Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (beta-phenylethyl alcohol and gamma-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.     

SENSITIVITY OF THE ABX DISCRIMINATION TEST

The ABX test or matching-to-sample is a discrimination procedure involving presentation of both test and control items, and then presentation of one of the two items as a blind sample. The third (blind sample) must then be identified correctly to match it to the one correct alternative from the inspection phase. We hypothesized that the ABX test might have an advantage over other discrimination methods due to a warm-up effect arising from the inspection phase containing both test and control items. Furthermore, the ABX test might prove generally useful like the triangle test since it can be used when there is no specified attribute to be discriminated. The ABX test was compared to several other discrimination procedures. No advantage was observed in a variety of stimuli varying in complexity and in the difficulty of the discrimination.     

PATIENT PREFERENCE AND SENSORY COMPARISONS OF NASAL SPRAY ALLERGY MEDICATIONS

In a double-blind crossover study, 94 symptomatic adult patients with allergic rhinitis rated sensory preferences for single exposures (2 sprays in each nostril) to three intranasal corticosteroids: triamcinolone acetonide AQ, beclomethasone dipropionate AQ, and fluticasone propionate. Each patient was given the medication and then immediately asked to use a 100-point scale to rate 13 attributes: comfort to take the medicine, medicine run-off, irritation, strength of urge to sneeze, strength of odor, liking odor, strength of taste, strength of bitter taste, liking taste, and moistness of nose and throat, and then (at least 2 min after administration) irritation, medicine run-off, and overall liking. The order of drug presentation was randomized across patients and a 30-min rest interval occurred between drug administrations. Triamcinolone was lower in odor strength than both beclomethasone and fluticasone (mean scores of 8 vs 57 and 52, respectively; P<0.001) and the odor of triamcinolone was preferred to the odor of the two other sprays (mean score of 72 vs 55 and 55, respectively; P<0.001). While the taste intensity ratings of the three sprays were not significantly different, the triamcinolone taste was liked more than that of fluticasone (mean scores of 55 vs 41, P<0.04). Overall, triamcinolone was liked more than fluticasone (P<0.05). In summary, patient preference testing has shown that triamcinolone is preferred over beclomethasone and/or fluticasone in terms of odor and taste. Such preferences may be important in treatment compliance and outcomes.     

Salt discrimination in domestic pigeons (Columba livia domestica): poisonous LiCl solution versus equimolar safe NaCl solution

Domestic pigeons (Columba livia domestica) learned to discriminate a safe 0.06 M NaCl solution provided by a caretaker (a good guy) and a poisonous equimolar LiCl solution given by another caretaker (a bad guy): the birds maintained drinking of the former, but came to suppress intake of the latter. When the NaCl solution was presented by the bad guy, the birds readily drank it as they did when the same solution was given by the good guy. Because the birds avoided the LiCl solution even in a short presentation period of 5 min, it is unlikely that the birds were using an interoceptive stimulus of a faint postingestional malaise sign as a conditioned cue of coming heavy illness to stop drinking. These results taken together suggest that our pigeons discrimination performance between two chloride solutions was based on gustation. That is, they used the NaCl taste as a safe cue and the LiCl taste as a danger cue.     

Consumption of bitter alkaloids in Drosophila melanogaster in multiple-choice test conditions

Drosophila melanogaster adapt their food consumption to their internal needs and avoid ingesting noxious molecules. Defects in the genes involved in these decisions induce behavioral alterations that are usually screened by monitoring flies feeding in 2-choice or in no-choice situations. Here, we introduce a new behavioral test in which groups of flies are given access to 6 capillary feeders (MultiCAFE) containing fructose mixed with a serial dilution of a test substance. Using quinine, we first showed that fly density, distance between capillaries, and order of presentation have a minor impact on the discrimination performances of the flies. Fly discrimination was also only marginally affected by the type of test (no-choice, binary, or multiple-choice). Interestingly, the feeding reduction was well correlated with a reduction of the firing elicited by the mixture in sugar-sensitive gustatory receptor neurons, suggesting that several mechanisms concur to allow flies to make their choices. In addition to quinine, flies exhibited marked dose-dependent aversions to the consumption of berberine, caffeine, lobeline, nicotine, papaverine, strychnine, and theophylline, which all taste bitter to humans. Thus, despite of the multiplicity of choices available, flies consistently avoid alkaloids mixed with a sugar solution, and their choices are strongly dependent on their taste system. The MultiCAFE assay represents an interesting alternative to other feeding tests, in that it allows monitoring of the absolute consumption while also requiring less flies and time to run than other assays.     

Taste Discrimination Using Alternative Solvents for PTC and NaCl

Better discrimination was possible between threshold PTC solutionsand pure solvent when the solvent was a tasteless, low concentrationNaCl solution to which the subject had adapted, than when thesolvent was purified water. The reverse was true for thresholdNaCl stimuli. Subjective reports indicated this to be due tothe absence or presence of taste cues from the solvent and stimulusafter-effects. Interstimulus rinsing with the appropriate solventimproved discrimination. Chem. Senses 20: 299–304, 1995.     

COMPARISON OF DISCRIMINATION ABILITY BETWEEN TASTE PANEL ASSESSORS

Expanded tables are presented for the selection of assessorsfor taste panels. These tables may also be used for comparingthe assessors' discrimination ability, after the panel sessionshave been completed. ^*Contribution from the Agricultural Research Organization, TheVolcani Center, Bet Dagan, Israel. 1976 Series, No. 159-E.     

Extensive Lesions in Rat Insular Cortex Significantly Disrupt Taste Sensitivity to NaCl and KCl and Slow Salt Discrimination Learning

While studies of the gustatory cortex (GC) mostly focus on its role in taste aversion learning and memory, the necessity of GC for other fundamental taste-guided behaviors remains largely untested. Here, rats with either excitotoxic lesions targeting GC (n = 26) or sham lesions (n = 14) were assessed for postsurgical retention of a presurgically LiCl-induced conditioned taste aversion (CTA) to 0.1M sucrose using a brief-access taste generalization test in a gustometer. The same animals were then trained in a two-response operant taste detection task and psychophysically tested for their salt (NaCl or KCl) sensitivity. Next, the rats were trained and tested in a NaCl vs. KCl taste discrimination task with concentrations varied. Rats meeting our histological inclusion criterion had large lesions (resulting in a group averaging 80% damage to GC and involving surrounding regions) and showed impaired postsurgical expression of the presurgical CTA (LiCl-injected, n = 9), demonstrated rightward shifts in the NaCl (0.54 log₁₀ shift) and KCl (0.35 log₁₀ shift) psychometric functions, and displayed retarded salt discrimination acquisition (n = 18), but eventually learned and performed the discrimination comparable to sham-operated animals. Interestingly, the degree of deficit between tasks correlated only modestly, if at all, suggesting that idiosyncratic differences in insular cortex lesion topography were the root of the individual differences in the behavioral effects demonstrated here. This latter finding hints at some degree of interanimal variation in the functional topography of insular cortex. Overall, GC appears to be necessary to maintain normal taste sensitivity to NaCl and KCl and for salt discrimination learning. However, higher salt concentrations can be detected and discriminated by rats with extensive damage to GC suggesting that the other resources of the gustatory system are sufficient to maintain partial competence in these tasks, supporting the view that such basic sensory-discriminative taste functions involve distributed processes among central gustatory structures.     

Behavioral discrimination between glutamate and the four basic taste substances in mice

1. Behavioural studies using the conditioned taste aversion (CTA) paradigm in mice showed that aversion conditioned to monosodium L-glutamate (MSG), which elicits a unique taste in humans, did not strongly generalize to any of the four basic taste stimuli, suggesting that mice could behaviourally discriminate between MSG and the four basic taste stimuli. 2. Denervation of bilateral glossopharyngeal nerve significantly increased behavioural similarities (the strength of generalization in the CTA paradigm) between MSG and sodium salts. This was not the case after destruction of the bilateral chorda tympani nerve. 3. These results suggest that taste information of glossopharyngeal nerve plays a more important role in the behavioural discrimination between MSG and the four basic tastes than does that of the chorda tympani nerve.     

Radiation-induced taste aversion: effects of radiation exposure level and the exposure-taste interval

Radiation-induced taste aversion has been suggested to possibly play a role in the dietary difficulties observed in some radiotherapy patients. In rats, these aversions can still be formed even when the radiation exposure precedes the taste experience by several hours. This study was conducted to examine whether increasing the radiation exposure level could extend the range of the exposure-taste interval that would still support the formation of a taste aversion. Separate groups of rats received either a 100 or 300 R gamma-ray exposure followed 1, 3, 6, or 24 h later by a 10-min saccharin (0.1% w/v) presentation. A control group received a sham exposure followed 1 h later by a 10-min saccharin presentation. Twenty-four hours following the saccharin presentation all rats received a series of twelve 23-h two-bottle preference tests between saccharin and water. The results indicated that the duration of the exposure-taste interval plays an increasingly more important role in determining the initial extent of the aversion as the dose decreases. The course of recovery from taste aversion seems more affected by dose than by the temporal parameters of the conditioning trial.     

Reaction time in the perceptual processing of taste quality

A series of experiments examined possible strategies human subjectsmight use in tasks requiring rapid detection or recognitionof a taste quality. In a reaction time (RT) paradigm, subjectswere to decide whether each of a series of stimuli flowed overthe tongue contained a previously designated target taste. Severaltasks of varying difficulty were used. The simplest task requiredsubjects to decide whether the target taste or water was presented.The most difficult task required discrimination between twodifferent target tastes in a series of mixtures formed by orthogonallycombining the target taste with two different irrelevant tastes.The speed at which subjects could detect and/or recognize targettastes was related to the RT for the particular taste. However,it was also clear that other variables, including the specificstimuli in the mixtures and the cognitive demands placed onthe subjects, influenced performance. These results suggestthat differences in taste onset time, as indexed by RT, canserve as a cue which subjects use to aid identification of singletastes in a mixture. It is concluded that the ease with whichsubjects can identify single tastes in a mixture is relatedto, among other variables, the differences in taste onset timebetween the tastes.     

The functions of antennal mechanoreceptors and antennal joints in tactile discrimination of the honeybee (<Emphasis Type="Italic">Apis mellifera</Emphasis> L.)

Honeybees learn and discriminate excellently between different surface structures and different forms of objects, which they scan with their antennae. The sensory plate on the antennal tip plays a key role in the perception of mechanosensory and gustatory information. It is densely covered with small tactile hairs and carries a few large taste hairs. Both types of sensilla contain a mechanoreceptor, which is involved in the antennal scanning of an object. Our experiments test the roles of the mechanoreceptors on the antennal tip in tactile antennal learning and discrimination. Joints between head capsule and scapus and between scapus and pedicellus enable the bee to perform three-dimensional movements when they scan an object. The role of these joints in tactile antennal learning and discrimination is studied in separate experiments. The mechanoreceptors on the antennal tip were decisive for surface discrimination, but not for tactile acquisition or discrimination of shapes. When the scapus–pedicellus joint or the headcapsule–scapus joint was fixed on both antennae, tactile learning was still apparent but surface discrimination was abolished. Fixing both scapi to the head capsule reduced tactile acquisition.     

Transecting the gustatory branches of the facial nerve impairs NH(4)Cl vs. KCl discrimination in rats

Ammonium and potassium chloride share a common taste quality and an amiloride-insensitive route of transduction. An amiloride-sensitive pathway might also be partially activated by these salts, although very few studies have reported effects of amiloride on nonsodium salt perception. This experiment was designed to determine 1) whether rats could discriminate KCl from NH(4)Cl and, if discrimination was evident, whether performance was impaired with 2) amiloride or 3) gustatory nerve transection. Rats were trained to discriminate KCl from NH(4)Cl (n = 8) and NaCl from NH(4)Cl (n = 8). Amiloride (100 microM) impaired NaCl vs. NH(4)Cl but not KCl vs. NH(4)Cl performance, whereas both groups showed significant impairments after transection of the chorda tympani (CT) and greater superficial petrosal (GSP) branches of the facial nerve. This suggests that rats can discriminate between KCl and NH(4)Cl and that this discrimination does not rely on an amiloride-sensitive mechanism but does depend on the CT and/or GSP nerves. This experiment supports the hypothesis that the facial nerve is important for salt taste recognition and discrimination.     

PTC and PROP behave differently in tests of discrimination from their solvents

Better discrimination was possible between phenylthiocarbamide (PTC) solutions and the pure solvent when the solvent was a tasteless low- concentration NaCl solution to which the subject had adapted than when the solvent was purified water. The reverse was true for 6-n- propylthiouracil (PROP). The differences in discrimination for PROP and PTC in the different solvents were caused by differences in the intensity and persistence of aftertastes, rather than a more intense perception of the PTC and PROP tastes per se. This has consequences for traditional approaches to measuring taste sensitivity, as well as indicating that PTC and PROP are not necessarily equivalent indicators of 'taster' versus 'non-taster' status.      

Behavioral comparisons of the tastes of L-alanine and monosodium glutamate in rats

Recent research has implicated T1R1/T1R3 as the primary taste receptor in mammals for detecting L-amino acids, including L-monosodium glutamate (MSG) and L-alanine. Previous behavioral studies with rodents found only minimal evidence that these two substances share perceptual qualities, but those studies did not control for the taste of sodium associated with MSG. This study used several behavioral methods to compare the perceptual qualities of MSG and L-alanine in rats, using amiloride (a sodium channel blocker) to reduce the sodium component of MSG taste. Detection thresholds of L-alanine in rats ranged between 0.4 and 2.5 mM, with or without amiloride added, which are similar to threshold estimates for MSG. Conditioned taste aversion (CTA) found that rats showed strong cross-generalization of CTA between MSG and L-alanine when mixed with amiloride, indicating the two substances have similar perceptual qualities. Discrimination methods showed that rats easily discriminated between L-alanine and MSG unless the cue function of sodium was reduced. The discrimination became significantly more difficult at concentrations < 100 mM when amiloride was added to all stimuli and became even more difficult when NaCl was also added to L-alanine solutions to match the sodium concentrations of MSG. These results indicate that, perceptually, MSG and L-alanine have quite similar taste qualities and support the hypothesis that these two L-amino acids activate a common taste receptor. The differences in perceptual qualities also suggest separate afferent processing of one or both substances may also be involved.     

Metallic taste and retronasal smell

A series of experiments investigated the nature of metallic taste reports and whether they can be attributed to the development of a retronasal smell. Two studies showed that the metallic sensation reports following oral stimulation with solutions of FeSO4 were reduced to baseline when the nose was occluded. No such reduction was seen for CuSO4 or ZnSO4, which were more bitter and astringent, respectively, and less metallic. A discrimination test based on weak but equi-intense levels of FeSO4 and CuSO4 showed that FeSO4 could be discriminated from water with the nose open but not when occluded, but that discrimination of CuSO4 from water was not impaired by nasal occlusion. A discrimination test demonstrated that the headspace over solutions of FeSO4 was not different from water, although some subjects could discriminate FeSO4 solutions from water in the mouth when the nose was occluded, perhaps by tactile or astringent cues. These results confirm that metallic taste reports following oral stimulation with FeSO4 are likely due to development of a retronasal smell, possibly following a lipid oxidation reaction in the mouth. However, metallic taste reports may arise from different mechanisms with copper and zinc salts.     

Tactile interaction with taste localization: influence of gustatory quality and intensity

Taste is always accompanied by tactile stimulation, but little is known about how touch interacts with taste. One exception is evidence that taste can be "referred" to nearby tactile stimulation. It was recently found (Lim J, and Green BG. 2007. The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chem Senses. 32:31-39) that spatial discrimination of taste was poorer for bitterness than for other tastes when the perceived intensities were matched. We hypothesized that this difference may have been caused by greater referral of bitterness by touch. The present study tested this hypothesis by comparing localization of quinine sulfate and sucrose under conditions that minimized and maximized the opportunity for referral. In both conditions, stimulation was produced by 5 cotton swabs spaced 1 cm apart and arranged in an arc to enable simultaneous contact with the front edge of the tongue. Only one swab contained the taste stimulus, whereas the rest were saturated with deionized water. In both conditions, the swabs were stroked up-and-down against the tongue 5 times. Subjects were asked to identify which swab contained the taste stimulus 1) 5 s after the fifth stroke (touch-removed condition) and 2) immediately at the end of the fifth stroke, with the swabs still in contact with the tongue (touch-maintained condition). Ratings of taste intensity were obtained to assess the possible effect of perceived intensity on spatial localization. Taste localization was surprisingly accurate, especially for sucrose, with errors of localization in the range of 1 cm or less. For both stimuli, localization tended to be poorer when the tactile stimulus was present while subjects made their judgments, but the difference between conditions was significant only for the lower concentration of quinine. The results are discussed in terms of both the surprisingly good spatial acuity of taste and the possibility of having a close perceptual relationship between touch and bitter taste.