Supertasting, earaches and head injury: Genetics and pathology alter our taste worlds

Bartoshuk, Linda M.; Duffy, Valerie B.; Reed, Danielle R.; Williams, Angela

doi:10.1016/0149-7634(95)00042-d

Cited by 152 publications

(90 citation statements)

References 36 publications

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“…Therefore, measurable quantitative gustatory deficits (e.g. hemiageusia) often remain unnoticed by the patients [7,14]. Quantitative and qualitative taste disorders can occur simultaneously or independently and they might be recognized or not by the patients.…”

Section: Discussionmentioning

confidence: 99%

Gustatory function after microlaryngoscopy

Landis¹,

Giger²,

Dulguerov³

et al. 2007

Acta Oto-Laryngologica

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Section: Discussionmentioning

confidence: 99%

Gustatory function after microlaryngoscopy

Landis¹,

Giger²,

Dulguerov³

et al. 2007

Acta Oto-Laryngologica

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“…15,16 Other differences are likely attributable to the density of papillae on the tongue surface, or environmental factors such as damage to the nerves innervating the oral cavity. [15][16][17] For example, the chorda tympani branch of the facial nerve, which innervates the anterior two-thirds of the tongue, is vulnerable to damage because of its anatomical location. Extending along the medial surface of the tympanic membrane in the middle ear, the chorda tympani nerve joins the lingual nerve before passing within the soft tissue of the mandible.…”

Section: Choice Of Taste Stimuli For Use Inmentioning

confidence: 99%

Gustation assessment using the NIH Toolbox

et al. 2013

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The NIH Toolbox for Assessment of Neurological and Behavioral Function (NIH Toolbox) is a set of brief measures for the assessment of cognitive function, emotional health, motor function, and sensory function for use in clinical trials and in epidemiologic and longitudinal studies. Gustatory perception is assessed as 1 of 6 areas of sensory function. A team of 11 scientists with expertise in taste perception selected 2 gustatory measures, 1 of which can be used in young pediatric populations. The measure selected for young pediatric populations assesses sucrose (sweet) taste preference and can also be used across the age span of 5 to 85 years. For adult populations, the selected measure is a regional test, which assesses variability in perceived intensity of quinine hydrochloride (bitter) when applied to the tongue tip as well as perceived with the whole mouth. The team also recommends the regional test for assessing other tastants, such as sodium chloride (salty). Validation studies have demonstrated that the measures modified for the NIH Toolbox correlate with more traditional assessments, and can identify known population differences in gustation. Neurology â 2013;80 (Suppl 3):S20-S24 DEFINITION OF GUSTATION Gustation consists of the perception of sensations that are usually described as having 1 or more basic taste qualities: sweet, salty, sour, bitter, or umami (savory/brothy). These sensations facilitate consumption of nutrients (sweet, salty, umami) and contribute to rejection of toxins (bitter). The gustatory system's key function in guiding food intake makes it important to health and the prevention of chronic diseases and conditions. For example, individual differences in bitter taste perception are known to contribute to differences in food preferences and consumption of certain fruits and vegetables, thereby influencing health.1 Gustation arises from the cellular activation of taste receptors that are localized to the plasma membranes of modified epithelial cells. 2Along with supporting cells, these specialized cells form taste buds that are found inside papillae on the tongue surface or within the tissues of the soft palate and pharynx. Gustatory fibers in the facial, glossopharyngeal, and vagal cranial nerves innervate taste buds in the oral cavity. These fibers carry taste information from the oral cavity to the nucleus of the solitary tract in the brainstem.3 In primates, projections from the nucleus of the solitary tract carry taste information to the thalamus, which in turn projects to gustatory cortex. 3Psychophysical measures characterize different aspects of gustatory perception. These include the responsiveness of the system to taste stimuli as well as the hedonic value of the sensation. Measures of taste function include detection thresholds, just noticeable differences in taste perception, perceived intensity, and taste quality judgments. Measurements involving hedonic value usually consist of estimates of pleasantness, liking, or preference. For children younger than age 5, most ...

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“…In the study, we believe that we have stabilized the PTC perception by using the NaCl standard. In fact, similar methods were also used by some other studies in the literature (Dicarlo and Powers, 1998;Tepper et al, 2001;Bartoshuk et al 1996;Prutkin et al, 2000;Prescott et al, 2004). Again, to ensure individuals' perception of taste, tap water is also used as well as NaCl solution to provide better comparisons.…”

Section: Discussionmentioning

confidence: 99%

The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

Daştan

Durna²,

Daştan

2015

Turkish JAF Sci.Tech.

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Phenylthiocarbamide (PTC) is known as phenylthiourea and it is an organic compound that has the phenyl ring. Ability to perceive the tastes of PTC chemical is related to the dominance of taste genes. There are a large number of population studies regarding the PTC taste perception and different personal characteristics or disease conditions. The purpose of this study is to reveal and compare the relation between the PTC taste perception and work-out habits, smoking, alcohol consumption and tendency to the depression of people. A total of 2500 adults were volunteered to be included in this study. PTC taste perception was measured by tasting with PTC solution (10 mg/L) filtered in a paper. It showed that tasters were significantly more frequent (81.8%) than nontasters (18.2%) in all population. And in some parameters analyzed in this study, there are significant differences. The taste genetics show up with environmental factors and create the sense of taste, which develops the feeding behaviors. The taste perception resulting from food and beverages diversifies by genetic and environmental effects and the nervous system interprets this perception. This study is enlightening in terms of presenting that the taste perception of people affects their lifestyles and lead them to start and either continue or discontinue some habits.

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Supertasting, earaches and head injury: Genetics and pathology alter our taste worlds

Cited by 152 publications

References 36 publications

Gustatory function after microlaryngoscopy

Gustatory function after microlaryngoscopy

Gustation assessment using the NIH Toolbox

The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

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