The effect of age on the recognition thresholds of three sweeteners: sucrose,saccharin and aspartame

It iS believed that people's sensitivity to taste declines with age but the evidence is inconclusive. This study was designed to test the hypothesis that taste recognition thresholds (TRTs) for sweetness are higher in older than in younger individuals, using groups of 16 younger subjects (18–30) and 16 older subjects (60–85). Three test substances were used: sucrose, aspartame and saccharin. A questionnaire recorded variables which might have affected TRTs, but data failed to show any trend that might have biased the principle variate-age. There was a significant alteration with age of recognition thresholds, at least for sucrose and saccharin. The differences between the groups for the three sweeteners were due to the fact that all the very sensitive subjects were young. None of the older subjects had particularly poor discrimination: all but one had TRTs within the range of younger subjects. Although there are age-related taste changes, they are much less dramatic than commonly occurs with other senses, such as sight and hearing. The findings of this study have implications for institutional catering and the dietary management of older people using non-sugar sweeteners.     

RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES

The effect of consumption of bitter taste substances (caffeine and beer) to bitter taste sensitivity was examined by 19 healthy adults. For individual taste sensitivity, detection thresholds were used on 6 bitter substances (caffeine, iso-alpha-acids: beer bittering agents, quinine sulfate, L-tryptophan, L-phenylalanine and glycyl-L-phenylalanyl-L-phenylalanine) and 3 non-bitter substances (L-aspartic acid, aspartame and NaCl). Nonusers of caffeine had significantly higher sensitivity (lower threshold) for caffeine compared to moderate and heavy users. Slight consumers of beer had significantly higher sensitivity for iso-alpha-acids relative to heavy users of beer, Iso-alpha-acids were not detected in saliva in acute dosing test by using 6 subjects. The correlations between thresholds of 6 bitter substances were calculated. Significant correlations (p < 0.01) were noted in 2 cases between caffeine and quinine, and iso-alpha-acids and L-trypothan. These data suggest the significant relation between individual bitter taste sensitivity and the consumption of caffeine and beer (iso-alpha-acids).     

Aging and Curvature Discrimination from Static and Dynamic Touch

Two experiments evaluated the ability of 30 older and younger adults to discriminate the curvature of simple object surfaces from static and dynamic touch. The ages of the older adults ranged from 66 to 85 years, while those of the younger adults ranged from 20 to 29 years. For each participant in both experiments, the minimum curvature magnitude needed to reliably discriminate between convex and concave surfaces was determined. In Experiment 1, participants used static touch to make their judgments of curvature, while dynamic touch was used in Experiment 2. When static touch was used to discriminate curvature, a large effect of age occurred (the thresholds were 0.67 & 1.11/m for the younger and older participants, respectively). However, when participants used dynamic touch, there was no significant difference between the ability of younger and older participants to discriminate curvature (the thresholds were 0.58 & 0.59/m for the younger and older participants, respectively). The results of the current study demonstrate that while older adults can accurately discriminate surface curvature from dynamic touch, they possess significant impairments for static touch.     

Are human taste thresholds similar on the right and left sides of the tongue?

The human tongue is a relatively symmetrical anatomical structure and is generally assumed functionally equivalent on both sides. Experimental evaluation of this assumption is complicated by the fact that psychophysical measurements tend to vary considerably across testing sessions. To address functional laterality, we determined the detection thresholds of six right-handed and six left-handed subjects for Na saccharin, NaCl, citric acid and quinine HCl. Five pairs of interwoven, left and right unilateral thresholds were obtained for each taste stimulus in 12 subjects (n = 480 separate thresholds). In most cases mean sensitivity based on multiple measurements was found to be laterally symmetrical, however, we observed a few cases of lateral asymmetry of both general and compound-specific sensitivity. Threshold values were found to vary considerably across sessions, consistent with the test-retest variability previously reported for whole mouth thresholds. We conclude that taste threshold sensitivity is equivalent on the left and right anterior tongue for most individuals. Given the occasional exceptions to this rule, however, it is advisable to employ a counterbalanced design for any experimental or clinical testing protocol in which treatments are applied asymmetrically to the tongue.     

The Effects of Aging on Information-Processing Channels in the Sense of Touch: III. Differential Sensitivity to Changes in Stimulus Intensity

Detection thresholds and difference limens were measured for 16 subjects ranging from 19 to 91 years of age. The stimuli were 250-Hz bursts of vibration applied through a 3.0-cm² contactor to the thenar eminence of the right hand. Detection thresholds were higher in older than in younger subjects, as were the absolute values of difference limens. When the difference limen was expressed in relative terms as the proportion by which two stimuli had to differ in amplitude to be discriminated (δA/A), discriminative capacities were unaffected by aging except for stimuli slightly above the detection threshold, in which case the difference limens of older subjects were significantly higher than those of younger subjects. The results are consistent with the hypothesis that elevations in the detection thresholds of older subjects are the results of reduced afferent input to central brain centers that, with regard to their capacity to detect the presence of threshold-level stimuli and to discriminate differences among suprathreshold stimuli, are relatively unaffected by aging.     

Quantification of fungiform papillae and taste pores in living human subjects

A method developed to quantify taste buds in living human subjectsto study the relationship between taste sensitivity and tastebud distribution was used to count the taste buds in 10 humansubjects; fungiform papillae were mapped in 12 subjects. Tastebuds were identified by staining taste pores with methyleneblue, and images of the papillae and their taste pores wereobtained with videomicroscopy and an image processor. Fungiformpapillae showed a 3.3-fold range in density, from 22.1 to 73.6papillae/cm² with an average of 41.1 ± 16.8/cm² (s.d.,n = 2). There was a 14-fold range in taste pore density, from36 to 511 pores/cm² among subjects, with an average of 193 ±133/cm² (s.d., n = 10). Fungiform papillae contained from 0to 22 taste pores, with an average per subject of 3.75 ±1.4 taste pores/papilla (s.d., n = 10). We hypothesize thatsome differences in human taste sensitivity may be related tothese variations in taste bud density.     

Genetic Sensitivity to 6-n-Propylthiouracil (PROP) and Hedonic Responses to Bitter and Sweet Tastes

Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil(PROP) has been associated with greater acuity for bitter andfor some sweet tastes. Thus far, few studies have explored therelationship between PROP taste sensitivity and hedonic responsesto bitter and sweet. In this study, 87 normal-weight young womenwere divided into PROP non-tasters (n = 18), regular tasters(n = 49), and supertasters (n = 20), based on their PROP detectionthresholds and the scaling of five suprathreshold solutionsof PROP and NaCl. Non-tasters had thresholds >1.8 x 10^–4mol/l PROP. Supertasters had thresholds <3.2 x 10^–5mol/l PROP and PROP/NaCl ratios >1.70. As expected, dislikeof the bitter taste of PROP was determined by its perceivedintensity, which was greater among supertasters than among regulartasters or non-tasters. Significant correlations were observedbetween PROP taste thresholds and the sum of intensity ratings(r = –0.61) and between summed intensity and summed hedonicratings (r = –0.80). PROP taste sensitivity was weaklylinked to enhanced perception of sweet taste, but did not predicthedonic responses to sucrose or to saccharin solutions. Giventhat the dislike of PROP solutions is determined by their perceivedintensity, hedonic responses to PROP solutions may provide arapid way of screening for PROP taster status. Chem. Senses22: 27–37, 1997.     

Fat taste in humans: Sources of within- and between-subject variability

Non-esterified fatty acids (NEFA) are reportedly detectable through taste mechanisms in the human oral cavity. However, wide variability has been observed in NEFA taste sensitivity between and within subjects as well as across research groups. Some of this variability may be due to the hydrophobic nature of the NEFA and the methods used to make stimuli emulsions. As NEFA are poorly soluble in water, emulsification is necessary for delivery of stimuli to taste receptors. However, properties of emulsions may also be detected by somatosensory cues complicating attribution of sensory findings to taste. Additionally, learning (improved test performance) has been observed when using traditional tests for measuring sensitivity to NEFA, which may contribute greatly to within-subject variability if not standardized. Factors such as sex, diet, and BMI have been proposed to affect NEFA taste sensitivity, but the degree to which these individual factors influence NEFA detection thresholds remains to be fully established. Improved knowledge of stimulus properties and individual sensory capabilities will be needed to further evaluate the posited taste component to human oral fat detection. Progress in this area should facilitate the translation of findings on how NEFA taste may contribute to or reflect food choice and chronic disease risk.     

Individual differences in the chemical senses: is there a common sensitivity?

Taste, smell, and chemical irritation (so-called trigeminal sensation) combine in our daily experience to produce the supramodal sensation of flavor, are processed by partly overlapping neural mechanisms, and show functional interconnectivity in experiments. Given their collaboration in flavor formation and the well-established connections between these senses, it is plausible that polymodal detection mechanisms might contribute to individual differences in measured sensitivity. One would expect the existence of a general chemosensory sensitivity factor to result in associations among taste, smell, and trigeminal stimulation thresholds. Measures of 5 detection thresholds from all the chemical senses were assessed in the same group of young healthy subjects (n=57). An unbiased principal components analysis (PCA) yielded a 2-component solution. Component 1, on which taste thresholds loaded strongly, accounted for 29.4% of the total variance. Component 2, on which the odor and trigeminal lateralization thresholds loaded strongly, accounted for 26.9% of the total variance. A subsequent PCA restricted to a 3-component solution cleanly separated the 3 sensory modalities and accounted for 75% of the total variance. Thus, though there may be a common underlying factor that determines some individual differences in odor and trigeminal lateralization thresholds, a general chemical sensitivity that spans chemosensory modalities seems unlikely.     

Real-time monitoring of nasal mucosal pH during carbon dioxide stimulation: implications for stimulus dynamics

Carbon dioxide is a commonly employed irritant test compound in nasal chemesthetic studies because it is essentially free of olfactory stimulus properties. CO(2) is thought to act via hydration to H(2)CO(3) and dissociation to H(+) in nasal mucus, with resulting activation of acid sensors. However, transient changes in nasal mucosal pH have not been documented during CO(2) stimulation in humans. We placed a small pH probe on the floor of the right anterior nasal cavity during CO(2) stimulation in eight human subjects with historically high (>30%) and low (< or =20%) CO(2) detection thresholds. Three second pulses of CO(2) (15-45% v/v) paired with air in random order (12-15 s inter-stimulus interval; 60 s inter-trial interval) were administered by nasal cannula at 5 l/min. in an ascending series. For each subject, both a CO(2) detection threshold and suprathreshold psychophysical ratings [psi; labeled magnitude scale] were generated. All subjects showed phasic drops in pH associated with CO(2) stimulation (DeltapH). For all subjects combined, a positive correlation was apparent between applied [CO(2)] and both DeltapH and psi, as well as between DeltapH and psi themselves (P < 0.0001 for each comparison). Subjects with historically low CO(2) thresholds showed steeper dose-response curves for psi as a function of both applied [CO(2)] and DeltapH, but not for DeltapH as a function of applied [CO(2)]. For the six of eight subjects with measurable pH changes at threshold, DeltapH was positively related to log [CO(2) threshold] (P < 0.01). These data imply that variability in CO(2) detection thresholds and suprathreshold rating may derive from intrinsic differences in neural sensitivity, rather than differences in stimulus activation to hydrogen ion.     

The Differentiation of Touch Receptor Neurons in Caenorhabditis elegans: A Case Study of Genetic and Molecular Analysis

A set of six touch receptor neurons in the nematode Caenorhabditiselegans allows the animal to respond to a gentle touch stimulus.Since the removal of these cells results in the specific lossof this touch sensitivity, behavioral mutants with this touchinsensitivephenotype can be used to identify and study genes that are requiredfor the development and function of the touch cells. Using ourexperience with the touch cells as an example, I describe heresome of the genetic and molecular approaches that can be usedto study neuronal differentiation.     

Taste performance on the anterior human tongue varles with fungiform taste bud density

This study demonstrated that individual diversities of tastesensitivity on the anterior tongue are due, in part, to variationsin fungiform taste bud density. Citric acid solutions were deliveredto a closed, spatially-matched (each test site was 43 mm²) flowchamber attached to the surface of the anterior tongue in 84subjects. A two-alternative forced choice, modified staircaseprocedure was used to derive a detection threshold value forcitric acid. The same session also included a visual analograting procedure to scale the taste intensity judgement of fiveconcentrations of citric acid. The taste buds within the chamberwere distinguished by methylene blue stain and recorded by videomicroscopy.The sip-and-spit method was used to contrast the spatially-matchedcondition with whole mouth stimulation. We found that detectionthreshold values were inversely related to the number of fungiformtaste buds, independent of gender or age. Whole-mouth thresholdvalues determined for each subject were always well below thespatially-matched threshold values. In addition, the data demonstratedthat subjects were able to scale the dynamic range of citricacid solutions. However, y-intercept approached zero intensityas the number of fungiform papillae decreased. The observeddifferences in citric acid sensitivity and fungiform taste buddensity indicated that taste performance on the anterior tonguein humans varies, in part, with the number of taste buds.     

Haptic discrimination of size and texture in squirrel monkeys ( Saimiri sciureus )

The present study analyzed haptic abilities of four squirrel monkeys. Using a two-alternative forced-choice procedure, stimuli were presented in a visually opaque box, allowing unrestrained test subjects to grab through a small opening and touch the discriminanda. Difference thresholds were determined by a modified method of limits. In the first experiment we determined size difference thresholds for the discrimination of circular cylinders using standard stimuli differing in diameter from 10 mm to 35 mm. In the second experiment a texture difference threshold was obtained for the discrimination of grooved surfaces (groove width 2-7 mm).The squirrel monkeys achieved a mean size difference threshold of 8% stimulus difference. The linear increase of absolute thresholds as a function of the starting stimulus size showed that haptic size discriminations in squirrel monkeys correspond to Weber's law. Three of the animals achieved a texture difference of 10% stimulus difference, while one monkey showed a distinctively lower haptic acuity. An analysis of the exploratory behavior points to a subject-related difference in the significance of cutaneous and kinesthetic information during size discriminations. Whereas differences in the animals' exploratory behavior did not correlate with the size difference threshold a subject achieved, different thresholds for texture discrimination can be explained by the different exploratory procedures the monkeys used to touch grooved surfaces. The low difference thresholds determined for the squirrel monkeys in the present study point to the significance of unrestrained test conditions for the assessment of the haptic capacity of a species.     

Effects of therapeutic doses of amiloride and hydrochlorothiazide on taste, saliva and salt intake in normotensive adults

Tentative evidence suggests that hydrochlorothiazide (HCTZ)and amiloride may alter salivary function, taste sensitivityand dietary intake. The effects of these diuretics on salivaryflow and composition, taste attributes (i.e. recognition thresholds,perceived intensity ratings and preference) as well as sodiumintake were further examined in 73 normotensive adults in adouble-blind, placebo-controlled, cross-over study. Followingrandom assignments to one of three groups [5 mg twice per dayof amiloride (n = 24), 50 mg/day of HCTZ (n = 24) or placebo(n = 25)], subjects took appropriate placebos for 2 weeks, activedrug for 8 weeks and placebo for 3 weeks. Relative to baselinevalues, amiloride treatment resulted in a significant 39% decreasein stimulated salivary sodium levels and a 28% decline in NaClrecognition thresholds. HCTZ significantly stimulated sodiumintake as the sodium/creatinine ratio was {small tilde}50% higherfollowing 4 weeks of drug use relative to baseline values. Subjectswere subjectively unaware of these changes. Potential mechanismsand clinical implications of these findings are considered.     

Tactile sensitivity of normal and autistic children

Many children with autistic spectrum disorders have unusual reactions to certain sensory stimuli. These reactions vary along a hyper- to hypo-responsivity continuum. For example, some children overreact to weak sensory input, but others do not respond negatively to even strong stimuli. It is typically assumed that this deviant responsivity is linked to sensitivity, although the particular stage of sensory processing affected is not known. Psychophysical vibrotactile thresholds of six male children (age: 8–12) who were diagnosed to have autistic spectrum disorders and six normal male children (age: 7–11) were measured by using a two-alternative forced-choice task. The tactile stimuli were sinusoidal displacements and they were applied on the terminal phalanx of the left middle finger of each subject. By using a forward-masking paradigm, 40- and 250-Hz thresholds of the Pacinian tactile channel and 40-Hz threshold of the Non-Pacinian I tactile channel were determined. There was no significant difference between the thresholds of autistic and normal children, and the autistic children had the same detection and masking mechanisms as the normal children. The sensory responsivity of each subject was tested by clinical questionnaires, which showed again no difference between the two subject groups. Furthermore, no significant correlations could be found between the questionnaire data and the psychophysical thresholds. However, there was a high correlation between the data from the tactile and emotional subsets of the questionnaires. These results support the hypothesis that the hyper- and hypo-responsivity to touch, which is sometimes observed in autistic spectrum disorders, is not a perceptual sensory problem, but may probably be emotional in origin.     

Tactile sensitivity of normal and autistic children

Many children with autistic spectrum disorders have unusual reactions to certain sensory stimuli. These reactions vary along a hyper- to hypo-responsivity continuum. For example, some children overreact to weak sensory input, but others do not respond negatively to even strong stimuli. It is typically assumed that this deviant responsivity is linked to sensitivity, although the particular stage of sensory processing affected is not known. Psychophysical vibrotactile thresholds of six male children (age: 8-12) who were diagnosed to have autistic spectrum disorders and six normal male children (age: 7-11) were measured by using a two-alternative forced-choice task. The tactile stimuli were sinusoidal displacements and they were applied on the terminal phalanx of the left middle finger of each subject. By using a forward-masking paradigm, 40- and 250-Hz thresholds of the Pacinian tactile channel and 40-Hz threshold of the Non-Pacinian I tactile channel were determined. There was no significant difference between the thresholds of autistic and normal children, and the autistic children had the same detection and masking mechanisms as the normal children. The sensory responsivity of each subject was tested by clinical questionnaires, which showed again no difference between the two subject groups. Furthermore, no significant correlations could be found between the questionnaire data and the psychophysical thresholds. However, there was a high correlation between the data from the tactile and emotional subsets of the questionnaires. These results support the hypothesis that the hyper- and hypo-responsivity to touch, which is sometimes observed in autistic spectrum disorders, is not a perceptual sensory problem, but may probably be emotional in origin.     

Psychophysical evidence of taste dysfunction in burning mouth syndrome

Because subjects with burning mouth syndrome (BMS) frequentlyreport impaired taste, the present study was carried out on47 BMS subjects and 27 age–and sex-matched control subjectsto determine if there was any psychophysical evidence of tastedysfunction in BMS. Taste detection thresholds and taste intensityscaling for the modalities of sweet, salt, bitter and sour wereobtained. Compared with control subjects, BMS subjects as awhole displayed statistically significant alterations in sensorydysfunction both at threshold (for sweet) and at suprathresholdlevels (for sweet and sour). The BMS subjects were subsequentlydivided into those subjects who reported a dysgeusic tase (–75and 60% of the BMS subjects tested at threshold and suprathresholdlevels, respectively) and those without a dysgeusic taste ({smalltilde}24 and 40% of the subjects tested at threshold and suprathresholdlevels, respectively). When the data of these two groups werecompared with those of the control subjects, it became evidentthat at suprathreshold levels, differences in taste functionoriginated mainly from those BMS subjects with complaints ofa dysgeusic taste. These findings therefore indicate that psychophysicalevidence of taste dysfunction can be demonstrated in BMS andthat the changes in taste perception are particularly evidentin those BMS subjects with a self-reported symptom of dysgeusia.     

The control of nest climate in bumblebee (Bombus terrestris) colonies: interindividual variability and self reinforcement in fanning response

Interindividual variability in response to environmental stimuliis believed to have a major impact on collective behaviors insocial insects. The present study presents a detailed investigationof the variability in individual fanning behavior underlyingthe collective control of nest climate in bumblebee (Bombusterrestris) colonies. Four colonies were repeatedly exposedto increasing temperature and CO₂ levels. The response thresholdof each worker (defined as the mean stimulus intensity at whicha worker responded by fanning) was determined. Temperature responsethresholds of 118 workers and CO₂ response thresholds of 88workers were analyzed. Workers differed in their response thresholds.Some consistently responded to low stimulus intensities, othersconsistently responded to high stimulus intensities. No consistentcorrelation between temperature and CO₂ thresholds was foundwithin individuals. Response thresholds of fanning bees decreasedover successive trials, providing empirical support for theidea of specialization through individual threshold reinforcement.In addition to variability in individual response thresholds,workers of a colony differed in two other parameters of responsiveness:response probability (the probability of responding to a stimulusonce it exceeded an individual's response threshold) and responseduration (the persistency with which fanning was performed oncean individual responded). The results of the present study suggestthat response threshold, response probability and response durationare important independent parameters of individual responsivenessin the collective control of nest climate in bumblebee colonies.     

Taste perception with age: generic or specific losses in threshold sensitivity to the five basic tastes?

Detection thresholds for NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP) were assessed in 21 young (19-33 years) and 21 elderly (60-75 years) persons by taking the average of six ascending two-alternative forced choice tests. A significant overall effect was found for age, but not for gender. However, an interaction effect of age and gender was found. The older men were less sensitive than the young men and women for acetic acid, sucrose, citric acid, sodium and potassium chloride and IMP. To detect the compound dissolved in water they needed a 1.32 (aspartame) to 5.70 times (IMP) higher concentration than the younger subjects. A significant decline in thresholds with replication was shown. The age effect found could be attributed predominantly to a generic taste loss.     

Haptic discrimination of size and texture in squirrel monkeys (Saimiri sciureus)

The present study analyzed haptic abilities of four squirrel monkeys. Using a two-alternative forced-choice procedure, stimuli were presented in a visually opaque box, allowing unrestrained test subjects to grab through a small opening and touch the discriminanda. Difference thresholds were determined by a modified method of limits. In the first experiment we determined size difference thresholds for the discrimination of circular cylinders using standard stimuli differing in diameter from 10 mm to 35 mm. In the second experiment a texture difference threshold was obtained for the discrimination of grooved surfaces (groove width 2-7 mm). The squirrel monkeys achieved a mean size difference threshold of 8% stimulus difference. The linear increase of absolute thresholds as a function of the starting stimulus size showed that haptic size discriminations in squirrel monkeys correspond to Weber's law. Three of the animals achieved a texture difference of 10% stimulus difference, while one monkey showed a distinctively lower haptic acuity. An analysis of the exploratory behavior points to a subject-related difference in the significance of cutaneous and kinesthetic information during size discriminations. Whereas differences in the animals' exploratory behavior did not correlate with the size difference threshold a subject achieved, different thresholds for texture discrimination can be explained by the different exploratory procedures the monkeys used to touch grooved surfaces. The low difference thresholds determined for the squirrel monkeys in the present study point to the significance of unrestrained test conditions for the assessment of the haptic capacity of a species.