Factors Related with the Number of Chewing Strokes for Recognizing Taste

Tomida, Mihoko; Numao, Hisaya; Yamashita, Shuichiro; Kasahara, Takao; Nakamura, Takami; Ando, Hiroshi; Takamata, Tetsuya; Asanuma, Naokazu

doi:10.2330/joralbiosci.53.338

Cited by 1 publication

(3 citation statements)

References 13 publications

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“…During chewing, food is broken down and tastants are dissolved in saliva and migrate to the taste buds, a process that greatly depends on the masticatory mechanism. Two studies on healthy dentate subjects assessed the role of the masticatory process in taste perception . In the first study, subjects chewed gelatin test food with different taste modalities and concentrations at a constant frequency of 90 cycles min −1 .…”

Section: Resultsmentioning

confidence: 99%

“…On average, the threshold was reached between eight and 12 chewing strokes after the start of mastication whatever the tastant . The authors of a subsequent study investigated how the process of mastication could affect the diffusion of taste . Forty‐three subjects were instructed to chew food samples containing 2% or 5% sucrose.…”

Section: Resultsmentioning

confidence: 99%

“…Finally, changes in tastant concentration had no effect on chewing frequency , but increasing tastant concentration tended to lower the average number of chewing strokes while increasing bitterness reduced masticatory time . The authors checked that the introduction of tastants within the test foods did not change their rheological properties . The results of these studies suggested that the pattern generator for mastication was only partially affected by peripheral taste perception.…”

Section: Resultsmentioning

confidence: 99%

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The influence of oral health on patients' food perception: a systematic review

Batisse

Bonnet

Eschevins

et al. 2017

J of Oral Rehabilitation

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Oral food perception depends on somatosensory information that includes taste and can be modified by oral components and/or functions such as mastication. The purpose of this study was to describe the interplay between oral health, mastication and taste. A review according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses checklist was conducted on 615 publications found by both PubMed and backward research. Thirty-one studies have been included. The results showed that the decline in taste ability observed during the healthy ageing process could be potentiated by the deterioration of oral health and poor oral hygiene. Prosthetic treatment could modify taste ability and oral food perception. A palatal covering with removable dentures can have an impact on taste perception which may depend on taste modality. During the mastication sequence, taste is apparently scattered throughout the oral cavity, probably through saliva. The deterioration of masticatory function modifies taste perception. Oral health and oral care should consider factors influencing patients' food perception and relations between taste and mastication. Therefore, dentists may modulate these factors to improve food perception and patients' eating pleasure and quality of life.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%