Variation in thermally induced taste response across thermal tasters

Skinner, Martha and Eldeghaidy, Sally and Ford, Rebecca and Giesbrecht, Timo and Thomas, Anna and Francis, Susan T. and Hort, Joanne (2018) Variation in thermally induced taste response across thermal tasters. Physiology & Behavior, 188 . pp. 67-78. ISSN 1873-507X

[img]
Preview
PDF (Physiology & Behavior- Thermal Taste Behavioural) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Available under Licence Creative Commons Attribution Non-commercial No Derivatives.
Download (1MB) | Preview

Abstract

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study to explore detailed differences in thermal taste responses across TTs. Using thermal taster status phenotyping, 37 TTs were recruited, and the temporal characteristics of thermal taste responses collected during repeat exposure to temperature stimulation. Phenotyping found sweet most frequently reported during warming stimulation, and bitter and sour when cooling, but a range of other sensations were stated. The taste quality, intensity, and number of tastes reported greatly varied. Furthermore, the temperature range when thermal taste was perceived differed across TTs and taste qualities, with some TTs perceiving a taste for a small temperature range, and others the whole trial. The onset of thermal sweet taste ranged between 22 and 38°C during temperature increase. This supports the hypothesis that TRPM5 may be involved in thermal sweet taste perception as TRPM5 is temperature activated between 15-35°C, and involved in sweet taste transduction. These findings also raised questions concerning the phenotyping protocol and classification currently used, thus indicating the need to review practices for future testing. This study has highlighted the hitherto unknown variation that exists in thermal taste response across TTs, provides some insights into possible mechanisms, and importantly emphasises the need for more research into this sensory phenomenon.

Item Type: Article
Keywords: thermal taster; thermal taste; TRPM5; taste phenotype
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
University of Nottingham, UK > Faculty of Science > School of Physics and Astronomy
Identification Number: 10.1016/j.physbeh.2018.01.017
Depositing User: Francis, Susan
Date Deposited: 24 Jan 2018 09:30
Last Modified: 14 Feb 2018 04:57
URI: http://eprints.nottingham.ac.uk/id/eprint/49304

Actions (Archive Staff Only)

Edit View Edit View