Effects of nasal occlusion and oral contact on perception of metallic taste from metal salts

Epke, Effie M.; McClure, Scott T.; Lawless, Harry T.

doi:10.1016/j.foodqual.2008.08.001

Cited by 38 publications

(22 citation statements)

References 21 publications

(33 reference statements)

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“…Metallic taste has also been reported by TTs in other studies, but not as frequently (Bajec, et al, 2012). Previous research has suggested two likely mechanisms for metallic sensation: i) that it is a true gustatory mechanism evoked by electrical stimulation of taste receptors in fungiform papillae and not affected by nasal occlusion (Lawless, et al, 2005); ii) and/or that it may be multimodal involving gustatory, olfactory and trigeminal pathways (Epke, et al, 2009), particularly as metallic sensation from ferrous sulphate has been shown to be modified by nasal occlusion (Lawless, et al, 2004). Interestingly, in the present study, temperature stimulation was applied on the anterior tip of the tongue, where fungiform papillae are housed.…”

Section: Thermal Stimulation Of Tastementioning

confidence: 62%

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Yang

Hollowood²,

Hort

2014

Food Quality and Preference

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Joanne (2014) Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status. Food Quality and Preference, 38. pp. 83-91. Abstract Individual variation in taste perception has long been investigated, particular in relation to PROP taster status (PTS). Recently, a new marker has been identified, Thermal Taster Status (TTS), whereby individuals are categorised as thermal tasters (TTs) or thermal non-tasters (TnTs) based on their ability to perceive taste solely from temperature stimulation. The aim of this study was to investigate the incidence of thermal tasters and relative effects of PTS and TTS on oronasal sensitivity across the whole perceptual range. Both detection thresholds (ASTM E679) and intensity measures at suprathreshold level (rated on gLMS) for stimuli from a range of modalities were determined from up to 124 subjects pre-screened for their PTS and TTS. No significant differences were found within either PTS or TTS groups at detection threshold level, with one exception; TTs has a lower threshold for sucrose (p<0.05). At supra-threshold level, PROP supertasters (pSTs) and medium tasters (pMTs) rated stimuli higher than non-tasters, and a consistent trend was observed that TTs rated stimuli higher than TnTs, although only ratings for temperature (warm and cold) reached significance. Global analyses applied across each modality, showed that in general TTs rated gustatory and trigeminal modalities significantly higher than TnTs, whilst this was not the case for olfactory stimuli, indicating that the mechanism for increased perception for TTs may be located in the oral cavity. PTS and TTS were shown to be independent phenotypes, but interestingly, ANOVA revealed significant interactions between TTS and PTS across the three modalities. Most notably, within pMTs, TTs rated stimuli intensity higher than TnTs, while the opposite trend was observed for pSTs. The intensity advantage gained by thermal tasters appears to be more apparent for pMTs than the already highly sensitive pSTs.

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Section: Thermal Stimulation Of Tastementioning

confidence: 62%

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Yang

Hollowood²,

Hort

2014

Food Quality and Preference

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“…Metallic is poorly reported in the literature, and debate continues as to whether it is a protypical taste independent of olfactory input, although nasal occlusion can reduce metallic intensity (Epke et al, 2009). It is possible that metallic is linked to the 'minerality'…”

Section: Winementioning

confidence: 99%

Orosensory responsiveness and alcohol behaviour

Thibodeau

Bajec

Pickering

2017

Physiology & Behavior

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“…This study considers the effects of metallic tastes arising from solid utensils (spoons), 93 because there is obvious practical significance (i.e., for cutlery) that cannot be extrapolated 94 directly from data associated with metallic solutions, which are more likely to contribute to 95 the generation of volatiles that evoke metallic retronasal perception by catalyzing lipid 96 oxidation (Epke et al, 2009). This study, which involved 32 participants, investigated the 97 differing tastes of seven spoons of identical dimensions plated with each of the following 98 metals: gold, silver, zinc, copper, tin, chrome and stainless steel.…”

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confidence: 99%

The use of standard electrode potentials to predict the taste of solid metals

Laughlin

Conreen

Witchel

et al. 2011

Food Quality and Preference

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Please cite this article as: Laughlin, Z., Conreen, M., Witchel, H.J., Miodownik, M., The use of standard electrode potentials to predict the taste of solid metals, Food Quality and Preference (2011Preference ( ), doi: 10.1016Preference ( /j.foodqual. 2011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. CONFIDENTIAL: SUBMITTED TO FOOD QUALITY AND PREFERENCE 1The use of standard electrode potentials to predict the taste of solid metals Not all metals taste equally metallic when placed in the mouth. While much work has been 23 done to examine the metallic taste sensations arising from metal ions in solutions, there is 24 comparatively less known about the taste of solid metals. In this study seven metals in the 25 form of spoons were used to compare the perception of taste arising from solid utensils 26 placed inside the mouth. 32 participants tasted seven spoons of identical dimensions plated 27 with each of the following metals: gold, silver, zinc, copper, tin, chrome and stainless steel. 28More negative standard electrode potentials were found to be good predictors of solid metals 29 that had tastes scoring highest for the taste descriptors strong, bitter, and metallic. Thus, it 30 was found that both gold and chrome (having the most positive standard electrode potentials) 31were considered the least metallic, least bitter and least strong tasting of the spoons. Zinc and 32 copper (having the most negative standard electrode potentials) were the strongest, most 33 metallic, most bitter, and least sweet tasting of the spoons. We conclude that gold and chrome 34 have tastes that are less strong than metals with lower standard electrode potentials. 35 36

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Effects of nasal occlusion and oral contact on perception of metallic taste from metal salts

Cited by 38 publications

References 21 publications

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status

Orosensory responsiveness and alcohol behaviour

The use of standard electrode potentials to predict the taste of solid metals

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