Salt Taste Detection: An R-Index Approach to Signal-Detection Measurements

Perception ◽  
1979 ◽  
Vol 8 (5) ◽  
pp. 497-506 ◽  
Author(s):  
Michael O'Mahony ◽  
Laura Gardner ◽  
Denise Long ◽  
Christi Heintz ◽  
Barbara Thompson ◽  
...  
Keyword(s):  
Signal Detection ◽  
Simultaneous Measurement ◽  
Signal Strength ◽  
Correct Choice ◽  
Taste Sensitivity ◽  
Noise Stimulus ◽  
Salt Taste ◽  
Predicted Probability ◽  
Index Approach ◽  
Taste Detection

The R-index approach to the signal-detection P(A) index of sensitivity was used to measure taste sensitivity to NaCl solutions. The R-index is the predicted probability of the correct choice of a signal, for a given signal – noise pair. For flow-wise and sipwise presentation, R-indices did not fluctuate significantly, provided subjects could not see the stimuli yet to be presented, indicating a lack of systematic sensitivity drift. The simultaneous measurement of more than one signal strength with reference to a common noise stimulus was seen to be a viable and sensitive procedure. Comparison of flow-wise and sipwise presentation of stimuli using R-indices, indicated that the former elicited greater subject sensitivity to NaCl taste.

Salt Taste Sensitivity and Stimulus Volume: Effect of Stimulus Residuals

Perception ◽  
1982 ◽  
Vol 11 (3) ◽  
pp. 347-357 ◽  
Author(s):  
Michael O'Mahony ◽  
Karen Klapman ◽  
Joanne Wong ◽  
Sanah Atassi
Keyword(s):  
Sodium Chloride ◽  
Signal Detection ◽  
Large Volume ◽  
Small Volume ◽  
Volume Effect ◽  
Taste Sensitivity ◽  
Salt Taste ◽  
Test Water

Sodium chloride (NaCl) stimulus residuals were seen to be greater after a large-volume NaCl rinse than after a small-volume rinse. Predicted changes in sensitivity dependent on adapting concentrations determined by residual levels were confirmed by signal detection R-index measures of sensitivity. R-index values were seen to be independent of the volume of the test water and NaCl stimuli used in their determination.

Salt Taste Sensitivity: A Signal Detection Approach

Perception ◽  
1972 ◽  
Vol 1 (4) ◽  
pp. 459-464 ◽  
Author(s):  
M O'Mahony
Keyword(s):  
Signal Detection ◽  
Receiver Operating Characteristic ◽  
Operating Characteristic ◽  
Taste Sensitivity ◽  
Salt Taste ◽  
Equal Variance ◽  
Detection Approach ◽  
Receiver Operating

A flow procedure was used to measure the sensitivity of two subjects to NaCl stimuli after adaptation to 10 mM and 30 mM NaCl. The signal detection rating procedure was used and thirteen receiver operating characteristic (R.O.C.) curves obtained. Assumptions of normality and equal variance for the noise and signal plus noise distributions were upheld while d′ and nonparametric P( A) values were found to be comparable to those reported in earlier threshold studies. Advantages of the technique are discussed.

Abstract 18991: Salt Taste Detection and Recognition Thresholds - Reliability of a Rapid Sensory Analysis Method

Circulation ◽  
2014 ◽  
Vol 130 (suppl_2) ◽  
Author(s):  
Jean-François Giguère ◽  
Maria-Cecilia Gallani ◽  
Michel Doré ◽  
Alexandra Proulx Bellhumeur
Keyword(s):  
Sensory Analysis ◽  
Salt Intake ◽  
Detection Threshold ◽  
Temporal Stability ◽  
Taste Sensitivity ◽  
Analysis Method ◽  
Minimum Concentration ◽  
Salt Taste ◽  
Taste Detection

Introduction: Excessive sodium intake is clearly and independently associated with hypertension and cardiovascular diseases. The salt taste sensitivity is closely related to hedonic aspects of nutrition, and this is an important individual factor contributing to the nutritional behavior of salt intake. Hypothesis: The purpose of this study was to evaluate the reliability of an adapted-sensory analysis method for rapid determination of salt taste Detection Threshold (DT - the minimum concentration necessary to detect the stimulus) and Recognition Threshold (RT - the minimum concentration necessary to recognize the salty stimulus). Methods: The temporal stability of a rapid sensory analysis based on the 3-alternative forced-choice (3-AFC) method (ASTM E679) was tested with 30 adult volunteers. DT and RT for salt were determined using a 15 series of ascending concentrations of salt (from 1 to 290 mM; 1,5-fold steps). Intraclass correlation coefficient (ICC) was used to test the agreement between the results of the test-retest (1-week interval). For the analysis, the threshold values were log-transformed. Results: The average time of the trial per participant was 16.7 minutes. Standard deviation on log-transformed DT and RT values quite were variable among subjects. Means for both DT and RT were lower in the retest: 2,99 mM (test) vs. 2,41 mM (retest) for DT; and 19,04 mM (test) vs. 13,76 mM (retest) for RT. However, the test-retest results for both thresholds were reasonably in agreement, as confirmed by the ICCs observed: 0.599 (CI95%; 0,157 - 0,809) and 0.783 (CI95%; 0,545 - 0,897) for DT and RT, respectively. Conclusions: The sensory analysis method used in this study exhibited evidence of temporal stability, thus of a reliable measure. This observation and the fact of being fast and simple to perform for both experimenter and participant, reinforce its suitability for the determination of salt taste thresholds in studies involving large numbers of subjects. Linking between taste sensitivity to salt consumption and some clinical characteristics such as obesity and visceral fat, may help to understand the mutual influence of these variables, and suggest appropriate interventions to reduce salt intake among individuals at higher cardiovascular risk.

scholarly journals Effect of Capsaicin on Salt Taste Sensitivity in Humans

2011 ◽  
Vol 17 (2) ◽  
pp. 167-170 ◽  
Author(s):  
Masataka NARUKAWA ◽  
Sho SASAKI ◽  
Tatsuo WATANABE
Keyword(s):  
Taste Sensitivity ◽  
Salt Taste

scholarly journals Salt Taste Sensitivity in Acute Decompensated Heart Failure

2016 ◽  
Vol 22 (8) ◽  
pp. S3
Author(s):  
Jeffrey D. Wessler ◽  
Laura P. Cohen ◽  
Hannah Rosenblum ◽  
Wahida Karmally ◽  
Mathew S. Maurer ◽  
...  
Keyword(s):  
Heart Failure ◽  
Acute Decompensated Heart Failure ◽  
Decompensated Heart Failure ◽  
Taste Sensitivity ◽  
Salt Taste

SALT TASTE SENSITIVITY AND EXERCISE-INDUCED HYPERTENSION

2004 ◽  
Vol 22 (Suppl. 1) ◽  
pp. S208
Author(s):  
I CF Antonello ◽  
M Rabin ◽  
E M Carvalho ◽  
D Vilhordo ◽  
V S Antonello ◽  
...  
Keyword(s):  
Taste Sensitivity ◽  
Salt Taste ◽  
Induced Hypertension ◽  
Exercise Induced

Salt Taste Sensitivity and Stimulus Volume: Sips and Drops. Some Implications for the Henkin Taste Test

Perception ◽  
1984 ◽  
Vol 13 (6) ◽  
pp. 725-737 ◽  
Author(s):  
Michael O'Mahony ◽  
Sanah Atassi-Sheldon ◽  
Joanne Wong ◽  
Karen Klapman-Baker ◽  
Sau-Yin Wong
Keyword(s):  
Sodium Chloride ◽  
Taste Sensitivity ◽  
Taste Test ◽  
Salt Taste ◽  
Measured Sensitivity

Various presentation procedures and stimulus volumes were compared in their effect on salt taste sensitivity. For sodium chloride (NaCl) stimuli pipetted onto the tongue, subjects had comparable measured sensitivity to 10 ml and 1 ml volumes but a reduced sensitivity to 0.1 ml volumes. The greatest sensitivity was achieved with 10 ml sipped volumes. Modification of the Henkin dropwise triangluar taste test, by increasing the stimulus volumes, increased subjects' sensitivity. Only the 1 ml pipette presentation increased the sensitivity of the Henkin procedure, albeit slightly, to the detection of changes in taste sensitivity, the purpose for which the procedure was actually designed. Such modification did not perturb salivary NaCl levels more than the regular Henkin procedure, so it would not be expected to introduce sensitivity drift.

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