Taste Perception Research Articles

Investigating Taste Perception of Maltodextrins Using Lactisole and Acarbose.

Previous research has demonstrated that complex carbohydrates (maltodextrins) can be perceived in the oral cavity. However, little research has been conducted to thoroughly investigate complex carbohydrate taste perception and contributing factors. This study explored the effects of the degree of polymerization and the concentration of complex carbohydrates on taste perception. Additionally, the impact of lactisole and acarbose on carbohydrate taste perception was investigated. Using a blinded, Latin Square design, participants (n = 40) received samples (control) or samples with acarbose (5 mM) or lactisole (1.4 mM). Per visit, participants received solutions: (1) short chain maltodextrin (average DP 6) (SCM), (2) long chain maltodextrin (average DP 24) (LCM), (3) maltose, and (4) glucose. Samples were evaluated in duplicate, both at low concentration and high concentration. Participants tasted the samples and rated sweetness, starchiness, and viscosity (mouthfeel) perceived on a 10 cm continuous line scale and perceived intensity on a Labelled Magnitude Scale. There was a significant effect of degree of polymerisation on sweetness (p = 0.001) and intensity (p = 0.001). For low concentration samples, no significant differences were found between LCM and acarbose LCM or SCM and acarbose SCM for sweetness, starchiness, or mouthfeel (all p > 0.05). Significant differences were observed between LCM and lactisole LCM for sweetness (1.1 ± 0.1 vs. 2.5 ± 0.3, p = 0.001), starchiness (1.4 ± 0.2 vs. 2.3 ± 0.3, p = 0.005), and mouthfeel (1.4 ± 0.2 vs. 2.3 ± 0.3, p = 0.013). In conclusion, the taste perception of maltodextrins is influenced by the degree of polymerisation. Furthermore, for this study, the sweet taste receptor was not involved in maltodextrin taste perception. While salivary α-amylase did not appear to influence taste perception with low concentration maltodextrins, further investigation is necessary.

A review of assessment methods for measuring individual differences in oral somatosensory perception.

While taste and smell perception have been thoroughly investigated, our understanding of oral somatosensory perception remains limited. Further, assessing and measuring individual differences in oral somatosensory perception pose notable challenges. This review aimed to evaluate the existing methods to assess oral somatosensory perception by examining and comparing the strengths and limitations of each method. The review highlighted the lack of standardized assessment methods and the various procedures within each method. Tactile sensitivity can be assessed using several methods, but each method measures different tactile dimensions. Further investigations are needed to confirm its correlation with texture sensitivity. In addition, measuring a single textural attribute may not provide an overall representation of texture sensitivity. Thermal sensitivity can be evaluated using thermal-change detection or temperature discrimination tests. The chemesthetic sensitivity tests involve either localized or whole-mouth stimulation tests. The choice of an appropriate method for assessing oral somatosensory sensitivity depends on several factors, including the specific research objectives and the target population. Each method has its unique intended purpose, strengths, and limitations, so no universally superior approach exists. To overcome some of the limitations associated with certain methods, the review offers alternative or complementary approaches that could be considered. Researchers can enhance the comprehensive assessment of oral somatosensory sensitivity by carefully selecting and potentially combining methods. In addition, a standardized protocol remains necessary for each method.

Bitter Taste Receptor 46 (hTAS2R46) Protects Monocytes/Macrophages from Oxidative Stress.

Bitter taste receptors (TAS2Rs) are not only responsible for taste perception in the oral cavity, but are spread throughout the body, generating a widespread chemosensory system. In humans, 25 subtypes have been identified and are differentially expressed in tissues and organs, including in the immune system. In fact, several TAS2R subtypes have been detected in neutrophils, lymphocytes, B and T cells, NK cells, and monocytes/macrophages, in which they regulate various protective functions of the innate immune system. Given its recognized anti-inflammatory and antioxidant activity, and the generally protective role of bitter taste receptors, in this work, we studied TAS2R46's potential in the protection of human monocyte/macrophage DNA from stress-induced damage. Through both direct and indirect assays and a single-cell gel electrophoresis assay, we demonstrated that absinthin, a specific TAS2R46 agonist, counteracts the release of reactive oxygen species (ROS) and reactive nitrogen species (RNS) and reduces DNA damage in both cell types. Even though the release of ROS from monocytes/macrophages is fundamental for contrast pathogen agents, supraphysiological ROS production impairs their function, finally leading to cell death. Our results highlight TAS2R46 as a novel player involved in the protection of monocytes and macrophages from oxidative stress damage, while simultaneously supporting their antimicrobial activity.

Effect of soy protein isolate addition on the physical and sensory characteristics of dry noodles with modified-cassava flour substituted

Abstract Incorporating modified cassava flour (MCF) into dry noodles production exhibited a notable drawback, namely its inadequate protein composition, hence rendering it non-compliant with the established SNI 01-2974-1996 criterion for dry noodles. The objective of this research was to investigate the impact of soy protein isolate (SPI) application into dry noodles substituted with modified cassava flour (DNMCF), with a focus on evaluating the moisture, protein, physical and sensory quality of the resulting products in compliance with the Indonesia National Standard (SNI 01-2974-1996). The soy protein isolate (SPI) was applied at varying percentages (0%, 2.5%, 5%, 7.5%, and 10%) in the formulation. The findings showed that moisture and protein content in dry noodles prepared using MCF substitution and supplemented with 5%, 7.5%, and 10% of SPI aligned with the standards outlined 1 in the Indonesian National Standard (SNI). The findings indicated that including 5% SPI resulted in sensory attributes, including color, aroma, taste, texture, and overall acceptability, that closely resembled those of the control sample. In contrast, adding 7.5% and 10% of SPI provided sensory characteristics significantly different from the control. The hedonic test conducted on commercial DNMCF revealed that including MCF and 5% of SPI did not result in any statistically significant differences in acceptability, aroma, taste, texture, and overall perception (p>0.05). The color of DNMCF with SPI application had a discernible tinge of brown in contrast to the commercial DNMCF, which has been deemed unsatisfactory by the panelists. The inclusion of SPI at a concentration of 5% resulted in the following composition: 6.41% of moisture content, 3.32% of ash, 11.74% of protein, 0.38% of fat, and 78.16% of carbohydrate. The application of 5% SPI on DNMCF met the consumer preference and met the quality standard of SNI 01-2974-1996.

Color of the Plateware Modulates Taste Expectation and Perception of Chocolates

Color of the Plateware Modulates Taste Expectation and Perception of Chocolates

Taste sensitivities mediate differential snack choices across BMI groups: a study with New Zealand young male individuals.

This study aimed to: 1) test for the link between snack choices and BMI using a novel sensory-based classification method; and 2) elucidate the role of gustatory sensitivity in orienting snack choices. The study employed a dual approach involving sensory and nutritional assessments. Ninety-eight European male individuals were tested for gustatory sensitivities to sweetness, saltiness, umami, and lipid perception. Participant food intake was measured over 4 days. A separate cohort of 327 participants categorized the recorded snacks based on taste patterns, enabling profiling of snack choices across body-weight groups. Results showed clear differentiations in snack choices across the BMI groups: Individuals with a higher BMI consumed more "Sweet" and "Sweet+Fat" snacks and less "Savory" snacks compared with the lower-BMI group (p < 0.05). Mediation analyses confirmed a significant effect of gustatory sensitivity, showing that the greater choice for "Sweet" and "Sweet+Fat" snacks among those with a higher BMI was mediated by sensitivities to sweetness and lipid perception (p = 0.008-0.044). Our study revealed that gustatory sensitivity can mediate the relationship between BMI and energy consumption from different snacks. These findings highlight the significance of taste perception in shaping snack choice, suggesting potential strategies for interventions aimed at addressing gustatory sensitivityto promote healthier dietary preferences.

Menopause and Oral Health: Clinical Implications and Preventive Strategies

ABSTRACT Menopause, occurring typically between the ages of 45 and 55 years, marks the end of a woman’s reproductive years and is characterized by the cessation of menstruation and a significant decline in estrogen and progesterone production. These hormonal changes impact various aspects of health, including oral health. This review explores the clinical implications of menopause on oral health and outlines preventive strategies. Hormonal changes during menopause can lead to xerostomia (dry mouth), periodontal disease, burning mouth syndrome (BMS), oral mucosal changes, altered taste sensation, and osteoporosis-related oral health issues. Xerostomia results from decreased salivary flow, increasing the risk of dental caries and oral infections. Periodontal disease is exacerbated by estrogen deficiency, leading to bone loss and increased tooth mobility. BMS, characterized by a chronic burning sensation, and oral mucosal atrophy are linked to hormonal fluctuations. In addition, altered taste perception and osteoporosis further complicate oral health management. Effective prevention and management strategies include regular dental checkups, good oral hygiene practices, and tailored treatments such as fluoride treatments, saliva substitutes, and hormone replacement therapy. Nonpharmacological approaches such as stress management and lifestyle modifications also play a role. This review emphasizes the importance of a multidisciplinary approach, involving dental and medical professionals, to address the complex oral health challenges faced by menopausal women. Understanding the underlying mechanisms and implementing evidence-based preventive measures can significantly enhance the oral health and overall well-being of menopausal women.

A Study on the Effects of Hypothyroidism on the Senses: A Comprehensive Narrative Review.

Hypothyroidism has been found to have long-term effects on each of thesenses, but with proper treatment, many of them can be significantly minimized. This paper analyzes the research on the impact of hypothyroidism on the senses of smell, taste, hearing, vision, and thermoregulation. Data were collected from the National Library of Medicine, PubMed, and Google Scholar databases using the keywords "hypothyroidism," "taste," "smell," "vision," "hearing," and "thermoregulation." Approximately 413 articles were found when searching with these parameters, and 30 were used in this paper. Studies were excluded if they were outside this paper's scope or older than 2012. Studies were included if they specifically focused on hypothyroidism and one of the five listed senses. Patients with hypothyroidism had a significantly increased risk of sensorineural hearing loss, decreased perception of the blue-yellow color axis, decreased sense of olfaction and number of olfactory bulbs, and decreased thermogenesis. Hypothyroidism was also found to show increased length of COVID-19-induced anosmia and decreased bitter taste perception. It can be concluded that hypothyroidism has many effects on the senses, particularly an increased risk of sensorineural hearing loss. More studies need to be done on these effects.

Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

ENDOSCOPIC BOUGIENAGE AS PALLIATIVE TREATMENT FOR INOPERABLE ESOPHAGEAL CANCER: A CASE SERIES

Relevance: Esophageal cancer is one of the most aggressive tumors of the digestive tract, with a 5-year survival rate of only 10%. Given the global aging of the population and consequently the increase in the number of patients who will not undergo surgery, chemotherapy, andradiation, or the fact that they do not want it, especially due to deficiencies and concomitant pathology, endoscopic methods for palliative treatment are an alternative. The article aimed to report the results using distal caps to treat esophageal stenosis in inoperable esophageal cancer. Methods: The article describes cases of endoscopic cap bougienage in patients with inoperable cancerous esophageal stenosis at the National Scientific Cancer Center (Astana, Kazakhstan). Results: All 5 patients had inoperable cancerous esophageal stenosis and endoscopically installed percutaneous gastrostomy. All patients refused to eat through gastrostomy and wanted to take food physiologically orally while preserving the perception of food taste. Sessions of distal esophageal bougienage with distal caps were performed outpatiently and without sedation; the intervals between sessions ranged from 7 to 20 days and the number of bougees ranged from 4 to 11. Conclusions In our clinic, distal cap bougienage has been successfully used in patients with benign strictures for a long time, and in this article we present cases of bougienage in 5 patients with malignant stenoses. Further investigation of the effectiveness of cap bougienage of malignant stenoses requires a more extensive sample of patients and longer follow-ups. However, we decided to publish our preliminary results since we were the first in Kazakhstan to use them in inoperable cancer patients. Bougie, as a palliative treatment for inoperable esophageal cancer, is a method to improve food passage and a more physiological meal, which, according to taste preferences, is more psychologically demanded by patients, compared to eating through gastrostomy. Bougie caps are a safe method since the Bougie Cap is transparent and the bougie is performed under the visual supervision of an endoscopist. This bougie technique can be recommended for widespread use in clinics as the safest bougie method not only for malignant stenoses but also for benign strictures of the esophagus.

Factors Related to Food Waste Disposal Behavior of Students in the Dormitory in STIKes Santa Elisabeth Medan

Background: Food waste refers to food that should be consumed but is discarded for specific reasons. Factors contributing to food waste include neglecting the menu, preparing it more than twice a day, the appearance of the meal, and inaccurate perceptions of the food's taste. Reducing food waste can be achieved by valuing food as an essential aspect of human life and managing food consumption effectively. Based on a survey conducted in dormitories, the problem identified is the significant number of leftovers daily, ranging from 4-6 buckets consisting of vegetables, tempeh, and tofu, mainly because the food does not appeal to the students' tastes. The purpose of this study is to identify the factors related to the food waste disposal behavior of students at the STIKes Santa Elisabeth Medan dormitory in 2023. Methods: : A cross-sectional approach combined with correlational research was employed in this investigation. The sample consisted of 84 students living in the dormitory. Instruments used in this study included a Food Waste Questionnaire and Food Scales Questionaire. Data were analyzed using Chi-square to determine the relationship of each independent variable are Food Appearance and Food Taste Factors with the dependent variable is the behavior of throwing food waste.. Results: Results indicated a significant relationship between unattractive food appearance and high food waste, with 90.4% showing high waste and 9.6% showing low waste, confirmed by a Chi-square value of 455a and a p-value of 0.05. Conclusions: The conclusion of this study is that there is a significant relationship between the unattractive appearance of food and the behavior of discarding food waste by dormitory students

VmmScore: An umami peptide prediction and receptor matching program based on a deep learning approach

Peptides, with recognized physiological and medical implications, such as the ability to lower blood pressure and lipid levels, are central to our research on umami taste perception. This study introduces a computational strategy to tackle the challenge of identifying optimal umami receptors for these peptides. Our VmmScore algorithm includes two integral components: Mlp4Umami, a predictive module that evaluates the umami taste potential of peptides, and mm-Score, which enhances the receptor matching process through a machine learning-optimized molecular docking and scoring system. This system encompasses the optimization of docking structures, clustering of umami peptides, and a comparative analysis of docking energies across peptide clusters, streamlining the receptor identification process. Employing machine learning, our method offers a strategic approach to the intricate task of umami receptor determination. We undertook virtual screening of peptides derived from Lateolabrax japonicus, experimentally verifying the umami taste of three identified peptides and determining their corresponding receptors. This work not only advances our understanding of the mechanisms behind umami taste perception but also provides a rapid and cost-effective method for peptide screening. The source code is publicly accessible at https://github.com/heyigacu/mlp4umami/, encouraging further scientific exploration and collaborative efforts within the research community.

Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference?

Obesity-related inflammation has been linked to decreased taste sensitivity and changes in the transcriptome of the taste apparatus. Increased levels of pro-inflammatory cytokines can also be found to be food-associated in individuals who consume high amounts of long-chain saturated fatty acids and sucrose independent of the body composition or individuals who exercise intensively. Previous research suggests a link between taste sensitivity and food choices. However, the interplay between food- or exercise-induced low-grade inflammation, taste perception, and food choices remains unaddressed. Understanding this relationship could provide an unnoticed explanation for interindividual differences in taste perception that influences dietary habits.

Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China

The antioxidant yeast strains isolated from the traditional dry sausage of northern China were screened, and their antioxidant role in dry sausage was evaluated. The survival abilities of seven strains were relatively superior when exposed to 12 mM H2O2 after 48 h, and these were subsequently inoculated into dry sausage. Among them, Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 treatments yielded lower peroxide value (0.48 and 0.51 mmol/kg, respectively), thiobarbituric acid reactive substance value (0.51 and 0.50 mg MDA/kg, respectively), and carbonyl content (8.67 and 8.70 nmol/kg protein, respectively) values (P < 0.05), indicating the superior antioxidant activity of these two strains. Meanwhile, yeast inoculation reduced the alcohol content and increased the ester content in the dry sausage. In particular, the level of hexanal, a byproduct of lipid oxidation, was reduced. A sensory evaluation demonstrated that the inoculated dry sausage had the higher salty taste and the lower sour taste and rancid taste. Overall, D. hansenii HRB1 not only effectively inhibited lipid and protein oxidation and reduced the perception of oxidative taste, but also enhanced the aroma profile of dry sausage and improved overall sensory quality. This study offers a novel perspective for the development of antioxidant starters and enhancement of fermented meat product quality.

The Growing Complexity of Human Bitter Taste Perception.

Human bitter perception is important for the identification of potentially harmful substances in food. For quite some years, research focused on the identification of activators for ∼25 human bitter taste receptors. The discovery of antagonists as well as increasing knowledge about agonists of different efficacies has substantially added to the intricacy of bitter taste perception. This article seeks to raise awareness for an underestimated new level of complexity when compound mixtures or even whole food items are assessed for their bitter taste.

The impact of cognitive distraction on gustatory perception in volunteers with obesity

Obesity, a global health challenge, is influenced by biological, behavioral, socioeconomical, and environmental factors. In our technology-driven world, distracted eating is prevalent, yet neurocognitive mechanisms behind it remain poorly understood. This study targets individuals with overweight and obesity, exploring taste perception under distraction comprehensively. Participants formed two distinct groups based on their Body Mass Index (BMI), lean and overweight/obese. During the experiment participants received gustatory stimuli while playing a Tetris game of various difficulty levels. Participants rated taste intensity and pleasantness, with linear mixed models analyzing distraction effects. Results confirmed that high distraction levels reduced perception of taste intensity (p = 0.017) and taste pleasantness (p = 0.022), with variations influenced by gender and weight status. Individuals in the overweight/obese group exhibited most profound intensity changes during distraction (p = 0.01). Taste sensitivity ratings positively correlated with BMI interacting with gender (male r = 0.227, p < 0.001; female r = 0.101, p < 0.001). Overall across both groups, female participants demonstrated higher taste sensitivity compared to male participants (p < 0.001). This study highlights the impact of cognitive distraction during consumption on taste perception, particularly in relation to weight status and gender, underscoring their significant roles in this interplay.

The Sensory Characteristics of Eggs Enriched With the fish and Linseed Oil

This research investigates the effect of fish and linseed oils supplemented to the laying hens’ feed on the sensory characteristics of table eggs. The experiment was performed on 480 laying hens of TETRA SL hybrid, which were divided into three groups (K: 5 % of soybean oil, P1: 1.5 % of fish oil and 3.5 % of linseed oil, and P2: 2 % of fish oil and 3% of linseed oil). A sensory analysis of eggs was comprised of an assessment of egg color, smell, taste, and texture and was performed by a panel of tasters (n=52) who administered the triangle test and the hedonic test. The panel determined that there was a significant difference (P&amp;lt;0.05) in taste of eggs between the treatment pairs K: P1 and K: P2 but no significant difference between the treatment pair P1: P2. The most frequently detected difference between the treatment pairs referred to the taste, then to color and smell, and the difference in egg texture between the pairs was not represented that much. An increased amount of fish oil in the hens’ diet increased a sensory perception of egg smell and decreased a sensory perception of taste. The egg taste liking differed significantly between the treatments (P&amp;lt;0.05). Referring to the sensory characteristics of likability of color and odor of eggs, there were no significant differences (P&amp;gt;0.05) determined between the treatments.

Factors Related to Food Waste Disposal Behavior of Students in the Dormitory of STIKes Santa Elisabeth Medan

Food waste occurs when perfectly edible food is discarded for various reasons. Factors contributing to food waste include menu neglect, excess preparation, unappealing appearance, and inaccurate perceptions of taste. Reducing food waste can be achieved by valuing food as an essential aspect of human life and managing food consumption effectively. Based on a survey conducted in dormitories, the significant issue identified is the daily abundance of leftovers, including 4-6 buckets of vegetables, tempeh, and tofu, mainly due to the food needing to meet the students' tastes. This study examines the factors influencing food waste disposal behaviour among students at the STIKes Santa Elisabeth Medan dormitory in 2023. The study utilized a cross-sectional approach combined with correlational research and involved 84 students living in the dormitory. The research instruments included a Food Waste Questionnaire and a Food Scales Questionnaire. Data analysis involved using Chi-square tests to determine the relationship between independent variables of food appearance and taste factors and the dependent variable of food waste behaviour. The results revealed a significant relationship between unattractive food appearance and high food waste, with 90.4% demonstrating high waste and 9.6% showing low waste, as confirmed by a Chi-square value of 455 and a p-value of 0.05. In conclusion, this study found a notable association between unattractive food appearance and the disposal behaviour of dormitory students regarding food waste.

The influence of sleep on human taste function and perception: A systematic review.

Sleep problems are associated with increased risk of obesity. Multiple mechanisms have been identified to support this relationship, including changes in sensory processing and food choice. Taste researchers have recently begun to explore whether changes in taste occur as a result of short-term or long-term sleep habits. A systematic review was conducted to investigate these relationships. A total of 13 studies were included in the review. Heterogeneity in both the sleep and taste measurements used was noted, and most studies failed to assess sour, bitter and umami tastes. Still, the available evidence suggests that sweet taste hedonic perception appears to be undesirably influenced by short sleep when viewed through the lens of health. That is, preferred sweetness concentration increases as sleep duration decreases. Habitual sleep and interventions curtailing sleep had minimal associations or effects on sweet taste sensitivity. Salt taste sensitivity and hedonic responses appear to be relatively unaffected by insufficient sleep, but more work is needed. Solid evidence on other taste qualities is not available at the present time.

Taste Changes and Salivary Flow Rate Disparities in Premenopausal and Postmenopausal Women: Exploring the Zinc Connection.

Menopause triggers hormonal changes that can manifest in oral symptoms like dysgeusia, xerostomia, and burning sensations, substantially impacting daily life, including chewing, swallowing, and taste perception. Menopausal women are particularly susceptible to nutritional fluctuations, including variations in zinc levels, which are believed to be linked to taste perception. Taste alterations can render food unappetizing, leading to malnutrition and diminished quality of life. The study aims to assess taste alterations, salivary flow rate, and zinc levels in premenopausal and postmenopausal women, investigating the correlation between these factors. This research involved 30 premenopausal and 30 postmenopausal women randomly selected from outpatients at the Department of Oral Medicine and Radiology, Panineeya Institute of Dental Sciences and Research Centre, Hyderabad, India. Saliva samples were collected, unstimulated salivary flow rates were measured, taste perception was evaluated using a whole mouth threshold taste test, and serum zinc levels were assessed. The study revealed that a significantly higher percentage of postmenopausal women could not identify sucrose taste at concentrations 1 (76.7%, p = 0.017) and concentrations 2 (56.7%, p = 0.007) compared to premenopausal women (43.3%, 20%, respectively). A statistically significant number of postmenopausal women also couldn't identify the bitter taste at concentration 1 (43.3%, p=0.047) compared to premenopausal women. No significant difference in taste perception of salt and sour was observed between both groups at all tested concentrations. In both groups, mean taste perception rankings were similar, with salt being most perceived, followed by sour bitter, and at least with sucrose. Salivary flow rates and zinc levels did not significantly differ between premenopausal and postmenopausal women. The correlation between zinc levels and taste perception was weak and non-significant, indicating that zinc levels were not significant predictors of taste perception in either group. Postmenopausal women exhibited reduced perceptions of sucrose and quinine hydrochloride, potentially impacting eating habits, while taste perception of sodium chloride and citric acid remained relatively consistent. Salivary flow rates and zinc levels were within the normal range for postmenopausal women up to 60 years of age included in the study. The study demonstrated that zinc levels did not significantly influence perception among postmenopausal women, suggesting that taste impairment is a multifactorial phenomenon.