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PubMed2005

Relationship between taste thresholds and hunger under debate.

We determined taste recognition thresholds for six compounds (sucrose, fructose, sodium chloride, quinine sulphate, PROP and liquorice) in fasting students and, in the same subjects, after a meal. The testing procedure was the staircase-method in blind conditions. Although taste sensitivity may vary with hormonal status, our results did not show any significant difference in taste recognition thresholds between hunger and satiety. Our Bayesian analysis did not corroborate the hypothesis of increased sensitivity to nutrition-related tastants in the fasting state that was recently supported by data obtained with the two-alternative forced-choice method.

Adult↗
PubMed2005

Electrical taste thresholds established on the medial tongue using two sizes of electrodes.

OBJECTIVES/HYPOTHESIS: The present study determined whether a 125 mm electrode would produce lower and more reliable electrical taste thresholds than a 25 mm electrode when measurement occurred in a medial tongue region relatively sparse in taste bud numbers. We hypothesized this would be the case and that the obtained threshold values would be higher than those previously reported for anterior and lateral tongue regions. STUDY DESIGN AND METHODS: Sixteen college-age subjects were tested twice, once using the 25 mm electrode and once using the 125 mm electrode on each of two sessions separated by 2 to 16 days. The order of presentation of the sessions was counterbalanced across subjects. Measurement was confined to the medial tongue, 0.7 cm lateral to the median furrow. RESULTS: As hypothesized, the larger electrode resulted in lower and more reliable threshold values than the smaller electrode (respective median threshold values = 20.06 microA & 33.59 microA, P = .001; respective test-retest rs = 0.78 [P < .001] and 0.46 [P < .05]). Also as hypothesized, the threshold values were higher (i.e., sensitivity lower) than previously reported for anterior and lateral tongue regions. CONCLUSIONS: The magnitude and reliability of electrical taste thresholds depends on the tongue region examined and the size of the electrodes used. These results suggest that relatively large electrodes should be considered for electrogustometric threshold testing, particularly when lingual regions not highly populated with taste buds are evaluated.

Adult↗
PubMed2004

Stochastic-based descriptors studying peptides biological properties: modeling the bitter tasting threshold of dipeptides.

MARCH-INSIDE methodology was applied to the prediction of the bitter tasting threshold of 48 dipeptides by means of pattern recognition techniques, in this case linear discriminant analysis (LDA), and regression methods. The LDA models yielded a percentage of good classification higher than 80% with the two main families of descriptor generated by this methodology (95.8% for self return probability and 83.3% using electronic delocalization entropy). The regression models can explain more than 80% of the experimental variance of the independent variable. Two regression models were obtained with R(2) values of 0.82 and 0.88 for the whole data and the data without two outliers, respectively; having a standard deviation of 0.27 and 0.23. The predictive power of the obtained equations was assessed by the Leave-One-Out cross validation procedures, giving the same percentages of good classification as in the training set, in the LDA models, and yielding values of q(2) of 0.78 and 0.86 in the regression model, respectively. The validation of this methodology was also carried out by comparison with previous reports modeling this data with other well-known methodologies, even 3-D molecular descriptors.

Dipeptides↗
PubMedDate not supplied

Terbinafine-associated taste disturbance with normal taste threshold scores.

The medical literature reveals numerous reports of transient taste disturbance associated with the use of oral terbinafine. A review of these reports, however, fails to confirm taste disturbances by formal taste testing. In this article, a case of long-standing taste dysfunction in a patient who exhibited normal formal taste thresholds is described.

Administration, Oral↗
PubMed1991

Taste thresholds in patients with small-cell lung cancer.

Recognition thresholds for the four basic tastes (salt, sour, sweet and bitter) were tested by the forced-choice technique in 27 patients with small-cell lung cancer, and 22 weight-matched control patients with non-malignant diseases. No significant differences in threshold concentrations could be demonstrated. When patients who were losing weight were compared with weight-stable patients, significantly lower taste thresholds for bitter substances were found in weight losing groups in both cancer and control patients. Small-cell lung cancer patients who responded to therapy had obtained an increased threshold for bitter taste at the time of reevaluation than at the time of diagnosis, an effect that may be explained by the chemotherapeutic regimen. The results suggest that in patients with small-cell lung cancer it is not the cancer disease per se but the weight loss that often accompanies it that causes an increased taste sensitivity for bitter substances.

Aged↗
PubMedDate not supplied

Taste threshold and acceptability of commercial diets in cancer patients.

An important factor in the etiology of anorexia in cancer may be a change in the sensation of taste. Taste thresholds for the four basic tastes were measured in 50 cancer patients and 50 control subjects. Cancer patients had a higher mean threshold for recognition of sweet (126 mmol/1 sucrose), and a lower mean threshold for bitter (620 mmol/1 urea), compared to the controls (86 mmol/1 sucrose, p = 0.027, and 728 mmol/1 urea, p = 0.002). There was no significant difference in the mean threshold for sour or salt. Eight commercial diets (Build-up, Nutrauxil, Ensure, Clinifeed, Triosorbon, Complan, Isocal, Vivonex) were given to each of the cancer patients and control subjects in order to investigate any possible difference in preference. Scores were often improved by the addition of tasting agents such as Nesquick. Scores for each feed were similar for control and cancer patients apart from Nutrauxil, Ensure and Isocal, which appeared to be preferred by cancer patients. Too much emphasis is often placed upon the contents of formulated diets and too little upon taste and patient acceptability.

Anorexia↗
PubMed1979

[Peripheral and central factors which modify the taste threshold].

Several anatomical, physiological and behavioral factors have part in changing the values of the detection threshold, among which the reflexly secreted oral fluid. The HCl molar concentration appears to be a hyperbolic function of preference (= taste solution/water ratio); the empirical formula of the function makes the HCl molar concentration to be known, at which the same voll. of water and taste solution are drunk, i.e. the taste threshold.

Animals↗
PubMed1999

Bitter taste thresholds, numbers and diameters of circumvallate papillae and their relation with age in a Turkish population.

OBJECTIVES: This study analyses the relationship between the sense of bitter taste and age. The relationships between these and the numbers and diameters of Circumvallate Papillae (CP) are also analysed. SUBJECTS: Twenty-four elderly subjects (from 65 to 85 years) and 30 young subjects (from 17 to 25 years) were studied. METHOD: Bitter taste thresholds were determined by the three drop method with an ascending series of concentrations. The numbers and diameters of CP were observed by direct naked eye observation using a wooden tongue depressor, a gauge and a light source. RESULTS: The bitter taste acuity was significantly poorer in the older sample. There was no relationship between the bitter taste acuity and number of papillae but an inverse relationship was observed between the bitter taste acuity and diameters of papillae, thus lower acuity was associated with larger papillae. It was also observed that the diameters of papillae were inversely related to the numbers of CP. The distribution of numbers and diameters of CP were not significantly different between these samples with age.

Adolescent↗
PubMed2000

Relative taste thresholds for ethanol, saccharin, and quinine solutions in three strains of rats nonselected for ethanol: a comparative study.

C. P. Richter and K. H. Campbell (1940b) originally defined taste threshold as "the point at which the rats first indicated that they recognized a difference between the distilled water and the solutions" (p. 34). The present study sought to apply this simple behavioral measure to the investigation of strain differences in taste sensitivities, particularly with respect to predictive relationships in ethanol, saccharin, and quinine preference. Fawn-Hooded, Lewis, and Wistar rats were presented with gradual increments in concentration of ethanol (0.01-15%; C. P. Richter & K. H. Campbell, 1940a), saccharin (0.002-3%) or quinine (0.0001-0.0055). Results showed that although intake for saccharin was similar in all strains, consumption of ethanol and quinine differed among the groups. Although previous research has proposed that sweet preference is a promising behavioral marker for ethanol preference, these results suggested that bitter preference may be a more reliable predictor of ethanol preference in rats.

Alcohol Drinking↗
PubMed1975

Taste thresholds for salt in fasting patients.

Since it has been controversial whether in man changes in taste sensitivity for salt occur in relation to changes in extracellular volume, as has been described in animals, we assessed saline acuity in human volunteers undergoing a predictable pattern of external sodium balance. Our results demonstrate that taste thresholds for salt did not vary despite oppositely directed changes in renal sodium excretion and sodium balance.

Animals↗
PubMed1979

[Determination of taste threshold].

A linear inverse relation links the HCl solution molarity to both the absolute HCl solution intake, and the ratio of the HCl solution to the total fluid intake. The last algebraic relation allows the taste threshold to be estimated.

Animals↗
PubMed2002

Taste thresholds and suprathreshold responses to tannin-rich plant extracts and quinine in a primate species (Microcebus murinus).

Theories of plant chemical defenses discriminate between quantitative digestibility reducers (e.g., tannins) and qualitative toxins (e.g., alkaloids). Since the differential effect on taste of these compounds is poorly known, we recorded ingestive responses of a primate species, Microcebus murinus, to four tannin-rich plant extracts and to quinine, by using the behavioral method of the "two-bottle test." The efficiency of tannic extracts at precipitating protein was measured with the blue BSA method. Inhibition taste thresholds for tannins added to a moderately sweet solution varied between 0.25 and 2 g/l. The threshold for quinine hydrochloride was 0.32 g/l. The profiles of the response/concentration curves established for these astringent and bitter substances were similar, with maximal inhibition of consumption occurring for near-threshold concentrations. The large amounts of quinine required to deter this small-bodied species from feeding were unexpected, given its unspecialized frugivorous/insectivorous diet. We propose that the taste responses of Microcebus to tannins have been shaped in relation to the widespread occurrence of efficient polyphenols in food plants, while low responsiveness to quinine reflects a low risk of ingesting toxic alkaloids when feeding on ripe fruits and insects.

Animals↗
PubMedDate not supplied

[Smell and taste thresholds in older people].

The smell and taste ability of 105 persons at an age of 65 to 93 years was examined by adequate qualitative and semiquantitative chemical and electrogustometric methods. The basic levels of seniors were found above the levels of younger people. For the sense of smelling a significant connection of age and smell sensitivity could be measured. There was no difference between men and women using chemical test methods. With electrogustometry, however, women had a better taste sensitivity than men. At the age of 65 the taste levels are at a fix point. No higher levels could be realized in older persons. A significant reduction of smell ability was recognized in persons with reduction of cerebral blood flow and in smokers. The taste ability was disturbed in cases of diabetes, in persons using dental prostheses and selectively for "salty" in cases of hypertonia and "bitter" in smokers. Loss of taste was recognized in two women who used NaF-drugs, but also some other drugs were able to induce smell and taste alteration.

Aged↗
PubMed1982

Taste thresholds: quality specific variation with human aging.

Detection thresholds for each of the four basic taste qualities were obtained from 81 adults between 23 and 88 years of age. Sodium chloride thresholds show a small but significant increase with age, confirming the only previous observations derived from procedures that control for age-related changes in response criterion and salivary sodium. Quinine sulfate thresholds display a similar but weaker relation to age. Sucrose and citric acid thresholds are not significantly related to age. Citric acid alone shows a sex effect. Detection thresholds for the four taste qualities undergo different changes with age.

Adult↗