A new specific ageusia was found in human subjects for monosodium L-glutamate (MSG). Four tests were successively applied to discriminate non-tasters and hypotasters from tasters. (i) NaCl and MSG thresholds, and (ii) suprathreshold sensitivity were evaluated using the up-and-down procedure. Only 73% of 109 subjects common to both tests demonstrated a sensitivity for MSG significantly higher than their sensitivity to NaCl, and hence a specific sensitivity to L-glutamate. The remaining 27% who showed no significant difference in sensitivity to MSG and NaCl solutions were considered as putative hypotasters. (iii) Perception profiles (time-intensity) for MSG and NaCl were tested in 58 subjects and appeared significantly different in 47 tasters (81%). This technique helped in identifying among putative hypotasters of tests 1 and 2 a few tasters who perceived equal intensity for isoconcentration of NaCl and MSG but who could discriminate isomolar solutions on other cues. Thus, 19% of subjects, for whom no significant differences were found between MSG and NaCl time-intensity profiles, remained in the hypotaster group. (iv) A discrimination task including 24 triangular presentations per subject of NaCl and MSG 29 mM applied to the eight most severe hypotasters showed that two subjects at least (two of 58; 3.5%) could not discriminate between both stimuli. Moreover, these subjects probably perceived identical sensations for MSG and NaCl solutions. The six other hypotasters (10.3%) could discriminate both stimuli at the limit of significance. None of these eight subjects were able to identify the typical umami taste in 29 mM MSG.
The role of the chemical properties of sour stimuli and the role of the human saliva flow rate on acid perception were investigated in 11 high saliva flow rate (HF) and 11 low saliva flow rate (LF) subjects with a continuous stimulus delivery flow rate of 3.2 ml/min and using the time-intensity technique for perception recording. Continuously measuring the pH on the tongue surface on three HF and three LF subjects showed that HF subjects' saliva decreased the acidity of the acid solution more efficiently than the LF subjects' saliva did. However, HF subjects exhibited higher perceived intensity for acid solutions than LF subjects. At equal pH, the order of the efficiency of acids indicated that HCl was the least efficient acid stimulus and acetic acid the most efficient. At equal concentration, the order of efficiency was the opposite (citric acid > malic acid > lactic acid > acetic acid), indicating that titratable acidity rather than pH has to be considered when comparing weak acids. At high concentrations, the ratio of relative efficiency is more in favor of the hydrophobic than the hydrophilic acid in HF subjects compared with LF subjects, i.e. HF subjects are more sensitive to hydrophobic stimuli. Hydrophobic molecules may diffuse more easily into the epithelium of HF than LF subjects, and reach more efficiently trigeminal nerve endings in addition to taste receptor cells.
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