Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds

Abstract

The aim of this study was to assess the reliability of a rapid analytical method to determine salt taste detection and recognition thresholds based on the ASTM E679 method. Reliability was evaluated according to criterion of temporal stability with a 1-week interval test-retest, with 29 participants. Thresholds were assessed by using the 3-AFC technique with 15 ascending concentrations of salt solution (1-292 mM, 1.5-fold steps) and estimated by 2 approaches: individual (geometric means) and group (graphical) thresholds. The proportion of agreement between the test and retest results was estimated using intraclass coefficient correlations. The detection and recognition thresholds calculated by the geometric mean were 2.8 and 18.6mM at session 1 and 2.3 and 14.5mM at session 2 and according to the graphical approach, 2.7 and 18.6mM at session 1 and 1.7 and 16.3mM at session 2. The proportion of agreement between test and retest for the detection and recognition thresholds was 0.430 (95% CI: 0.080-0.680) and 0.660 (95% CI: 0.400-0.830). This fast and simple method to assess salt taste detection and recognition thresholds demonstrated satisfactory evidence of reliability and it could be useful for large population studies.

Alexithymia is associated with a multidomain, multidimensional failure of interoception: Evidence from novel tests.

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Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour

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Effects of aging on taste thresholds: A case of Asian people

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