نتایج جستجو برای: taste threshold
تعداد نتایج: 141904 فیلتر نتایج به سال:
Neohesperidin dihydrochalcone (NHDC) is an intensive sweetener, obtained by alkaline hydrogenation of neohesperidin. In this investigation a supposed taste enhancing effect of this substance was tested. A three-step procedure was used. In the first experiment, using a pool of 31 subjects, NHDC and sucrose detection thresholds were measured. In the second experiment, psychophysical functions for...
INTRODUCTION Sensory factors may play an important role in the determination of appetite and food choices. Also, some adipokines may alter or predict the perception and pleasantness of specific odors. We aimed to analyze differences in smell-taste capacity between females with different weights and relate them with fat and fat-free mass, visceral fat, and several adipokines. MATERIALS AND MET...
Objectives: The study investigated the functioning of the taste and smell senses in workers employed at a sewage treatment plant and waste landfill. Materials and Methods: The study population was divided into three groups: sewage workers (group 1), landfill workers (group 2), and laboratory workers (group 3). Smell sensation was assessed using the Börstein gustometry method and taste sensation...
This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive (n = 54) and normotensive (n = 54) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were highe...
Taste, smell, and chemical irritation (so-called trigeminal sensation) combine in our daily experience to produce the supramodal sensation of flavor, are processed by partly overlapping neural mechanisms, and show functional interconnectivity in experiments. Given their collaboration in flavor formation and the well-established connections between these senses, it is plausible that polymodal de...
In spite of electrogustometry having being practiced since the 1950s, it is not a commonlyused clinical tool. Various factors such as lack of standardisation in procedure have inhibitedthe growth of this technique of assessing the human taste function. However, withadvancements in technology, a state of the art, semi-automated, battery-powered stand-aloneelectrogustometer has be...
AIMS To determine the threshold index of sweet and salty tastes in alcoholics undergoing treatment. METHODS Taste threshold was assessed using type 3-Alternative Forced Choice in a control group (92 non-alcoholic volunteers) and a test group (92 alcoholics in therapy). The test group completed a structured questionnaire on lifestyle and habits. RESULTS Significant difference were found betw...
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