Taste Threshold
Taste
Aconitic Acid
Psychology, Experimental
Taste Buds
Quinine
An alkaloid derived from the bark of the cinchona tree. It is used as an antimalarial drug, and is the active ingredient in extracts of the cinchona that have been used for that purpose since before 1633. Quinine is also a mild antipyretic and analgesic and has been used in common cold preparations for that purpose. It was used commonly and as a bitter and flavoring agent, and is still useful for the treatment of babesiosis. Quinine is also useful in some muscular disorders, especially nocturnal leg cramps and myotonia congenita, because of its direct effects on muscle membrane and sodium channels. The mechanisms of its antimalarial effects are not well understood.
Citric Acid
Sucrose
Taste Perception
Taste Disorders
Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).
The perceived intensity of caffeine aftertaste: tasters versus nontasters. (1/198)
The length and intensity of the aftertaste of caffeine was measured in groups of tasters and nontasters in order to determine if any differential information could be provided by aftertaste perception. Results indicate that a period of 4 min is sufficient to see differences between tasters and nontasters, and that nontasters' aftertaste of the saturated solution is equal in intensity with tasters perception immediately after stimulus presentation, but then after approximately 1 min fade faster. Nontaster ratings for the weaker solution were lower throughout the entire time period. (+info)Citrate ions enhance taste responses to amino acids in the largemouth bass. (2/198)
The glossopharyngeal (IX) taste system of the largemouth bass, Micropterus salmoides, is highly selective to amino acids and is poorly responsive to trisodium citrate; however, IX taste responses to specific concentrations of L- and D-arginine and L-lysine but not L-proline were enhanced by citrate but not sodium ions. Binary mixtures of L-arginine (3 x 10(-4)M and 10(-3)M) or D-arginine (10(-3)M) + trisodium citrate (10(-3)M; pH 7-9) resulted in enhanced taste activity, whereas binary mixtures of higher concentrations (10(-2)M and 10(-1)M) of L- or D-arginine + 10(-3)M trisodium citrate were not significantly different from the response to the amino acid alone. Under continuous adaptation to 10(-3)M citrate, taste responses to L-arginine were also enhanced at the identical concentrations previously indicated, but responses to 10(-2)M and 10(-1)M L-arginine were significantly suppressed. Under continuous adaptation to 10(-2)M L-arginine, taste responses to 10(-2)M, 10(-1)M, and 10(0) M citrate were significantly enhanced. Cellular concentrations of both citrate and amino acids in prey of the carnivorous largemouth bass are sufficient for this taste-enhancing effect to occur naturally during consummatory feeding behavior. Citrate acting as a calcium chelator is presented as a possible mechanism of action for the enhancement effect. (+info)A kinetic study on benzoic acid pungency and sensory attributes of benzoic acid. (3/198)
Aqueous solutions of benzoic acid (BA) were evaluated by two methods: (i) sensory profile: a descriptive test of sensory attributes combined with semiquantitative analysis; and (ii) pungency intensity measures as a function of time: a computerized recording using specific software. Kinetic parameters evaluated were maximal intensity (I(MAX)), total time of pungency (Ttot), rates of increase (V1) and decrease (V2), half-life (T1/2), area under curve (AUC) and time to maximal intensity (T(IMAX)). Results were analyzed by ANOVA, LSD test, iterative calculations and adjustment to equations according to mathematical models, regression analysis, principal component analysis (PCA) and clusters analysis. Pungency was the main sensory attribute of BA (3-36 mM) in the tongue and epiglottis. The seven kinetic parameters showed concentration-dependency (P < 0.001) and were described by different functions: (i) lineal: I(MAX) = 2.24 +/- 0.14C - 3.06 +/- 2.58, R2 = 0.98; T(IMAX) = 0.19 +/- 0.02C + 6.87 +/- 0.47, R2 = 0.92; V1 = 0.68 +/- 0.03C + 0.10 +/- 0.69, R2 = 0.99; AUC = 49.10 +/- 3.17C - 230.78 +/- 59.66, R2 = 0.98; (ii) potency: T1/2 = 6.62 +/- 0.61C(0.39+/-0.03), R2 = 0.97; V2 = 1.07 +/- 0.11C(0.53+/-0.04), R2 = 0.98; Ttot = 8.08 +/- 1.01C(0.43+/-0.04), R2 = 0.96. PCA revealed high correlation between (i) T(IMAX) and Ttot; (ii) T1/2 and V2; and (iii) I(MAX) and V1. Stimuli grouped across three main clusters: (i) 3 and 6 mM; (ii) 9, 12 and 18 mM; and (iii) 24 and 36 mM. Maximal pungency intensity best correlated with both concentration and persistence among kinetic parameters. Prototypical prickling of BA was observed at 12 and 18 mM. (+info)Some taste molecules and their solution properties. (4/198)
The solution properties of a variety of different sapid substances from all four basic taste modalities, namely, sweet (n = 24), salty (n = 7), sour (n = 11) and bitter (n = 2), have been investigated. Some multisapophoric molecules, i.e. molecules exhibiting more than one taste, have also been included in the study in an attempt to define their properties in relation to the tastes they exhibit; eight sweet-bitter and three salty-bitter molecules were used. The density and sound velocity of their solutions in water have been measured and their apparent volumes, apparent compressibilities and compressibility hydration numbers calculated and compared. Apparent molar volumes (phi(v)) and apparent specific volumes (ASV) reflect the state of hydration of the molecules, and thus their extent of interaction with water structure. The range of ASVs reported are 0.13-0.49 cm3/g for salty molecules, 0.55-0.68 cm3/g for sweet molecules, 0.53-0.88 cm3/g for sweet-bitter molecules and a much wider range (0.16-0.85 cm3/g) for sour molecules. Isentropic apparent specific compressibilities range from -2.33 x 10(-5) to -8.06 x 10(-5) cm3/g x bar for salty molecules, -3.38 x 10(-7) to -2.34 x 10(-5) cm3/g x bar for sweet molecules, +6.35 x 10(-6) to -2.22 x 10(-5) cm3/g x bar for sweet-bitter molecules and +6.131 x 10(-6) to -2.99 x 10(-5) cm3/g x bar for sour molecules. Compressibility hydration numbers are also determinable from the measurements of isentropic compressibilities and these reflect the number of water molecules that are disturbed by the presence of the solutes in solution. This study also shows that it is possible to group isentropic apparent molar compressibility values by the taste quality exhibited by the molecules in the same order as for ASV. (+info)Perception of sweetness in simple and complex taste stimuli by adults and children. (5/198)
Currently, there is little information on the ability of children to analyse complex chemosensory stimuli in terms of the presence and magnitude of the components. The present study investigates this question by comparing the ability of 95 adults and 8- to 9-year-olds to estimate the sweetness of several concentrations of sucrose in water and in three foods, namely, orange drink, custard and shortbread biscuits, using a magnitude estimation procedure. The results indicated that similar response functions were produced by adults and children for the sweetness of aqueous solutions of sucrose, custard and biscuits, but not for orange juice, where the functions produced by both female and male children were significantly flatter than those of the adults. Stimulus context may have influenced the ratings of children in the no-sucrose and highest sucrose concentration conditions with two of the foods. The absence of differences between the response functions of the female and male children with all types of stimuli indicated that gender had no influence on their responses. It is concluded that, at mid-childhood, humans are capable of estimating the sweetness of sucrose in foods, but that they have a tendency to limit the range of numbers used in their estimates of sweetness at high concentrations of sucrose in some foods. (+info)Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters. (6/198)
Both increases (sensitization) and decreases (desensitization) in oral irritation have been reported in response to repeated short-term stimulation by compounds such as capsaicin, zingerone and menthol. It is unclear why one irritant would show sensitization and another desensitization, and this is further complicated by substantial inter-individual variation in response patterns. These variations may be the result of individual differences such as that represented by sensitivity to 6-n-propylthiouracil (PROP), which has been associated with variation in the overall intensity of irritation. In addition, comparisons between irritants have almost always involved inter-study comparisons, entailing different subject groups and frequently different methods. In the studies reported here, responses to three irritants-capsaicin, cinnamaldehyde and ethanol-were examined as a function of PROP taster status. A common core of subjects also received all three irritants, allowing an assessment of the extent to which different response patterns between irritants seen previously were the result of different properties of the irritants themselves. Over a series of ten stimuli presented at 1 min intervals, PROP taster status differentiated subject responses on the basis of overall intensity, but not the pattern of responses over repeated stimulation. The group response to ethanol and cinnamaldehyde was desensitization, a pattern also shown by most of the individual subjects. In contrast, the group response to capsaicin was neither clear sensitization nor desensitization, reflecting much greater individual variability in response patterns. It is suggested that the time course to a single irritant stimulus largely determines between irritant response variations, while the inter-stimulus interval (ISI) used for a given irritant will have critical values for showing predominantly sensitization or desensitization. (+info)Determination of the taste threshold of copper in water. (7/198)
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. (+info)Long-term zinc deficiency decreases taste sensitivity in rats. (8/198)
The effects of zinc deficiency on taste sensitivity were examined in rats by recording the electrophysiological responses of the chorda tympani (CT) nerve and by use of a preference test. Male 4-wk-old Sprague-Dawley rats were given free access to a diet containing 2.2 (zinc-deficient), 4.1 (low zinc) or 33.7 (zinc-sufficient) mg zinc/kg diet. A fourth group was pair-fed the zinc-sufficient diet (with respect to the zinc-deficient rats). A two-bottle preference test using 0.15 mol/L NaCl and water revealed that NaCl preference was greater in the zinc-deficient and low zinc groups than in the control groups (zinc-sufficient and pair-fed) after 4 d of feeding. In the case of quinine hydrochloride solution (0.01 mmol/L), the preference was greater in zinc-deficient rats than in the other groups after 9 d, and the low zinc rats never showed a preference. Electrophysiological recording indicated that in the zinc-deficient rats, the CT nerve response to 0.20 mol/L NaCl was significantly less than that in the control rats after 21 d of feeding. In the low zinc rats, this response was significantly less than in the control rats after 35 d. The responses to quinine hydrochloride (0.02 mol/L), L-glutamic acid, HCl (0.01 mol/L) and NH(4)Cl (0.25 mol/L) in the zinc-deficient rats were not significantly reduced until d 42. These findings suggest that long-term zinc deficiency decreases taste sensitivity at the level of the CT nerve and that the change in NaCl preference due to zinc deficiency occurs before any change in NaCl taste sensitivity. (+info)'Taste threshold' is the minimum concentration of a substance that an individual can detect and identify as having a specific taste (bitter, sweet, sour, salty, or umami), reflecting the sensitivity of their gustatory system.
Taste threshold is the minimum concentration of a taste substance that can be detected by the taste buds. It is the point at which a person can just discriminate the presence of a specific taste (sweet, salty, sour, bitter, or umami) from plain water or another tastant. The taste threshold can be measured through various methods, such as whole-mouth tastings or using specialized taste strips, and it can vary among individuals due to factors like age, genetics, and exposure to certain chemicals or medications.
**"Taste"** in medical terms, often referred to as gustation, is the specialized sensory perception resulting from the interaction between taste buds' receptor cells and chemical substances (tastants) present in food or drink, discerning five basic tastes: sweetness, sourness, saltiness, bitterness, and umami (savory).
In a medical context, taste is the sensation produced when a substance in the mouth reacts with taste buds, which are specialized sensory cells found primarily on the tongue. The tongue's surface contains papillae, which house the taste buds. These taste buds can identify five basic tastes: salty, sour, bitter, sweet, and umami (savory). Different areas of the tongue are more sensitive to certain tastes, but all taste buds can detect each of the five tastes, although not necessarily equally.
Taste is a crucial part of our sensory experience, helping us identify and differentiate between various types of food and drinks, and playing an essential role in appetite regulation and enjoyment of meals. Abnormalities in taste sensation can be associated with several medical conditions or side effects of certain medications.
Aconitic Acid is a weak organic acid, naturally found in some fruits and vegetables, that metabolizes to citric acid in the body and has been used in traditional medicine but can be toxic in high concentrations.
Aconitic acid is a type of organic acid that is found naturally in some plants, including Aconitum napellus (monkshood or wolf's bane). It is a white crystalline powder with a sour taste and is soluble in water. In the human body, aconitic acid is produced as a byproduct of energy metabolism and can be found in small amounts in various tissues.
Aconitic acid has three carboxylic acid groups, making it a triprotic acid, which means that it can donate three protons (hydrogen ions) in solution. It is a strong acid and is often used as a laboratory reagent for various chemical reactions. In the food industry, aconitic acid may be used as a food additive or preservative.
It's important to note that some species of Aconitum plants contain highly toxic compounds called aconitines, which can cause serious harm or even death if ingested. Therefore, these plants should not be consumed or handled without proper knowledge and precautions.
Experimental Psychology is a branch of psychology that involves conducting systematic and controlled research studies to understand, explain, and predict behavior and mental processes, using scientific methods and principles.
Experimental psychology is a branch of psychology that uses scientific methods and systematic experiments to investigate various psychological phenomena. It employs rigorous experimental designs, controlled laboratory settings, and statistical analyses to test hypotheses and draw conclusions about human cognition, emotion, motivation, learning, memory, perception, and other areas of mental processes. The goal is to establish reliable and valid principles that can help explain behavior and mental experiences. This subfield often involves the use of specific research methods, such as reaction time measurements, response latencies, signal detection theory, and psychophysical procedures, among others.
'Taste buds' are specialized sensory structures, primarily found on the tongue and other areas in the oral cavity, that contain receptor cells for gustatory perception, allowing us to experience tastes such as sweet, sour, salty, bitter, and umami.
A taste bud is a cluster of specialized sensory cells found primarily on the tongue, soft palate, and cheek that are responsible for the sense of taste. They contain receptor cells which detect specific tastes: sweet, salty, sour, bitter, and umami (savory). Each taste bud contains supporting cells and 50-100 taste receptor cells. These cells have hair-like projections called microvilli that come into contact with food or drink, transmitting signals to the brain to interpret the taste.
Quinine is a bitter and colorless crystalline alkaloid derived from the bark of the Cinchona tree, used medically as an antimalarial drug, muscle relaxant, and analgesic, but also known for its potential toxicity and side effects.
Quinine is defined as a bitter crystalline alkaloid derived from the bark of the Cinchona tree, primarily used in the treatment of malaria and other parasitic diseases. It works by interfering with the reproduction of the malaria parasite within red blood cells. Quinine has also been used historically as a muscle relaxant and analgesic, but its use for these purposes is now limited due to potential serious side effects. In addition, quinine can be found in some beverages like tonic water, where it is present in very small amounts for flavoring purposes.
Citric acid is an organic compound with the formula C6H8O7, found naturally in various fruits and vegetables, widely used as a preservative, flavoring agent, and weak organic acid in pharmaceutical, food, and beverage industries.
Citric acid is a weak organic acid that is widely found in nature, particularly in citrus fruits such as lemons and oranges. Its chemical formula is C6H8O7, and it exists in a form known as a tribasic acid, which means it can donate three protons in chemical reactions.
In the context of medical definitions, citric acid may be mentioned in relation to various physiological processes, such as its role in the Krebs cycle (also known as the citric acid cycle), which is a key metabolic pathway involved in energy production within cells. Additionally, citric acid may be used in certain medical treatments or therapies, such as in the form of citrate salts to help prevent the formation of kidney stones. It may also be used as a flavoring agent or preservative in various pharmaceutical preparations.
'Sodium Chloride', also known as table salt, is an ionic compound with the chemical formula NaCl, consisting of a sodium cation (Na+) and a chloride anion (Cl-), which is essential for maintaining electrolyte balance and hydration in the human body.
Sodium Chloride is defined as the inorganic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. It is commonly known as table salt or halite, and it is used extensively in food seasoning and preservation due to its ability to enhance flavor and inhibit bacterial growth. In medicine, sodium chloride is used as a balanced electrolyte solution for rehydration and as a topical wound irrigant and antiseptic. It is also an essential component of the human body's fluid balance and nerve impulse transmission.
'Sucrose' is a disaccharide composed of glucose and fructose, formed from the condensation of their respective hydroxyl groups, widely found in plants and metabolized in humans through enzymatic hydrolysis into monosaccharides for energy production.
Sucrose is a type of simple sugar, also known as a carbohydrate. It is a disaccharide, which means that it is made up of two monosaccharides: glucose and fructose. Sucrose occurs naturally in many fruits and vegetables and is often extracted and refined for use as a sweetener in food and beverages.
The chemical formula for sucrose is C12H22O11, and it has a molecular weight of 342.3 g/mol. In its pure form, sucrose is a white, odorless, crystalline solid that is highly soluble in water. It is commonly used as a reference compound for determining the sweetness of other substances, with a standard sucrose solution having a sweetness value of 1.0.
Sucrose is absorbed by the body through the small intestine and metabolized into glucose and fructose, which are then used for energy or stored as glycogen in the liver and muscles. While moderate consumption of sucrose is generally considered safe, excessive intake can contribute to weight gain, tooth decay, and other health problems.
'Taste perception' refers to the physiological process of identifying and interpreting distinct flavors, such as sweet, salty, sour, bitter, or umami, based on the stimulation of taste receptor cells located primarily on the tongue's surface and transmitted to the brain through the gustatory nervous system.
Taste perception refers to the ability to recognize and interpret different tastes, such as sweet, salty, sour, bitter, and umami, which are detected by specialized sensory cells called taste buds located on the tongue and other areas in the mouth. These taste signals are then transmitted to the brain, where they are processed and identified as specific tastes. Taste perception is an important sense that helps us to appreciate and enjoy food, and it also plays a role in our ability to detect potentially harmful substances in our diet.
Taste disorders, also known as dysgeusia, are conditions characterized by distortions or complete loss in the ability to detect and differentiate taste sensations (sweet, salty, sour, bitter, umami), often due to nerve damage, upper respiratory infections, head injuries, or certain medications.
Taste disorders, also known as dysgeusia, refer to conditions that affect a person's ability to taste or distinguish between different tastes. These tastes include sweet, sour, salty, bitter, and umami (savory). Taste disorders can result from damage to the taste buds, nerves that transmit taste signals to the brain, or areas of the brain responsible for processing taste information.
Taste disorders can manifest in several ways, including:
1. Hypogeusia: Reduced ability to taste
2. Ageusia: Complete loss of taste
3. Dysgeusia: Distorted or altered taste perception
4. Phantogeusia: Tasting something that is not present
5. Parageusia: Unpleasant or metallic tastes in the mouth
Taste disorders can be caused by various factors, including damage to the tongue or other areas of the mouth, certain medications, infections, exposure to chemicals or radiation, and neurological conditions such as Bell's palsy or multiple sclerosis. In some cases, taste disorders may be a symptom of an underlying medical condition, such as diabetes or kidney disease.
Treatment for taste disorders depends on the underlying cause. If a medication is causing the disorder, adjusting the dosage or switching to a different medication may help. In other cases, treating the underlying medical condition may resolve the taste disorder. If the cause cannot be identified or treated, various therapies and strategies can be used to manage the symptoms of taste disorders.
'Sensory thresholds' in a medical context refer to the minimum levels of stimuli required to evoke a sensory response, distinguishing between detectable (absolute threshold) and noticeable changes (difference threshold) in various physiological systems.
Sensory thresholds are the minimum levels of stimulation that are required to produce a sensation in an individual, as determined through psychophysical testing. These tests measure the point at which a person can just barely detect the presence of a stimulus, such as a sound, light, touch, or smell.
There are two types of sensory thresholds: absolute and difference. Absolute threshold is the minimum level of intensity required to detect a stimulus 50% of the time. Difference threshold, also known as just noticeable difference (JND), is the smallest change in intensity that can be detected between two stimuli.
Sensory thresholds can vary between individuals and are influenced by factors such as age, attention, motivation, and expectations. They are often used in clinical settings to assess sensory function and diagnose conditions such as hearing or vision loss.
'Differential Threshold', also known as the 'Just Noticeable Difference (JND)', is the smallest change in stimulus intensity that can be reliably distinguished from the background level or previous stimulus by a human senses, representing the minimum difference required for detection of a difference.
The Differential Threshold, also known as the Just Noticeable Difference (JND), is the minimum change in a stimulus that can be detected or perceived as different from another stimulus by an average human observer. It is a fundamental concept in psychophysics, which deals with the relationship between physical stimuli and the sensations and perceptions they produce.
The differential threshold is typically measured using methods such as the method of limits or the method of constant stimuli, in which the intensity of a stimulus is gradually increased or decreased until the observer can reliably detect a difference. The difference between the original stimulus and the barely detectable difference is then taken as the differential threshold.
The differential threshold can vary depending on a number of factors, including the type of stimulus (e.g., visual, auditory, tactile), the intensity of the original stimulus, the observer's attention and expectations, and individual differences in sensory sensitivity. Understanding the differential threshold is important for many applications, such as designing sensory aids for people with hearing or vision impairments, optimizing the design of multimedia systems, and developing more effective methods for detecting subtle changes in physiological signals.
Taste detection threshold
... is the minimum concentration of a flavoured substance detectable by the sense of taste. Sweetness ... Odor detection threshold McLaughlin, Susan; Margolskee, Rorbert F. (November-December 1994). "The Sense of Taste". American ... "Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets". Foods. 10 (11): 2704. ... These substances have a reference index of 1. Thresholds for bitter substances can be considerable lower than those for other ...
Absolute threshold
Goldsmith performed a study testing absolute threshold of taste and found that automated testing of taste was just as reliable ... Sinnot, J. J.; Rauth, J. E. (1937). "Effect of smoking on taste thresholds". The Journal of General Psychology. 17 (1): 151-153 ... The absolute threshold relates to the sound that can just be heard by the organism. An example of absolute threshold of hearing ... The absolute threshold can be compared to the difference threshold, which is the measure of how different two stimuli must be ...
Odor detection threshold
Olfactometer Taste detection threshold Lin, S (1977). "Tastes and Odors in Water Supplies - A Review" (PDF). Department of ... Odor threshold value (OTV) (also aroma threshold value (ATV), Flavor threshold) is defined as the most minimal concentration of ... The odor detection threshold and the odor recognition threshold are absolute thresholds; the first is the minimum concentration ... The threshold value is the concentration at which an aroma or taste can be detected (air, water and fat). The recognition ...
Copper in biology
... salty taste. In an experimental study with healthy adults, the average taste threshold for copper sulfate and chloride in tap ... ZacarÃas, I; Yáñez, CG; Araya, M; Oraka, C; Olivares, M; Uauy, R (2001). "Determination of the taste threshold of copper in ... Three experimental studies were conducted that demonstrate a threshold for acute gastrointestinal upset of approximately 4-5 mg ... water, deionized water, or mineral water was 2.5-3.5 mg/L. This is just below the experimental threshold for acute ...
PTC tasting
In 1949, Harris and Kalmus developed a method for differentiation of bimodal threshold stimuli for tasting PTC. They proposed a ... Blakeslee, A. F. (1 January 1932). "Genetics of Sensory Thresholds: Taste for Phenyl Thio Carbamide". Proceedings of the ... William Boyd found evidence that the same gene that controls for PTC tasting also controls for the "tasting" of a different ... "Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes". Chemical Senses. 43 ...
Electrogustometry
... taste threshold'. This project involves the design and fabrication of an automatic instrument to measure this taste threshold. ... It needs to be manually calculated to arrive at the taste threshold and carry out the false positive tests. Small, light and ... Electrogustometric taste threshold depends on pulse duration pulse and area of contact of electrode and tongue. Detailed ... Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current ...
Capsinoids
... have an estimated "hot taste threshold" which is about 1/1000 that of capsaicin.[citation needed] Capsinoids were ...
Beer fault
Beer can taste of glutinous rice if the diacetyl content exceeds its low taste threshold. For light-colored lagers, the ... When it exceeds 170 mg/litre, it will create a strong sour taste similar to yogurt or pepper. Acids above the threshold are ... Acetaldehyde causes the beer to taste like a green apple when the presence of acetaldehyde exceeds the threshold (5-15 mg/L). ... The presence threshold of phenolic in beer is 0.05-0.55 mg/L, and the beer with phenolic content exceeding the threshold has ...
Phenylthiocarbamide
Kaplan AR, Glanville EV, Fischer R (1964). "Taste thresholds for bitterness and cigarette smoking". Nature. 202 (4939): 1366. ... Fischer R, Griffin F, Kaplan AR (1963). "Taste thresholds, cigarette smoking, and food dislikes". Medicina Experimentalis. ... A nearby colleague complained about the bitter taste, while Fox, who was closer and should have received a strong dose, tasted ... Much of the variation in tasting of PTC is associated with polymorphism at the TAS2R38 taste receptor gene. In humans, there ...
Ciguatoxin
They cannot be smelled or tasted and cannot be destroyed by cooking. Rapid testing for this toxin in food is not standard. Some ... ciguatoxins lower the threshold for opening excitatory voltage-gated sodium channels in the nervous system. Opening a sodium ...
Paule Valery Joseph
Joseph, Paule (January 1, 2015). "Sucrose Thresholds and Genetic Polymorphisms of Sweet and Bitter Taste Receptor Genes in ... She has attempted to define clinical standards for measuring taste and smell, and is conducting investigations into the taste ... "Individual Differences Among Children in Sucrose Detection Thresholds: Relationship With Age, Gender, and Bitter Taste Genotype ... "TASTE BUDDIES: No Sugarcoating How Sweet Affects The Brain : Short Wave". NPR.org. Retrieved October 16, 2022. "DIR Researcher ...
Human physiology of underwater diving
There is evidence of a slight decrease in threshold for taste and smell after extended periods under pressure.: Ch.5D Air- ... This effect may be exacerbated by the diver's suit and other equipment.: Ch.5D Senses of taste and smell are not very important ... Frequency sensitivity underwater also differs significantly to that in air, with a consistently higher threshold of hearing ... The allowable concentration is also affected by whether the effect is cumulative and whether there is a threshold for ...
Underwater diving
There is evidence of a slight decrease in threshold for taste and smell after extended periods under pressure. There are ... Taste and smell are not very important to the diver in the water but more important to the saturation diver while in ... Frequency sensitivity underwater also differs from that in air, with a consistently higher threshold of hearing underwater; ...
Photo-oxidation of polymers
This has an exceedingly low odour and taste threshold and can cause an off-taste in bottled water. Radicals formed by ...
Machine perception
Most of the detection thresholds of sensors are similar to or better than human receptors. In the biological mechanism, taste ... Taste quality perception and recognition are based on the building or recognition of activated sensory nerve patterns by the ... This step is achieved by the e-tongue's statistical software, which interprets the sensor data into taste patterns. Other than ... The electronic tongue is an instrument that measures and compares tastes. As per the IUPAC technical report, an "electronic ...
Robotic sensing
Most of the detection thresholds of sensors are similar to or better than human receptors. In the biological mechanism, taste ... News release: "Taste of the future: Robot chef learns to 'taste' as it goes". University of Cambridge. "Super seers: why some ... Taste quality perception and recognition are based on the building or recognition of activated sensory nerve patterns by the ... For example, robot cooks may be able to taste food for dynamic cooking. Automated robots require a guidance system to determine ...
Electronic tongue
Most of the detection thresholds of sensors are similar to or better than human receptors. In the biological mechanism, taste ... The result is the detection of the tastes that compose the human palate. The types of taste that are generated are divided into ... Taste quality perception and recognition are based on the building or recognition of activated sensory nerve patterns by the ... The electronic tongue is an instrument that measures and compares tastes. As per the IUPAC technical report, an "electronic ...
Transduction (physiology)
... depends on taste transduction pathways, through taste receptor cells, G proteins, ion channels, and effector enzymes. In the ... 519-527 Biswas, Abhijit; Manivannan, M.; Srinivasan, Mandyam A. (2015). "Vibrotactile Sensitivity Threshold: Nonlinear ... In the gustatory system, perception of five primary taste qualities (sweet, salty, sour, bitter and umami [savoriness] ) ... Timothy A Gilbertson; Sami Damak; Robert F Margolskee, "The molecular physiology of taste transduction", Current Opinion in ...
Dysgeusia
Threshold is defined as the concentration at which the patient identifies the taste correctly three times in a row. ... A single taste bud is composed of four types of cells, and each taste bud has between 30 and 80 cells. Type I cells are thinly ... The sense of taste is based on the detection of chemicals by specialized taste cells in the mouth. The mouth, throat, larynx, ... Each taste bud contains receptor cells. Afferent nerves make contact with the receptor cells at the base of the taste bud. A ...
2-Methylisoborneol
The odor detection threshold of MIB is very low, ranging from 0.002 to 0.02 micrograms per liter in water. MIB is also a factor ... Lin, Tsair-Fuh; Watson, Susan; Dietrich, Andrea M.; (Mel) Suffet, I. H. (15 March 2018). Taste and Odour in Source and Drinking ... MIB and the irregular sesquiterpene geosmin together account for the majority of biologically-caused taste and odor outbreaks ...
Stimulus (physiology)
The absolute threshold for taste is the minimum amount of sensation needed to elicit a response from receptors in the mouth. ... From each cell, protrudes microvilli, sometimes called taste hairs, through also the taste pore and into the oral cavity. ... The absolute threshold for smell is the minimum amount of sensation needed to elicit a response from receptors in the nose. ... The absolute threshold for sound is the minimum amount of sensation needed to elicit a response from receptors in the ears. ...
Sweetness
Another research has shown that the threshold of sweet taste perception is in direct correlation with the time of day. This is ... Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in ... Downstream of the taste receptor, the taste cells for sweet, bitter and umami share the same intracellular signalling pathway. ... Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as ...
Geosmin
Taste and odor compounds including geosmin lead to an unpleasant taste of drinking water which is perceived by consumers as an ... The geosmin odor detection threshold in humans is very low, ranging from 0.006 to 0.01 micrograms per liter in water. Geosmin ... Amplification of this gene from water samples using real-time PCR may permit predictions of taste and odor events caused by ... Zaitlin, B.; Watson, S. B. (2006). "Actinomycetes in relation to taste and odour in drinking water: Myths, tenets and truths". ...
Psychophysics
Absolute threshold is also often referred to as detection threshold. Several different methods are used for measuring absolute ... All the senses have been studied: vision, hearing, touch (including skin and enteric perception), taste, smell and the sense of ... For 'absolute thresholds' again the subject reports whether they are able to detect the stimulus. For 'difference thresholds' ... A threshold is estimated from the mean midpoint of all runs. This estimate approaches, asymptotically, the correct threshold. ...
Bitterant
Sucrose octaacetate Quercetin Brucine Quassin The threshold for stimulation of bitter taste by quinine averages a concentration ... The taste thresholds of other bitter substances are rated relative to quinine, which is thus given a reference index of 1. For ... For example, an Imperial Stout may have an IBU of 50, but will taste less bitter than an English Bitter with an IBU of 30, ... A bitterant (or bittering agent) is a chemical that is added to a product to make it smell or taste bitter. Bitterants are ...
Pigna, Liguria
A testimony to late medieval art is one of the last expressions of the Gothic style,[original research?] on the threshold of ... They show Canavesios taste for theatrical and dramatic situations. Canavesio himself was born probably around 1430 in Pinerolo ...
Wine fault
In sufficient quantities these can affect the wine's odor and taste. With an olfactory detection threshold of a few ppb, the ... The amount to which these aromas or attributes become excessive is dependent on the particular tastes and recognition threshold ... The sensory threshold for acetaldehyde is 100-125 mg/L. Beyond this level it imparts a sherry type character to the wine which ... The sensory threshold for hydrogen sulfide is 8-10 μg/L, with levels above this imparting a distinct rotten egg aroma to the ...
Aroma of wine
The human tongue is limited to the primary tastes perceived by taste receptors on the tongue - sourness, bitterness, saltiness ... Furthermore, there are varying levels of sensitivity and recognition thresholds among humans of some aromatic compounds. This ... In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be ... Prior to tasting the wine, wine drinkers will often smell the wine in the glass. Large bowl glasses with tapered openings, some ...
Flora Mary Campbell
Maroske, Sara (2018). "On the threshold of mycology: Flora Martin née Campbell (1845-1923)" (PDF). Muelleria. 36: 51-73. doi: ... Maroske, Sara (2014). "'A taste for botanic science': Ferdinand Mueller's female collectors and the history of Australian ...
History of postcards in the United States
Other factors included shifts in artistic taste among the public, and the development of a sale and distribution network of ... this design change allowed publishers to save ink and lowered the precision threshold for cutting the cards. The "white border ... During this period, public tastes had changed and publishers began focusing more on scenic views, humor, fashion, and ...
Burning mouth syndrome
Often people with BMS have unusually raised taste sensitivity, termed hypergeusia ("super tasters"). Dysgeusia (usually a ... so it has been suggested that it is a disorder of reduced pain threshold and increased sensitivity. ... or an altered sense of taste or smell. A burning sensation in the mouth can be a symptom of another disease when local or ... bitter or metallic taste) is present in about 60% of people with BMS, a factor which led to the concept of a defect in sensory ...
Taste detection threshold - Wikipedia
Taste detection threshold is the minimum concentration of a flavoured substance detectable by the sense of taste. Sweetness ... Odor detection threshold McLaughlin, Susan; Margolskee, Rorbert F. (November-December 1994). "The Sense of Taste". American ... "Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets". Foods. 10 (11): 2704. ... These substances have a reference index of 1. Thresholds for bitter substances can be considerable lower than those for other ...
Measuring Your Taste Threshold | Science Project
Were your thresholds the same for all three tastes, or did you have different thresholds? Can you think of reasonable ... Do some people generally have lower thresholds than other people? Is there variation in which taste has the lowest threshold ... The lowest concentration at which you can still taste the sweetness is your approximate taste threshold. ... in different age groups to take this threshold of taste test so that you can test the hypothesis that taste threshold changes ...
Nutrients | Free Full-Text | Taste Sensitivity of Elderly People Is Associated with Quality of Life and Inadequate Dietary...
Elderly participants (≥65 years) and young adults were assessed to determine their recognition thresholds (RT) for sweet, salty ... Diet can affect taste sensitivity. We aimed to investigate the types of tastes altered in elderly Korean people and factors ... Five taste RTs were correlated with age, but only four taste RTs, except sweetness, differed between the elderly participants ... and phosphorus among the elderly participants was related to elevated taste RT levels, except for bitter taste. In both ...
Odor thresholds of microbially induced off-flavor compounds in apple juice
... J Agric Food Chem. 2006 Aug 9;54(16):5984-9. doi: ... Odor threshold values for fenchyl alcohol are reported here for the first time. The obtained values were set in relation to the ... The odor threshold values (i.e., detection and recognition values) were determined for all compounds in the matrix apple juice ... 6-dibromophenol were determined in concentrations higher than the detection threshold. ...
Disorders of Taste and Smell: Introduction and Background, Anatomy and Physiology, Etiology of Smell and Taste Disorders
An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom. ... disorders of taste and smell have been difficult to diagnose and treat, often because of a lack of knowledge and understanding ... subcutaneous administration of methacholine has been reported to normalize previously elevated taste thresholds for all taste ... Taste perception is mediated by individual taste buds, with 50-100 tightly packed cells in each bud. Taste buds are made up of ...
Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell - Centre for...
... reported loss of smell/taste. The proportion reporting anosmia/ageusia increased at antibody titres below diagnostic thresholds ... Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell ... Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell ... reported loss of smell/taste. The proportion reporting anosmia/ageusia increased at antibody titres below diagnostic thresholds ...
Disorders of Taste and Smell: Introduction and Background, Anatomy and Physiology, Etiology of Smell and Taste Disorders
An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom. ... disorders of taste and smell have been difficult to diagnose and treat, often because of a lack of knowledge and understanding ... subcutaneous administration of methacholine has been reported to normalize previously elevated taste thresholds for all taste ... Taste perception is mediated by individual taste buds, with 50-100 tightly packed cells in each bud. Taste buds are made up of ...
On The Threshold Of A New Era Of Global Inflation - Worldcrunch
"I lost my taste for things. Now I dont do any more [Umbanda] work. If someone comes to my door, I bless them with leaves. I ... On The Threshold Of A New Era Of Global Inflation Rising prices in the developing world will eventually usher in a whole new ... On The Threshold Of A New Era Of Global Inflation Rising prices in the developing world will eventually usher in a whole new ...
American Disgust - University of Minnesota Press
SpaceX set to fly Falcon 9 booster for fifth time on Starlink launch Sunday - Spaceflight Now
ICANNWatch | Staff Draft of GNSO Report on Domain Tasting Posted
Threshold: -2: 0 comments. -1: 0 comments. 0: 0 comments. 1: 0 comments. 2: 0 comments. 3: 0 comments. 4: 0 comments. 5: 0 ... Staff Draft of GNSO Report on Domain Tasting Posted. posted by michael on Monday January 07 2008, @04:39PM The "GNSO Initial ... Staff Draft of GNSO Report on Domain Tasting Posted , Log in/Create an Account , Top , Search Discussion ... domain-tasting[email protected]. · http://forum.icann.org/lists/d omain-tasting-2008/. · More Registrars stories. · Also by ...
ISO 13301:2002 - Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds...
... flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure ... Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three- ... the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the ... obtaining data on the detection of chemical stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three ...
Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell - Peter Medawar...
... reported loss of smell/taste. The proportion reporting anosmia/ageusia increased at antibody titres below diagnostic thresholds ... jats:p,Thresholds for SARS-CoV-2 antibody assays have typically been determined using samples from symptomatic, often ... Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell ... Stringent thresholds for SARS-CoV-2 IgG assays result in under-detection of cases reporting loss of taste/smell ...
ISO 13301:2018 - Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds...
... flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure ... General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) ... the processing of the data to estimate the value of a threshold and its error bounds, and other statistics related to the ... obtaining data on the detection of stimuli that evoke responses to odour, flavour and taste by a 3-AFC (three-alternative ...
IPA Spinoffs: The Rise of the India Silly Ale - All About Beer
I consider myself a hophead, but wondered if all my previous IPA tasting had prepared me for that first taste. The sweet, juicy ... "No one knew what it would taste like," says Dobler.. This reporter, having sampled the beer, can tell you it tastes like a ... Therell be a lupulin threshold shift. I dont think hoppy beers are going to go away. Will fruited IPAs be a bigger trend than ... I consider myself a hophead, but wondered if all my previous IPA tasting had prepared me for that first taste. The sweet, juicy ...
Brucine (PIM 082)
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception | Flavour
... the Ebbinghaus-Titchener size-contrast illusion and colour contrast in the case of the colour of the plateware affecting taste/ ... Maga JA: Influence of color on taste thresholds. Chem Senses Flavor. 1974, 1: 115-119. 10.1093/chemse/1.1.115. ... The effect of coloured dishes on the taste of food. (A) The four bowls used are shown. (B and C) shows the effect of plate ... B) The salty popcorn served in a red or blue bowl was reported as tasting sweeter than when served in the white bowl. (C) The ...
T cell cross-reactivity and the Herd immunity threshold • Watts Up With That?
Also, it has been suggested that the zinc deficiency caused by ACE- inhibitors results in a loss of taste. Is it just a ... The first point to make is that cross-reactive T cells were never thought to be the main cause of the herd immunity threshold ( ... As a result, the herd immunity threshold will be lower than if the population were homogeneous, with the reduction of the HIT ... I know three people infected who only lost their sense if smell and taste. Are they really "sick"? … Humans carry the herpes ...
Study suggests spicy breast milk as nature's way of increasing taste tolerance
However, concentrations are below the human taste threshold.. Further findings revealed the secondary plant compound curcumin, ... Therefore, it appears plausible that frequent exposure to piperine through human milk containing sub-taste-threshold ... Beside taste preferences adopted in later life, such as the bitter taste of coffee, some preferences originate from sensory ... to 350-fold below the taste perception threshold of an adult," ​says Corinna Dawid, Professor of Food Chemistry and Molecular ...
Green News Summaries | Green News, Analysis and Opinion | Newser
Nutrients | Free Full-Text | Effects of Sucralose Ingestion versus Sucralose Taste on Metabolic Responses to an Oral Glucose...
Our data underscore a physiological role for taste perception in postprandial glucose responses, suggesting sweeteners should ... or by tasting and expectorating sucralose (e.g., sham-fed; sweetness control). Indices of β-cell function and insulin ... Repeatability of Taste Recognition Threshold Measurements with QUEST and Quick Yes-No ... To determine the statistical significance of the effect of tasting or tasting and ingesting sucralose on plasma glucose, ...
Emperor Julius | Tree House Brewing Company | BeerAdvocate
I also hope I never fall prey to Reverse Lupulin Threshold Shift!!. Dang, well my reviews get duller and duller over the years ... From the look to the aroma to the taste to the palate, the whole thing just pops and met my standard (unconscious audible groan ... Solid representation of the style, to my tastes and noticeably a Tree House character. Cant do much better than that. The nose ... look: 4.5 , smell: 4 , taste: 4.25 , feel: 4.5 , overall: 4.25. A finger and a half worth of an airy yet fluffy bone white ...
How to Shop for Wine from How to Taste Wine: A Guide to Varietals, Brands and Telling the Difference | CreativeLive
Its what? Whats your threshold for pain? Really? You know, in this case, financial think like, what do you willing to dio? ... Exploring Varietals: Tasting Reds with Lighter Skin. 17:45 16 Tasting Method: Smelling The Light Skin Reds. 25:08 17 Tasting ... taste, taste. And I think over the last few days, weve seen how much tasting matters and building your context will help you ... Tasting Method - Darker Skin Reds Conclusion. 29:27 20 How to Shop for Wine. 32:17 21 Blind Tasting - Testing Your Skills. 12: ...
Texas Bluebonnet Wine Trail Wineries | Texas Wine Country | Go Taste Wine
Science | Braukaiser
A formal write-up of the experiment can be found on the braukaiser.com wiki: Lactate Taste Threshold Experiment ... In other words, we dont have to worry about beers that taste sour. But we do have to worry about the characteristic taste of ... a yeast handling presentation to Brew Free Or Die club members and I took the opportunity to conduct a lactate taste threshold ... After having done this experiment and having tasted samples with added lactate myself I think that a safe upper limit of 400 mg ...
Flawed classic stout
Vegetal might be a DMS thing? I know the taste threshold for that varies. Astringent might be improper vorlaufing. Was the wort ... The beer doesnt taste good to me, but I just cant put my finger on it. It just tastes the opposite of how a good stout should ... Some people taste coriander as soapy. I dont. So theres definitely a genetic component to taste you cant account for.. ... Some people taste coriander as soapy. I dont. So theres definitely a genetic component to taste you cant account for.. ...
Tasting Device Monitors Sodium Intake In Hypertension Patients, Virginia Commonwealth University Study | BioSpace
Tasting Device Monitors Sodium Intake In Hypertension Patients, Virginia Commonwealth University Study - read this article ... Once the sodium threshold is reached for the day, the user is alerted. So if an elderly woman with hypertension is eating ... Tasting Device Monitors Sodium Intake In Hypertension Patients Our sense of taste ties directly to our overall health. It helps ... Costanzo is an expert in taste and smell, and first conceived this idea for an artificial taste-sensing system that goes inside ...
Forget the damn Linux netbooks. Can Windows replace Windows? | ZDNET
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