The Effect of Temperature on Umami Taste

Green, Barry G.; Alvarado, Cynthia; Andrew, Kendra; Nachtigal, Danielle

doi:10.1093/chemse/bjw058

Cited by 17 publications

(12 citation statements)

References 46 publications

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“…Reducing bitterness to such low levels precluded measurement of bitter taste adaptation. 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.…”

Section: Effects Of Temperature Over Timesupporting

confidence: 67%

“…Another aim was to investigate the effect of temperature on bitter taste adaptation. Recent studies from this laboratory have shown that temperature can affect both the initial taste intensity and the rate of taste adaptation in sweet taste (Green and Nachtigal 2015), whereas it affects only the initial intensity of umami taste (Green et al 2016). Because both sweet and umami taste are mediated by C-GPCRs, these results imply that whereas the TRPM5 hypothesis of thermal sensitivity of taste may be adequate to explain the effect of temperature on umami taste, it cannot explain the dual thermal effects on sweet taste.…”

Section: Introductionmentioning

confidence: 89%

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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%

Section: Introductionmentioning

confidence: 89%

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Green¹,

Andrew²

2016

CHEMSE

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“…After duplicates removal, abstract article record and backward searching yielded 169 articles. After full‐text record, a total of 111 articles remained for complete data extraction . Among them, we identified 23 studies as having a controlled protocol (including two studies with a randomisation process .…”

Section: Resultsmentioning

confidence: 99%

“…Saliva effects were assessed in 20 trials (Table ). The effect of temperature was studied within 19 trials (Table ), with the majority focusing on food temperature and four studies investigating oral thermal conditions as factor influencing taste . Fifteen studies pertained to the effects of addition of capsaicin, menthol or CO2 on taste (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

Boucher

2019

J of Oral Rehabilitation

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In humans, food intake behaviour includes selecting, purchasing and cooking foods, organising meal patterns and actual ingestion. 1 Decisions concerning what, when and how much to eat may depend on physiological mechanisms (hunger and satiety), environmental influences, 2 social behaviour, 3,4 cognitive tasks, psychological attitudes and food sensory perception. Food perception is a multimodal sensation which implies cross-modal interplays, including aroma/ taste and texture/flavour interactions. 5During oral processing, food products are comminuted by the teeth and the tongue into small particle size, humidified and dissolved in saliva in order to form a swallowable food bolus. 3 Food's perceived flavour result from the simultaneous stimulation of three principal sensory processes: retronasal olfaction, taste and trigeminal sense. The sense of taste is closely related to food bolus formation and tastant dissolution by the combined action of saliva and mastication. Gustatory signals arise from tastant-mediated chemical stimulation of taste buds and are transduced by G-protein coupled receptors and ion channels constituting the molecular basis for basic tastes (ie sweet, bitter, salty, sour, umami and fatty acid taste). 6 Taste signals are then conveyed by the chorda tympani (CT), a branch of the facial nerve, the glossopharyngeal nerve (IX) and the vagus nerve (X) to the central nervous system. Taste, retronasal olfaction and oropharyngeal somatosensory modalities contribute to food flavour perception. Chemosensory impairments are frequently associated with reduced pleasure from eating 7 and can also cause unhealthy eating habits and unbalanced nutritional status. 8 Besides taste, oral somatosensory sensations related to food and oral conditions are generated during eating through Aβ, Aδ and C mechanosensory, chemosensory, thermosensory, proprioceptive and nociceptive trigeminal afferents innervating the mouth, oro-facial Abstract Food perception is a multimodal sensation which implies cross-modal interplays. Tactile, thermal, painful and kinaesthetic stimuli arising from food intake may impact on flavour perception, especially taste perception. The influence of oral somatosensory signals on food taste perception remains unclear. The aim of the present systematic review was to appraise the effects of oral mechanical, thermal, chemical and pain sensations on taste perception. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, a search of the literature from 1968 to 2018 was conducted using MEDLINE via PubMed, EMBASE and clinical trials (PROSPERO registration reference: CRD42018100176). A total of 105 articles were included for analysis. The results from this review suggest that taste abilities and taste perception are frequently modified by food textural and chemical properties. Furthermore, saliva features, dental and prosthetic status and oral pain can also modulate taste perception. Biological and physiological phenomena underlying these results may be ...

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Umami Taste Signaling from the Taste Bud to Cortex

Delay,

Roper

2023

Food and Health

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Umami is the meaty or savory taste elicited by monosodium glutamate and other amino acids. The presence of these amino acids in foods and beverages can alter dietary intake and nutritional balance and thus the health of human and nonhuman animals. Umami has been a major culinary influence in Eastern cultures for over a century and has gradually become an important factor in Western diets. Throughout its history, research on umami, especially the unique taste elicited by monosodium glutamate and its synergistic interaction with ribonucleotides such as inosine 5′-monophosphate, has played an important role in discovering peripheral taste receptors, cellular and molecular transduction mechanisms, and the neuroanatomy of the gustatory system. Umami taste has also been a focus of study to identify brain stem and cortical structures involved in sensory processing and generating food-directed behavior. This chapter provides a brief history of umami taste, a description of the molecular receptors and cellular transduction mechanisms for umami taste stimuli in chemosensory cells in the oral cavity and gut, and an overview of the brain systems involved in umami taste perception. An understanding of these aspects of umami taste is of fundamental importance for basic science and for healthcare professions working with patient populations with dietary challenges.

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The Effect of Temperature on Umami Taste

Cited by 17 publications

References 46 publications

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Stimulus-Dependent Effects of Temperature on Bitter Taste in Humans

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

Umami Taste Signaling from the Taste Bud to Cortex

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