Thermal Stimulations Change Perception and Taste Thresholds

Kanno, Katsuya; Hamada, Toshihiro

doi:10.4172/2161-1122.1000389

Cited by 1 publication

(2 citation statements)

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“…The result clearly showed that pineapple consumption could suppress the subjects' responses to sweet taste. Subjects experienced the same effect after consuming capsaicin and hot solution as reported by previous researchers (Jahng et al, 2010; Kanno et al, 2016; Lipscomb et al, 2016; Simons et al, 2002). Figure 3 was created to illustrate the mechanism of taste after consuming pineapple.…”

Section: Resultssupporting

confidence: 80%

“…In the 1980s, a group of researchers initiated a taste bud study to discover how cold and hot solutions affect the perception of sweetness (Bartoshuk, Rennert, Rodin, & Stevens, 1982; Paulus & Reisch, 1980). Research on the perception of taste has received attention, particularly in studies looking at the effect of temperature (Green & Nachtigal, 2012; Kanno et al, 2016; Li & Lemon, 2015; Lipscomb, Rieck, & Dawson, 2016) and capsaicin (Green & Schullery, 2003; Narukawa, Sasaki, & Watanabe, 2011; Simons, O'Mahony, & Carstens, 2002). Hot solution and capsaicin elicit strong effects on basic taste perceptions in humans.…”

Section: Introductionmentioning

confidence: 99%

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Influence of fresh pineapple intake on human taste detection and recognition thresholds of basic taste stimulants

Romli

Murad

2021

Journal of Sensory Studies

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This study aims to determine the effects of different pineapple maturity indices on the human taste and recognition threshold. Sensitivity levels of the subject's taste buds on four basic tastes, sweet, salty, sour, and bitter, were observed before, after they had ingested 50 g and up to 100 g of pineapple at maturity indices 3-7. Consumption of pineapple as low as 50 g had a significant (p < .02) influence on the sweet and bitter taste thresholds. The sensitivity of sweetness decreased (p < .02) after 50 g of pineapple intake at all maturation indices. However, the sensitivity of bitter taste was enhanced significantly after pineapple intake of 50 g at maturation indices 3 and 4. Pineapple intake at lower maturity indices had significantly influenced sweet and bitter taste thresholds that could impact food perception.

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