Differences in Swallowing between High and Low Concentration Taste Stimuli

Abstract

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.

Determinants of Sweetness Preference: A Scoping Review of Human Studies

“…Some studies have reported that increased sensitivity to PROP is associated with the increased sweet perception of sucrose and saccharin at low concentrations [64,65]; but the results are inconsistent, at best [66]. In three of the five studies, all of which were conducted in females, there were no significant associations between PROP sensitivity and sweetness preference [23,24,67,68]. In contrast, in a study in male and female adults by Yeomans et al [69], PROP supertasters had a significantly reduced preference for the sweetest sucrose solutions compared with PROP non-and medium tasters.…”

Activity of facial and swallowing muscles during water and sour bolus deglutition in healthy adult humans

“…Individual differences in response to a sour bolus may also be related to the "genetic taster status" of an individual human subject (43,44,45). Two cases in the present study exhibited stimulation of the OC, but not synchronous activity of the OC, OR, and SM, after swallowing the lemon juice.…”

Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake

“…Across taste qualities, stronger perceived tastes generate stronger swallow responses compared to more diluted tastes (Nagy et al 2014). The combination of taste and chemesthesis appears to be an even more potent swallow stimulator.…”