Increased Taste Sensitivity by Familiarization to Novel Stimuli: Psychophysics, fMRI, and Electrophysiological Techniques Suggest Modulations at Peripheral and Central Levels

Faurion, Annick; Cerf, Barbara; Pillias, Anne-Marie; Boireau, Nathalie

doi:10.1017/cbo9780511546389.030

Cited by 7 publications

(5 citation statements)

References 35 publications

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“…We did not detect any interaction between gender and level of training in our olfactory data collected under different conditions. Regarding taste, increased sensitivity to tastants by repeated presentation has been demonstrated by psychophysics and fMRI in human subjects, and a peripheral implication has been confirmed by examining the electrophysiological responses of the corda tympani in an animal model (Faurion et al 2005). The participation of peripheral mechanisms in these sensitivity changes is strongly suggested by direct studies of the sensitivity of the olfactory mucosa in rodents (Wang et al 1993;Youngentob and Kent 1995).…”

Section: Inter-individual Variations Of Intrinsic Sensitivitymentioning

confidence: 89%

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

et al. 2011

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Wine experts usually rely on chemical tracers of qualities or defects to judge wines. While part of their expertise is determined by their sensory ability to detect these key compounds, their level of sensitivity is generally unknown. The olfactory detection thresholds for 10 key odorant compounds in wine were, therefore, measured in a large sample of professionals (100 < n < 150). The experts' sensitivity to two tastants, tartaric acid and alum (respectively, sour and astringent compounds) was also tested. The study confirms that distributions of individual detection thresholds were very large (>3 log10 units). Comparing the abilities of the experts to detect the whole sample of chemicals tested, we showed that their sensitivity profiles were very different. Detection threshold distribution asymmetries suggested specific hyposmias or hyperosmias for bionone, 2-isobutyl-3-methoxypyrazine, 2,4,6-trichloroanisole, diacetyl, and linalool. Interestingly, we found that academic degrees in tasting and enology do have an impact on odor detection thresholds for two compounds, diacetyl and mixed ethylphenols.

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Section: Inter-individual Variations Of Intrinsic Sensitivitymentioning

confidence: 89%

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

et al. 2011

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“…Finally, subjects classified as hypotasters were subjects who were at the statistical limit for discrimination and who were tremendously less sensitive to glutamate than tasters, even after the six 1-h repeated familiarization testing sessions ensuring sufficient repeated exposure to the stimulus (46). This study could categorize subjects into 3 classes.…”

Section: Discussionmentioning

confidence: 99%

Nonsynonymous single nucleotide polymorphisms in human tas1r1, tas1r3, and mGluR1 and individual taste sensitivity to glutamate

Raliou¹,

Wiencis²,

Pillias³

et al. 2009

The American Journal of Clinical Nutrition

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Several studies indicate an essential role of the heterodimer Tas1R1-Tas1R3 for monosodium l-glutamate (MSG) detection, although others suggest alternative receptors. Human subjects show different taste sensitivities to MSG, and some are unable to detect the presence of glutamate. Our objective was to study possible relations between phenotype (sensitivity to glutamate) and genotype (polymorphisms in candidate glutamate taste receptors tas1r1, tas1r3, mGluR4, and mGluR1) at the individual level. The sensitivity was measured with a battery of tests to distinguish the effect of sodium ions from the effect of glutamate ions in MSG. A total of 142 genetically unrelated white French subjects were categorized into 27 nontasters (specific ageusia), 21 hypotasters, and 94 tasters. Reverse transcriptase polymerase chain reaction and immunohistochemistry showed expression of tas1r1, tas1r3, and alpha-gustducin in fungiform papillae in all 12 subjects tested, including subjects who presented specific ageusia for glutamate. Amplification and sequencing of cDNA and genomic DNA allowed the identification of 10 nonsynonymous single nucleotide polymorphisms (nsSNPs) in tas1r1 (n = 3), tas1r3 (n = 3), and mGluR1 (n = 4). In our sample of subjects, the frequencies of 2 nsSNPs, C329T in tas1r1 and C2269T in tas1r3, were significantly higher in nontasters than expected, whereas G1114A in tas1r1 was more frequent in tasters. These nsSNPs along with minor variants and other nsSNPs in mGluR1, including T2977C, account for only part of the interindividual variance, which indicates that other factors, possibly including additional receptors, contribute to glutamate sensitivity.

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“…A previous study (Distel et al, 1999), in which Distel and colleagues performed evaluation of perceived intensity, pleasantness, and familiarity of everyday odors, demonstrated a significant positive correlation between perceived intensity and familiarity. Furthermore, another previous study (Faurion, Cerf, Pillias, & Boireau, 2002), in which Faurion and colleagues examined how participants changed sensitivity to target tastants with low familiarity changed as they grew more familiar with the tastants, demonstrated that familiarization to a target tastant decreased the iso-intensity concentration of a reference tastant and increased the perceived intensity of target tastant. Evaluation of perceived intensity does not depend only on sensory processes but is also greatly affected by cognitive process (Anderson et al, 2003;Kobayakawa, Saito, & Gotow, 2012;Small et al, 2003;Spetter, Smeets, de Graaf, & Viergever, 2010).…”

Section: Effect Of Consumption On Sensitivity To After-flavormentioning

confidence: 96%

High consumption increases sensitivity to after-flavor of canned coffee beverages

Gotow

Moritani

Hayakawa

et al. 2015

Food Quality and Preference

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Increased Taste Sensitivity by Familiarization to Novel Stimuli: Psychophysics, fMRI, and Electrophysiological Techniques Suggest Modulations at Peripheral and Central Levels

Cited by 7 publications

References 35 publications

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

Nonsynonymous single nucleotide polymorphisms in human tas1r1, tas1r3, and mGluR1 and individual taste sensitivity to glutamate

High consumption increases sensitivity to after-flavor of canned coffee beverages

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