Abstract
Chemosensory sensitivity has great variation between individuals. This variation complicates the chemosensory diagnostics, as well as the creation of a meal with universally high hedonic value. To ensure accurate characterization of chemosensory function, a common rule of thumb is to avoid food/beverages one hour before chemosensory testing. However, the scientific foundation of this time of fast remains unclear. Furthermore, the role of coffee on immediate chemosensitivity is not known and may have implications for optimization of gastronomy and hedonia. The aim of this study is to investigate the modularity effects of coffee consumption on immediate gustatory and olfactory sensitivity. We included 155 participants. By applying tests for olfactory and gustatory sensitivity before and after coffee intake, we found no changes in olfactory sensitivity, but significantly altered sensitivity for some basic tastants. We repeated our experimental paradigm using decaffeinated coffee and found similar results. Our results demonstrate that coffee (regular and decaffeinated) alters the subsequent perception of taste, specifically by increasing the sensitivity to sweet and decreasing the sensitivity to bitter. Our findings provide the first evidence of how coffee impacts short-term taste sensitivity and consequently the way we sense and perceive food following coffee intake—an important insight in the context of gastronomy, as well as in chemosensory testing procedures.
Highlights
As a prudently regulated multisensory apparatus, all senses come into play during food consumption to avoid spoiled foods, ensure adequate nutritional intake, and increase the pleasure of eating
The aim of the current study is to investigate the immediate effects of coffee consumption on olfactory and gustatory sensitivity
We identified a change in detection thresholds for sweet taste and bitter taste in the minutes following coffee consumption
Summary
As a prudently regulated multisensory apparatus, all senses come into play during food consumption to avoid spoiled foods, ensure adequate nutritional intake, and increase the pleasure of eating In this multisensory cascade of peripheral and central processing, the different sensory modalities are known to have a complex pattern of inhibitory and super-additive interrelations [1]. Bitter tastants that would previously have been categorically rejected for consumption after gustatory evaluation, often become accepted or even enjoyed as experience and preferences are developed [7]. This is emphasized by the overwhelming popularity of coffee; one of the most commonly consumed beverages worldwide
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