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Related Concept Videos

The Physiology of Taste01:24

The 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...
Taste Buds and Receptors01:20

Taste 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,...
Gustation01:43

Gustation

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.
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
Mass and Weight01:19

Mass and Weight

Mass and weight are often used interchangeably in everyday conversation. For example,  medical records often show our weight in kilograms, but never in the correct units of newtons. In physics, however, there is an important distinction. Weight is the pull of the Earth on an object. It depends on the distance from the center of the Earth. Weight dramatically varies if we leave the Earth's surface, unlike mass, which does not vary with location. On the Moon, for example, the acceleration due to...
Mass and Weight01:19

Mass and Weight

Mass and weight are often used interchangeably in everyday conversation. For example,  medical records often show our weight in kilograms, but never in the correct units of newtons. In physics, however, there is an important distinction. Weight is the pull of the Earth on an object. It depends on the distance from the center of the Earth. Weight dramatically varies if we leave the Earth's surface, unlike mass, which does not vary with location. On the Moon, for example, the acceleration due to...

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Related Experiment Video

Updated: Jun 22, 2026

Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

Taste and weight: is there a link?

Lucy F Donaldson1, Lisa Bennett, Sue Baic

  • 1Department of Physiology, University of Bristol, United Kingdom. lucy.donaldson@bris.ac.uk

The American Journal of Clinical Nutrition
|July 3, 2009
PubMed
Summary

Obesity is linked to altered taste perception, particularly for salt and sweet tastes. Research shows taste changes in obese individuals, but findings vary, especially for savory tastes, highlighting areas for further study.

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Last Updated: Jun 22, 2026

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Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test
08:52

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test

Published on: April 21, 2021

Area of Science:

  • Nutrition Science
  • Sensory Science
  • Obesity Research

Background:

  • Obesity research has focused on sweet and bitter taste perception.
  • Limited research exists on the relationship between savory tastes (salt, glutamate) and sour taste with body mass.
  • Taste perception, including taste thresholds and intensity, may be altered in individuals with obesity.

Purpose of the Study:

  • To review the current understanding of taste perception in relation to body mass.
  • To explore the complex associations between taste thresholds/intensity and obesity across different demographics.
  • To identify gaps in knowledge regarding savory taste perception and obesity.

Main Methods:

  • Literature review of studies investigating taste perception (sweet, bitter, sour, salt, umami) and body mass index.
  • Analysis of reported taste thresholds and intensity perceptions in obese versus non-obese populations.
  • Comparison of findings across different age groups (children, adolescents, adults) and sexes.

Main Results:

  • Obese children and adolescents exhibit altered taste perception, with reduced sweet and salt thresholds.
  • Studies on sweet taste thresholds in obesity yield contradictory results, potentially due to methodological differences.
  • Obese women report heightened perception of monosodium glutamate (MSG) intensity.
  • Obese adults show varied taste threshold changes: raised for bitter and sour, lowered for salt, and unchanged for sweet.
  • Taste perception alterations in obesity are complex and may differ between sexes and age groups.

Conclusions:

  • Taste perception changes in obesity are intricate and not fully understood.
  • Significant knowledge gaps exist concerning the relationship between savory tastes (salt, umami) and body weight.
  • Further research is warranted to elucidate the role of savory taste perception in obesity and weight management.