Newly designed gustatory test based on the number of chewing strokes required for recognition of the taste

Kasahara, Takao; Yamashita, Shuichiro; Nimura, Hiroko; Hotta, Hideyuki; Tomida, Mihoko; Asanuma, Naokazu

doi:10.1016/j.jpor.2011.09.004

Cited by 4 publications

(4 citation statements)

References 27 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%

“…The taste recognition threshold depends on the concentration. 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 .…”

Section: Resultsmentioning

confidence: 99%

“…Such test foods made of gelatin complemented with tastants were used. 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 .…”

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%

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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“…Because of the tablets’ small size, we speculate that this procedure would not be easy and that the tablets would be difficult to dissolve with saliva. Another study tested 15 mm cubes made of gelatin 19. In that study, the authors emphasised that mastication was important for taste and that they had excluded participants with no teeth or with temporomandibular disorders.…”

Section: Discussionmentioning

confidence: 99%

Taste test using an edible taste film kit: a randomised controlled trial

Kim

Jeon

et al. 2019

BMJ Open

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ObjectivesWe developed an edible taste film test that can be stored easily as a kit. This study was conducted to confirm the agreement between the results of the edible taste film kit test and the conventional taste solution test.DesignProspective, randomised, controlled trial.SettingSingle tertiary hospital.ParticipantsSixty-two healthy volunteers with no self-described taste problems.InterventionsA randomisation scheme was used to determine the order of use of the edible taste film kit and the taste solution test for each subject. The taste solution test was performed using a cotton swab. In the taste film kit test, an edible taste film was placed on the tongue, and the subject detected the taste after the film was dissolved by saliva.Outcome measuresFor each test, we measured the taste identification threshold, taste detection time and total test time.ResultsWe confirmed the consistency of the taste identification thresholds of the two tests, and the results were consistent with each other except for the bitter taste results, which used coffee in the edible taste film kit and quinine in the taste solution test. Although the detection time for each taste quality was faster for the taste solution test, the mean total time was significantly shorter for the taste film kit test than for the taste solution test (6.16±2.27 min vs 7.04±1.98 min, respectively; p=0.004).ConclusionsThe edible taste film kit along with the taste solution test will be useful for quantitative taste testing.Trial registration numberKCT0002865.

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