Taste Perception with Age: Generic or Specific Losses in Supra-threshold Intensities of Five Taste Qualities?

Mojet, J.; Heidema, Johannes; Christ-Hazelhof, E.

doi:10.1093/chemse/28.5.397

Cited by 198 publications

(170 citation statements)

References 40 publications

Supporting

Mentioning

148

Contrasting

Unclassified

Order By: Relevance

“…Generally, gustatory and olfactory abilities decreased with increasing age and were higher in females than in males. These findings are in line with earlier studies (Schiffman and Warwick, 1993;Doty, 1994;Koskinen et al, 2003a, b;Mojet et al, Figure 3 Perception of sweet, sour, bitter and salty taste according to BMI and reporting of body weight in o65 years (n ¼ 210) and X65 years (n ¼ 101) subjects. Differences in taste perception could be observed for sour and bitter taste, whereas no significant differences for BMI and reporting of body weight were found for sweet and salty taste.…”

Section: Discussionsupporting

confidence: 91%

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

et al. 2006

View full text Add to dashboard Cite

Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men (n ¼ 130) and women (n ¼ 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 in the age group o65 years whereas in subjects X65 years scores were higher in subjects with a BMI X28 kg/m 2 than in subjects with a BMI o28 kg/m 2 (BMI * age group: P ¼ 0.015, 0.053 and 0.015, respectively).Independent of age, scores were highest in under reporters of body weight (P ¼ 0.008, 0.001 and 0.017). Differences in taste perception could be attributed to sour (P ¼ 0.015) and bitter (P ¼ 0.026) perception, but not to salty or sweet perception. Conclusion: Relationship between sensory capabilities and body mass is age dependent. Compared to overweight subjects, the sensory capabilities of normal weight individuals appear to be higher (o65 years) and lower (X65 years). At any age, however, subjects who under reported their body weight show higher sensory capabilities.

show abstract

Section: Discussionsupporting

confidence: 91%

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

et al. 2006

View full text Add to dashboard Cite

show abstract

“…One method for treatment involves a sensory enhancement of foods with flavors and MSG. Several studies showed that amplification of flavor and taste can improve food palatability, increase salivary flow and local immunity and thereby at least acceptance of food (Schiffman, 2000;Mojet et al, 2003).…”

Section: Physiology Of Glutamatementioning

confidence: 99%

Consensus meeting: monosodium glutamate – an update

et al. 2006

View full text Add to dashboard Cite

Objective: Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate. Design: Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic. Setting: University of Hohenheim, Stuttgart, Germany. Method: The experts met and discussed the questions and arrived at a consensus. Conclusion: Total intake of glutamate from food in European countries is generally stable and ranged from 5 to 12 g/day (free: ca. 1 g, protein-bound: ca. 10 g, added as flavor: ca. 0.4 g). L-Glutamate (GLU) from all sources is mainly used as energy fuel in enterocytes. A maximum intake of 16.000 mg/kg body weight is regarded as safe. The general use of glutamate salts (monosodium-L-glutamate and others) as food additive can, thus, be regarded as harmless for the whole population. Even in unphysiologically high doses GLU will not trespass into fetal circulation. Further research work should, however, be done concerning the effects of high doses of a bolus supply at presence of an impaired blood brain barrier function. In situations with decreased appetite (e.g., elderly persons) palatability can be improved by low dose use of monosodium-L-glutamate.

show abstract

“…There is evidence that ability to detect taste varies with age (Hyde and Feller 1981; Chauhan and Hawrysh 1988; Mojet et al. 2001, 2003; Fukunaga et al. 2005; Heft and Robinson 2010; Imoscopi et al.…”

Section: Discussionmentioning

confidence: 99%

“…2012), gender (Hyde and Feller 1981; Chauhan and Hawrysh 1988; Mojet et al. 2001, 2003; Heft and Robinson 2010), and genetic variation in taste sensitivity to 6‐n‐propylthiouracil (PROP) (Bartoshuk et al 1994; Bartoshuk 2000; Tepper et al. 2009; Hayes and Keast 2011; Steele et al.…”

Section: Discussionmentioning

confidence: 99%

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Pauloski

Nasir

2016

Physiol Rep

View full text Add to dashboard Cite

Pharyngeal delay is a significant swallowing disorder often resulting in aspiration. It is suspected that pharyngeal delay originates from sensory impairment, but a direct demonstration of a link between oral sensation and pharyngeal delay is lacking. In this study involving six patients with complaints of dysphagia, taste sensation of the oral tongue was measured and subsequently related to swallowing kinematics. It was found that a response bias for sour taste was significantly correlated with pharyngeal delay time on paste, highlighting oral sensory contributions to swallow motor dysfunctions. Investigating the precise nature of such a link between oral sensation and dysphagia would constitute a basis for understanding the disorder. The results of this study highlight oral sensory contributions to pharyngeal swallow events and provide impetus to examine this link in larger samples of dysphagic patients.

show abstract

Taste Perception with Age: Generic or Specific Losses in Supra-threshold Intensities of Five Taste Qualities?

Cited by 198 publications

References 40 publications

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight

Consensus meeting: monosodium glutamate – an update

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Contact Info

Product

Resources

About