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PubMed1997

High altitude effects on human taste intensity and hedonics.

BACKGROUND: The study was conducted on human volunteers taken to 3500 m altitude for a period of 3 wk. METHODS: Subjects rated four compounds representing sweet, salty, sour and bitter taste, and the hedonic matrix in terms of taste threshold, taste intensity, and taste hedonicity were recorded using category scale. Blood sugar levels were estimated weekly. RESULTS: An increase in the taste thresholds for glucose and sodium chloride was shown while quinine sulphate and citric acid thresholds recorded a decrease. The taste intensity ratings showed a linear relationship with increasing logarithmic molar concentrations of each solution, as compared with taste hedonicity which showed an inverted 'U' type function. The blood picture did not reveal any change in the blood sugar level. All the parameters recorded at high altitude (HA) showed a tendency to return to basal values after reinduction to sea level. CONCLUSION: The study suggests that HA hypoxic stress brings about changes in the hedonic responses, primarily an increased palatibility for sweetness; we speculate that the mechanism may be anorexia-linked nutritional stress.

Adult↗
PubMed1983

Effect of age, sex and illness on salt taste detection thresholds.

Salt taste detection thresholds have been measured by a forced-choice, up-down sip method in 146 healthy subjects aged 10-95 years, and in 43 ill elderly patients. Thresholds are shown to increase log linearly with age after the age of 20 years. Thresholds are higher in smokers than non-smokers and the lower thresholds of women are accounted for by their lower prevalence of smoking. Ill patients have higher thresholds than healthy subjects of the same age and this is not specifically associated with any diagnosis. The methodology of taste threshold measurement and earlier studies of taste thresholds are reviewed.

Adult↗
PubMed1997

[Studies on the taste perceptive threshold for 4 basic taste qualities at various sites of lingual surface].

Using filter-paper-disk method for 20 approximately 23 year-old 60 healthy females, taste perceptive thresholds for 4 basic taste qualities (sweetness, saltiness, sourness and bitterness) were measured detailedly at various sites of the lingual surface (lingual apex, lingual center, lingual margin, lingual radix). Sucrose, sodium chloride, sodium tartarate and quinine hydrochloride as taste-producing substances were used for the sweetness, saltiness, sourness and bitterness, respectively. The results revealed the apical site to be most sensitive to all of the sweetness, saltiness and sourness (and especially to the saltiness) and to be followed by marginal and radical sites in sensitiveness. The radical site was revealed to be most sensitive only to the bitterness, and the central site was remarkably hyposensitive to all of these taste qualities. These experimental results differ, in many respects, from those results of study which have been published by Kiesow in 1894 and are already established today (lingual sensitivity to taste qualities is found separately by site: sweetness, sourness and bitterness and highly perceptible at apical, marginal and radical sites, respectively, and saltiness is not very differently perceptible by site), indicating that further detailed reexamination will be needed to know how taste perceptive thresholds for 4 basic taste qualities are distributed in the lingual surface.

Adult↗
PubMed1991

Electrical taste detection thresholds and chemical smell detection thresholds in patients with cancer.

Taste sensation in patients with cancer has previously been studied with the cumbersome method of chemical gustometry, which have produced inconsistent results. In this study taste thresholds were determined with the simple and reliable technique of electrogustometry in 51 patients with cancers of the lung (small cell), ovary or breast, and in 29 matched control patients with nonneoplastic disease. Chemical smell thresholds for phenyl-methyl-ethyl-carbinol were studied in the same group of patients. Electrical taste threshold was higher in patients with cancer compared with control patients (30 [12 to 80] microA versus 9.5 [6.1 to 24] microA; median [interquartile range], P less than 0.001). No differences were seen in smell thresholds. Patients who responded to chemotherapy obtained a decreased electrogustometric threshold at time of reevaluation (24 [8 to 64] microA versus 30 [15 to 90] microA; median [interquartile range], P less than 0.05). These results suggest an effect of the malignant disease itself on taste thresholds.

Adult↗
PubMed1989

Quality specific differences in human taste detection thresholds as a function of stimulus volume.

Taste detection thresholds for sodium chloride, sucrose, citric acid and quinine sulfate were determined with the Henkin three drop forced-choice method at stimulus volumes 0.05 ml, 0.50 ml, and 0.90 ml, with and without water rinses. Taste thresholds were inversely related to stimulus volume (median rs = -.68 and, within each volume, thresholds did not differ as function of water rinsing. The detection thresholds for sodium chloride (range: 15.06 mM to 6.7 mM), sucrose (range: 24.22 mM to 14.13 mM), citric acid (range: 1.47 mM to 0.5 mM) and quinine sulfate (range: 0.35 mM to 0.12 mM) were similar to those of other investigators using considerably larger stimulus volumes and different psychophysical procedures. The present results demonstrate that the Henkin three drop method provides a more optimal measure of changes in taste sensitivity when stimulus volumes of approximately 1 ml are used in place of the standard 0.05 ml stimulus volume.

Adolescent↗