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1
Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (April 2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.
Повний текст джерелаАнотація:
Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers perceived the hedonic value of the drinks to the taster and the drinks' strength based on the tasters' reactions but were generally poor at assessing the specific taste of the drink. For all tastes except the bitter ones, observers might have based their judgements of taste on how much the taster appeared to enjoy the drink. These findings are discussed in terms of communication of food's value.
2
Soares, Neelkamal, Rachel Mitchell, Theresa McGoff, Teresa Bailey, and Gregory S. Wellman. "Taste Perceptions of Common Pediatric Antibiotic Suspensions and Associated Prescribing Patterns in Medical Residents." Journal of Pediatric Pharmacology and Therapeutics 27, no. 4 (April 1, 2022): 316–23. http://dx.doi.org/10.5863/1551-6776-27.4.316.
Повний текст джерелаАнотація:
OBJECTIVE Palatability of medication is an important factor for adherence, especially in pediatric populations that tend to use oral suspensions for antibiotic therapy. Our study is the first to evaluate the impact of taste on prescribing patterns of antibiotic suspensions. The objective was to determine if taste testing common antibiotic suspensions altered prescribing patterns of medical residents, through data extracted from the electronic health record. METHODS After assessing 5 “primer” tastes (sweet, salty, bitter, sour, umami [savory]), residents were randomized to sample 6 antibiotic suspensions to rate their taste perception. A 12-month retrospective and prospective analysis of outpatient prescribing practices of the residents followed, and the results were compared to the resident cohort randomized to no taste test. RESULTS The 43 residents prescribed 207 liquid antibiotic prescriptions for 176 patients, with no difference in patient characteristics between residents in the taste test versus non–taste test group. Although amoxicillin was most preferable and amoxicillin-clavulanate least, the only significant finding was a greater prescribing rate of cefdinir among those who had tasted it and an inverse relationship between cephalexin taste preference and percentage prescribing amoxicillin in the taste group. Residents who tasted were poor in identifying primer tastes, but this did not impact prescribing patterns. CONCLUSIONS Among 6 commonly prescribed antibiotic suspensions, amoxicillin remains a highly preferred taste among prescribers. Interestingly, after the taste test there was a significantly greater prescribing rate of cefdinir among those who had tasted it and somewhat lower prescribing rate for amoxicillin-clavulanate.
3
Yoshida, Ryusuke, and Yuzo Ninomiya. "Taste information derived from T1R-expressing taste cells in mice." Biochemical Journal 473, no. 5 (February 24, 2016): 525–36. http://dx.doi.org/10.1042/bj20151015.
Повний текст джерелаАнотація:
The taste system of animals is used to detect valuable nutrients and harmful compounds in foods. In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities. Sweet and umami tastes are mediated by G-protein-coupled receptors, belonging to the T1R (taste receptor type 1) family. This family consists of three members (T1R1, T1R2 and T1R3). They function as sweet or umami taste receptors by forming heterodimeric complexes, T1R1+T1R3 (umami) or T1R2+T1R3 (sweet). Receptors for each of the basic tastes are thought to be expressed exclusively in taste bud cells. Sweet (T1R2+T1R3-expressing) taste cells were thought to be segregated from umami (T1R1+T1R3-expressing) taste cells in taste buds. However, recent studies have revealed that a significant portion of taste cells in mice expressed all T1R subunits and responded to both sweet and umami compounds. This suggests that sweet and umami taste cells may not be segregated. Mice are able to discriminate between sweet and umami tastes, and both tastes contribute to behavioural preferences for sweet or umami compounds. There is growing evidence that T1R3 is also involved in behavioural avoidance of calcium tastes in mice, which implies that there may be a further population of T1R-expressing taste cells that mediate aversion to calcium taste. Therefore the simple view of detection and segregation of sweet and umami tastes by T1R-expressing taste cells, in mice, is now open to re-examination.
4
Hartley, Isabella, Djin Liem, and Russell Keast. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1 (January 16, 2019): 182. http://dx.doi.org/10.3390/nu11010182.
Повний текст джерелаАнотація:
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
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Iwata, Shusuke, Ryusuke Yoshida, and Yuzo Ninomiya. "Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover." Current Pharmaceutical Design 20, no. 16 (May 31, 2014): 2684–92. http://dx.doi.org/10.2174/13816128113199990575.
Повний текст джерела
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Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (June 9, 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.
Повний текст джерелаАнотація:
Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants using observations based on ingestion and liking scored by the experimenter. For each taste, four bottles were presented (water, tastant, tastant, water). Acceptance of each taste relative to water was defined using proportional variables based on ingestion or liking. Acceptance over the first year only evolved for sweet taste (marginal decrease) and salty taste (clear increase). At each age, sweet and salty tastes were the most preferred tastes. Reactions to umami were neutral. Sour and bitter tastes were the least accepted ones but rejected only when considering liking data. Ingestion and liking were complementary to assess taste acceptance. However, congruency between these measures rose during the first year. Moreover, with increasing age, reactions were more and more contrasted across tastes. Finally, during the first year, inter-individual variability increased for all tastes except salty taste. By enhancing knowledge of the development of taste acceptance the present study contributes to understand better food behaviour in infancy, the foundation of food behaviour in adulthood.
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Chen, Na, Katsumi Watanabe, Tatsu Kobayakawa, and Makoto Wada. "Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits." Journal of Food Quality 2023 (February 13, 2023): 1–9. http://dx.doi.org/10.1155/2023/9945339.
Повний текст джерелаАнотація:
Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line with our expectations. Moreover, the hedonic responses to watermelon with salt were negatively correlated with a preference for bitter taste, i.e., those participants who dislike bitter taste sensations tended to enjoy watermelon with salt more. There was no correlation between the hedonic response to watermelon with salt and the subjective feeling of taste perceptions and autistic traits and no correlation between autistic traits, and the subjective feeling of taste perceptions and taste preferences. These results suggest that adding different tastes could be influenced by taste preferences; thus, the addition of a different taste was thought to be related to an unconscious motivation to reduce bitterness.
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Lee, Sun-Mi, and Na-Kyung Hwangbo. "Analysis of the Relationship between Subjective Perception on Oral Health and Taste Thresholds: A Study on Individuals with COVID-19 Experience." Korean Society of Oral Health Science 12, no. 2 (June 30, 2024): 10–17. http://dx.doi.org/10.33615/jkohs.2024.12.2.10.
Повний текст джерелаАнотація:
Objectives: The purpose of this study was to confirm the analysis of taste threshold and evaluate the relationship between taste threshold and changes in taste according to oral factors and COVID-19 disease. Methods: In this study, a total of 203 female college students participated. Taste thresholds for five tastes were measured. Information on subjective oral environment and potential COVID-19 effects on taste thresholds was gathered through a questionnaire. Results: Sweetness stood out with the highest sensitivity at 4.19 among the five basic tastes. Subjects occasionally experiencing subjective bad breath showed significant sensitivity to sour taste (sometimes 3.12, never 2.47). Individuals frequently perceiving a subjective dry mouth exhibited heightened sensitivity to bitter taste, scoring 4.13, significantly higher than the 3.38 observed when there was no dryness. While taste thresholds did not significantly differ for those with confirmed coronavirus cases, there was a general tendency for elevated thresholds across all tastes. Subjects with altered smell during COVID-19 diagnosis were notably more sensitive to sour tastes, with a statistically significant difference. Changes in taste and smell correlated positively, with most correlations showing significant positive associations. Conclusions: This study COVID-19 infection led to taste and smell changes, but post-recovery taste thresholds remained unaffected. These findings contribute to understanding the epidemiological aspects of taste and serve as foundational data for exploring taste changes, significant as oral-related clinical symptoms of COVID-19, a classified class 4 infectious disease.
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Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.
Повний текст джерелаАнотація:
Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.
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Mulheren, Rachel W., Erin Kamarunas, and Christy L. Ludlow. "Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network." Journal of Neurophysiology 116, no. 5 (November 1, 2016): 2033–42. http://dx.doi.org/10.1152/jn.00130.2016.
Повний текст джерелаАнотація:
Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusion, sweet, water, and water with infusion were compared on swallowing frequency and hemodynamic responses. The sour conditions increased swallowing frequency, whereas sweet and water did not. Changes in cortical oxygenated hemoglobin (hemodynamic responses) measured by functional near-infrared spectroscopy were averaged over 30 trials for each condition per participant in the right and left motor cortex, S1 and supplementary motor area for 30 s following bolus onset. Motion artifact in the hemodynamic response occurred 0–2 s after bolus onset, when the majority of swallows occurred. The peak hemodynamic response 2–7 s after bolus onset did not differ by taste, hemisphere, or cortical location. The mean hemodynamic response 17–22 s after bolus onset was highest in the motor regions of both hemispheres, and greater in the sour and infusion condition than in the water condition. Genetic taster status did not alter changes in swallowing frequency or hemodynamic response. As sour taste significantly increased swallowing and cortical activation equally with and without slow infusion, increases in the cortical swallowing were due to sour taste.
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McGettigan, Niamh, Pauline Uí Dhuibhir, Michelle Barrett, Jessica Sui, Lucy Balding, Stephen Higgins, Norma O’Leary, Aileen Kennedy, and Declan Walsh. "Subjective and Objective Assessment of Taste and Smell Sensation in Advanced Cancer." American Journal of Hospice and Palliative Medicine® 36, no. 8 (March 3, 2019): 688–96. http://dx.doi.org/10.1177/1049909119832836.
Повний текст джерелаАнотація:
Context: Taste and smell abnormalities (TSA) occur throughout the cancer trajectory regardless of cancer primary site and contribute to cancer-associated malnutrition. TSA etiology is poorly understood. Tumor-related inflammation is a possible cause. Objective: This study examined the prevalence, characteristics, and severity of TSA in advanced cancer and explored the relationship between TSA and nutritional status. No previous study combined subjective and objective measures for both taste and smell assessment in this population. Method: Consecutive advanced cancer hospice patients were recruited. A modified version of the “Taste and Smell Survey” assessed subjective TSA. Validated taste strips and “Sniffin’ Sticks” were the objective measures. The abridged patient-generated subjective global assessment evaluated nutritional status. Results: A 93% prevalence of TSA in 30 patients with advanced cancer was identified. When subjective and objective evaluations were combined, 28 had taste abnormalities, 24 smell abnormalities, and 24 both. Taste changes included “persistent bad taste” (n = 18) and changes in how basic tastes were perceived. Half reported smell was not “as strong” as prediagnosis, while more than half (n = 16) had an objective smell abnormality. Most (97%) were at risk of malnutrition. Fatigue, dry mouth, early satiety, and anorexia were common nutrition-impact symptoms. No statistically significant relationship was found between TSA and malnutrition scores. Conclusions: TSA were highly prevalent. Subjective taste and smell changes did not always accord with objective TSA, suggesting both assessments are valuable. TSA characteristics varied, and particular foods tasted and smelled different and were not enjoyed as before. TSA are common, high-impact problems in advanced cancer.
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Rurgo, Sara, Elena Cantone, Marcella Pesce, Eleonora Efficie, Mario Musella, Barbara Polese, Barbara De Conno, et al. "Sleeve Gastrectomy-Induced Body Mass Index Reduction Increases the Intensity of Taste Perception’s and Reduces Bitter-Induced Pleasantness in Severe Obesity." Journal of Clinical Medicine 11, no. 14 (July 7, 2022): 3957. http://dx.doi.org/10.3390/jcm11143957.
Повний текст джерелаАнотація:
Background: The sense of taste is involved in food behavior and may drive food choices, likely contributing to obesity. Differences in taste preferences have been reported in normal-weight as compared to obese subjects. Changes in taste perception with an increased sweet-induced sensitivity have been reported in surgically treated obese patients, but data regarding the perception of basic tastes yielded conflicting results. We aimed to evaluate basic taste identification, induced perception, and pleasantness in normal-weight controls and obese subjects before and after bariatric surgery. Methods: Severe obese and matched normal weight subjects underwent a standardized spit test to evaluate sweet, bitter, salty, umami, and sour taste identification, induced perception, and pleasantness. A subset of obese subjects were also studied before and 12 months after sleeve gastrectomy. Results: No significant differences in basic taste-induced perceptions were observed, although a higher number of controls correctly identified umami than did obese subjects. Sleeve-gastrectomy-induced weight loss did not affect the overall ability to correctly identify basic tastes but was associated with a significant increase in taste intensities, with higher scores for sour and bitter, and a significantly reduced bitter-induced pleasantness. Conclusions: The perception of basic tastes is similar in normal-weight and severely obese subjects. Sleeve-gastrectomy-induced weight loss significantly increases basic taste-induced intensity, and selectively reduces bitter-related pleasantness without affecting the ability to identify the tastes. Our findings reveal that taste perception is influenced by body mass index changes, likely supporting the hypothesis that centrally mediated mechanisms modulate taste perception in severe obesity.
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Avery, Jason A., Alexander G. Liu, John E. Ingeholm, Stephen J. Gotts, and Alex Martin. "Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex." Proceedings of the National Academy of Sciences 118, no. 2 (December 31, 2020): e2010932118. http://dx.doi.org/10.1073/pnas.2010932118.
Повний текст джерелаАнотація:
Previous studies have shown that the conceptual representation of food involves brain regions associated with taste perception. The specificity of this response, however, is unknown. Does viewing pictures of food produce a general, nonspecific response in taste-sensitive regions of the brain? Or is the response specific for how a particular food tastes? Building on recent findings that specific tastes can be decoded from taste-sensitive regions of insular cortex, we asked whether viewing pictures of foods associated with a specific taste (e.g., sweet, salty, and sour) can also be decoded from these same regions, and if so, are the patterns of neural activity elicited by the pictures and their associated tastes similar? Using ultrahigh-resolution functional magnetic resonance imaging at high magnetic field strength (7-Tesla), we were able to decode specific tastes delivered during scanning, as well as the specific taste category associated with food pictures within the dorsal mid-insula, a primary taste responsive region of brain. Thus, merely viewing food pictures triggers an automatic retrieval of specific taste quality information associated with the depicted foods, within gustatory cortex. However, the patterns of activity elicited by pictures and their associated tastes were unrelated, thus suggesting a clear neural distinction between inferred and directly experienced sensory events. These data show how higher-order inferences derived from stimuli in one modality (i.e., vision) can be represented in brain regions typically thought to represent only low-level information about a different modality (i.e., taste).
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Fernández-Carrión, Rebeca, Jose V. Sorlí, Oscar Coltell, Eva C. Pascual, Carolina Ortega-Azorín, Rocío Barragán, Ignacio M. Giménez-Alba, et al. "Sweet Taste Preference: Relationships with Other Tastes, Liking for Sugary Foods and Exploratory Genome-Wide Association Analysis in Subjects with Metabolic Syndrome." Biomedicines 10, no. 1 (December 31, 2021): 79. http://dx.doi.org/10.3390/biomedicines10010079.
Повний текст джерелаАнотація:
Taste perception and its association with nutrition and related diseases (type 2 diabetes, obesity, metabolic syndrome, cardiovascular, etc.) are emerging fields of biomedicine. There is currently great interest in investigating the environmental and genetic factors that influence sweet taste and sugary food preferences for personalized nutrition. Our aims were: (1) to carry out an integrated analysis of the influence of sweet taste preference (both in isolation and in the context of other tastes) on the preference for sugary foods and its modulation by type 2 diabetes status; (2) as well as to explore new genetic factors associated with sweet taste preference. We studied 425 elderly white European subjects with metabolic syndrome and analyzed taste preference, taste perception, sugary-foods liking, biochemical and genetic markers. We found that type 2 diabetic subjects (38%) have a small, but statistically higher preference for sweet taste (p = 0.021) than non-diabetic subjects. No statistically significant differences (p > 0.05) in preferences for the other tastes (bitter, salty, sour or umami) were detected. For taste perception, type 2 diabetic subjects have a slightly lower perception of all tastes (p = 0.026 for the combined “total taste score”), bitter taste being statistically lower (p = 0.023). We also carried out a principal component analysis (PCA), to identify latent variables related to preferences for the five tastes. We identified two factors with eigenvalues >1. Factor 2 was the one with the highest correlation with sweet taste preference. Sweet taste preference was strongly associated with a liking for sugary foods. In the exploratory SNP-based genome-wide association study (GWAS), we identified some SNPs associated with sweet taste preference, both at the suggestive and at the genome-wide level, especially a lead SNP in the PTPRN2 (Protein Tyrosine Phosphatase Receptor Type N2) gene, whose minor allele was associated with a lower sweet taste preference. The PTPRN2 gene was also a top-ranked gene obtained in the gene-based exploratory GWAS analysis. In conclusion, sweet taste preference was strongly associated with sugary food liking in this population. Our exploratory GWAS identified an interesting candidate gene related with sweet taste preference, but more studies in other populations are required for personalized nutrition.
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Winchester, Chevelle, and Alan Hirsch. "121 Oviposit Dysgeusia; Head Trauma Induced Chemosensory Noisome Egg Dysgeusia: The Miasma of Dante’s Inferno-When Eggs Become Rotten." CNS Spectrums 25, no. 2 (April 2020): 278–79. http://dx.doi.org/10.1017/s1092852920000395.
Повний текст джерелаАнотація:
Introduction:Post-traumatic dysgeusia with conversion of the taste of eggs rotten eggs has not heretofore been described.Method:Case Report: A 60 year old right handed female 6 months prior to presentation sustained head trauma. Three days later she noted reduced taste and smell dysgeusia to eggs. Eggs tasted distorted, like rotten eggs. Raw egg whites had no smell or taste. Cooked egg whites had faint sulfur smell for 2-3 seconds and the taste of sulfur. Yolk of soft-boiled eggs, had no smell or taste. The white had no smell but an unbearable sulfur taste. Raw eggs had no smell. The yolk of hardboiled eggs had no smell and taste, the whites smelled and tasted like sulfur. Sunny side up eggs with yolk and white segregated had no smell but tasted, as they should. Sunny side up eggs with yolk and white mixed together has no smell but strong sulfur taste. Scrambled eggs had no smell but mild sulfur taste, which changed over time to a rotten egg smell and taste. With nose clips, scrambled eggs had 0/10 taste, without the nose clips the smell of sulfur was 3/10.Results:Olfaction: Normosmia to threshold and Retronasal Smell Index: 2 (abnormal): Gustatation : Normogeusia to all. Mild hypogeusia to sodium chloride. MRI: Multiple foci of periventricular and deep white matter demyelization.Discussion:Rotten egg smell maybe mediated through retro-nasal pathways, since nasal obstruction eliminated the rotten egg taste. Eggs can possibly be developed as a home device to assess chemosensory function.
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Tsujimoto, Tetsuro. "Effects of tastes and taste receptors." International Journal of Cardiology 260 (June 2018): 195. http://dx.doi.org/10.1016/j.ijcard.2018.02.077.
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Luo, Yongxian. "Rethinking basic taste terms." Cognitive Linguistic Studies 10, no. 2 (November 17, 2023): 422–49. http://dx.doi.org/10.1075/cogls.00107.luo.
Повний текст джерелаАнотація:
Abstract The general consensus about four basic tastes, sweet, bitter, sour and salty, is rooted in Aristotle’s writings. This inventory was expanded with the addition of umami (or savoury) in the early years of last century, a taste that wasn’t fully scientifically recognized until the mid-1980s. Work on this area of human cognition from various fields – psychology, physiology, chemistry and particularly food science – has led to new discoveries that allow us to have a better understanding of the mechanism of taste. However, linguistic work on this aspect of human perception is lacking. Questions remain to be asked as to the size of the vocabulary of basic tastes, and how language can reflect the organization of the taste domain. This paper proposes to look at basic tastes by examining Chinese historical texts with an aim to reveal how the ancient Chinese people classified and categorized tastes. It will be demonstrated that the Chinese concept of “taste” boasts a long history, going back to pre-historic times. The word for “taste”, 味 wèi, can also refer to “smell; flavour.” The term is primarily used as a category noun, which gets borrowed into Japanese to become the head element -mi of the compound word umami in Japanese. Significantly, a form with a similar sound shape, 美 měi, was found in ancient Chinese with the meaning “tasty”, an adjective describing the taste, flavour of fresh meat, akin to “savoury.” This indicates that we are dealing with a morphological process or doublet in this semantic field. It also indicates that the idea of “good taste, tasty, savoury” existed long before that of umami. Equally important is the form with related meaning, 鲜 xiān, which is made up of two graphic forms, “fish” （鱼） + “lamb” （羊）. This form etymologically denotes the flavour of fresh fish, now carrying the sense of “fresh, delicious, tasty, savoury” in Chinese, which further illustrates the point. Still another form, 旨 zhǐ “(n) good flavour; pleasant taste,” is the source of the meaning of umami, as defined in Japanese dictionaries. Several other tastes are also analysed. Their implications for the expansion of basic tastes are discussed. The connections between the taste domain and olfaction domain are explored, with insights from some neighbouring languages.
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Velasco, Carlos, Andy Woods, Jason Liu, and Charles Spence. "Assessing the Role of Taste Intensity and Hedonics in Taste–Shape Correspondences." Multisensory Research 29, no. 1-3 (2016): 209–21. http://dx.doi.org/10.1163/22134808-00002489.
Повний текст джерелаАнотація:
Taste liking influences the way in which people match tastes to shapes. However, taste–shape matching cannot be explained entirely by taste hedonics. Here, we assess whether variations in taste intensity influence such crossmodal correspondences. Participants were presented with five basic tastants in two concentrations and had to rate them on roundness/angularity shape scales, as well as in terms of liking, and intensity. The results revealed that taste quality, intensity, and participants’ liking of the taste significantly predicted the roundness/angularity of the tastants. The results also revealed a positive correlation between perceived intensity and roundness/angularity for each of the tastants except sweet, and a negative correlation between liking and roundness/angularity for all of the tastes. These results are discussed in terms of the mechanism(s) that underlie the crossmodal correspondence between taste and shape.
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Di Lorenzo, Patricia M., and Jen-Yung Chen. "Basic tastes as cognitive concepts and taste coding as more than spatial." Behavioral and Brain Sciences 31, no. 1 (February 2008): 78–79. http://dx.doi.org/10.1017/s0140525x08003385.
Повний текст джерелаАнотація:
AbstractErickson's treatise intertwines and confuses two major, but separable, issues: whether there are basic tastes and how taste stimuli are encoded. The idea of basic tastes may reflect a natural process of concept formation. By only discussing two spatial coding schemes for taste, Erickson ignores the temporal dimension of taste responses and the contribution of neuronal cooperativity.
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Gardiner, Rita A. "Taste and Organization Studies." Organization Studies 40, no. 10 (July 21, 2019): 1543–55. http://dx.doi.org/10.1177/0170840619862848.
Повний текст джерелаАнотація:
Using the example of the British fish and chip shop, I explore the socio-historical connections among culture, taste and organizations. Specifically, the British ‘chippie’ illustrates how cultural tastes affect our comprehension of organizations. In examining this occupation in depth, we see how the fish and chip shop reveals the ways class and cultural prejudices affect how an organization is perceived. Considering an organization’s history offers us a glimpse into how organizational tastes are shaped by broader social processes. Additionally, I explore taste and organizations through diverse theoretical lenses. First, the chippie constitutes an organizational example of Pierre Bourdieu’s contrast between taste as luxury and taste as necessity. Second, the work of Hannah Arendt highlights the intersubjective nature of taste, and its connection with judgement. Third, exploring taste with Antoine Hennion’s writings reveals the connection between practices and things. Examining taste through diverse theoretical lenses can thus open up productive lines of inquiry for taste and organizational studies.
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Suhartiningtyas, Dwi, Erma Sofiani, Dwi Novita Rahayu, Mutia Kumalasari, and Haliyati Sa’idah. "The evaluation of taste sensitivity between conventional and electric smokers." Odonto : Dental Journal 10, no. 1 (July 31, 2023): 14. http://dx.doi.org/10.30659/odj.10.1.14-18.
Повний текст джерелаАнотація:
Background: Taste has an important role in human life because of the sense of taste, humans have an ability to taste various flavors of food. Decreased taste sensitivity can affect the quality of life and cause a person to consume excessive taste substances. One of the factors associated with decreased taste sensitivity is smoking. Currently, a new type of cigarette (electric cigarette or e-cigarette) is being developed which is favorable to young people because it has a different content, shape, and taste compared to conventional cigarettes. E-cigarettes are considered safer because aerosol does not contain the tobacco content of conventional cigarettes and is an alternative to smoking cessation programs. The purpose of this study is to evaluate the difference in taste sensitivity between conventional smokers and e-smokers.
Method: This research is an analytical observational study using a cross-sectional design. The research subjects were conventional and electric smokers who were students of Universitas Muhammadiyah Yogyakarta. The research subjects were obtained by purposive sampling, a total of 32 people who had met the inclusion criteria. Data analysis used frequency tables for univariate data and an-independent sample T-test for bivariate data.
Result: The results of the bivariate analysis showed a significant value between conventional and electric smokers with p = 0.036 (< 0.05) for sweet, salty, and sour tastes, while for bitter tastes p = 0.031 (< 0.05).
Conclusion: Taste sensitivity in conventional smokers is less sensitive than in electric smokers. Sensitivity to bitter tastes in both treatment groups is less sensitive than sweet, salty, and sour tastes.
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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.
Повний текст джерелаАнотація:
Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.
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O'Doherty, J., E. T. Rolls, S. Francis, R. Bowtell, and F. McGlone. "Representation of Pleasant and Aversive Taste in the Human Brain." Journal of Neurophysiology 85, no. 3 (March 1, 2001): 1315–21. http://dx.doi.org/10.1152/jn.2001.85.3.1315.
Повний текст джерелаАнотація:
In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an on/off block design in a 3T fMRI scanner with a tasteless solution delivered in the offperiod to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated ( P < 0.005 corrected) by glucose (in 6/7 subjects) and by salt (in 6/7 subjects). In the group analysis, separate areas of the orbitofrontal cortex were found to be activated by pleasant and aversive tastes. The involvement of the amygdala in the representation of pleasant as well as aversive tastes was also investigated. The amygdala was activated (region of interest analysis, P< 0.025 corrected) by the pleasant taste of glucose (5/7 subjects) as well as by the aversive taste of salt (4/7 subjects). Activation by both stimuli was also found in the frontal opercular/insular (primary) taste cortex. We conclude that the orbitofrontal cortex is involved in processing tastes that have both positive and negative affective valence and that different areas of the orbitofrontal cortex may be activated by pleasant and unpleasant tastes. We also conclude that the amygdala is activated not only by an affectively unpleasant taste, but also by a taste that is affectively pleasant, thus providing evidence that the amygdala is involved in effects produced by positively affective as well as by negatively affective stimuli.
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Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (December 21, 2018): 1. http://dx.doi.org/10.3390/metabo9010001.
Повний текст джерелаАнотація:
To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.
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Jeon, Soyeon, Yeonhee Kim, Sohyun Min, Mina Song, Sungtaek Son, and Seungmin Lee. "Taste Sensitivity of Elderly People Is Associated with Quality of Life and Inadequate Dietary Intake." Nutrients 13, no. 5 (May 17, 2021): 1693. http://dx.doi.org/10.3390/nu13051693.
Повний текст джерелаАнотація:
Aging has been implicated in the alteration of taste acuity. Diet can affect taste sensitivity. We aimed to investigate the types of tastes altered in elderly Korean people and factors associated with taste alteration in relation to dietary intake and other factors. Elderly participants (≥65 years) and young adults were assessed to determine their recognition thresholds (RT) for sweet, salty, bitter, sour, and umami tastes. Elderly participants were further surveyed for dietary intake and non-nutritional factors. Five taste RTs were correlated with age, but only four taste RTs, except sweetness, differed between the elderly participants and young adults. Inadequate intake of iron, thiamin, folic acid, zinc, and phosphorus among the elderly participants was related to elevated taste RT levels, except for bitter taste. In both correlation and regression analyses, only salty and sour RTs were associated with energy, iron, thiamin, fiber, vitamin C, and riboflavin levels in the elderly participants. The elderly participants’ taste RTs exhibited strong associations with quality of life (QOL) but showed partial relationships with physical activity, number of medicine intakes, social gatherings, and education. Taste sensitivity may decrease with age, which is further influenced by insufficient dietary intake, especially iron and thiamin, and QOL.
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Schiffman, SS. "Taste Transduction and Modulation." Physiology 3, no. 3 (June 1, 1988): 109–12. http://dx.doi.org/10.1152/physiologyonline.1988.3.3.109.
Повний текст джерелаАнотація:
The application to the tongue of agents that interact with taste cells can tell us a great deal about transduction mechanisms that mediate taste. Separate pathways for Na+ and K+ appear to be part of the transduction mechanisms for the tastes of sodium and potassium salts. Caffeine and other methyl xanthines can potentiate certain tastes;this enhancement may involve the interaction of caffeine with an adenosine receptor. There is also evidence for glutamate and inosine receptors in addition to multiple receptors for sweet and bitter tastes.
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Mondada, Lorenza. "The multimodal interactional organization of tasting: Practices of tasting cheese in gourmet shops." Discourse Studies 20, no. 6 (September 7, 2018): 743–69. http://dx.doi.org/10.1177/1461445618793439.
Повний текст джерелаАнотація:
Taste is a central sense for humans and animals, and it has been largely studied either from physiological and neurological approaches or from socio-cultural ones. This paper adopts another view, focused on the activity of tasting rather than on the sense of taste, approached within the perspective of ethnomethodology and multimodal conversation analysis. This view addresses the activity of tasting as it is interactionally organized in specific social settings, observed in a naturalistic way, on the basis of video recordings. Focusing on video recorded improvised tastings of cheese in gourmet shop encounters, the paper offers a systematic analysis of the way in which tasting is orderly achieved in an intersubjective way. It follows the various steps characterizing tasting, from the invitation to taste, to the grasping of a bit to taste, which is put in the mouth, chewed, and swallowed; it details how an interactional moment offering the taster a priviledged, individual, focused space in which to devote exclusive attention to the object tasted is actively tailored by all parties. By contrast, the completion of tasting is marked by a return to mutual gaze, the animation of facial expressions and nods, and the final production of a judgment of taste. By offering a systematic reconstruction of how these tasting moments are organized, the paper invites to a multimodal approach of sensoriality in social interaction.
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SU, NAN, RENEE POON, DEWAN CRYSTAL, KAO CHING, DARLING MARK, and MIRIAM GRUSHKA. "TASTE PATTERNS: TASTE PHANTOMS VS. TASTE CHANGES." Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology 124, no. 3 (September 2017): e194. http://dx.doi.org/10.1016/j.oooo.2017.05.487.
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Lipscomb, Keri, James Rieck, and Paul Dawson. "Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour." Journal of Food Research 5, no. 4 (June 27, 2016): 1. http://dx.doi.org/10.5539/jfr.v5n4p1.
Повний текст джерелаАнотація:
<p>Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.</p>
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Barragán, Rocio, Oscar Coltell, Olga Portolés, Eva Asensio, José Sorlí, Carolina Ortega-Azorín, José González, et al. "Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects." Nutrients 10, no. 10 (October 18, 2018): 1539. http://dx.doi.org/10.3390/nu10101539.
Повний текст джерелаАнотація:
There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (“total taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10−8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.
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Melis, Melania, Giorgia Sollai, Mariano Mastinu, Danilo Pani, Piero Cosseddu, Annalisa Bonfiglio, Roberto Crnjar, Beverly J. Tepper, and Iole Tomassini Barbarossa. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status." Nutrients 12, no. 7 (July 7, 2020): 2017. http://dx.doi.org/10.3390/nu12072017.
Повний текст джерелаАнотація:
Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the peripheral gustatory system activation in response to taste qualities by electrophysiological recordings from the tongue of 39 subjects classified for PROP taster status. The waveform of the potential variation evoked depended on the taste quality of the stimulus. Direct relationships between PROP sensitivity and electrophysiological responses to taste qualities were found. The largest and fastest responses were recorded in PROP super-tasters, who had the highest papilla density, whilst smaller and slower responses were found in medium tasters and non-tasters with lower papilla densities. The intensities perceived by subjects of the three taster groups correspond to their electrophysiological responses for all stimuli except NaCl. Our results show that each taste quality can generate its own electrophysiological fingerprint on the tongue and provide direct evidence of the relationship between general taste perception and PROP phenotype.
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Hartman-Petrycka, Magdalena, Ewa Klimacka-Nawrot, Katarzyna Ziora, Wanda Suchecka, Piotr Gorczyca, Katarzyna Rojewska, and Barbara Błońska-Fajfrowska. "Sweet, Salty, and Umami Taste Sensitivity and the Hedonic Perception of Taste Sensations in Adolescent Females with Anorexia Nervosa." Nutrients 14, no. 5 (February 28, 2022): 1042. http://dx.doi.org/10.3390/nu14051042.
Повний текст джерелаАнотація:
Objective: The aim of this study was to perform analysis of sensitivity to sweet, salty, and umami tastes based on three measurement methods and of the hedonic perception of taste sensations in adolescent females with anorexia nervosa (AN). The aim of the research was to confirm the results of other authors in terms of the perception of sweet and salty taste in patients with AN, and then develop knowledge about the perception of umami taste, which is still insufficiently studied. Method: A total of 110 females with an age ranging from 13 to 19 years, including 50 newly diagnosed patients with a restrictive subtype of AN and 60 healthy controls participated in gustatory research involving analyses of taste perception (recognition thresholds, ability to identify the taste correctly, taste intensity, and hedonic response) applying the sip and spit method. Results: Females with AN showed reduced sensitivity to salty taste and increased sensitivity to umami taste and, more often than healthy controls, wrongly classified the taste of solutions with a low sucrose concentration. Patients with AN assessed the sodium chloride and monosodium glutamate tastes less negatively than did control participants, and they did not show differences in their hedonic assessment of sucrose. Conclusions: The taste sensitivity alterations in females with AN demonstrated in this paper do not entail decreased hedonic assessment of taste experiences. Based on our results, we cannot consider the observed variation in taste sensitivity in patients with AN to be a factor that increases their negative attitude toward food consumption.
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Gervis, Julie E., Kenneth K. H. Chui, Jiantao Ma, Oscar Coltell, Rebeca Fernández-Carrión, José V. Sorlí, Rocío Barragán, et al. "Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome." Journal of Nutrition 151, no. 9 (June 10, 2021): 2843–51. http://dx.doi.org/10.1093/jn/nxab160.
Повний текст джерелаАнотація:
ABSTRACT Background Current approaches to studying relations between taste perception and diet quality typically consider each taste—sweet, salt, sour, bitter, umami—separately or aggregately, as total taste scores. Consistent with studying dietary patterns rather than single foods or total energy, an additional approach may be to study all 5 tastes collectively as “taste perception profiles.” Objective We developed a data-driven clustering approach to derive taste perception profiles from taste perception scores and examined whether profiles outperformed total taste scores for capturing individual variability in taste perception. Methods The cohort included 367 community-dwelling adults [55–75 y; 55% female; BMI (kg/m2): 32.2 ± 3.6] with metabolic syndrome from PREDIMED-Plus, Valencia. Cluster analysis identified subgroups of individuals with similar patterns in taste perception (taste perception profiles); quantitative criteria were used to select the cluster algorithm, determine the optimal number of clusters, and assess the profiles’ validity and stability. Goodness-of-fit parameters from adjusted linear regression evaluated the individual variability captured by each approach. Results A k-means algorithm with 6 clusters best fit the data and identified the following taste perception profiles: Low All, High Bitter, High Umami, Low Bitter & Umami, High All But Bitter and High All But Umami. All profiles were valid and stable. Compared with total taste scores, taste perception profiles explained more variability in bitter and umami perception (adjusted R2: 0.19 vs. 0.63, respectively; 0.40 vs. 0.65, respectively) and were comparable for sweet, salt, and sour. In addition, taste perception profiles captured differential perceptions of each taste within individuals, whereas these patterns were lost with total taste scores. Conclusions Among older adults with metabolic syndrome, taste perception profiles derived via data-driven clustering may provide a valuable approach to capture individual variability in perception of all 5 tastes and their collective influence on diet quality. This trial was registered at https://www.isrctn.com/ as ISRCTN89898870.
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Keast, Russell, Andrew Costanzo, and Isabella Hartley. "Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes." Nutrients 13, no. 2 (February 19, 2021): 667. http://dx.doi.org/10.3390/nu13020667.
Повний текст джерелаАнотація:
There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
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Shahbandi, Ashkan, Ezen Choo, and Robin Dando. "Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?" J 1, no. 1 (October 14, 2018): 106–15. http://dx.doi.org/10.3390/j1010011.
Повний текст джерелаАнотація:
Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channels that sense their respective tastes. Receptor regulation is a recognized and well-studied phenomenon in many systems, observed in opioid addiction, insulin resistance and caffeine tolerance. Results from human sensory studies suggest that receptor sensitivity or expression level may decrease after chronic exposure to respective tastants through diet. We review data supporting the theory that taste receptors may become downregulated with exposure to a specific tastant, along with presenting data from a small pilot study, showing the impact of long-term tastant exposure on taste receptor expression in mice. Mice treated with monosodium salt monohydrate (MSG), saccharin and NaCl (typically appetitive tastes) all displayed a significant decrease in mRNA expression for respective umami, sweet and salty receptors/sensory channels. Reduced sensitivity to appetitive tastes may promote overconsumption of foods high in such stimuli.
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Baez-Santiago, Madelyn A., Emily E. Reid, Anan Moran, Joost X. Maier, Yasmin Marrero-Garcia, and Donald B. Katz. "Dynamic taste responses of parabrachial pontine neurons in awake rats." Journal of Neurophysiology 115, no. 3 (March 1, 2016): 1314–23. http://dx.doi.org/10.1152/jn.00311.2015.
Повний текст джерелаАнотація:
The parabrachial nuclei of the pons (PbN) receive almost direct input from taste buds on the tongue and control basic taste-driven behaviors. Thus it is reasonable to hypothesize that PbN neurons might respond to tastes in a manner similar to that of peripheral receptors, i.e., that these responses might be narrow and relatively “dynamics free.” On the other hand, the majority of the input to PbN descends from forebrain regions such as gustatory cortex (GC), which processes tastes with “temporal codes” in which firing reflects first the presence, then the identity, and finally the desirability of the stimulus. Therefore a reasonable alternative hypothesis is that PbN responses might be dominated by dynamics similar to those observed in GC. Here we examined simultaneously recorded single-neuron PbN (and GC) responses in awake rats receiving exposure to basic taste stimuli. We found that pontine taste responses were almost entirely confined to canonically identified taste-PbN (t-PbN). Taste-specificity was found, furthermore, to be time varying in a larger percentage of these t-PbN responses than in responses recorded from the tissue around PbN (including non-taste-PbN). Finally, these time-varying properties were a good match for those observed in simultaneously recorded GC neurons—taste-specificity appeared after an initial nonspecific burst of action potentials, and palatability emerged several hundred milliseconds later. These results suggest that the pontine taste relay is closely allied with the dynamic taste processing performed in forebrain.
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Sińska, Beata I., Alicja Kucharska, Katarzyna Czarnecka, Anna Harton, Agnieszka Szypowska, and Iwona Traczyk. "Sensitivity to Sweet and Salty Tastes in Children and Adolescents with Type 1 Diabetes." Nutrients 15, no. 1 (December 30, 2022): 172. http://dx.doi.org/10.3390/nu15010172.
Повний текст джерелаАнотація:
Taste function impairment is observed in people with type 1 diabetes (T1D). It is most often related to sweet taste. It is associated with such factors as diabetic neuropathy, smoking, age, duration of the disease and a rigorous diet that eliminates easily digestible carbohydrates. The aim of the study was to compare sensitivity to sweet and salty tastes between healthy children and adolescents and children and adolescents with T1D. The study group consisted of children with T1D (n = 35), with at least 5 years of disease history, while the group of healthy children included 46 individuals selected in terms of age, gender and BMI. A study concerning the perception of sweet and salty taste was carried out with the use of the specific gustometry method (examining the recognition and assessment of the intensity of taste sensations, performing a hedonic assessment). Children and adolescents from both groups had trouble recognising tastes. Children and adolescents with T1D were more likely to recognise sweet taste correctly even at its lower concentrations compared to healthy individuals (p = 0.04). Salty taste was significantly more often correctly identified by healthy children compared to T1D patients (p = 0.01). Children and adolescents with T1D reported a stronger intensity of perceived tastes than healthy ones. No significant differences in perceived pleasure were noted at lower sucrose concentrations in any group. The intensity score was higher in individuals with T1D at higher sucrose concentrations. No significant differences occurred in the assessment of salty taste intensity. The hedonic scoring of solutions with higher concentrations of sweet taste was higher in people with T1D than in healthy ones, while salty taste was assessed neutrally. Children and adolescents with T1D were demonstrated to have some taste recognition disorders. Therefore, monitoring taste function in pediatric diabetic clinical practice seems relevant, as it may be associated with important implications for the intake of a particular type of food and for the development of eating habits and preferences.
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Laing, David G., Catherine Link, Anthony L. Jinks, and Ian Hutchinson. "The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste – Odour Mixtures." Perception 31, no. 5 (May 2002): 617–35. http://dx.doi.org/10.1068/p3205.
Повний текст джерелаАнотація:
The capacity of humans to identify the components of taste mixtures and odour – taste mixtures was investigated in two experiments. Subjects were trained to identify the components presented alone and to use a ‘yes/no’ procedure to identify them in mixtures. All stimuli were presented with a retronasal (by mouth) technique. A maximum of three tastants were identified in both types of mixtures, only one tastant was identified in five-component taste mixtures, and no component was identified in four-component odour – taste mixtures. Importantly, in no instance was the olfactory stimulus identified in any mixture with tastes, including binary mixtures. Loss of identity of the odorant in binary and ternary mixtures may have been due to suppression as a consequence of temporal processing, or to the absence of an association between the odorant and tastants that had established an identifiable percept. In contrast, poor identification of the components of the quaternary odour – taste mixture and quinternary taste mixture is attributed to the limited capacity of working memory. Overall, the poorer ability to identify components in odour–taste mixtures than in taste mixtures indicates that interactions occurred between the two senses, challenging the proposal that odours and tastes are processed independently when present in complex chemosensory stimuli.
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Zdrojewicz, Zygmunt, Dominika Wyglądacz, and Wojciech Przywara. "Sixth taste – starch taste?" Pediatria i Medycyna Rodzinna 13, no. 2 (June 30, 2017): 180–85. http://dx.doi.org/10.15557/pimr.2017.0018.
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Rutgersson, Annika, Barbro Sandgren, Solveig Wessberg, Mikael Brülls, Anna Rydén, Fredrik Erlandsson, Charlotte Lomberg, Linda Wernevik, and Bengt Larsson. "TASTE- for taste assessment." International Journal of Pharmaceutics 511, no. 2 (September 2016): 1148. http://dx.doi.org/10.1016/j.ijpharm.2016.06.108.
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Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (March 10, 2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.
Повний текст джерелаАнотація:
Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception for sour predominated in formal taste testing.
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Chen, Xiaoke, Mariano Gabitto, Yueqing Peng, Nicholas J. P. Ryba, and Charles S. Zuker. "A Gustotopic Map of Taste Qualities in the Mammalian Brain." Science 333, no. 6047 (September 1, 2011): 1262–66. http://dx.doi.org/10.1126/science.1204076.
Повний текст джерелаАнотація:
The taste system is one of our fundamental senses, responsible for detecting and responding to sweet, bitter, umami, salty, and sour stimuli. In the tongue, the five basic tastes are mediated by separate classes of taste receptor cells each finely tuned to a single taste quality. We explored the logic of taste coding in the brain by examining how sweet, bitter, umami, and salty qualities are represented in the primary taste cortex of mice. We used in vivo two-photon calcium imaging to demonstrate topographic segregation in the functional architecture of the gustatory cortex. Each taste quality is represented in its own separate cortical field, revealing the existence of a gustotopic map in the brain. These results expose the basic logic for the central representation of taste.
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Kaizu, Mikiko, Hiroko Komatsu, Hideko Yamauchi, Teruo Yamauchi, Masahiko Sumitani, and Ardith Z. Doorenbos. "Characteristics of taste alterations in people receiving taxane-based chemotherapy and their association with appetite, weight, and quality of life." Supportive Care in Cancer 29, no. 9 (February 18, 2021): 5103–14. http://dx.doi.org/10.1007/s00520-021-06066-3.
Повний текст джерелаАнотація:
Abstract Purpose There is limited evidence on the effect of chemotherapy-associated taste alteration. This study aimed to evaluate taste alteration characteristics in patients receiving taxane-based chemotherapy and investigate the association of taste alterations with appetite, weight, quality of life (QOL), and adverse events. Methods This cross-sectional study evaluated 100 patients receiving paclitaxel, docetaxel, or nab-paclitaxel as monotherapy or combination therapy. Taste alterations were evaluated using taste recognition thresholds and severity and symptom scales. Taste recognition thresholds, symptoms, appetite, weight, and adverse events were compared between patients with and without taste alterations, and logistic regression analysis was performed to identify risk factors. Results Of the 100 patients, 59% reported taste alterations. We found significantly elevated taste recognition thresholds (hypogeusia) for sweet, sour, and bitter tastes in the taste alteration group receiving nab-paclitaxel (p = 0.022, 0.020, and 0.039, respectively). The taste alteration group reported general taste alterations, decline in basic taste, and decreased appetite. Neither weight nor QOL was associated with taste alterations. Docetaxel therapy, previous chemotherapy, dry mouth, and peripheral neuropathy were significantly associated with taste alterations. Conclusions Almost 60% of patients receiving taxane-based regimens, especially docetaxel, reported taste alterations. Taste alteration affected the patient’s appetite but did not affect the weight or QOL. Docetaxel therapy, previous chemotherapy, dry mouth, and peripheral neuropathy were independent risk factors for taste alterations.
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Kamash, Zena. "The taste of religion in the Roman world." Body and Religion 2, no. 1 (June 14, 2018): 25–45. http://dx.doi.org/10.1558/bar.36483.
Повний текст джерелаАнотація:
As well as providing an overview of taste and mainstream Roman religion through sacrifice and feasting, this article highlights some of the specific tastes, and possible menus, of Roman religion. I explore how archaeologists can use the evidence from plant remains, animal bones and objects, such as ceramics, to explore taste. I look at what evidence we have for the main taste groups: sweet, salty, bitter and sour. Case studies are drawn from the northwestern provinces and the Middle East with a focus on Mithraism and the worship of Mercury. I draw out how religious tastes differed from everyday life, and how these differed from god to god and from god to human in an effort to answer the question: what did Roman religion taste like?
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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
Повний текст джерелаАнотація:
The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
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Padulo, Caterina, Luca Tommasi, and Alfredo Brancucci. "Implicit Association Effects Between Sound and Food Images." Multisensory Research 31, no. 8 (2018): 779–91. http://dx.doi.org/10.1163/22134808-20181308.
Повний текст джерелаАнотація:
Abstract A growing body of empirical research documents the existence of several interesting crossmodal correspondences between auditory and gustatory/flavor stimuli, demonstrating that people can match specific acoustic and musical parameters with different tastes and flavors. In this context, a number of researchers and musicians arranged their own soundtracks so as to match specific tastes and used them for research purposes, revealing explicit crossmodal effects on judgments of taste comparative intensity or of taste/sound accordance. However, only few studies have examined implicit associations related to taste–sound correspondences. Thus, the present study was conducted in order to assess possible implicit effects associated to the crossmodal congruency/incongruency between auditory cues and food images during the classification of food tastes. To test our hypothesis, we used ‘salty’ and ‘sweet’ soundtracks with salty and sweet food images, and asked 88 participants to classify the taste of each food image while listening to the soundtracks. We found that sweet food images were classified faster than salty food images, regardless of which soundtrack was presented. Moreover, we found a congruency effect, demonstrating that such soundtracks are effective in eliciting facilitating effects of taste quality classification with congruent food images.
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Vashura, A. Yu, E. V. Zhukovskaya, T. A. Kovtun, Yu A. Obukhov, S. S. Lukina, and A. I. Khavkin. "Taste disorders in children treated for hemoblastosis: analysis of prevalence and possible causes." Voprosy detskoj dietologii 20, no. 4 (2022): 61–69. http://dx.doi.org/10.20953/1727-5784-2022-4-61-69.
Повний текст джерелаАнотація:
Objective. To study the structure of taste disorders and possible risk factors of their development in children after the end of hemoblastosis treatment. Patients and methods. This retrospective study included data on 54 children who underwent rehabilitation in the Treatment and Rehabilitation Research Center “Russkoe Pole” of the Dmitry Rogachev National Medical Research Center of Pediatric Hematology, Oncology and Immunology. A comparison group was formed of 216 patients with hemoblastosis. Taste sensitivity analysis method: GOST (All-Union State Standard) ISO 3972-2014 (sweet, salty, bitter, sour tastes). Results of the dental examination and consultation with a neurologist, time after the end of treatment, and body composition (body fat and lean body mass) were analyzed. Results. It was found that 64.8% of children had nutritional disorders, 48.1% – excess body fat, 7.5% – severe dysgeusia, 24.1% – impaired sensitivity to three tastes, 24.1% – to two tastes, and 44.3% – to one taste. Ageusia to bitter taste (26%) and hypergeusia to sour taste (20%) were the most common. No significant correlation with the time after the end of treatment was obtained. Conclusion. Statistically significant differences were found between the study group and the comparison group depending on the investigated risk factors. To obtain highly significant results, it is advisable to conduct prospective studies in larger patient groups. Key words: children, taste disorders, malignant neoplasms, hemoblastosis, nutritional status, toxic neuropathy, dental status
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Turner, Heather N., and Emily R. Liman. "The Cellular and Molecular Basis of Sour Taste." Annual Review of Physiology 84, no. 1 (February 10, 2022): 41–58. http://dx.doi.org/10.1146/annurev-physiol-060121-041637.
Повний текст джерелаАнотація:
Sour taste, the taste of acids, is one of the most enigmatic of the five basic taste qualities; its function is unclear and its receptor was until recently unknown. Sour tastes are transduced in taste buds on the tongue and palate epithelium by a subset of taste receptor cells, known as type III cells. Type III cells express a number of unique markers, which allow for their identification and manipulation. These cells respond to acid stimuli with action potentials and release neurotransmitters onto afferent nerve fibers, with cell bodies in geniculate and petrosal ganglia. Here, we review classical studies of sour taste leading up to the identification of the sour receptor as the proton channel OTOP1.
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Purhonen, Semi, Jukka Gronow, and Keijo Rahkonen. "Social Differentiation of Musical and Literary Taste Patterns in Finland." Finnish Journal of Social Research 2 (December 15, 2009): 39–49. http://dx.doi.org/10.51815/fjsr.110689.
Повний текст джерелаАнотація:
Music and literature are analysed in terms of liking different cultural genres following a three-step analytical strategy. First, the distributions of likes/dislikes of different music and literary genres are examined. Second, we examined how the genres are interrelated. Third, we investigated how interrelating genres condensed into different taste patterns can be explained by five background variables: gender, age, education, income and residential area. In addition, there is a short analysis of the connections among taste patterns across the two cultural areas. The results suggest clear social differentiation in tastes, both in music and in literature, in Finland. Age and especially gender proved to be at least as important as education in explaining musical and literary taste patterns in general and highbrow tastes in particular. Three major correlations representing ‘highbrow’, ‘popular folk’ and ‘popular action’ tastes across the two cultural areas were found, indicating clear homologies between musical and literary taste.
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Rhyu, Mee-Ra, Ah-Young Song, Eun-Young Kim, Hee-Jin Son, Yiseul Kim, Shobha Mummalaneni, Jie Qian, John R. Grider, and Vijay Lyall. "Kokumi Taste Active Peptides Modulate Salt and Umami Taste." Nutrients 12, no. 4 (April 24, 2020): 1198. http://dx.doi.org/10.3390/nu12041198.
Повний текст джерелаАнотація:
Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 °C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.