Determination of taste threshold

A linear inverse relation links the HCl solution molarity to both the absolute HCl solution intake, and the ratio of the HCl solution to the total fluid intake. The last algebraic relation allows the taste threshold to be estimated.     

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.     

Enhancement of taste responses to acids by calcium ions

The frog taste nerve responses to HCl and acetic acids were greatly enhanced by increasing calcium concentration in a solution to which the tongue had adapted when the lingual artery was perfused with Ringer solution. Enhancement was not seen in the responses to other taste stimuli.     

Determination of saltiness from the laws of thermodynamics--estimating the gas constant from psychophysical experiments

One can relate the saltiness of a solution of a given substance to the concentration of the solution by means of one of the well-known psychophysical laws. One can also compare the saltiness of solutions of different solutes which have the same concentration, since different substances are intrinsically more salty or less salty. We develop here an equation that relates saltiness both to the concentration of the substance (psychophysical) and to a distinguishing physical property of the salt (intrinsic). For a fixed standard molar entropy of the salt being tasted, the equation simplifies to Fechner's law. When one allows for the intrinsic 'noise' in the chemoreceptor, the equation generalizes to include Stevens's law, with corresponding decrease in the threshold for taste. This threshold reduction exemplifies the principle of stochastic resonance. The theory is validated with reference to experimental data.     

Taste responses of the gerbil IXth nerve

Summated taste responses to 12 taste solutions were recordedfrom the IXth (glossopharyngeal) nerve of 38 Mongolian gerbils(Meriones unguiculatus). 0.3 M NH₄Cl was the most effectivestimulant. The relative magnitude of the peak summated responsewas a positively accelerated function of log molar concentration.Absolute thresholds were determined for three chemicals: 0.002M NaCl, 0.0003 M HCl, and 0.002 M sucrose. The relative magnitudesof the responses to quinine, NH₄Cl, and KCl were greater forthe IXth nerve than for the chorda tympani nerve, whereas NaClwas more effective for the chorda tympani. A similar patternis seen in the rat. Acetic and citric acid may bind to commonreceptor sites. NH₄Cl, KCl, and HCl may also have receptor sitesin common.     

Effect of Ca2+, cyclic GMP, and cyclic AMP added to artificial solution perfusing lingual artery on frog gustatory nerve responses

The lingual artery of the bullfrog was perfused with artificial solution and the effects of Ca2+, Ca-channel blockers (MnCl2 and verapamil), cGMP, and cAMP added to the perfusing solution of the gustatory nerve responses were examined. The responses to chemical stimuli of group 1 (CaCl2, NaCl, distilled water, D-galactose, and L- threonine) applied to the tongue surface were greatly decreased by a decrease in Ca2+ concentration in the perfusing solution, suppressed by the Ca-channel blockers, enhanced by cGMP, and suppressed by cAMP. The responses to chemical stimuli of group 2 (quinine hydrochloride, theophylline, ethanol, and HCl) were practically not affected by a decrease in Ca2+ concentration, the Ca-channel blockers, cGMP, and cAMP. The responses to the stimuli of group 1 seem to be induced by Ca influx into a taste cell that is triggered by depolarization and modulated by the cyclic nucleotides in a taste cell. The responses to group 2 seem to be induced without accompanying Ca influx.     

Determination of the taste threshold of copper in water

Copper effects on human health represent a relevant issue in modern nutrition. One of the difficulties in assessing the early, acute effects of copper ingested via drinking water is that the taste of copper may influence the response and the capacity to taste copper in different waters is unknown. The purpose of the study was to determine the taste threshold of copper in different types of water, using soluble and insoluble salts (copper sulfate and copper chloride). Copper-containing solutions (range 1.0-8.0 mg/l Cu) were prepared in tap water, distilled deionized water and uncarbonated mineral water. Sixty-one healthy volunteers (17-50 years of age), with no previous training for sensory evaluation, participated in the study. A modified triangle test was used to define the taste threshold value. The threshold was defined as the lowest copper concentration detected by 50% of the subjects assessed. To evaluate the olfactory input in the threshold value obtained, 15 of 61 subjects underwent a second set of triangle tests with the nose open and clamped, using distilled water with copper sulfate at a concentration corresponding to the individual's threshold. The taste threshold in tap water was 2.6 mg/l Cu for both copper sulfate and copper chloride. The corresponding values for distilled deionized water were 2.4 and 2.5 mg/l Cu for copper sulfate and copper chloride, respectively. In uncarbonated mineral water the threshold values were slightly higher, 3.5 and 3.8 mg/l Cu for copper sulfate and for copper chloride, respectively, which are significantly higher than those observed in tap and distilled waters (P < 0.01, Kruskal-Wallis test). The taste threshold did not change significantly when the nose was clamped. In conclusion, the median values for copper taste threshold were low, ranging between 2.4 and 3.8 mg/l Cu, depending on the type of water.     

The Hydrostatic and Hydrodynamic Volumes of Polyols in Aqueous Solutions and Their Sweet Taste

The tastes and solution properties of sugar alcohols were studiedin an attempt to illuminate the mechanism of sweet taste chemoreception.The SMURF method was used to measure taste time-intensity ofaqueous solutions of sugar alcohols and the results were interpretedusing the Stevens power function and kinetic parameters. Theapparent molar volumes, apparent specific volumes, partial molarvolumes, partial specific volumes and intrinsic viscositiesof the solutions were studied. Apparent molar volume reflectsthe size of the molecule in a hydrostatic state whereas intrinsicviscosity gives a measure of the size of the molecules in ahydrodynamic state. Generally the apparent molar volumes ofthe polyols are 6–13% greater than those of the parentsugars, indicating less interaction with the water structure.Apparent specific volume values can predict taste quality, andthe average apparent specific volume for the sugar alcoholsstudied fits within the central part of the sweet range, i.e.0.5–0.68 cm³/g, which accords with their ability to elicita pure sweet taste response. Intensities and persistences ofsweetness in the polyols followed the same trend as intrinsicviscosities. Chem. Senses 22: 149–161, 1997.     

Stability of proteins in guanidine·HCl solutions

A new method has been described for the study of the denaturation of proteins by guanidine·HCl. The pH of an unbuffered solution of protein is monitored as Gu·HCl solution at a constant rate is run into the protein solution. As the protein undergoes the transition from the native to denatured state a significant and fairly abrupt change in the pH is observed. The behaviour of 14 proteins has been explored. Lysozyme, pepsin, α-lactalbumin, lima bean trypsin inhibtor, and insulin failed to yield satisfactory transitions by this method. The method is entirely satisfactory with the other proteins. The maximum stabilities of the proteins in respect to Gu·HCl concentration and pH, and at zero rate (by extrapolation) of delivery of Gu·HCl have been studied. The relative stabilities of the proteins differ greatly. The stabilities are not related in a simple way to any known parameter. To supplement the pH change method outlined, the viscosities of nine proteins have been studied as a function of Gu·HCl concentration. A useful empirical equation relating the viscosity of a Gu·HCl solution to its molar concentration has been developed. The linear relationship between the relative fluidity and protein concentration has been confirmed and the intrinsic viscosities of the proteins have been calculated. The viscosities of the proteins vary significantly in respect to Gu·HCl concentration. All of the proteins undergo transitions from the native to the denatured state as shown by increases in the viscosities of their solutions. These transitions coincide closely with those found by the pH change method in respect to Gu·HCl concentration and pH. After the initial transition, the proteins continue to expand (viscosity increases) as the Gu·HCl concentration increases, indicating that the denatured state consists of many molecular configurations likely differing little in their energy content. The presence of disulfide bonds tends to limit the expansion of the protein molecules.     

Different responsiveness of the chorda tympani and glossopharyngeal nerves to L-lysine in mice

Differential taste responsiveness and functional role of thetwo taste nerves, the chorda tympani (CT) and die glossopharyngeal(GL), were studied in mice by examining neural and behavioralresponses to an essential amino acid, L-lysine (Lys). Relativeresponses to Lys were larger in the GL than in the CT nerve.The neural threshold for the Lys response was about 2.5 logunits lower in the GL (about 1.0 µM) than in the CT nerve(about 300 µM). An analysis of concentration-responserelationships suggests a possibility that there are two differentreceptors (high and low affinity types) for Lys showing differentdissociation constants. The posterior tongue region possessesboth types, while the anterior region possesses only the lowaffinity type. Behavioral aversion threshold for Lys in intact mice, measuredby use of a single bottle test, was about 1.0 µM. Thisthreshold was the same as its neural threshold in the GL nerve.Animals whose bilateral GL nerves were sectioned showed a higheraversion threshold (about 300 µM) which was the same asthe neural threshold in the CT nerve. An aversion conditionedto Lys significantly generalized to L-arginine in the intactand CT-denervated mice, and L-arginine and L-histidine in theGL-denervated mice, but the generalization pattern across varioustaste stimuli including the four basic taste stimuli (NaCl,HCl, quinine HCl and sucrose) did not prominently differ amongthe intact, the GL-denervated and CT-denervated mice. These results suggest that taste sensitivity to Lys is higherin the GL than in the CT nerve, but taste quality informationfor Lys conveyed by two taste nerves is not largely different.     

Pentavalent Vanadium at Concentration of the Underground Water Level Enhances the Sweet Taste Sense to Glucose in College Students

Underground water in volcanic areas contains vanadium when the basalt layer exists among igneous rocks. The concentration of vanadium in drinking water sometimes exceeds 0.8 μM in these areas, however, the physiological effects of vanadium, especially non-toxic effects, at concentrations lower than 1 μM are unknown. In the present experiments, we examined the effect of pentavalent vanadium and tetravalent vanadium at 0.8 and 8.0 μM concentrations on the recognition threshold to taste substances in healthy college students. Pentavalent vanadium, ammonium vanadate, lowered the sweet taste threshold to glucose at 0.8 and 8.0 μM as well. Tetravalent vanadium, vanadium sulfate, did not alter the threshold to glucose either at 8.0 μM or at 0.8 μM. Ammonium vanadate also decreased the sweet taste threshold to l-proline at 8.0 μM. Ammonium vanadate did not influence the sour taste threshold to hydrogen chloride. Neither ammonium sulfate nor ammonium bicarbonate altered the sweet taste threshold to glucose. Therefore, the effect of ammonium vanadate on the sweet taste threshold is attained by vanadium but not by ammonium. It was concluded that pentavalent vanadium at 0.8 μM intensifies the sweet taste sense to glucose rather specifically. We have first shown the physiological effect of vanadium at the concentration of the underground water level.     

Is serotonin a chemical transmitter in the frog taste organ?

By artificially perfusing the frog tongue with serotonin (5HT) and its antagonists, the possibility of 5HT as a chemical transmitter from taste cells to nerve terminals in frog taste organ was examined. Although serotonin creatinine sulfate, when perfused through the lingual artery, produced impulse discharges in the glossopharyngeal nerve, creatinine sulfate elicited a similar response. Neural responses to taste stimuli were depressed by perfusion with 5HT. Among many antiserotonergic drugs perfused through the lingual artery, LSD was the only one which modified responses to taste stimuli. LSD suppressed taste responses to NaCl, CaCl₂ and water, while LSD at a high concentration (10^?5 g/ml) enhanced responses to guinine and HCl. When PCPA (DL-p-chlorophenylalanine) was injected intraperitoneally in conbination with reserpine, the agent did not significantly change taste responses. The above results possibly suggest that 5HT would not be a chemical mediator from taste cells to nerve terminals.     

INFLUENCE OF COLOR ON TASTE THRESHOLDS

Increasing molar concentrations of sweet, sour, bitter and saltywere evaluated in colorless and colored (red, green, yellow)water solutions by 28 untrained students. Green color statisticallyincreased sweet taste threshold sensitivity while yellow colordecreased taste sensitivity. Red color did not affect the tastesensitivity of sweet. In the case of sour, both yellow and greencolors decreased sensitivity with red having no affect. Redcolor decreased bitter taste sensitivity with yellow and greencolor having no effect. No significant differences due to coloraffected salty taste sensitivity. Thus, psychological colorassociation can alter reports of certain basic taste sensations. ^*Scientific Series Paper Number 1764 of the Colorado State UniversityExperiment Station.     

Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

The water extract of soybean seeds (Glycine max (L.) Merr.) is nearly tasteless, but “kokumi” taste sensation was confirmed upon addition of a basic umami solution containing glutamic acid, inosine monophosphate, and sodium chloride. To identify the key contributors to the “kokumi” taste sensation in soybean seeds, sensory-guided fractionation, taste sensory analyses, and LC–MS/MS analyses were utilized. γ-glutamyl-tyrosine and γ-glutamyl-phenylalanine were identified as contributors to “kokumi taste”; specifically, these γ-glutamyl peptides imparted the “kokumi” taste sensation at a low taste threshold in a basic umami solution. Raffinose and stachyose, which are sufficiently present in soybean seeds, exhibited a synergistic effect in regard to the enhanced “kokumi” taste sensation of γ-glutamyl peptides. This is the first report that the combined use of γ-glutamyl peptides and oligosaccharides can increase the “kokumi” intensity, which suggests that soybean extracts or soymilk can be used to enhance the “kokumi” taste sensation in food products.     

Cation dependence of frog gustatory neural responses to acid stimuli

1. To understand the mechanism underlying the gustatory response for acid stimuli, the characteristics of glossopharyngeal neural responses elicited by 1 mM hydrochloric acid (HCl) in bullfrogs were examined by changing the ionic composition of adapting solutions flowed on the tongue surface. 2. The amplitude of the gustatory neural response for HCl was increased with an increase of Ca2+ concentration in the adapting solution. 3. The action of Ca2+ in the adapting solution could be replaced by Ba2+ and Sr2+, and was inhibited by Co2+, suggesting that the Ca2+ channel in the receptor membrane of taste cells is related to a gustatory neural response to acid.     

Taste threshold determination and side-preference in captive cockatiels (Nymphicus hollandicus)

The taste thresholds of caged cockatiels (Nymphicus hollandicus) for aqueous solutions of sodium chloride, citric acid, and sucrose were studied using two-choice taste-preference tests. The effects of location on the threshold were tested by putting the flavored solution in either the preferred or non-preferred locations (i.e. sides of cages) and offering water in the opposite location. Four parameters (total consumption, consumption from preferred side, consumption from non-preferred side, and proportion of test solution consumed) were measured at the end of 3-day test periods. Experiments were repeated with increasing concentration of test flavors until intake variables were significantly (p<0.05) affected. The results showed that birds distinguished (p<0.05) between purified water and 0.16 mol l(-1) sodium chloride, 0.36 mol l(-1) sucrose, or pH 5.5 citric acid. The likelihood of detecting a taste threshold was greater for sodium chloride and citric acid when these solutions were placed on the preferred side. In contrast, sucrose sensitivity was greater when this solution was offered on the non-preferred side.     

Reduction of saltiness and bitterness after a chlorhexidine rinse

Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All stimuli were first matched for overall intensity so the effects of chlorhexidine would be directly comparable across compounds. As a control treatment, the bitter taste of chlorhexidine digluconate (0.12%) was matched in intensity to quinine HCl, which was found to cross-adapt the bitterness of chlorhexidine. Subjects participated in four experimental conditions: a pre-test, a quinine treatment, a chlorhexidine treatment, and a post-test condition, while rating total taste intensity and taste qualities in separate test sessions. Relative to the quinine treatment, chlorhexidine was found to decrease the salty taste of NaCl, KCl and NH4Cl, and not to significantly affect the tastes of sucrose, monosodium glutamate (MSG), citric acid, HCl and the taste of water. The bitter taste of urea, sucrose octa-acetate and quinine were suppressed after chlorhexidine rinses relative to water rinses, but were only marginally suppressed relative to quinine rinses. Potential mechanisms are discussed.     

Taste sensitivity in the embryo of the domestic fowl

Two experiments were carried out to investigate the sense of taste in embryos of the domestic fowl. In the first, four taste substances; NaCl, HCl, glucose and SOA were diluted with distilled water and the response was compared with that to distilled water alone. No significant effects of taste were found. In the second experiment five taste substances: HCl, fructose, NaCl, KCl and quinine were diluted with fluids normally imbibed by the embryo: amniotic and/or allantoic fluid taken from other eggs. These solutions and also distilled water were compared with egg-fluid alone. A highly significant effect of the five solutions was found showing that the taste system becomes functional before the time of hatching. Distilled water produced on an unexpectedly large response in the embryo; possible reasons for this are discussed.     

Electrophysiological studies of salty taste modification by organic acids in the labellar taste cell of the blowfly.

Using the labellar salt receptor cells of the blowfly, Phormia regina, we electrophysiologically showed that the response to NaCl and KCl aqueous solutions was enhanced and depressed by acetic, succinic and citric acids. The organic acid concentrations at which the most enhanced salt response (MESR) was obtained were found to be different: 0.05-1 mM citric acid, 0.5-2 mM succinic acid and 5-50 mM acetic acid. Moreover, the degree of the salt response was not always dependent on the pH values of the stimulating solutions. The salt response was also enhanced by HCl (pH 3.5-3.0) only when the NaCl concentration was greater than the threshold, indicating that the salty taste would be enhanced by the comparatively lower concentrations of hydrogen ions. Another explanation for the enhancement is that the salty taste may also be enhanced by undissociated molecules of the organic acids, because the MESRs were obtained at the pH values lower than the pKa(1) or pKa(2) values of these organic acids. On the other hand, the salty taste could be depressed by both the lower pH range (pH 2.5-2.0) and the dissociated organic anions from organic acid molecules with at least two carboxyl groups.     

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.