Methyl xanthine, adenosine, and human taste responsivity

The influences of three methyl xanthines (MX) on human taste responsivity, caffeine, theophylline, and theobromine, were examined using blind control procedures. Taste responsivity in the same subjects was determined using the matching procedure described by Schiffman (Study 1) and the whole-mouth procedure described by Sheperd (Study 2). In each study, the duration of MX pretreatment necessary to enhance taste responsivity was examined. No potentiation of overall- and taste-quality specific intensity ratings was observed for any tastant, independent of test procedure, type, and concentration of MX pretreatment, or length of MX pretreatment. Taste intensity ratings, especially for NaCl, were higher following pretreatment with water than methyl xanthine or adenosine combined with caffeine. Adenosine, added at several concentrations to caffeine pretreatments, influenced neither taste responsivity nor taste intensity ratings.