Objectives/Hypothesis: Patients with olfactory dysfunction appear repeatedly in ear, nose, and throat practices, but the prevalence of such problems in the general adult population is not known. Th ...

Prevalence of olfactory dysfunction: the skövde population-based study.

I NTRODUCTIO N . . . . . ...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .. . . . . . .. . ....... .. ..... .. . . . . 433 THE ORIGINS OF FOOD PREFERENC ES AND LIKES . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . 435 Biological Factors . . . . . . . . . ....... 435 Cultural Factors. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 437 Individual (Psychological) Factors . . . . . . . . ..... . . . . . .. . .. . . . . . . . . . . . . . . . . . . . . . . . 437 Interaction o f Biological and Cultu ral Factors . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438 A TAXONOMY OF PREFERENC ES AND AVOIDANCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 438 Sensory Affective Motivation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 439 Anticipated Consequences . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 Ideational Motivation. . . . . . . . . . . . . . . . . . . . . . . . ... . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 Alternative Taxonomies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ...... .. ... . . . . . . . . . . . . . . . . . . . . 441 MECHANISMS OF ACQUIRED LIKES AND DISLIKES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441 Distasteful versu s Dangerous Substances: Learning to Dislike Foods 442 Good-Tasting versus Beneficial Substances: Learning to Like Foods . . . . . . . . . . . . . . . . . . . 442 Acquired Likes for Initially Unpalatable Substances . . . . . . . . . .... . . ... . . . . . . . . . . . . . . . . . . . . . 445 Disgusting versus Inappropriate Substances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 446 Summary and Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 446 THE TIME FRAME: LABILE AND STABLE LIKES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447 The Influence of Physiological State on Likes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . 447 Temporary Changes in Likes: Sensory-Specific Satiety 448 Relatively Stable Changes in Likes: Monotony . . . . . . . . . . . . . .. .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 449 The Influence of Context on Likes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 CONCLUS IONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 451

Food likes and dislikes.

s, 61: 4784 (1964). 5. MONIER-WILLIAMS, G. W. A/umimum in food. London, Ministry of Health, 1935 (Reports on Public Health and Medical Subjects). 6. SYLVESTER, R. 0. ET AL. Factors involved in the locatiOn and operation of an aluminium reduction plant. Proceedings of the 22nd Industrial Waste Conference. Lafayette, IN, Purdue University, 1967, pp. 441-454. 7. RIDGWAY, J. ET AL. Water quality changes-chemical and microbiological studies. In: Water distrzbution systems. Medmenham, England, Water Research Centre, 1979. 8. AINSWORTH, R. G. ET AL. Deposits, corrosion products and corrosion mechanisms in iron mains. In: Water distribution systems. Medmenham, England, Water Research Centre, 1979. 9. AINSWORTH, R. G. ET AL. The introduction of new water mto old distribution systems. Medmenham, England, Water Research Centre, 1980 (TR 146). 10. VozAR, L. Content of aluminium in the diet and its biological action. Voprosy pitanija, 21: 28 (1962). II. ZooK, E. G. & LEHMANN, J. Total diet study: content of ten minerals-aluminium, calcium, phosphorus, sodium, potassium, boron, copper, iron, manganese and magnesium. Journal of the AssociatiOn of Official Agricultural Chemists, 48: 850 (1965). 12. GABOVICH, R. D.

https://www.jstage.jst.go.jp/article/jhs1956/35/5/35_5_307/_pdf

WHO guidelines for drinking-water quality.

https://dro.deakin.edu.au/eserv/DU:30004132/keast-anoverviewofbinary-2003.pdf

An overview of binary taste–taste interactions

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Strategies to Reduce Sodium Intake in the United States

. This study determined the effects of low concentrations of five food hydrocolloids on the taste intensities of aqueous solutions of sucrose, citric acid, sodium chloride, saccharin, and caffeine. The effects of the taste compounds on both oral and Brookfield viscosities were also measured. In general, sourness of citric acid and bitterness of caffeine were suppressed, while sweetness of saccharin was enhanced. Among the basic tastes, sourness was affected the most and saltiness the least. Except for sucrose, modification of taste intensity was independent of viscosity, and appeared to be related to the physicochemical properties of the hydrocolloid and the taste compound. About 16 cps were needed to reduce significantly the sweetness of sucrose. The taste compounds altered oral and physical viscosities differentially depending on the specific gum/taste combination. Generally, viscosity was reduced by the addition of all taste compounds except sucrose which increased the physical viscosity.

Effect of hydrocolloids on oral viscosity and basic taste intensities

SUMMARY

A highly trained panel of nine judges determined the taste interactions of supra threshold concentrations of sucrose, sodium chloride, and citric acid in lima bean puree. The results were in good agreement with previous results with solutions of distilled water, in which: 1) sucrose and citric acid exhibited a mutual masking effect, and 2) sucrose and sodium chloride produced mutual masking except for low levels of sodium chloride (0.05 and 0.10%), which slightly enhanced the apparent sweetness of 0.4 and 0.8% sucrose. Sodium chloride generally depressed sourness, but citric acid significantly increased the saltiness of all levels of sodium chloride. The large amount of individual-judge variation, especially in the acid-salt comparisons, is discussed.

Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Puréea

Gustatory responses to mixtures of sodium chloride and citric acid were measured in two media of dispersion, distilled water and green bean puree, by fifteen experienced Ss. The two psychophysical methods employed, detection thresholds and apparent taste intensity, showed good agreement. Salt sharply depressed apparent sourness in both media, as well as interfering with detection of sourness. Citric acid influenced apparent saltiness in a complex manner, dependent upon concentration, media, method, and tile individual S. In water, lower concentrations of acid generally enhanced and higher concentrations depressed saltiness. Within both media, half the Ss indicated an enhancement of saltiness with increasing acidity and half indicated the reverse. Higher acid levels interfered with detection of saltiness. This biphasic response to binary taste stimuli are discussed and compared with pertinent findings from previous literature.

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Detection and apparent taste intensity of salt-acid mixtures in two media

— Coffee, black tea and artificially flavored and artificially sweetened orange and grape soft drinks were prepared from solutions of 8 minerals each at 750 ppm. Additionally, coffee and tea were brewed, using 6 natural drinking waters which ranged from 42–1,725 ppm of total dissolved solids. Beverages made from solutions containing carbonates were the least desirable, having flat, insipid characteristics. Although distilled water resulted in an acceptable soft drink, coffee and tea prepared from it were excessively sour and astringent, respectively. The recommended formula of 53.3 g of coffee per liter of water was considered too strong and “burnt’ for the panel of trained judges, so that the experiments were repeated at a lower concentration of 47 g coffee/liter water. Large differences in the direction and magnitude of the visual characteristics of the coffee and tea brewed from the various waters also were observed in the marked changes in luminous transreflectance, purity and shifts in dominant wavelengths measured by thin-layer reflectometry.

Analysis of coffee, tea and artificially flavored drinks prepared from mineralized waters

Differential sensitivity was measured before and after smoking a cigarette by seven smokers, using six non-smokers as controls. Stimuli consisted of the tastes of sucrose, sodium chloride, citric acid, caffeine, and quinine hydrochloride; the odors of vanillin and 2-butanone; and the viscosity produced by a carrageenan gum. No significant jnds were observed between smokers and non-smokers, nor before vs after smoking. Therefore, the data supported neither longterm nor short-term influences of cigarette smoking. Practice effects were noted among the control group, as more correct responses were obtained on the second than on the first set of solutions in most of the test stimuli.

/pdf/taste-odor-and-tactile-discrimination-before-and-after-3w5cn3dfgp.pdf

Ida M. Trabue

Papers

Effect of hydrocolloids on oral viscosity and basic taste intensities

Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Puréea

Detection and apparent taste intensity of salt-acid mixtures in two media

Analysis of coffee, tea and artificially flavored drinks prepared from mineralized waters

Taste, odor, and tactile discrimination before and after smoking