scholarly journals Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds

2016 ◽  
Vol 41 (3) ◽  
pp. 205-210 ◽  
Author(s):  
Jean-François Giguère ◽  
Paula de Moura Piovesana ◽  
Alexandra Proulx-Belhumeur ◽  
Michel Doré ◽  
Karina de Lemos Sampaio ◽  
...  
Keyword(s):  
Simple Method ◽  
Salt Taste ◽  
Taste Detection ◽  
Detection And Recognition

The Effect of Naltrexone on Taste Detection and Recognition Threshold

Appetite ◽  
1999 ◽  
Vol 32 (2) ◽  
pp. 241-249 ◽  
Author(s):  
P.A. ARBISI ◽  
C.J. BILLINGTON ◽  
A.S. LEVINE
Keyword(s):  
Recognition Threshold ◽  
Taste Detection ◽  
Detection And Recognition

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.

Taste detection and recognition thresholds in Japanese patients with Alzheimer-type dementia

2017 ◽  
Vol 44 (2) ◽  
pp. 168-173 ◽  
Author(s):  
Takao Ogawa ◽  
Naoya Irikawa ◽  
Daijiro Yanagisawa ◽  
Akihiko Shiino ◽  
Ikuo Tooyama ◽  
...  
Keyword(s):  
Japanese Patients ◽  
Alzheimer Type ◽  
Alzheimer Type Dementia ◽  
Taste Detection ◽  
Detection And Recognition

Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI

2012 ◽  
Vol 28 (1) ◽  
pp. 25-33 ◽  
Author(s):  
R. Di Monaco ◽  
N.A. Miele ◽  
D. Picone ◽  
P. Masi ◽  
S. Cavella
Keyword(s):  
Taste Detection ◽  
Detection And Recognition

EFFECT OF AGE, SEX AND ILLNESS ON SALT TASTE DETECTION THRESHOLDS

1983 ◽  
Vol 12 (2) ◽  
pp. 159-165 ◽  
Author(s):  
K. A. BAKER ◽  
E. A. DIDCOCK ◽  
J. R. KEMM ◽  
J. M. PATRICK
Keyword(s):  
Detection Thresholds ◽  
Salt Taste ◽  
Taste Detection ◽  
Effect Of Age

scholarly journals Taste detection and recognition thresholds in Japanese patients with Alzheimer-type dementia

2017 ◽  
Vol 120 (9) ◽  
pp. 1208-1209
Author(s):  
Takao Ogawa ◽  
Naoya Irikawa ◽  
Daijiro Yanagisawa ◽  
Akihiko Shiino ◽  
Ikuo Tooyama ◽  
...  
Keyword(s):  
Japanese Patients ◽  
Alzheimer Type ◽  
Alzheimer Type Dementia ◽  
Taste Detection ◽  
Detection And Recognition

A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer

2011 ◽  
Vol 28 (7) ◽  
pp. 487-492 ◽  
Author(s):  
Fade A. Mahmoud ◽  
Aynur Aktas ◽  
Declan Walsh ◽  
Barbara Hullihen
Keyword(s):  
Weight Loss ◽  
Pilot Study ◽  
Energy Intake ◽  
Advanced Cancer ◽  
Salt Taste ◽  
Taste Changes ◽  
Taste Testing ◽  
Detection And Recognition

Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception for sour predominated in formal taste testing.

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