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[Factors that alter taste perception].

Dysfunction of taste perception is a significant problem for many individuals. Taste anomalies may affect health not only by directly affecting liquid and solid food intake, but also by creating a state of depression due to the loss of an important source of pleasure. Many factors alter taste perception, such as lesions of the oral mucosa, cigarette smoking, radiation, chemotherapy, renal disease, hepatitis, leprosy, hormones, nutrition, use of dentures, medications, and aging. Gum or ice chewing may temporarily help loss of taste. Patients should be encouraged to chew their food thoroughly, alternating the sides of the mouth, or alternating different foods. Unfortunately, in many cases there is no cure for this alteration, and patience is then the only possibility.

Age Factors↗
PubMed1987

Salivary changes in solution pH: a source of individual differences in sour taste perception.

The role of saliva in sour taste perception was investigated in a series of 4 experiments. In one pair of experiments, solution pH was measured before and after acetic, citric or hydrochloric acid solutions were mixed with saliva either normally in the oral cavity or after saliva was directly added to solutions. The results showed that large increases in solution pH occurred over a wide range of acid concentrations and that the changes in pH were related to individual salivary flow rates; greater increases in solution pH occurred among those individuals with higher flow rates. The other pair of experiments measured taste threshold and suprathreshold responses to different volumes of acids. The results demonstrated that individuals with high salivary flow rates were less sensitive to the taste of acids and that large volumes of acid were more easily perceived. The pattern of findings suggest that saliva-induced changes in solution pH are important in sour taste perception.

Adolescent↗
PubMed1990

Alterations of salt taste perception in the developing rat.

Behavioral correlates of changing neurophysiological taste sensitivities during development were assessed with a conditioned taste aversion procedure. Young rats (age 25-30 days) avoided 0.1M monochloride salts and 1.0M sucrose reliably less than adults (age 90-105 days), but the two groups did not differ when the conditioned stimulus (CS) was 0.1M citric acid. Analyses of generalization gradients revealed that young rats were unable to discriminate among the tastes of NaCl, NH4Cl, and KCl, whereas adults readily made such discriminations. Both age groups had similar generalization gradients when the CS was 1.0M sucrose or 0.1M citric acid. These data indicate that quantitative and qualitative aspects of salt taste perception alter with age. Furthermore, the behavioral changes noted in the present study correspond closely with previous findings from developmental studies of neurophysiological taste responses.

Aging↗
PubMed1976

The effects of improved oral hygiene on taste perception and nutrition of the elderly.

An experimental group of 12 elderly institutionalized subjects received professional oral hygiene therapy three times weekly for 5 weeks while a control group of 11 received only placebo treatment. The experimental group responded with significantly improved ability to detect sweet and salty tastes but not sour or bitter tastes. No change in taste perception was observed in the controls. Initially, nutrient intake of both groups was suboptimal, especially for folacin. After the treatment period, the intake of calories, hematocrits, hemoglobins, and plasma ascorbic acid concentrations of both groups were satisfactory; plasma proteins were slightly low; plasma folates were at deficiency levels. No change in these blood measurements occurred in either group. It is concluded that improved oral hygiene can enhance taste acuity but that taste perception is only one factor determining nutrient intake.

Aged↗
PubMed2026

Molecular mechanisms underlying umami taste perception: A DIA-based proteomic analysis of Agrocybe aegerita peptides.

The mechanisms underlying the modulation of the salivary perception of umami peptides remain poorly understood. Herein, three umami peptides (DDL, DEL, and ENG) obtained from Agrocybe aegerita were used to investigate the regulatory role of saliva in umami taste perception via a combined approach involving sensory evaluation and proteomics analysis based on 4D-DIA technology. The results revealed that umami intensity peaked at 10&#xa0;s after ingestion and was accompanied by a significant increase in saliva secretion (p&#xa0;<&#xa0;0.05). Further proteomics analysis revealed that lactotransferrin and proline-rich proteins are closely associated with the sensory perception of umami peptides. Differentially expressed proteins were mainly enriched in pathways related to saliva secretion and proteasome function. This study provides new insights from the perspectives of salivary proteomics and dynamic salivary secretion, contributing to a deeper understanding of the mechanisms by which saliva regulates umami perception.

Humans↗
PubMed1989

Relationships between sour and salt taste perception and selected subject attributes.

The relationships between perceived sour and salt taste intensity and selected subject attributes--taste/smell deficits, salt use, avoidance of salt/sour tasting foods, smoking, alcohol use, dentures, education, and prescription drug use--were investigated in 180 subjects (30 men and 30 women/age group: 20 to 29 years [young], 70 to 79 years [old], 80 to 99 years [very old]. Multiple regression analyses showed that the taste intensity estimates were significantly related to age, sex, stimulus concentration, self-reported taste/smell deficits, avoidance of salt/sour tasting foods, salt use, alcohol, smoking, education, and use of certain drugs (drugs for the treatment of arthritis, drugs acting on the gastrointestinal tract and heart system, and diuretics/drugs for the treatment of hypertension). The very old showed deficits in perception of the low suprathreshold tastant levels, with near normal perception of the high levels, whereas the old exhibited deficits at all levels. Wearing dentures was the only single variable not selected in any of the final regression models, due to the high prevalence and homogeneity in use of dentures in the elderly groups. Further work using a stratified sample and a large number of subjects is warranted to elucidate the influence of subject attributes on taste perception.

Acids↗
PubMed1986

Taste perception of children with chronic renal failure.

Taste sensitivity and preference in the suprathreshold ranges were compared for 20 pediatric patients with renal disease and 15 children with normal renal function. Nine patients had chronic renal insufficiency, and 11 had endstage renal disease. Subjects were also evaluated for various dietary, anthropometric, and biochemical parameters. All subjects were asked to pull out a tape measure to rate the strength of five varying concentrations of aqueous solutions of sucrose, sodium chloride, and quinine sulfate. The subjects' abilities to judge increasing concentrations with greater perceived intensity were measured by calculating individual and group slopes. No significant differences in the values were found between the groups. Similarly, no significant differences in mean peak preference concentrations were found between the groups. The patients with renal disease were found to be considerably growth retarded (height and weight less than 5th percentile), with a mean caloric intake less than 65% of the RDA even after an adjustment had been made for height. Serum zinc levels were all normal.

Adolescent↗
PubMed1985

Taste perception of sodium chloride in suprathreshold concentration related to essential hypertension.

The object of this study was to test taste responsiveness and taste preferences for NaCl in suprathreshold concentrations in hypertensive individuals. The investigations were carried out in 52 patients with essential hypertension (HT) and 46 normotensive (NT) control subjects. Two types of taste response were tested: (a) an intensity response, and (b) a hedonic (pleasantness) response to NaCl stimuli of 0.08-0.96% concentration. Intensity and hedonic responses were collected using an unstructured linear scale and a nine-point interval scale, respectively. The intensity slope for HT tended to be consistently flatter than the slope for NT. Lower intensity response was more pronounced in HT males. The hedonic responses of HT and NT subjects were split into three subgroups: 'up' (concentration increases, pleasantness increases), 'down' (concentration increases, pleasantness decreases), and 'up-and-down' (concentration increases, pleasantness--). Diversity of response was also observed in the control NT group. The conclusion was that essential hypertension seems to depress the intensity response to NaCl, especially in men, but the pattern of hedonic response to a growing concentration of NaCl is influenced by factors other than hypertension.

Adult↗
PubMed1991

Naltrexone, an opioid blocker, alters taste perception and nutrient intake in humans.

To test the hypothesis that reduced food intake produced by opioid blockade is due to a reduction in the pleasant aspects of tastes, 18 fasted male college students rated the intensity and pleasantness of soup that contained various concentrations of NaCl and of Kool-Aid that contained various concentrations of sucrose at hourly intervals after ingesting either naltrexone (50 mg) or a placebo in a double-blind study. Hunger, fullness, nausea, and current mood state were also assessed. Lunch followed and food intake was recorded. After placebo, the pleasantness of the salted soup increased as lunchtime approached. After naltrexone, however, soup pleasantness remained unchanged across time. Similar changes were obtained for perceived sweetness and pleasantness of Kool-Aid and for the perceived saltiness of soup. Naltrexone also blocked the increases in hunger ratings that occurred across time in the placebo condition. Nausea was higher after naltrexone. After naltrexone, subjects consumed approximately 500 kcal less at lunch than after placebo. Analysis of covariance suggested that decreased hunger (but not nausea or taste pleasantness) accounted for the naltrexone-induced reduction of food intake.

Adult↗