Influence of temperature on taste perception

Talavera, Karel; Ninomiya, Yuzo; Winkel, C.; Voets, Thomas; Nilius, Bernd

doi:10.1007/s00018-006-6384-0

Cited by 80 publications

(54 citation statements)

References 49 publications

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“…A similar progressive effect of cooling at 10° and below was obtained in 2 recent studies of sweet and umami taste (Green and Nachtigal 2015;Green et al 2016). Because bitterness, sweetness and umami are all mediated by C-GPCRs, the thermal sensitivity of TRPM5 (Talavera et al 2005;Talavera et al 2007) must again be considered the possible source of these direct thermal effects. However, the monotonic effect of temperature on the activation of TRPM5 (Talavera et al 2005) suggests that smaller progressive effects of cooling should also occur at 21° and 30°, but no trace of this can be seen at either temperature (Figures 2 and 4).…”

Section: Effects Of Temperature Over Timesupporting

confidence: 67%

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Green¹,

Andrew²

2016

CHEMSE

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This study investigated the effects of temperature on bitter taste in humans. The experiments were conducted within the context of current understanding of the neurobiology of bitter taste and recent evidence of stimulus-dependent effects of temperature on sweet taste. In the first experiment, the bitterness of caffeine and quinine sampled with the tongue tip was assessed at 4 different temperatures (10°, 21°, 30°, and 37 °C) following pre-exposure to the same solution or to water for 0, 3, or 10 s. The results showed that initial bitterness (0-s pre-exposure) followed an inverted U-shaped function of temperature for both stimuli, but the differences across temperature were statistically significant only for quinine. Conversely, temperature significantly affected adaptation to the bitterness of quinine but not caffeine. A second experiment used the same procedure to test 2 additional stimuli, naringin and denatonium benzoate. Temperature significantly affected the initial bitterness of both stimuli but had no effect on adaptation to either stimulus. These results confirm that like sweet taste, temperature affects bitter taste sensitivity and adaptation in stimulusdependent ways. However, the thermal effect on quinine adaptation, which increased with warming, was opposite to what had been found previously for adaptation to sweetness. The implications of these results are discussed in relation to findings from prior studies of temperature and bitter taste in humans and the possible neurobiological mechanisms of gustatory thermal sensitivity.

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Section: Effects Of Temperature Over Timesupporting

confidence: 67%

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Green¹,

Andrew²

2016

CHEMSE

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“…This excitation is transmitted to the brain, where the fi nal representation of each taste modality is formed (Talavera et al, 2007). Increasing the temperature of consumption and the fat content have an inverse eff ect on the ideal sweetening power in whole milk beverages.…”

Section: Resultsmentioning

confidence: 99%

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei

Gheisari

Ahadi

Khezli

et al. 2016

Acta Sci Pol Technol Aliment

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Background. In this study, the possible eff ects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Material and methods. Samples were divided into four experimental groups as follows: control, zinc fortifi ed ice cream, probiotic ice cream, zinc fortifi ed and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results. Results showed that the addition of zinc did not aff ect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A signifi cant increase in the lipid oxidation rate especially in the zinc fortifi ed group was also observed. The probiotic counts were maintained above the least advised quantities (10 6 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortifi ed samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no signifi cant eff ect on the sensory properties of ice cream. Conclusion. As a fi nal conclusion, the commercial production of zinc fortifi ed ice cream is recommended.

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“…There is some suggestion that this phenomenon may be linked to the TRPM5 cation channel, which is a highly temperature-sensitive, heat activated channel, with a key role in the transduction of umami, sweet and bitter taste (Talavera, et al, 2005). It has been further suggested that other tastes, such as salty and sour, perceived by TTs may be linked to the temperature sensitivity of the channels involved in their chemical transduction (Talavera, et al, 2007). Interestingly, TTs do not only have the ability to perceive 'phantom taste' from temperature stimulation, but have also been reported to have a heightened response to taste and some trigeminal stimuli compared to Thermal non-tasters (TnTs) (Green, et al, 2005, Green & George, 2004, Bajec & Pickering, 2008.…”

Section: Introductionmentioning

confidence: 99%

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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Influence of temperature on taste perception

Cited by 80 publications

References 49 publications

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei

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

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Influence of temperature on taste perception

Cited by 80 publications

References 49 publications

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Properties of ice-cream forti&#64257;ed with zinc and Lactobacillus casei

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

Contact Info

Product

Resources

About

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei