Journal ArticleDOI
Evidence for neural inhibition in bittersweet taste mixtures.
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TLDR
Findings support neural explanations of mixture suppression, such as antidromic inhibition or occlusion, which are inconsistent with molecular interactions causing suppression.Abstract:
Three lines of evidence from psychophysical experiments implied that mutual suppression of bitter and sweet tastes is due to neural inhibition rather than chemical interactions in solution or competition of molecules for common receptor sites. Removal of sweetness from bittersweet mixtures caused the bitterness to increase. This was accomplished by adaptation to sucrose or by treatment with Gymnema sylvestre, neither of which affect the concentration of sucrose on the tongue. Such increases in the bitterness of mixtures, independent of the concentration of the sweet masking substance, are difficult to reconcile with suppression by means of chemical interactions. Similar dependence of suppression on perceived intensity (and independence from concentration) was observed with mixtures of phyenylthiocarbamide and sucrose. Tasters of phenylthiocarbamide showed stronger suppression of sweetness than nontasters. This result was also inconsistent with molecular interactions causing suppression, which would have resulted in the same degree of suppression for the two groups. Instead, these findings support neural explanations of mixture suppression, such as antidromic inhibition or occlusion.read more
Citations
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An overview of binary taste–taste interactions
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TL;DR: It is suggested that the position of the individual taste stimuli on the concentration-intensity psychophysical curve (expansive, linear, or compressive phase of the curve) predicts important interactions when reporting enhancement or suppression of taste mixtures.
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Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception
TL;DR: Modern psychophysics has traveled considerably beyond the threshold measures that dominated sensory studies in the first half of this century and promise to provide increasingly accurate comparisons of perceived intensities across individuals.
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Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.
M.E. Dinehart,John E. Hayes,John E. Hayes,Linda M. Bartoshuk,S.L. Lanier,Valerie B. Duffy,Valerie B. Duffy +6 more
TL;DR: Bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.
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Food acceptance and genetic variation in taste.
TL;DR: Female supertasters of PROP bitterness may avoid high-fat or sweet foods because these oral sensations are too intense and thus less pleasant and because condiments (especially those that are salt based) can block bitterness.
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Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults.
John E. Hayes,Margaret R. Wallace,Valerie S. Knopik,Deborah M. Herbstman,Linda M. Bartoshuk,Valerie B. Duffy +5 more
TL;DR: TAS2R polymorphisms appear to influence the sensations, liking, or intake of common and nutritionally significant beverages, and Studying perceptual and behavioral differences in vivo using real foods and beverages may potentially identify polymorphisms related to dietary behavior even in the absence of known ligands.
References
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Journal ArticleDOI
The measurement of taste sensitivity to phenylthiourea (p.t.c.)
H. Harris,H. Kalmus +1 more
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The Relationship between Chemical Constitution and Taste
TL;DR: Men, women, elderly persons, children, negroes, Chinese, Germans and Italians were all shown to have in their ranks both tasters and non-tasters and it was established that this peculiar phenomenon was not connected with age, race or sex.
Journal ArticleDOI
Taste mixtures: Is mixture suppression related to compression?
TL;DR: In mixtures of substances with different taste qualities, the components can still be recognized but are usually perceived as less intense than when unmixed, which means sour substances show the least compression and sweetness, saltiness, and bitterness are compressed to greater extents.
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Gustatory adaptation to saliva and sodium chloride
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Effect of hydrocolloids on oral viscosity and basic taste intensities
TL;DR: In this article, 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 were also measured.