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Variations in human taste bud density and taste intensity perception.
1Department of Neurobiology and Anatomy, Bowman Gray School of Medicine, Wake Forest University, Winston-Salem, NC 27103.
Physiology & Behavior
|June 1, 1990
Summary
Human taste sensitivity varies with taste bud density. Higher taste bud counts correlate with more intense perception of sweet, salty, and bitter (PROP) tastes, but not sour or bitter (quinine HCl).
Area of Science:
- Sensory science
- Human physiology
- Taste perception
Background:
- Individual differences in taste sensitivity are common.
- Taste bud number and distribution may explain variations in taste perception.
Purpose of the Study:
- To investigate the relationship between taste bud density and taste intensity perception.
- To determine if variations in taste bud numbers influence the perceived intensity of different taste stimuli.
Main Methods:
- 16 participants were grouped by taste pore density on the tongue tip using videomicroscopy.
- Taste bud and fungiform papilla densities were quantified.
- Subjects rated the intensity of sucrose, NaCl, PROP, citric acid, and quinine HCl.
Main Results:
- Higher taste bud density groups had significantly more taste pores/cm² and fungiform papillae.
- Subjects with higher taste bud density reported significantly higher intensity ratings for sucrose, NaCl, and PROP.
- No significant difference in perceived intensity was found for citric acid and quinine HCl between groups.
Conclusions:
- Fungiform papilla density is a key factor in human taste bud variation.
- Higher taste bud density is associated with heightened perception of certain tastes, including sweet, salty, and bitter (PROP).
- Taste bud density may not influence the perception of sour or quinine bitterness intensity.