Salt Taste Sensitivity and Stimulus Volume: Effect of Stimulus Residuals

Perception ◽  
1982 ◽  
Vol 11 (3) ◽  
pp. 347-357 ◽  
Author(s):  
Michael O'Mahony ◽  
Karen Klapman ◽  
Joanne Wong ◽  
Sanah Atassi
Keyword(s):  
Sodium Chloride ◽  
Signal Detection ◽  
Large Volume ◽  
Small Volume ◽  
Volume Effect ◽  
Taste Sensitivity ◽  
Salt Taste ◽  
Test Water

Sodium chloride (NaCl) stimulus residuals were seen to be greater after a large-volume NaCl rinse than after a small-volume rinse. Predicted changes in sensitivity dependent on adapting concentrations determined by residual levels were confirmed by signal detection R-index measures of sensitivity. R-index values were seen to be independent of the volume of the test water and NaCl stimuli used in their determination.

Salt Taste Detection: An R-Index Approach to Signal-Detection Measurements

Perception ◽  
1979 ◽  
Vol 8 (5) ◽  
pp. 497-506 ◽  
Author(s):  
Michael O'Mahony ◽  
Laura Gardner ◽  
Denise Long ◽  
Christi Heintz ◽  
Barbara Thompson ◽  
...  
Keyword(s):  
Signal Detection ◽  
Simultaneous Measurement ◽  
Signal Strength ◽  
Correct Choice ◽  
Taste Sensitivity ◽  
Noise Stimulus ◽  
Salt Taste ◽  
Predicted Probability ◽  
Index Approach ◽  
Taste Detection

The R-index approach to the signal-detection P(A) index of sensitivity was used to measure taste sensitivity to NaCl solutions. The R-index is the predicted probability of the correct choice of a signal, for a given signal – noise pair. For flow-wise and sipwise presentation, R-indices did not fluctuate significantly, provided subjects could not see the stimuli yet to be presented, indicating a lack of systematic sensitivity drift. The simultaneous measurement of more than one signal strength with reference to a common noise stimulus was seen to be a viable and sensitive procedure. Comparison of flow-wise and sipwise presentation of stimuli using R-indices, indicated that the former elicited greater subject sensitivity to NaCl taste.

Salt Taste Sensitivity and Stimulus Volume: Sips and Drops. Some Implications for the Henkin Taste Test

Perception ◽  
1984 ◽  
Vol 13 (6) ◽  
pp. 725-737 ◽  
Author(s):  
Michael O'Mahony ◽  
Sanah Atassi-Sheldon ◽  
Joanne Wong ◽  
Karen Klapman-Baker ◽  
Sau-Yin Wong
Keyword(s):  
Sodium Chloride ◽  
Taste Sensitivity ◽  
Taste Test ◽  
Salt Taste ◽  
Measured Sensitivity

Various presentation procedures and stimulus volumes were compared in their effect on salt taste sensitivity. For sodium chloride (NaCl) stimuli pipetted onto the tongue, subjects had comparable measured sensitivity to 10 ml and 1 ml volumes but a reduced sensitivity to 0.1 ml volumes. The greatest sensitivity was achieved with 10 ml sipped volumes. Modification of the Henkin dropwise triangluar taste test, by increasing the stimulus volumes, increased subjects' sensitivity. Only the 1 ml pipette presentation increased the sensitivity of the Henkin procedure, albeit slightly, to the detection of changes in taste sensitivity, the purpose for which the procedure was actually designed. Such modification did not perturb salivary NaCl levels more than the regular Henkin procedure, so it would not be expected to introduce sensitivity drift.

Changes in Salt Taste in Dialysis and Their Relationship to Blood Constituents

1986 ◽  
Vol 62 (2) ◽  
pp. 343-347 ◽  
Author(s):  
R. Shepherd ◽  
C. A. Farleigh ◽  
J. S. Pryor
Keyword(s):  
Sodium Chloride ◽  
Serum Sodium ◽  
Serum Zinc ◽  
Taste Sensitivity ◽  
Blood Constituents ◽  
Salt Taste ◽  
Sodium Diet ◽  
Taste Changes ◽  
Male Patients

Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.

Salt Taste Sensitivity: A Signal Detection Approach

Perception ◽  
1972 ◽  
Vol 1 (4) ◽  
pp. 459-464 ◽  
Author(s):  
M O'Mahony
Keyword(s):  
Signal Detection ◽  
Receiver Operating Characteristic ◽  
Operating Characteristic ◽  
Taste Sensitivity ◽  
Salt Taste ◽  
Equal Variance ◽  
Detection Approach ◽  
Receiver Operating

A flow procedure was used to measure the sensitivity of two subjects to NaCl stimuli after adaptation to 10 mM and 30 mM NaCl. The signal detection rating procedure was used and thirteen receiver operating characteristic (R.O.C.) curves obtained. Assumptions of normality and equal variance for the noise and signal plus noise distributions were upheld while d′ and nonparametric P( A) values were found to be comparable to those reported in earlier threshold studies. Advantages of the technique are discussed.

Taste sensitivity in various strains of mice

1962 ◽  
Vol 202 (6) ◽  
pp. 1200-1204 ◽  
Author(s):  
Keiichiro Hoshishima ◽  
Sadasuke Yokoyama ◽  
Katsuo Seto
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Thyroid Gland ◽  
Taste Sensitivity ◽  
The Relationship ◽  
Taste Thresholds

The present study was designed to elucidate the differences in taste sensitivity in various strains of mice, and to study the relationship between taste sensitivity and color of the fur. Taste thresholds for four kinds of taste substance, i.e., sodium chloride, saccharine, acetic acid, and phenylthiocarbamide (PTC), were measured with three black and three white strains of mice. Taste sensitivity in mice with hypofunction of the suprarenal body, thyroid gland, and liver was also studied to clarify the bearing of the functions of those organs on the sense of taste. The taste sensitivity of mice differed according to strain. A white strain (aa) showed the lowest taste thresholds for all substances tested, whereas a black strain (0–61) showed the highest. Other strains showed intermediate thresholds, the white strains showing lower ones except in the case of saccharine. Hypofunction of the suprarenal body, thyroid gland, and liver caused a rise in the taste thresholds: a) after cauterization of the suprarenal body, the threshold for acetic acid was raised, whereas those for other taste substances were unchanged; b) reduction of thyroid and hepatic functions resulted in a rise of the taste thresholds for saccharine, acetic acid, and PTC.

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