Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures
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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.read more
Citations
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The effect of interstimulus procedures on salt taste intensity functions
M. O’Mahony,P. Wingate +1 more
TL;DR: In this article, the effects of adaptation to residuals from prior tastings were investigated, and it was concluded that the interstimulus procedure, by altering residual stimulus levels, played a major role in determining salt taste intensity functions.
Journal ArticleDOI
Oral hydration, parotid salivation and the perceived pleasantness of small water volumes.
TL;DR: A first experiment found that although the rate of parotid salivation was increased if the mouth had been dried using a warm airflow, the different water temperatures did not induce different rates of parotsied salivation, indicating that enhanced preference for cold water when the mouth is dry is not invariably based in the reward gained from mouth rewetting via increased parotsid saliva flow.
Journal ArticleDOI
Influence of stimulus and oral adaptation temperature on gustatory responses in central taste-sensitive neurons
Jinrong Li,Christian H. Lemon +1 more
TL;DR: Warming adaptation counteracted the attenuation in sucrose activity associated with stimulus cooling, and the concentration dependence of this thermal effect may reflect a dual effect of temperature on the sodium reception mechanism that drives sodium-oriented cells.
Journal ArticleDOI
Interactions of temperature and taste in conditioned aversions.
TL;DR: It is demonstrated that temperature can serve as a salient cue in conditioned aversions that affect ingestion independent of taste cues or by potentiating taste cues.
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Taste Qualities of Reduced-Sodium Soups as Affected by Serving Temperature
TL;DR: In this article, reduced-sodium chicken broths were thickened with commonly used food ingredients (four gums, two starches and flour) and the salt taste of most soups was stable to temperature change (room, 22°C vs serving, 60-65°C).
References
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Gustatory adaptation to saliva and sodium chloride
Journal ArticleDOI
Modified Carlson-Crittenden device for the collection of parotid fluid.
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.
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Detection and apparent taste intensity of salt-acid mixtures in two media
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.