Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures
TL;DR: In this paper, the authors used eight highly trained Ss to evaluate the effect of NaCl concentration on the parotid salivary flow and found that the lower flow rate was inversely related to the taste sensitivity.
Abstract: Using eight highly trained Ss, sensitivity to near threshold levels of NaCl was significantly greater at solution temperatures of 22° and 37°C than at 0° or 55°C. Perceived intensity increased linearly with concentration (0.04%–0.64% NaCl) at all four solution temperatures, with the two lower considered slightly more intense than the two higher temperatures. Biomodal distributions were obtained for hedonic judgments at all temperatures, with three Ss showing greater liking and five Ss showing greater disliking of increasing concentrations. Parotid salivary flow was inversely related to the taste sensitivity, i.e., significantly lower flow rates were obtained for the intermediate than for the hot or cold solutions, independent of salt content. When solution temperature was O°C, the minimum temperature of the oral cavity was 9°–20°C; when solution temperature was 55°C, the maximum temperature of the oral cavity was46°–49°C.
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TL;DR: This paper reviewed how all these sensations interact, both on a perceptual and a physical level, and discussed the resulting impact each has on flavor ratings, and the practical implications of these interactions for sensory evaluation are discussed.
418 citations
TL;DR: This review addresses a fundamental neuroscientific question in food perception: how multimodal features of food are integrated by introducing several plausible neuroscientific models, which provide a framework for further neuroscientific exploration in this area.
340 citations
01 Jan 1994
TL;DR: The focus of this chapter concerns factors that influence food acceptance and the operational approach that is used to measure it in the laboratory is described and defined.
Abstract: The study of the human response to food is a complex and rapidly evolving field. It encompasses a wide range of scientific disciplines, ranging from food science and technology to nutrition, biochemistry, physiology, psychology, marketing and catering. As may be expected in such an interdisciplinary area, numerous scientific concepts have evolved to describe various aspects of the phenomenon under investigation. However, the terminology used to describe these concepts, as well as the methods for measuring them, differ from one discipline to another. Food ‘acceptance’ is one such concept. Since the focus of this chapter concerns factors that influence food acceptance, I would first like to describe and define food acceptance and then to detail the operational approach that we have used to measure it in the laboratory.
312 citations
TL;DR: The taste abilities of nonhuman primates in terms of threshold and above‐threshold responses to potential foods must be taken into account, together with psychosensory and sociocultural factors, to understand food choices.
Abstract: Recent advances in taste physiology provide evidence against the traditional “western” notion that there are only four basic tastes. Each substance elicits a singular “signature” on the peripheral taste nerve, but in some cases the signals form separate clusters within the continuum of taste perceptions. We will discuss the taste abilities of nonhuman primates in terms of threshold and above-threshold responses to potential foods. As diets have evolved in species' environments, tastes have responded adaptively in order to maximize energy intake. In turn, food plants have evolved nutrients and toxins in relation to the tasting abilities of consumers. These compounds can be beneficial or harmful in various environments and at different concentrations. This cost-benefit ratio concerns all primates, including Homo sapiens populations living at subsistence level, and must be taken into account, together with psychosensory and sociocultural factors, to understand food choices.
158 citations
TL;DR: The experiments demonstrated that 1) discrimination, sensitivity, perceived intensity, preference, and hedonic responses to salt were independent behavioral measures; 2) few sensory measures were related to estimated salt intake; and 3) patterns of response to saltiness could not be extrapolated from water solutions to the more complex juice.
147 citations
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197 citations
TL;DR: A modified CarlsonCrittenden parotid fluid collecting device has been used-tested by the authors in the collection of over 40,000 specimens as mentioned in this paper, which has served particularly well in prolonged collections made with exogenous stimulants.
Abstract: : Directions are given for the fabrication, cleaning, and sterilizing of a modified CarlsonCrittenden parotid fluid collecting device that has been use-tested by the authors in the collection of over 40,000 specimens. It has served particularly well in prolonged collections made with exogenous stimulants. The size of the device is such that it is easily adapted for use in making collections from dogs and other large experimental animals. (Author)
129 citations
TL;DR: 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 as discussed by the authors.
Abstract: 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.
39 citations