scholarly journals Sweet and Umami Taste Perception Differs with Habitual Exercise in Males

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 155 ◽  
Author(s):  
Emma Feeney ◽  
Laura Leacy ◽  
Mark O’Kelly ◽  
Niamh Leacy ◽  
Abbie Phelan ◽  
...  
Keyword(s):  
Food Intake ◽  
Eating Behaviour ◽  
Sweet Taste ◽  
Taste Perception ◽  
Taste Intensity ◽  
High Concentration ◽  
Umami Taste ◽  
Perceived Intensity ◽  
Low Concentrations ◽  
Habitual Exercise

Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18–55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.

scholarly journals Differences in Swallowing between High and Low Concentration Taste Stimuli

2014 ◽  
Vol 2014 ◽  
pp. 1-12 ◽  
Author(s):  
Ahmed Nagy ◽  
Catriona M. Steele ◽  
Cathy A. Pelletier
Keyword(s):  
Age Groups ◽  
Taste Stimulus ◽  
Taste Intensity ◽  
Age Group ◽  
High Concentration ◽  
Perceived Intensity ◽  
Low Concentrations ◽  
Stimulus Concentration ◽  
Swallowing Pressure ◽  
Two Age Groups

Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by genetic taste status (nontasters, supertasters). Liquids with different taste qualities (sweet, sour, salty, and bitter) were presented in high and low concentrations. General labeled magnitude scale ratings captured perceived taste intensity and liking/disliking of the test liquids. Path analysis explored whether factors of taste, concentration, age group, and/or genetic taste status impacted: (1) perceived intensity; (2) palatability; and (3) swallowing pressures. Higher ratings of perceived intensity were found in supertasters and with higher concentrations, which were more liked/disliked than lower concentrations. Sweet stimuli were more palatable than sour, salty, or bitter stimuli. Higher concentrations elicited stronger tongue-palate pressures independently and in association with intensity ratings. The perceived intensity of a taste stimulus varies as a function of stimulus concentration, taste quality, participant age, and genetic taste status and influences swallowing pressure amplitudes. High-concentration salty and sour stimuli elicit the greatest tongue-palate pressures.

scholarly journals Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia

HortScience ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 625-628 ◽  
Author(s):  
L.A. Gills ◽  
A.V.A. Resurreccion ◽  
W.C. Hurst ◽  
A.E. Reynolds ◽  
S.C. Phatak
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Total Sugar ◽  
Taste Intensity ◽  
Daucus Carota L ◽  
Perceived Intensity ◽  
Intensity Perception ◽  
Sensory Color ◽  
Textural Attributes ◽  
Sensory Profiles

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.

scholarly journals Exploring Associations between Interindividual Differences in Taste Perception, Oral Microbiota Composition, and Reported Food Intake

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1167 ◽  
Author(s):  
Camilla Cattaneo ◽  
Patrizia Riso ◽  
Monica Laureati ◽  
Giorgio Gargari ◽  
Ella Pagliarini
Keyword(s):  
Food Intake ◽  
Eating Habits ◽  
Saturated Fat ◽  
Sweet Taste ◽  
Oral Microbiome ◽  
Taste Perception ◽  
Oral Microbiota ◽  
Microbiota Composition

The role of taste perception, its relationship with oral microbiota composition, and their putative link with eating habits and food intake were the focus of the present study. A sample of 59 reportedly healthy adults (27 male, 32 female; age: 23.3 ± 2.6 years) were recruited for the study and taste thresholds for basic tastes, food intake, and oral microbiota composition were evaluated. Differences in taste perception were associated with different habitual food consumption (i.e., frequency) and actual intake. Subjects who were orally hyposensitive to salty taste reported consuming more bakery and salty baked products, saturated-fat-rich products, and soft drinks than hypersensitive subjects. Subjects hyposensitive to sweet taste reported consuming more frequently sweets and desserts than the hypersensitive group. Moreover, subjects hypersensitive to bitter taste showed higher total energy and carbohydrate intakes compared to those who perceived the solution as less bitter. Some bacterial taxa on tongue dorsum were associated with gustatory functions and with vegetable-rich (e.g., Prevotella) or protein/fat-rich diets (e.g., Clostridia). Future studies will be pivotal to confirm the hypothesis and the potential exploitation of oral microbiome as biomarker of long-term consumption of healthy or unhealthy diets.

scholarly journals Sweet Taste Perception in Pacific and NZ European Women is Associated with Dietary Intake and Eating Behaviour

Proceedings ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 35
Author(s):  
Sophie Kindleysides ◽  
Rozanne Kruger ◽  
Marine Corbin ◽  
Marilize Richter ◽  
Jeroen Douwes ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Eating Behaviour ◽  
Sweet Taste ◽  
Taste Perception ◽  
Dietary Preferences ◽  
European Women

Background: Taste perception may influence long-term dietary preferences, potentiallycontributing to the development of obesity [...]

scholarly journals Type 1 Taste Receptors in Taste and Metabolism

2017 ◽  
Vol 70 (Suppl. 3) ◽  
pp. 27-36 ◽  
Author(s):  
Matthew Kochem
Keyword(s):  
Nutritive Value ◽  
Sweet Taste ◽  
Glucose Absorption ◽  
Taste Perception ◽  
Food Sources ◽  
Taste Receptors ◽  
Umami Taste ◽  
Insulin Regulation ◽  
Intestinal Glucose Absorption

Our sense of taste allows us to evaluate the nutritive value of foods prior to ingesting them. Sweet taste signals the presence of sugars, and savory taste signals the presence of amino acids. The ability to identify these macronutrients in foods was likely crucial for the survival of our species when nourishing food sources were sparse. In modern, industrialized settings, taste perception continues to play an important role in human health as we attempt to prevent and treat conditions stemming from overnutrition. Recent research has revealed that type 1 taste receptors (T1Rs), which are largely responsible for sweet and umami taste, may also influence the absorption and metabolism of the foods we eat. Preliminary research shows that T1Rs contribute to intestinal glucose absorption, blood sugar and insulin regulation, and the body's responses to excessive energy intake. In light of these findings, T1Rs have come to be understood as nutrient sensors, among other roles, that facilitate the selection, digestion, and metabolism of foods.

scholarly journals Allelic Variation in Taste Genes Is Associated with Taste and Diet Preferences and Dental Caries

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1491 ◽  
Author(s):  
Linda Eriksson ◽  
Anders Esberg ◽  
Simon Haworth ◽  
Pernilla Lif Holgerson ◽  
Ingegerd Johansson
Keyword(s):  
Food Intake ◽  
Food Preference ◽  
Glucose Transporter ◽  
Allelic Variation ◽  
Food Selection ◽  
Taste Receptor ◽  
Food Preferences ◽  
Sweet Taste ◽  
Taste Perception ◽  
Diet Preferences

Taste and diet preferences are complex and influenced by both environmental and host traits while affecting both food selection and associated health outcomes. The present study genotyped 94 single nucleotide polymorphisms (SNPs) in previously reported taste and food intake related genes and assessed associations with taste threshold (TT) and preferred intensity (PT) of sweet, sour and bitter, food preferences, habitual diet intake, and caries status in healthy young Swedish men and women (n = 127). Polymorphisms in the GNAT3, SLC2A4, TAS1R1 and TAS1R2 genes were associated with variation in TT and PT for sweet taste as well as sweet food intake. Increasing PT for sweet was associated with increasing preference and intake of sugary foods. Similarly, increasing TT for sour was associated with increasing intake of sour foods, whereas the associations between food preference/intake and TT/PT for bitter was weak in this study group. Finally, allelic variation in the GNAT3, SLC2A2, SLC2A4, TAS1R1 and TAS1R2 genes was associated with caries status, whereas TT, PT and food preferences were not. It was concluded that variations in taste receptor, glucose transporter and gustducin encoding genes are related to taste perception, food preference and intake as well as the sugar-dependent caries disease.

scholarly journals Effect of Physical Exercise on Taste Perceptions: A Systematic Review

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2741
Author(s):  
Alexandre-Charles Gauthier ◽  
Roseane de Fátima Guimarães ◽  
Khoosheh Namiranian ◽  
Vicky Drapeau ◽  
Marie-Eve Mathieu
Keyword(s):  
Physical Activity ◽  
Systematic Review ◽  
Physical Exercise ◽  
Sweet Taste ◽  
Taste Intensity ◽  
Choice Preference ◽  
Umami Taste ◽  
Salty Taste ◽  
Acute Physical Exercise ◽  
Substantial Interest

The effect of physical exercise on nutrition has gained substantial interest in the last decade. Meaningful results have been produced concerning the effect of physical exercise on different appetite hormones and food choice/preference. While it is well known that taste and nutrition are related, the relation between taste and physical activity has not yet been fully explored. This systematic review aims to provide a detailed view of the literature on physical exercise and its effect on taste perceptions. Five tastes were included in this review: sweet, salty, bitter, sour, and umami. Sweet taste intensity, sensitivity, and preference were increased by acute physical exercise, but sweet preference was reduced by chronic physical activity. Perceived intensity and sensitivity decreased overall for salty taste, but an increased preference was noted during/following exercise. Sour taste intensity ratings were decreased following exercise and preference was enhanced. Umami taste intensity and sensitivity increased following exercise and preference was decreased. No significant results were obtained for bitter taste. While evidence regarding the effect of exercise on taste has arisen from this review, the pre-testing nutrition, testing conditions, type of test, and exercise modality must be standardized in order to produce meaningful and reproducible results in the future.

scholarly journals Taste and smell function in Wolfram syndrome

2019 ◽  
Author(s):  
Raul Andres Alfaro ◽  
Tasha Doty ◽  
Anagha Narayanan ◽  
Heather Lugar ◽  
Tamara Hershey ◽  
...  
Keyword(s):  
Wolfram Syndrome ◽  
Olfactory Dysfunction ◽  
Taste Perception ◽  
Control Group ◽  
Taste Intensity ◽  
Control Groups ◽  
Clinical Marker ◽  
Perceived Intensity ◽  
Taste And Smell ◽  
Smell Identification

Abstract BACKGROUND: Wolfram syndrome is a rare genetic disease characterized by insulin-dependent diabetes, optic nerve atrophy, sensorineural hearing loss and neurodegeneration. Although olfactory dysfunction, a classical clinical marker of neurodegenerative processes, has been reported in Wolfram syndrome, its use as a clinical marker in Wolfram is limited due to data scarcity. In addition, it is unknown whether Wolfram syndrome affects the sense of taste.METHODS: Smell and taste perception were assessed in participants with Wolfram syndrome (n=40) who were 15.1 ± 6.0 years of age (range: 5.1- 28.7 years) and two sex- and age-matched control groups: one group with type 1 diabetes mellitus (T1D; n=25) and a healthy control group (HC; n=29). Smell sensitivity was assessed by measuring n-butanol detection thresholds and smell identification by using the University of Pennsylvania Smell Identification Test (UPSIT). Taste function was assessed using NIH Toolbox, which includes the assessment of sucrose (sweet) taste preference, and perceived intensity of sucrose, sodium chloride (salty), and quinine hydrochloride (bitter) both in the tip of the tongue (regional test) and the whole mouth. RESULTS: Smell sensitivity was not significantly different among groups; however, smell identification was impaired in Wolfram syndrome, as reflected by significantly lower UPSIT scores in Wolfram syndrome compared to HC and T1D (P<0.001). Compared to participants in the control groups, participants with Wolfram syndrome had a blunted perception of sweetness and saltiness when taste stimuli were applied regionally (P<0.05), but differences in perceived intensity were no longer significant among groups when taste stimuli were tasted with the whole mouth. Groups preferred similar sucrose concentrations. CONCLUSION: Wolfram syndrome was associated with olfactory dysfunction. However, the olfactory dysfunction was qualitative (related to smell identification) and not secondary to olfactory insensitivity or diabetes, suggesting is arising from dysfunction in central olfactory brain regions. In contrast to olfaction, and despite decreased perception of taste intensity in the anterior tongue, the sense of taste was overall well-conserved in individuals with Wolfram syndrome. Future longitudinal studies of taste and smell perception in Wolfram syndrome will be important to determine the use of the chemical senses as clinical markers of disease progression.

scholarly journals Taste and smell function in Wolfram syndrome

2020 ◽  
Author(s):  
Raul Andres Alfaro ◽  
Tasha Doty ◽  
Anagha Narayanan ◽  
Heather Lugar ◽  
Tamara Hershey ◽  
...  
Keyword(s):  
Wolfram Syndrome ◽  
Olfactory Dysfunction ◽  
Taste Perception ◽  
Control Group ◽  
Taste Intensity ◽  
Control Groups ◽  
Clinical Marker ◽  
Perceived Intensity ◽  
Taste And Smell ◽  
Smell Identification

Abstract BACKGROUND : Wolfram syndrome is a rare genetic disease characterized by insulin-dependent diabetes, optic nerve atrophy, sensorineural hearing loss and neurodegeneration. Although olfactory dysfunction, a classical clinical marker of neurodegenerative processes, has been reported in Wolfram syndrome, its use as a clinical marker in Wolfram is limited due to data scarcity. In addition, it is unknown whether Wolfram syndrome affects the sense of taste. METHODS: Smell and taste perception were assessed in participants with Wolfram syndrome (n=40) who were 15.1 ± 6.0 years of age (range: 5.1- 28.7 years) and two sex- and age-matched control groups: one group with type 1 diabetes mellitus (T1D; n=25) and a healthy control group (HC; n=29). Smell sensitivity was assessed by measuring n-butanol detection thresholds and smell identification by using the University of Pennsylvania Smell Identification Test (UPSIT). Taste function was assessed using NIH Toolbox, which includes the assessment of sucrose (sweet) taste preference, and perceived intensity of sucrose, sodium chloride (salty), and quinine hydrochloride (bitter) both in the tip of the tongue (regional test) and the whole mouth. RESULTS: Smell sensitivity was not significantly different among groups; however, smell identification was impaired in Wolfram syndrome, as reflected by significantly lower UPSIT scores in Wolfram syndrome compared to HC and T1D (P<0.001). Compared to participants in the control groups, participants with Wolfram syndrome had a blunted perception of sweetness and saltiness when taste stimuli were applied regionally (P<0.05), but differences in perceived intensity were no longer significant among groups when taste stimuli were tasted with the whole mouth. Groups preferred similar sucrose concentrations. CONCLUSION : Wolfram syndrome was associated with olfactory dysfunction. However, the olfactory dysfunction was qualitative (related to smell identification) and not secondary to olfactory insensitivity or diabetes, suggesting is arising from dysfunction in central olfactory brain regions. In contrast to olfaction, and despite decreased perception of taste intensity in the anterior tongue, the sense of taste was overall well-conserved in individuals with Wolfram syndrome. Future longitudinal studies of taste and smell perception in Wolfram syndrome will be important to determine the use of the chemical senses as clinical markers of disease progression.

scholarly journals Ageing and taste

2012 ◽  
Vol 71 (4) ◽  
pp. 556-565 ◽  
Author(s):  
Lisa Methven ◽  
Victoria J. Allen ◽  
Caroline A. Withers ◽  
Margot A. Gosney
Keyword(s):  
Older Adults ◽  
Large Scale ◽  
Human Subjects ◽  
Sensory System ◽  
Sweet Taste ◽  
Healthy Ageing ◽  
Taste Perception ◽  
Taste Intensity ◽  
Detection Thresholds ◽  
The Impact

Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges’ g = 0·91, P < 0·001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.

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