PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Taste Perception”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 145 records · Page 8Linked to original sources
PubMedDate not supplied

Late sequelae of iatrogenic damage to chorda tympani nerve.

Four and a half years following middle ear surgery involving damage to the chorda tympani nerve we conducted a follow-up study in 10 out of 14 patients in whom we had previously investigated gustatory and submandibular gland function, pre- and immediately postoperatively. Following transection of the chorda tympani nerve (5 patients) the secretory volume of the affected gland has risen again but is still lower than that of the healthy gland. The secretory volume of the latter is increased, possibly by compensatory hypertrophy. The still existing dysgeusia, not noticed by the patients, is occasionally slightly improved. After stretching of the chorda tympani nerve (5 patients) the function of the submandibular gland and taste perception on the involved side of the tongue are now nearly fully restored.

Chorda Tympani Nerve↗
PubMed1981

Ketone compound smelling ability: study in Hungarian twins.

On the basis of their earlier experiments the authors assumed that the ability to recognize the smell of two ketone compounds, acetone and methylethylketone (MEK), might be determined genetically. In the present work of smelling test was performed in adult Hungarian twins, 61 like sexed DZ pairs and 87 MZ pairs. No connection was found between twin zygosity and intra-pair concordance for MEK, while in the case of acetone smelling some connection may exist. A highly significant correlation was found between the smelling ability to acetone and MEK. Females seemed to be better smellers than males. Comparing the taste perception for PTC to the smell perception for acetone the supposition of a possible genetic linkage between the two traits, put forward by other authors, could not definitely be confirmed.

Acetone↗
PubMed1995

[The human genome--chromosome 7].

The seventh chromosome achieved maximum popularity due to locus CFTR the pathological alleles of which cause one of the frequent metabolic hereditary disorders--cystic fibrosis. It is also the site which causes the development of some types of retinitis pigmentosa (RP9, RP10), osteogenesis imperfecta and dominant forms of myotonia congenita. On the long arms there is a complicated multi-segmental gene system of receptors of T-lymphocytes, TCRB, important in cell immunity and it is assumed that it is also the locus of taste perception of phenylthiocarbamide (PTC) is located there.

Chromosomes, Human, Pair 7↗
PubMed1994

[Trends in geriatric dentistry and the future--from the point of view of masticatory function].

In recent years the number of aged persons in developed countries has been steadily increasing. Tooth loss is a typical age-associated stomatognathic change, and edentulism rates in Japan have been reported to be 30%. Dentures are made to restore oral functions after the natural teeth have been lost. However, there are also many stomatognathic changes associated with aging as well as oral manifestations of systemic diseases which can make the wearing dentures difficult in elderly persons. Some of the more significant changes occur in the structure of the mucosa, the function of the oral musculature, the temporomandibular joint, the taste perception, salivary function and the nervous system. Studies on the variety of physical and psychological dynamics associated with the aging process are necessary to provide the latest treatment modalities for the aged. The mastication and dentition status in elderly persons are suggested to be closely related with many kinds of physiological functions. On the other hand, stomatognathic functions are suggested to be influenced by the health of the entire body. They are supposed to have an interdependent relationship. The maintenance and care of occlusion are essential to guarantee the quality of life for the elderly. In future, the relationship between masticatory function and physical activities, such as physical exercise, blood flow, respiration, endocrine function, reproduction etc. require further investigation.

Aged↗
PubMed1993

Oral manifestations of menopause.

Menopause is a normal developmental stage in a woman's life, marking the permanent cessation of menstruation. It is the result of irreversible changes in the hormonal and reproductive functions of the ovaries. Menopause is accompanied by a number of characteristic physical changes; some of which occur in the oral cavity. The two most common oral manifestations of menopause are: oral discomfort, including pain, a burning sensation, dryness, and altered taste perception; and alveolar bone loss as a result of osteoporosis. Although menopause has been recognized for centuries, it has only been recently that the study of menopause has gained much attention. The purpose of this article is to review the basic physiology of menopause, and to present the etiology of the oral manifestations associated with menopause.

Alveolar Bone Loss↗
PubMed1995

Taste preferences and sensory perceptions in female varsity swimmers.

Taste preferences and sensory estimates of sweetness and fat content of 16 dairy stimuli with varying levels of fat (0%, 3.5%, 10.5% and 37.6%) and sucrose (0%, 5%, 10% and 20%) were compared in members of a Division I college women's swim team and women who did not engage in any organized sports. No differences in taste preferences or sensory estimates were observed for swimmers across the athletic season. However, swimmers had significantly lower preference ratings for high-sucrose and high-fat stimuli than controls. Controls who reported exercising more than 3 h a week also displayed decreased preference ratings for high-sucrose and high-fat stimuli relative to controls who reported exercising less than 3 h a week. With respect to sensory estimates, swimmers reported that high-sucrose stimuli were sweeter, low-fat stimuli were less fatty, and high-fat stimuli were more fatty than controls. The preference ratings and sensory estimates of these athletes were similar to those previously seen in individuals with anorexia nervosa and bulimia.

Adolescent↗
PubMed1990

Salt taste preferences and perceptions of elderly and young adults.

Current research has yielded both support and refutation for the theory that elderly adults have lower taste acuity. The present study compared the perception of and preference for salt in persons 65 years and over and in persons aged 20 to 35 years. The subjects were free-living, had not been hospitalized in the past 12 months, and had never been on a sodium-restricted diet. Salt was introduced in suprathreshold concentrations of 0.3%, 0.5%, 0.7%, and 0.9% in mashed potatoes and chicken broth. The 48 older adults in our study demonstrated higher preferences for the four salt concentrations in the potatoes (p = .0001) and the broth (p = .0004) than did the 53 younger adults. There were no significant differences in the two age groups' abilities to perceive the saltiness of the four concentrations. There were also no significant differences in salt perception among subgroups identified for age, gender, smoking behavior, and denture use. Both groups correctly ranked the concentrations in ascending order. Our study found that taste acuity for salt in older subjects was not different from that of younger adults when suprathreshold concentrations of salt in mashed potatoes and chicken broth were used as stimuli.

Adult↗
PubMed1987

Odor-taste mixtures.

A solution with both an odor and a taste may be considered to be a mixture that involves two sensory modalities. Estimates of the intensity of such mixtures appear to be additive. If the overall intensity of each of the unmixed components is compared with the overall intensity of the mixture, the additivity approaches 100%. If the intensities of the smell and taste of the unmixed components are compared with the overall intensity of the mixture, the additivity is less than 100%. Thus, the specific question that is given to the subjects influences the magnitude of the estimations. This suggests that the additive process involves a central (cognitive) mechanism. Considering that the perception of complex flavors also involves sensory information of touch, temperature, and possibly vision and hearing, a central interpretation seems appropriate. The influences of smell on the perception of taste also appear to involve a cognitive mechanism. These smell-taste confusions appear to be stimulus specific and are usually resolved in favor of taste. This may be true because the sensations of pressure, movement, and resistance are usually localized in the mouth. These accompanying sensations then suggest that the taste organs are active in determining the result even when no true taste is present. The influences of taste on the perception of smell are most pronounced when the tastant contains an odor. This suggests that the effect may be peripheral. That is, odorant molecules may be moving from the pharynx, through the posterior nares, to the olfactory receptors. If this interpretation is correct, the influences of taste on smell may be an odor-odor mixture involving "retronasal" and "nasal" olfaction.

Animals↗
PubMed1988

Suprathreshold sour taste intensity and pleasantness perception with age.

Magnitude estimates for perceived intensity and pleasantness of suprathreshold concentrations of citric acid in solution and drink were examined in 180 healthy, free-living subjects divided into three groups: young (20-29 years), old (70-79 years) and very old (80-99 years). Psychophysical functions showed significant age effects. For both aqueous and food systems, the old gave higher intensity estimates to high acid concentrations and lower intensity estimates to low acid levels compared to the young and very old whose estimates were comparable. Sex had a significant effect on the intensity estimates with the women giving low acid levels lower estimates and high acid levels higher estimates than the men. All subjects gave low acid levels in solution lower intensity estimates than comparable drinks while at high concentrations, higher intensity estimates were given to solutions than drinks. Trend analysis of pleasantness estimates indicated significant age group differences. For both systems, the breakpoint, the acid level assigned the highest pleasantness estimate was lower for the young than for the elderly.

Adult↗
PubMed1990

Perception and hedonics of sweet and fat taste in smokers and nonsmokers following nicotine intake.

Nicotine's effects on reducing perception and/or hedonics of sweet and fat taste may lead to less intake of sweet tasting, high-fat foods by smokers, helping to explain their generally lower body weights. Smokers and nonsmokers (n = 10 males each) rated perception (intensity and sensitivity) and hedonics (liking) of sweet/fat taste in milk samples varying both in sucrose (0, 5, 10, 20% w/w) and fat (0.1, 3.5, 11.7, 37.6% w/w) concentration on two occasions, once following intermittent presentation of nicotine (15 micrograms/kg) via measured dose nasal spray and the other following placebo. Nicotine significantly reduced perceived intensity of fat but not sweet taste and had no effect on sensitivity to either taste. There was no effect of nicotine on hedonics of sweet/fat taste. On the other hand, although there were no differences between smokers and nonsmokers in perception of sweet or fat, hedonics of sweet/fat taste was reduced in smokers regardless of nicotine or placebo intake. Thus, nicotine may acutely decrease fat taste perception without influencing sweet/fat hedonics, while long-term exposure (i.e., being a smoker) may produce chronically decreased taste hedonics without altering perception.

Adolescent↗
PubMed1994

Oral anatomy and tissue types.

The gross and microscopic anatomy of the oral cavity and its contents are discussed from the perspective of their function. Histologically, the oral mucosa is classified into three categories, lining, masticatory, and specialized. The epithelium of the lining mucosa is nonkeratinized stratified squamous, whereas that of the masticatory mucosa is ortho- or parakeratinized, to protect it from the shearing forces of mastication. Specialized mucosa possesses taste buds, small epithelially derived structures responsible for the perception of taste sensation. The subepithelial connective tissue of the lining and masticatory mucosae interdigitate with their epithelia, and the degree of interdigitations is directly correlated with the strength of the shearing forces acting on the mucosa. The oral mucosa also participates in the immunological defense of the oral cavity due to the presence of Langerhans cells, antigen presenting cells in the epithelium.

Connective Tissue↗