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Regional differences in suprathreshold intensity for bitter and umami stimuli
1Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA ; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA.
Chemosensory Perception
|December 9, 2014
Summary
Taste perception varies by tongue region, with bitter and umami tastes more intense posteriorly. Fungiform papillae density did not strongly correlate with taste intensity in this study.
Area of Science:
- Sensory neuroscience
- Human physiology
- Chemosensation research
Background:
- The tongue's fungiform papillae house taste buds and are studied for taste perception research.
- Previous research on fungiform papillae density and taste intensity perception, particularly for 6-n-propylthiouracil (PROP), shows conflicting results.
- The relationship between fungiform papillae density and perception of tastes beyond PROP remains less explored.
Purpose of the Study:
- To investigate regional differences in taste intensity perception across the tongue.
- To examine the relationship between fungiform papillae density and the perceived intensity of various tastes.
- To re-evaluate the concept of a 'tongue map' in light of modern taste research.
Main Methods:
- Utilized digital still photography to assess fungiform papillae density in a cohort of adults aged 18-45.
- Administered various taste stimuli (bitter, umami, sweet, salty, sour, capsaicin) to different tongue regions.
- Quantified suprathreshold taste intensities across anterior and posterior tongue areas.
Main Results:
- Confirmed that all taste sensations are distributed across the entire tongue, refuting the 'tongue map' theory.
- Observed significantly greater perception of bitter and umami tastes on the posterior tongue compared to the anterior tongue.
- Found no significant regional differences in the perception of sweet, salty, or sour tastes.
- Reported on the correlation between fungiform papillae density and the perceived intensity of 6-n-propylthiouracil, NaCl, sucrose, Acesulfame-K, quinine, and capsaicin.
Conclusions:
- Taste perception exhibits regional variations, particularly for bitter and umami qualities, with no support for a localized 'tongue map'.
- Fungiform papillae density showed limited association with overall taste intensity perception in this study.
- Further research is warranted to understand the complex interplay of factors influencing taste perception across different tongue regions.
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