The relationship between phenylthiocarbamide/n-6-propylthiouracil (PTC/PROP) taste perception and taste thresholds for sucrose and quinine

2005 ◽  
Vol 99 (4) ◽  
pp. 426
Author(s):  
H.-S. Kho ◽  
W.-I. Chang ◽  
J.-Y. Lee ◽  
J.-W. Chung ◽  
Y.-K. Kim ◽  
...  
Keyword(s):  
Taste Perception ◽  
The Relationship ◽  
Taste Thresholds

scholarly journals No Evidence That Hormonal Contraceptives Affect Chemosensory Perception

i-Perception ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 204166952098333
Author(s):  
Martin Schaefer ◽  
Behzad Iravani ◽  
Artin Arshamian ◽  
Johan N. Lundström
Keyword(s):  
Potential Effect ◽  
Bayes Factors ◽  
Taste Perception ◽  
Hormonal Contraceptives ◽  
Trigeminal System ◽  
Odor Perception ◽  
Chemosensory Perception ◽  
Long Time ◽  
Taste Detection ◽  
Taste Thresholds

The use of oral contraceptives (OC) in the form of a hormonal pill has been widespread for decades. Despite its popularity and long-time use, there is still much ambiguity and anecdotal reports about a range of potential side effects. Here, we addressed the potential effect of OC use on chemosensory perception. Previous research has almost exclusively focused on olfaction, but we expanded this to the trigeminal system and the sense of taste. We used Bayesian statistics to compare the olfactory, trigeminal, and taste detection abilities between a group of 34 normal cycling women and a group of 26 women using OC. Our results indicated that odor, trigeminal, and taste thresholds were not affected by the use of OC. Moreover, neither odor perception, nor taste perception was affected; all with Bayes factors consistently favoring the null hypothesis. The only exception to these results was odor identification where Bayes factors indicated inconclusive evidence. We conclude that effects of OC use on chemosensory perception are unlikely, and if present, likely are of no to little behavioral relevance.

Taste sensitivity in various strains of mice

1962 ◽  
Vol 202 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
Keiichiro Hoshishima ◽  
Sadasuke Yokoyama ◽  
Katsuo Seto
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Thyroid Gland ◽  
Taste Sensitivity ◽  
The Relationship ◽  
Taste Thresholds

The present study was designed to elucidate the differences in taste sensitivity in various strains of mice, and to study the relationship between taste sensitivity and color of the fur. Taste thresholds for four kinds of taste substance, i.e., sodium chloride, saccharine, acetic acid, and phenylthiocarbamide (PTC), were measured with three black and three white strains of mice. Taste sensitivity in mice with hypofunction of the suprarenal body, thyroid gland, and liver was also studied to clarify the bearing of the functions of those organs on the sense of taste. The taste sensitivity of mice differed according to strain. A white strain (aa) showed the lowest taste thresholds for all substances tested, whereas a black strain (0–61) showed the highest. Other strains showed intermediate thresholds, the white strains showing lower ones except in the case of saccharine. Hypofunction of the suprarenal body, thyroid gland, and liver caused a rise in the taste thresholds: a) after cauterization of the suprarenal body, the threshold for acetic acid was raised, whereas those for other taste substances were unchanged; b) reduction of thyroid and hepatic functions resulted in a rise of the taste thresholds for saccharine, acetic acid, and PTC.

Corrigendum to “Studies on the relationship between electrogustometry and sour taste perception” [Auris Nasus Larynx 34 (2007) 477–480]

2008 ◽  
Vol 35 (3) ◽  
pp. 459
Author(s):  
Eva K. Ellegård ◽  
David Goldsmith ◽  
K. David Hay ◽  
Jennifer A. Stillman ◽  
Randall P. Morton
Keyword(s):  
Taste Perception ◽  
Sour Taste ◽  
The Relationship

scholarly journals Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2017
Author(s):  
Melania Melis ◽  
Giorgia Sollai ◽  
Mariano Mastinu ◽  
Danilo Pani ◽  
Piero Cosseddu ◽  
...  
Keyword(s):  
Taste Quality ◽  
Taste Perception ◽  
Gustatory System ◽  
Dietary Preferences ◽  
Human Tongue ◽  
Electrophysiological Recordings ◽  
Electrophysiological Responses ◽  
Individual Variations ◽  
The Relationship

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.

scholarly journals The rs1527483, but not rs3212018, CD36 polymorphism associates with linoleic acid detection and obesity in Czech young adults

2018 ◽  
Vol 119 (4) ◽  
pp. 472-478 ◽  
Author(s):  
Jiří Plesník ◽  
Omar Šerý ◽  
Amira S. Khan ◽  
Peter Bielik ◽  
Naim A. Khan
Keyword(s):  
Body Weight ◽  
Linoleic Acid ◽  
Detection Threshold ◽  
Dietary Lipids ◽  
Taste Perception ◽  
Anthropometric Parameters ◽  
New Mutation ◽  
The Difference ◽  
The Relationship ◽  
Higher Sensitivity

AbstractRecent evidence has raised the possibility of the existence of a sixth taste modality – that is, taste for fat – which is mediated by lingual CD36 and plays a role in obesity. Consequently, the genetic polymorphism of CD36 has been shown to be associated with altered oro-sensory detection of dietary lipids. In the present study, we investigated the relationship between oro-sensory perception of linoleic acid (LA), two CD36 polymorphisms (rs1527483 and rs3212018), obesity parameters and craving habits for dietary lipids in young Czech adults. We also sequenced 5 and 6 exons of CD36 to trace out any new mutation that might be responsible for the difference in taste perception. We observed that craving for dietary lipids was correlated with anthropometric parameters (P<0·05) and LA detection threshold (P=0·033). The participants with the CC genotype of the rs1527483 polymorphism had lower BMI (P=0·011), waist circumference (P=0·005), waist:height ratio (P=0·010) and higher sensitivity for LA (P=0·037) than the participants with the CT and TT genotypes. Interestingly, we did not observe any association between the rs3212018 polymorphism and the studied parameters. Moreover, we did not observe any mutation in exons 5 and 6 of the CD36 gene in these subjects. Finally, we can state that rs1527483, but not rs3212018, is associated with high body weight in young Czech subjects.

scholarly journals New insights into the relationship between taste perception and oral microbiota composition

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Camilla Cattaneo ◽  
Giorgio Gargari ◽  
Ranjan Koirala ◽  
Monica Laureati ◽  
Patrizia Riso ◽  
...  
Keyword(s):  
Taste Perception ◽  
Oral Microbiota ◽  
Microbiota Composition ◽  
The Relationship

scholarly journals A Preliminary Investigation of the Effect of Ethical Labeling and Moral Self-Image on the Expected and Perceived Flavor and Aroma of Beer

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
George Van Doorn ◽  
Rose Ferguson ◽  
Shaun Watson ◽  
Justin Timora ◽  
Dylan Berends ◽  
...  
Keyword(s):  
Preliminary Investigation ◽  
Taste Perception ◽  
Moral Self ◽  
Self Image ◽  
Potential Relationship ◽  
Flavour Perception ◽  
The Relationship

Ethical labelling has been shown to influence taste/flavour perception. Across two experiments, the present study examined how ethical labelling and moral self-image influenced both the expected (Experiment One) and perceived (Experiment Two) taste/flavour characteristics of beer. In Experiment One, 170 participants read either a ‘moral’ or ‘control’ label describing a brewery, after which they were presented with an image of a beer. Participants then completed a Beer Taste Perception Questionnaire and the Moral Self-Image Scale. In Experiment Two, 59 participants were exposed to either the moral or control label before tasting a beer and completing the same questionnaires from Experiment One. The results of Experiment One indicated that label type moderated the relationship between moral self-image and the intensity ratings of the beer. Specifically, in the presence of a control label, the expected intensity of the beer’s flavour increased as moral self-image increased. Experiment Two found no evidence that the moral label influenced the perceived taste of the beer. However, the results showed that as moral self-image became more positive the perceived refreshingness of the beer increased. This study provides novel evidence of the potential relationship between an individual’s moral self-image and the expected and perceived taste/flavour characteristics of beer.

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