The relationships between common measurements of taste function

Webb, Jordannah, Bolhuis, Dieuwerke P., Cicerale, Sara, Hayes, John E. and Keast, Russell 2015, The relationships between common measurements of taste function, Chemosensory Perception, vol. 8, no. 1, pp. 11-18, doi: 10.1007/s12078-015-9183-x.

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Title The relationships between common measurements of taste function
Author(s) Webb, Jordannah
Bolhuis, Dieuwerke P.
Cicerale, SaraORCID iD for Cicerale, Sara
Hayes, John E.
Keast, RussellORCID iD for Keast, Russell
Journal name Chemosensory Perception
Volume number 8
Issue number 1
Start page 11
End page 18
Total pages 8
Publisher Springer
Place of publication Berlin, Germany
Publication date 2015
ISSN 1936-5802
Keyword(s) Fungiform papillae
Taste function
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Neurosciences & Neurology
Summary BACKGROUND: There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number. METHODS: We employed all five methods to assess taste function of 65 women (21.5 ± 4 years, BMI 22.3 ± 2.8 kg/m(2)). Pearson correlation coefficients were calculated between the different measures. RESULTS: The DT and RT were positively correlated for sweet, bitter, sour, and umami (p < 0.05), but not for salt. The DT or RT did not correlate with suprathreshold intensity ratings, except for umami (suprathreshold intensity and RT: r = -0.32, p = 0.009). FP number did not correlate with any measurement of taste function. PROP bitterness intensity ratings did not correlate with any measurement of taste function, except for suprathreshold ratings for saltiness (r = 0.26, p = 0.033). CONCLUSION: As most of the individual measures of taste function did not correlate with each other, with exception of the two threshold measures, we conclude that there are multiple perceptual phases of taste, with no single measure able to represent the sense of taste globally.
Language eng
DOI 10.1007/s12078-015-9183-x
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 929999 Health not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2015, Springer
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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