Patients with gustatory disorders often complain of persistent impairment of umami taste, a synonym for savory or broth-like flavor, even after the recovery of the other four basic taste sensations (sweet, salty, sour, and bitter). Umami taste is important for maintaining not only the quality of life but also good health, and therefore, it seems important to assess and treat the impairment of u...

The number of basic taste qualities registered by single human fungiform papillae is correlated with the number of taste buds borne on these papillae. Multiple sensitivity was demonstrated both in single fungiform papillae and in single taste buds, with response to all four of the basic taste qualities occuring in a single taste bud.

Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by ...

Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste an...

PTC taste sensitivity in 146 Chamar and 138 Koli from Dist. Mandi, H.P reveals bimodal distribution of tasters and non-tasters; the incidence of tasters being 71.91% for Koli. There is a non-significant difference in their ability to taste PTC (χ = 1.9080) among Chamar and Koli. The percentage of incidence TASTE SENSITIVITY TO PTC AND INCIDENCE OF COLOUR BLINDNESS January 2003 59 of colour blin...

Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is a genetic trait present in 70% of the population, and it is sensitive even at low concentrations of the compound (FOX, 1932). PROP tasters have a higher density of fungiform papillae and tend to perceive a wide variety of compounds, such as caffeine, sucrose, pepper, and fat with greater intensity (TEPPER, 2008; TEPPER; CHR...