cells, as revealed by reverse transcriptase-PCR and DNA sequencing, immunohistochemistry, and Western blotting. Furthermore, addition of compounds widely used in bitter taste signaling (e.g., denatonium, phenylthiocarbamide, 6-n-propil-2-thiouracil, and cycloheximide) to STC-1 cells promoted a rapid increase in intracellular Ca(2+) concentration. These results demonstrate the expression of bitter taste receptors of the T2R family in the mouse and rat gastrointestinal tract.

Animals↗
PubMed1984

Sweetness intensity perception and sweetness pleasantness in women varying in reported restraint of eating.

In previous studies on the breakdown of restrained eating it was implicitly assumed that individuals reporting different degrees of pre-experimental restrained eating have identical preferences for the taste and odour of foods. This hypothesis was tested with 23 women classified as either high, medium or low restrained eaters on the basis of their scores on a Dutch 'Restrained Eating Scale'. Individual psychophysical and psychohedonic functions for sweetness and pleasantness of sucrose were determined. From the mean group values it was concluded that there is no relationship between the degree of self-reported restrained eating and perceived sweetness intensity, nor is there a relationship between the degree of self-reported restrained eating and maximally preferred sweetness intensity.

Adult↗
PubMed2000

Comparison of methyl anthranilate and denatonium benzoate as aversants for learning in chicks.

Methyl anthranilate (MeA) has been widely used as a taste aversant for domestic chicks in the one-trial passive avoidance learning (PAL) task. However, MeA has a strong smell that may be aversive to chicks. Therefore, odourless denatonium benzoate (DB) has been suggested as an alternative taste aversant in PAL. The present study was designed to compare the efficacy of MeA and DB as aversants in the one-trial PAL task. In this task, young chicks peck a visually conspicuous bead coated with a taste aversant and in a single trial learn to avoid a similar, but uncoated bead at subsequent presentation. In Experiment 1, chicks were trained using a silver-coloured bead coated with 100% MeA, 0.5% DB or distilled water. After 3 h, MeA-trained, but not DB-trained chicks, exhibited significantly higher avoidance of the test bead than water-trained chicks. In Experiment 2, three pre-training presentations of an uncoated red bead preceded training with the silver bead. MeA-trained chicks showed significantly higher avoidance of the test bead than water-trained chicks. The numbers of water- and DB-trained chicks that avoided pecking the test bead were low and not significantly different from each other. However, DB-trained chicks exhibited significantly longer latencies to peck the test bead than water-trained chicks, indicating that they had retained some memory of the task. Thus, 0.5% DB is a weaker aversant than MeA and it does not induce high levels of learning in the one-trial PAL task. However, DB may prove useful for investigating weakly reinforced learning.

Animals↗
PubMed2003

Facial expressions of emotion: a cognitive neuroscience perspective.

Facial expressions are one example of emotional behavior that illustrate the importance of emotions to both basic survival and social interaction. Basic facial responses to stimuli such as sweet and bitter taste are important for species fitness and governed by simple rules. Even at this basic level, facial responses have communicative value to other species members. During evolution simple facial responses were extended for use in more complex nonverbal communications; the responses are labile. The perception and production of facial expressions are cognitive processes and numerous subcortical and cortical areas contribute to these operations. We suggest that no specific emotion center exists over and above cognitive systems in the brain, and that emotion should not be divorced from cognition.

Affect↗