Related Experiment Video
Updated: Jul 11, 2026
09:17
Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
Published on: July 16, 2016
Automated electrogustometry: a new paradigm for the estimation of taste detection thresholds
J A Stillman1, R P Morton, D Goldsmith
1School of Psychology, Massey University Albany, Auckland, New Zealand. J.A.Stillman@massey.ac.nz
Clinical Otolaryngology and Allied Sciences
|May 18, 2000
Summary
Automated electrogustometry, a taste assessment method, was tested on 97 volunteers. Results show a slight but significant advantage for the right side of the tongue in taste threshold detection.
Area of Science:
- Neuroscience
- Sensory Science
- Clinical Measurement
Background:
- Electrogustometry (EGM) is a clinical method for assessing taste function, gaining renewed interest due to advances in understanding taste transduction.
- Automated testing promises to enhance the reliability and validity of EGM assessments.
Purpose of the Study:
- To evaluate an automated, computer-controlled electrogustometry system for taste threshold estimation.
- To assess taste sensitivity on both the left and right sides of the tongue in a volunteer cohort.
Main Methods:
- An automated, computer-controlled electrogustometry system was employed.
- Taste threshold estimates were simultaneously recorded from the left and right sides of the tongue.
- The study included 97 healthy volunteers aged 17–63 years.
Main Results:
- A statistically significant, albeit small, advantage was observed for taste thresholds on the right side of the tongue (P<0.01).
- The study reports the range of thresholds and inter-side differences obtained using the automated procedure.
Conclusions:
- Automated electrogustometry provides reliable taste threshold data.
- The findings indicate a subtle lateralization of taste sensitivity, with a right-side advantage.
Related Concept Videos
01:43Gustation
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
01:20Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
01:24The Physiology of Taste
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...