Variation in thermally induced taste response across thermal tasters

Martha Skinner,Sally Eldeghaidy,Rebecca Ford,Timo Giesbrecht,Anna Thomas,Susan Francis,Joanne Hort

doi:10.1016/j.physbeh.2018.01.017

Martha Skinner, Sally Eldeghaidy + Show 5 more

Open Access

https://doi.org/10.1016/j.physbeh.2018.01.017

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Abstract

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study to explore detailed differences in thermal taste responses across TTs. Using thermal taster status phenotyping, 37 TTs were recruited, and the temporal characteristics of thermal taste responses collected during repeat exposure to temperature stimulation. Phenotyping found sweet most frequently reported during warming stimulation, and bitter and sour when cooling, but a range of other sensations were stated. The taste quality, intensity, and number of tastes reported greatly varied. Furthermore, the temperature range when thermal taste was perceived differed across TTs and taste qualities, with some TTs perceiving a taste for a small temperature range, and others the whole trial. The onset of thermal sweet taste ranged between 22 and 38°C during temperature increase. This supports the hypothesis that TRPM5 may be involved in thermal sweet taste perception as TRPM5 is temperature activated between 15 and 35°C, and involved in sweet taste transduction. These findings also raised questions concerning the phenotyping protocol and classification currently used, thus indicating the need to review practices for future testing. This study has highlighted the hitherto unknown variation that exists in thermal taste response across TTs, provides some insights into possible mechanisms, and importantly emphasises the need for more research into this sensory phenomenon.

Highlights

Multiple factors contribute to individual differences in orosensory perception, which in turn influence food choice, nutritional status, health and disease outcomes (Garcia-Bailo et al, 2009)
As this group make up a significant proportion of the population, the Uncat group should be included as a unique category within the thermal taste phenotype, and included in all analysis and group comparisons
The taste quality, intensity, and number of tastes perceived was highly variable across participants

Summary

Introduction

Multiple factors contribute to individual differences in orosensory perception, which in turn influence food choice, nutritional status, health and disease outcomes (Garcia-Bailo et al, 2009). Multiple factors contribute to individual differences in orosensory perception, which in turn influence food choice, nutritional status, health and disease outcomes Factors influencing variation in taste/orosensory perception are vast, and include taste phenotype, such as the well-evidenced 6-n-propylthiouracil (PROP) taster status (Bartoshuk et al, 2004) and the more recently discovered thermal taster status (Cruz and Green, 2000). Thermal tasters (TTs) perceive thermally induced taste sensations (thermal taste) when the tongue is temperature stimulated using a temperature thermode, in the absence of any gustatory stimuli, while those who only perceive temperature are termed thermal non-tasters (TnTs). Observed intensity ratings for astringency, metallic (Bajec and Pickering, 2008) and temperature (Green and George, 2004, Bajec and Pickering, 2008, Hort et al, 2016) are higher for TTs than TnTs, whilst an advantage is not reported for capsaicin and menthol (Green et al, 2005, Yang et al, 2014)

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