Journal ArticleDOI
A system for manually or automatically controlled gustatory stimulation.
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This article is published in Medical & Biological Engineering & Computing.The article was published on 1971-11-01. It has received 13 citations till now.read more
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Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity : Use of signal detection measures with continuous monitoring of the oral environment
TL;DR: A signal detection measure of NaCl taste sensitivity was developed with continuous monitoring of the Na+ concentration of the oral environment, which allowed a computation of physical signal strengths for NaCl and water stimuli.
Journal ArticleDOI
Electrophysiological Study of the Gustatory Effects of the Sweet Proteins Monellin and Thaumatin in Monkey, Guinea Pig and Rat
TL;DR: Monellin and Thaumatin, which give a sweet sensation in man, elicited a significant electrophysiological response in the monkey which showed several characteristics that could be related to psychophysical observations in man.
Journal ArticleDOI
Gustatory Effects of Miraculin, Monellin and Thaumatin in the Saguinus Midas Tamarin Monkey Studied with Electrophysiological and Behavioural Techniques
TL;DR: A comparative electrophysiological and behavioural study has been made in 17 closely related monkeys of the new world species, Saguinus midas tamarin, finding that the animals did not discriminate or discriminated poorly between water and thaumatin or monellin and that miraculin enhanced the response to the sour stimulus, but not that to any other taste quality.
Journal ArticleDOI
On the effects of gymnemic acid in the hamster and rat.
Göran Hellekant,V. Gopal +1 more
TL;DR: The gustatory activity of the chorda tympani proper nerve has been recorded before and after the application of gymnemic acid to the tongue of hamster and rat and no suppression of the taste response to sucrose by gymnemic Acid was observed.
Journal ArticleDOI
Salt taste detection: an R-index approach to signal-detection measurements.
TL;DR: Comparison of flow-wise and sipwise presentation of stimuli using R-indices indicated that the former elicited greater subject sensitivity to NaCl taste, indicating a lack of systematic sensitivity drift.
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