Variation in thermally induced taste response across thermal tasters
| Autor: | Martha Skinner, Rebecca Ford, Sally Eldeghaidy, Joanne Hort, Anna Thomas, Timo Giesbrecht, Susan T. Francis |
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| Rok vydání: | 2017 |
| Předmět: |
Adult
Male Taste medicine.medical_specialty TRPM5 Experimental and Cognitive Psychology Sensory system Stimulation Audiology Article 03 medical and health sciences Behavioral Neuroscience Young Adult 0302 clinical medicine Tongue Physical Stimulation Taste phenotype medicine Psychophysics Humans 0501 psychology and cognitive sciences Thermosensing 050102 behavioral science & comparative psychology Correlation of Data Thermal taste Principal Component Analysis 05 social sciences Temperature Taste Perception medicine.anatomical_structure Variation (linguistics) Thermal taster Female Psychology Transduction (physiology) 030217 neurology & neurosurgery |
| Zdroj: | Physiology & Behavior |
| ISSN: | 1873-507X |
| Popis: | 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 and 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. Graphical abstract Principal component analysis was performed on the average temporal taste intensity ratings from 10 replicates of thermal stimulation reported by 36 TTS. Four principal components accounted for 92% of the variation in the data associated temporal responses shown.Unlabelled Image Highlights • Thermal taste quality, intensity & reproducibility of responses vary across TTs. • TTs exhibit different patterns of temporal thermal taste responses. • The temperature range at which thermal taste is perceived differs across TTs and taste qualities. • Sweet thermal taste onset was between 22 and 35 °C, supporting involvement of TRPM5. • Traditional TT classification methods should be reviewed. |
| Databáze: | OpenAIRE |
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