Temporal perception of sweetness by adults and children using computerized time-intensity measures

There is a general paucity of knowledge of the cognitive and perceptual abilities of children to successfully undertake chemosensory-related tasks. An example is that there are no reports of temporal perception by children in time-intensity tasks, or how their responses in these tasks compare with those of adults. The latter paradigm has the potential to reveal differences that may occur during a normal eating or drinking episode that cannot be detected with single response measures. To address this shortcoming, the present study uses a computerized time-intensity method to compare the responses of adults and 8- to 9-year-olds in several measures of sweetness with three different types of stimuli. The results show that the children gave higher estimates than adults of the maximum sweetness of sucrose in water, orange drink and custard and recorded shorter sweetness durations with orange drink and custard. Both age groups, however, responded similarly to changes in concentration and the volume of stimuli with all three sensory measures. Overall, the consistency of the data from the children and the variability, which was similar to that of the adults, indicate that the tasks involved in the time-intensity paradigm were within the cognitive ability of the children. Nevertheless, further studies are needed to determine the basis of the differences found.     

Enhancement of retronasal odors by taste

Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. In the first experiment, subjects rated taste ("sweet," "sour," "salty," and "bitter") and odor ("other") intensity for aqueous samples of 3 tastants (sucrose, NaCl, and citric acid) and 3 odorants (vanillin, citral, and furaneol), both alone and in taste-odor mixtures. The results showed that sucrose, but not the other taste stimuli, significantly increased the perceived intensity of all 3 odors. Enhancement of tastes by odors was inconsistent and generally weaker than enhancement of odors by sucrose. A second experiment used a flavored beverage and a custard dessert to test whether the findings from the first experiment would hold for the perception of actual foods. Adding sucrose significantly enhanced the intensity of "cherry" and "vanilla" flavors, whereas adding vanillin did not significantly enhance the intensity of sweetness. It is proposed that enhancement of retronasal odors by a sweet stimulus results from an adaptive sensory mechanism that serves to increase the salience of the flavor of nutritive foods.     

Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation

Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0-20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures--the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP-sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste-somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.     

Evaluation of the Monell forced-choice, paired-comparison tracking procedure for determining sweet taste preferences across the lifespan

Lack of methodology to assess taste in children limits its measurement in research studies that include pediatric populations. We used the Monell 2-series, forced-choice tracking method to measure sucrose preferences of a racially/ethnically diverse sample (n = 949) of children, adolescents, and adults. Reliability was assessed by comparing the results of the first series with the second series. Validity was assessed by relating participants' sucrose preferences to their preferences for foods varying in sweetness. The task required, on average, 7 presentations of aqueous sucrose solution pairs. Children and adolescents preferred more concentrated sweetness than adults (P < 0.001). Black children/adolescents preferred a more concentrated sucrose solution than did White children/adolescents even when gender, parental education level, and family income were used as covariates. Data from a single series were sufficient to detect age-related differences but insufficient to detect racial/ethnic differences in sweet preferences. Level of sweetness preferred significantly correlated with the sugar content of favorite cereals (P < 0.001) and beverages (P < 0.02). This method is brief and has evidence of reliability and external validity. Although a single series will yield useful information about age-related differences in taste preferences, the 2-series version should be considered when differences in race/ethnicity are of interest.     

Chemosensory context effects: role of perceived similarity and neural commonality

Seven experiments investigated how stimulus context affects judgements of the magnitude of chemosensory stimuli. In each experiment, subjects gave magnitude estimates of the intensity of several concentrations of two substances, with the contextual set of concentrations varying across experimental conditions. Different experiments used different pairs of substances, which could be tastants (sucrose or NaCl) that were sipped, odorants (orange or vanillin) that were sipped (i.e. presented retronasally) or the same odorants sniffed (i.e. presented orthonasally). Varying the stimulus context affected the judgements differentially when the two substances were compositionally different (sucrose and NaCl; sucrose and orange; sucrose and vanillin) but not when they were the same (vanillin or orange presented orally and nasally). Judgements of qualitative similarity of the same pairs of substances, obtained in a separate experiment, failed to predict accurately the pattern of differential context effects. Taken together, the results suggest that differential effects of context relate only indirectly to perceptual dissimilarity per se but may primarily reflect the result of stimulus-specific adaptation-like processes.     

Sweetness intensity enhancement by pulsatile stimulation: effects of magnitude and quality of taste contrast

Upon stimulation with continuously alternating (pulsatile) taste concentrations, humans report higher average taste intensities than for continuous stimulation with the same average tastant concentration. We investigated the effect of the magnitude of concentration changes (concentration contrast) and the effect of taste quality changes (quality contrast) between alternating tastants on sweet taste enhancement. The perceived sweetness intensity increased with the magnitude of the sucrose concentration contrast: The pulsatile stimulus with the highest concentration difference (average sucrose concentration: 60 g/L) was rated as the sweetest in spite of the fact that the gross sucrose concentrations were identical over stimuli. Moreover, this stimulus was rated equally sweet as a continuous reference of 70 g/L sucrose. On alternation of sucrose with the qualitatively different citric acid, sweet taste enhancement remained at the level observed for alternation with water at citric acid concentration levels up to 3 times its detection threshold. Alternation of a sucrose solution with a citric acid solution at 9 times its threshold concentration, resulted in an attenuation of the pulsation-induced enhancement effect. Upon alternation of citric acid pulses at concentrations around the threshold with water intervals only, no taste enhancement was observed compared with continuous citric acid stimuli of the same net concentration. We propose that the magnitude of pulsation-induced taste enhancement is determined by the absolute rather than relative change of tastant concentration. This explains why 1) pulsation-induced sweet taste enhancement is determined by the magnitude of the sucrose pulse-interval contrast and 2) the alteration of citric acid with water does not enhance taste intensity at detection threshold level.     

Sweetness intensity in low-carbonated beverages

The carbonation perception and sweetness perception were investigated under the presence of low level of carbondioxide less than 1.0 gas volume. Carbonation perception decreased linearly as carbonation level decreased. Sweetness perception showed inconsistency by means of evaluation methods: Triangle difference test led the result showing carbonation became a hindrance for sweetness perception. However, the measurement for the sweetness degree expressed by panellists in four categories 'not sweet', 'perhaps sweet', 'probably sweet' and 'definitely sweet', and the measurement for the points of subjective equality revealed that carbonation had no influence on sweetness perception. Commercially produced beverages whose irritation stimuli were stronger showed almost the same sweetness intensities (= perceived concentration of sucrose/actual concentration of sucrose) at approximately 0.7 regardless of various flavours. A weaker stimulus beverage, without strong flavour, showed higher sweetness intensity at 0.9. Some weaker stimuli beverages, which contained strong lemon flavour and soluble fibre, showed less sweetness intensities of 0.62-0.68 than the high-stimuli products.     

Accession of sweet stimuli to receptors. I. Absolute dominance of one molecular species in binary mixtures

Intensity/time studies of sweetness response in pure solutions of each of nine different sweet stimuli have been carried out. Both variables exhibit simple power functions of the form Intensity (S) = kscns and Persistence (P) = kpcnp. In binary mixtures of these nine stimuli a depression (or negative synergism) of both sweetness intensity and persistence is observed which is predictable from the low exponents of the power functions. Combination of both power functions allows the "effective concentration" of each stimulus in a binary mixture to be calculated from its observed intensity/time characteristics. All "effective concentrations" calculable in this way show absolute dominance of one stimulus in mixtures of two irrespective of the relative proportions of the two stimuli. It is suggested that the "effective concentrations" may reflect real concentrations of a single molecular species in the microenvironment of the receptor. Thus the accession of sweet molecules to ordered, localized concentrations at the receptor is ultimately dependent on chemical structure.     

Taste discrimination vs hedonic response to sucrose in coffee beverage. An interlaboratory study

Degree of liking, using a 17-point hedonic scale, and discriminationtaste thresholds, using a paired-comparison technique, weredetermined in a coffee beverage containing 0, 2.5, 5.0, 7.5,and 10.0% sucrose at laboratories in Brazil, Japan, Poland,Sweden and USA. Hedonic responses from the 122 subjects weresubdivided into four distinct sub-groups, according to differentpatterns as a function of sucrose concentration. Different frequenciesof these hedonic patterns resulted from the five laboratories.With few exceptions, repeated hedonic testing at the terminationof the experiment matched those from the beginning, indicatingstability of response during the lengthy study. No differenceswere observed in hedonic responses (nor in discrimination ability)between the male and female subjects at each laboratory. Discrimination thresholds at the five standard sucrose concentrations,and corresponding Weber ratios, were reported for the pooleddata within each laboratory. In general, the Weber ratios werehigher at the lower concentrations, indicating dependence ofdiscrimination upon the standard concentration. Notable differencesin discrimination ability were evident among the five laboratories,but were unrelated to degree of liking for sweetness in thecoffee. Subjects with low or with high degree of liking forall coffee samples, as well as those with increasing or decreasinghedonic responses as a function of sucrose concentration, discriminatedequally well among the concentration levels. The data from alllaboratories showed that ability to discriminate among sucroselevels and degree of liking for sucrose levels in coffee areindependent behavioral responses. ¹Present address: Department of Nutrition, Cornell University,Ithaca, New York, USA     

Taste-smell interactions are tastant and odorant dependent

Four experiments were conducted to assess the nature of taste–smellinteractions. In the first experiment, the ability of strawberryodor to modify the sweetness of sucrose was investigated. Thiswas accomplished by having subjects rate the sweetness of whipped-creamstimuli with and without strawberry odor over time. The stimuliwere swallowed to augment retronasal stimulation of the olfactorysystem. It was found that strawberry odor tended to enhancethe maximal sweetness and total rating time of the stimuli.In the second experiment, it was found that peanut butter odordid not enhance sweetness, thus demonstrating that an odor'sability to enhance sweetness is odor-dependent, In the thirdexperiment, it was demonstrated that strawberry odor did notenhance the saltiness of sodium chloride indicating that anodor's ability to enhance taste is tastant-dependent. In thefourth experiment, it was shown that 85% of the strawberry odorant'sability to enhance sweetness was eliminated by pinching thenostrils. This suggests that the influence of the strawberryodorant on sweetness was olfactory rather than gustatory. Itwas concluded that an odor's influence on taste is both odorantand tastant dependent.     

Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.

Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked to reduced acceptance of some bitter foods. In this community-based study male (n = 364) and female (n = 378) adults enrolled in a self-help dietary intervention trial were screened for PROP taster status. Respondents, aged 18--70 years, were mailed filter papers impregnated with PROP or with aspartame solutions. They received instructions to rate taste intensity and hedonic preference using nine point category scales. Women rated PROP as more bitter than did men. Both sweetness and bitterness ratings were lower for older adults. Taste responsiveness to PROP was unrelated to body mass index in women or men. Higher bitterness ratings for PROP were weakly associated with higher sweetness ratings for aspartame, but were unrelated to sweet taste preferences. Successful administration of PROP filter papers by mail suggests new avenues for the screening of taste phenotypes in epidemiological studies.     

Effects of sucrose concentrations and fly age on feeding responses and survival of female and male western cherry fruit flies, Rhagoletis indifferens

Abstract. The effects of single meals of different sucrose concentrations on feeding responses and survival of 8–24-h-old, 1–2-, 10–12- and 31–36-day-old female and male western cherry fruit flies, Rhagoletis indifferens Curran, were determined. Feeding time and food consumption response patterns in both sexes within age groups were curvilinear. Feeding times increased as sucrose concentrations increased, and were longest when the sucrose concentration was 100% (dry). Consumption of dilute wet sucrose was low, whereas consumption of concentrated wet sucrose was high. However, consumption of dry, 100% sucrose was also low. One to 2-day-old flies of both sexes that had not previously fed consumed more sucrose foods than unfed 8–24-h-old flies and 10–12- and 31–36-day-old flies that had been starved for 16–24 h. Females consumed more than males, but they consumed the same amount as males per mg bodyweight. When fed single 20% and 60% sucrose meals, 1–2-day-old flies survived longer compared to flies in all other age groups, with 31–36-day-old flies surviving shortest. Despite age-related differences in survival, in general, no sex differences in survival were seen in flies fed sucrose within any age groups, or in flies fed sucrose-yeast, cherry juice and honeydew foods. The results suggest that sugar-feeding behaviours and the energy invested in sugar 'seeking' by both sexes of R. indifferens should be the same throughout life.     

Season-, sex-, and age-specific accumulation of plasma carotenoid pigments in free-ranging white-winged crossbills Loxia leucoptera

Many birds acquire carotenoid pigments from foods and deposit these pigments into feathers and bare‐parts to become sexually attractive, but little work has been done on the interindividual and temporal variability in the types and amounts of carotenoids that free‐ranging individuals have available for use in coloration or other functions (e.g., in immunomodulation). To address this issue, we studied intra‐annual variation in plasma carotenoid profiles of juvenile and adult white‐winged crossbills Loxia leucoptera of both sexes. Adult male crossbills exhibit bright red carotenoid‐based plumage pigmentation, whereas females uniformly display drab yellow feather coloration and juvenile males only occasionally display some orange or pink color. Yellow xanthophylls (e.g., lutein, zeaxanthin) were predominant in plasma of birds from both sexes and age classes throughout the year. Plasma xanthophylls levels tended to be highest in the summer, when crossbills increase seed consumption for breeding as well as supplement their diet with insects. Blood accumulation of three other, less common plasma carotenoids‐β‐cryptoxanthin, rubixanthin, and gazaniaxanthin‐varied in a highly season‐, sex‐, and age‐dependent fashion. These carotenoids were virtually absent in juvenile or adult female plasma at all times of year and were only present in male plasma, at higher concentrations in adults than juveniles, during the period of feather growth (Sept.–Nov.). These pigments have been reported as valuable precursors of the metabolically derived red pigments (e.g., 3‐hydroxy‐echinenone, 4‐oxo‐rubixanthin, and 4‐oxo‐gazaniaxanthin, respectively) that appear in the plumage of male crossbills. These findings suggest that male crossbills either adopt a season‐specific foraging strategy to acquire foods rich in these pigments at the time they are needed to develop red coloration, or have a unique physiological ability to metabolically produce these pigments or absorb them from food during molt, in order to maximize color production.     

Sweetness magnitudes and sweetness differences: multiple psychological scales for sucrose

Two experiments used sucrose solutions at different concentrationsand the method of magnitude estimation to assess: (i) the ruleof integration underlying judgments of sweetness intervals,(ii) the sweetness scale operative in judgments of sweetnessintervals and (iii) the sweetness scale operative in judgmentsof individual sweetness magnitudes. Results were consistentwith a model of linear subtraction for judgments of sweetnessdifferences. However, the scales that underlay the subtractiveinterval judgments were non-linearly related to the scales thatunderlay the (presumably additive) magnitude of sweetness judgments.This outcome suggests multiple psychological representationsfor sweetness, accounting for at least some of the scale varianceobserved in previous research.     

Intranasal concentrations of orally administered flavors

The odorants emanating from the oral cavity during eating and drinking reach the olfactory mucosa via the pharynx (retronasal olfaction). It is unclear which variables influence the perception of intraorally applied substances. The aim of the present study was to determine the temporal profiles of volatile odor concentrations at different locations in the nasal cavity during consumption of liquid and solid custard samples using proton transfer reaction mass spectrometry. Intranasal odor concentrations were measured at least twice in nine subjects (six female, three male) at four nasal positions during the consumption of liquid and solid custards. The low-viscosity custard was swallowed earlier than the more solid one. The compounds were found to reach the nose in different concentrations. Largest maximal amplitudes were measured in the nasopharynx, whereas lowest concentrations were found in the region of the olfactory cleft. In addition, different odorants reached the different regions in the nasal cavity in varying concentrations, indicated by a significant interaction between factors "position" and "compound". Furthermore, the compounds were found to reach the positions within the nasal cavity with different latencies. These results indicate that different volatile flavor compounds exhibit different temporal and spatial profiles in terms of their intranasal distribution.     

Contrast and range effects for category, magnitude and labeled magnitude scales in judgements of sweetness intensity

The labeled magnitude scale (LMS) is a verbally anchored quasi-logarithmically spaced response scale with properties similar to magnitude estimation. Three experiments examined whether the LMS showed context effects similar to those found with magnitude estimation and category scales. Two versions of the LMS were used, one anchored at the high end to the strongest imaginable sweetness and the other to the strongest imaginable oral sensation. In a simple contrast experiment, subjects judged the sweetness of a 10% sucrose fruit beverage in the context of a less sweet (5%) beverage or a more sweet (20%) beverage. Consistent with previous literature, the sweetness was judged more intense in the low context and less intense in the high context, for all scaling methods. In a second experiment, this effect persisted (although was smaller) when the contextual item preceded the to-be-rated item, a so-called 'reversed-pair' design. Once again, the effect was highly significant for all scaling methods. In a third experiment, a range effect was examined using wide and narrow ranges of concentration. Psychophysical functions were flatter in a wide context and steeper in a narrow context, consistent with previous observations on range-mapping bias. This result was obtained for all scales. In three common contextual effects, the labeled magnitude scale behaved similarly to other scaling procedures. Its application to comparisons across individuals may be limited if those individuals have different experiential contexts within which they make their judgements.     

斜纹夜蛾触角叶神经元及其对植物气味和性信息素的反应

【目的】探索斜纹夜蛾Spodoptera litura触角叶结构及其神经元对植物气味和性信息素的神经识别机制。【方法】利用共聚焦激光技术扫描斜纹夜蛾成虫触角叶结构,同时采用多通道电生理技术(multi-unit recording,MR)记录斜纹夜蛾触角叶对6种寄主植物气味化合物(苯甲醛、苯甲醇、苯乙醛、水杨醛、乙酸叶醇酯和己烯醛)及性信息素顺9反11十四碳二烯乙酸酯和顺9反12十四碳二烯乙酸酯的反应;并在风洞中测定分析斜纹夜蛾对上述化合物的定向行为反应。【结果】共聚焦激光扫描结果显示,雄性和雌性斜纹夜蛾触角叶内分别密集地分布有67和66个神经纤维球;而雌性斜纹夜蛾触角叶内的纤维球总体积和平均体积都高于雄性。负责识别和追踪性信息素的扩大型纤维球复合体(macroglomerular complex,MGC)只在雄性斜纹夜蛾触角叶内发现。MR试验结果显示斜纹夜蛾触角叶内神经元具有3种自发放电模式:稀疏放电(不规则的放电频率)、温和放电(宽而慢的放电频率)和密集放电(暴发性的放电频率)。同时,斜纹夜蛾触角叶神经元对所有刺激的气味表现出3种反应类型:兴奋性、抑制性和无反应。神经元对气味的兴奋性和抑制性反应以及无反应取决于刺激化合物的结构和浓度。雌虫的触角叶神经元对性信息素和单一的植物气味表现出很小的反应,而雄虫对两种性信息素以及苯甲醛、苯甲醇、苯乙醛和水杨醛具有很强的兴奋性反应。斜纹夜蛾风洞试验也显示绝大部分的斜纹夜蛾雄虫都选择停留在性信息素和芳香族化合物上,这与MR的结果一致。【结论】神经元的反应强度和刺激化合物浓度之间的关系根据不同的神经元和刺激化合物而有所不同。在测试的浓度范围内,雄虫触角叶神经元对性信息素的反应强度随着浓度的增加而加强,但是除乙酸叶醇酯外,对其他植物气味的反应强度在测试的浓度范围内没有显著的变化。     

Strawberry odor, but not red color, enhances the sweetness of sucrose solutions

Several investigators have recently reported that odor and colorcan influence the sweetness of stimuli containing sucrose. Theseeffects were examined further by assessing the effect of redcoloring and strawberry odorant on the sweetness ratings ofaqueous solutions of sucrose. Two methods of olfactory stimulationwere used: (i) sip and spit, and (ii) swallowing the solutions.It was anticipated that swallowing the solutions would enhancethe olfactory effects by augmenting retronasal olfactory stimulation.The strawberry odor induced a small, but significant increasein sweetness for both the sip and spit and swallowing condition.There was a tendency for this effect to be more consistent andstable in the swallowing condition. Red coloring had no effecton sweetness.     

DIFFERENCE TASTE THRESHOLDS FOR SUCROSE IN WATER AND IN ORANGE JUICE: AN INTERLABORATORY STUDY

Difference taste thresholds, expressed as jnd values or Weberratios, were determined for sucrose in water and in orange juiceat laboratories in Sweden, U.S.A., Poland and Switzerland usinga method of constant stimuli. The following total arithmeticmean values of all 172 individual jnd values were obtained:0.266 and 0.400% sucrose at 2 and 5% sucrose in water, respectively;0.977 and 1.19% sucrose at 1.5 and 3.75% sucrose in orange juice,respectively. The frequency distributions of the individualvalues were asymetrical and showed a large variation among subjects.The results of some additional experiments at 2 and 5% sucrosein orange juice, performed only by the Polish laboratory, arereported also. Significance analyses performed according to one parametricmethod (t-test), using pooled data of groups of subjects, andone non-parametric method (Mann-Whitney's U-test), using individualthreshold values, gave the same conclusion in practically allcases. The data indicated that females had slightly lower average discriminationthresholds than males. There was a significant degree of correlationbetween subjects' discriminatory ability at different concentrationsof sucrose in each of the two media. Few significant differences between the laboratories were foundfor sucrose in water, whereas for sucrose in orange juice thefollowing rank order, from lowest to highest average jnd value,among the laboratories was obtained for both concentrationstested: Poland < U.S.A. < Sweden = Switzerland. Some speculationswere advanced as partial explanation for the differences amongthe laboratories. ^*Formerly Johansson