Age and sex effects on taste of sucrose, NaCl, citric acid and caffeine

Hyde, Robert J.; Feller, Ralph P.

doi:10.1016/0197-4580(81)90041-5

Cited by 99 publications

(78 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is evidence that ability to detect taste varies with age (Hyde and Feller 1981; Chauhan and Hawrysh 1988; Mojet et al. 2001, 2003; Fukunaga et al.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Pauloski

Nasir

2016

Physiol Rep

View full text Add to dashboard Cite

Pharyngeal delay is a significant swallowing disorder often resulting in aspiration. It is suspected that pharyngeal delay originates from sensory impairment, but a direct demonstration of a link between oral sensation and pharyngeal delay is lacking. In this study involving six patients with complaints of dysphagia, taste sensation of the oral tongue was measured and subsequently related to swallowing kinematics. It was found that a response bias for sour taste was significantly correlated with pharyngeal delay time on paste, highlighting oral sensory contributions to swallow motor dysfunctions. Investigating the precise nature of such a link between oral sensation and dysphagia would constitute a basis for understanding the disorder. The results of this study highlight oral sensory contributions to pharyngeal swallow events and provide impetus to examine this link in larger samples of dysphagic patients.

show abstract

“…There is evidence that ability to detect taste varies with age (Hyde and Feller 1981; Chauhan and Hawrysh 1988; Mojet et al. 2001, 2003; Fukunaga et al.…”

Section: Discussionmentioning

confidence: 99%

“…2012; Methven et al. 2012), gender (Hyde and Feller 1981; Chauhan and Hawrysh 1988; Mojet et al. 2001, 2003; Heft and Robinson 2010), and genetic variation in taste sensitivity to 6‐n‐propylthiouracil (PROP) (Bartoshuk et al 1994; Bartoshuk 2000; Tepper et al.…”

Section: Discussionmentioning

confidence: 99%

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Pauloski

Nasir

2016

Physiol Rep

View full text Add to dashboard Cite

show abstract

“…The impact of this alteration on gustatory thresholds is unclear. There is little evidence that this change in ratio of stimulation effects thresholds for sweet, sour or bitter substances, however, it may be reflected by increased gustatory thresholds for salt (Hyde & Feller, 1981). The central processing of the patterning code for gustation is not well understood and, although age related changes undoubtedly occur in the central nervous system, the effect of these changes on taste thresholds remains relatively unexplored.…”

Section: Gustatory Anatomy and Sensory Thresholdsmentioning

confidence: 99%

Preference differences for sucrose solutions in young and aged squirrel monkeys

Michels

King

Hsiao

1988

Physiology & Behavior

View full text Add to dashboard Cite

INFORMATION TO USERSThis reproduction was made from a copy of a document sent to us for microfilming. While the most advanced technology has been used to photograph and reproduce this document, the quality of the reproduction is heavily dependent upon the quality of the material submitted.The following explanation of techniques is provided to help clarify markings or notations which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting through an image and duplicating adjacent pages to assure complete continuity.2. When an image on the film is obliterated with a round black mark, it is an indication of either blurred copy because of movement during exposure, duplicate copy, or copyrighted materials that should not have been filmed. For blurred pages, a good image of the page can be found in the adjacent frame. If copyrighted materials were deleted, a target note will appear listing the pages in the adjacent frame.3. When a map, drawing or chart, etc., is part of the material being photographed, a definite method of "sectioning" the material has been followed. It is customary to begin filming at the upper left hand corner of a large sheet and to continue from left to right in equal sections with small overlaps. If necessary, sectioning is continued again-beginning below the first row and continuing on until complete.4. For illustrations that cannot be satisfactorily reproduced by xerographic means, photographic prints can be purchased at additional cost and inserted into your xerographic copy. These prints are available upon request from the Dissertations Customer Services Department. Some pages in any document STATEMENT BY AUTHORThis thesis has been submitted in partial fulfillment of requirements for an advanced degree at The University of Arizona and is deposited in the University Library to be made available to borrowers under rules of the Library.Brief quotations from this thesis are allowable without special permission, provided that accurate acknowledgment of source is made. Requests for permission for extended quotation from or reproduction of this manuscript in whole or in part may be granted by the head of the major department or the Dean of the Graduate College when in his or her judgment the proposed use of the material is in the interests of scholarship. In all other instances, however, permission must be obtained from the author Age had no effect on sucrose preference thresholds.Consumatory activity in all monkeys increased monotonically with increasing sucrose concentrations, from 0.0 to 1.0 M. However, aged monkeys continued to increase consumption until sucrose concentrations exceeded 1.5 M. All monkeys increased consumption by increasing number of Licks, number of licking bursts and length of licking bursts.Compared to young monkeys, aged monkeys displayed gr...

show abstract

“…The election of the sweetness of sucrose as the reference modality is based on results of previous investigations which showed no differences between males and females in the perception of this stimulus [8,12,18,26,35].…”

Section: Introductionmentioning

confidence: 99%

Gender differences in the perception of pungency

Cometto‐Muñiz

Noriega

1985

Physiology & Behavior

View full text Add to dashboard Cite

Males and females judged the intensity of the typical pungent stimulus CO 2 , presented by nose and by mouth, employing two scaling procedures: magnitude estimation and magnitude matching. The two groups differed in their perception of CO 2 pungency only when it was judged in the nose. Perceived nasal pungency grew as a power function of CO 2 concentration, with an exponent of 2.2 for females and 1.6 for males, and the magnitude matching test showed that, relative to their perception of sucrose sweetness, females perceived pungency more intense throughout the range studied. Perceived buccal pungency grew for both groups as the 1.1 power of CO 2 concentration, and the magnitude matching test, employing again sweetness as the reference modality, revealed no intensity differences in the perception of buccal pungency between the genders. It is suggested that the susceptibility of the nasal environment to hormonal and neural influences may account for the differences in perceived pungency between males and females.

show abstract

Age and sex effects on taste of sucrose, NaCl, citric acid and caffeine

Cited by 99 publications

References 10 publications

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Orosensory contributions to dysphagia: a link between perception of sweet and sour taste and pharyngeal delay time

Preference differences for sucrose solutions in young and aged squirrel monkeys

Gender differences in the perception of pungency

Contact Info

Product

Resources

About