Taste Sensitivity Research Articles

Elevation of the Blood Glucose Level is Involved in an Increase in Expression of Sweet Taste Receptors in Taste Buds of Rat Circumvallate Papillae.

The gustation system for sweeteners is well-known to be regulated by nutritional and metabolic conditions, but there is no or little information on the underlying mechanism. Here, we examined whether elevation of the blood glucose level was involved in alteration of the expression of sweet taste receptors in circumvallate papillae (CP) and sweet taste sensitivity in male Sprague-Dawley rats. Rats under 4 h-fed conditions following 18 h-fasting exhibited elevated blood glucose levels and decreased pancreatic T1R3 expression, compared to rats after 18 h-fasting treatment, and they exhibited increased protein expression of sweet taste receptors T1R2 and T1R3 in CP. Under streptozotocin (STZ)-induced diabetes mellites (DM) conditions, the protein expression levels of T1R2 and T1R3 in CP were higher than those under control conditions, and these DM rats exhibited increased lick ratios in a low sucrose concentration range in a brief access test with a mixture of sucrose and quinine hydrochloride (QHCl). These findings indicate that the elevation of blood glucose level is a regulator for an increase in sweet taste receptor protein expression in rat CP, and such alteration in STZ-induced DM rats is involved in enhancement of their sweet taste sensitivity.

PGC1α Controls Sucrose Taste Sensitization in Drosophila

Perceived palatability of food controls caloric intake. Sweet taste is the primary means of detecting the carbohydrate content of food. Surprisingly, sweet taste sensitivity is responsive to extrinsic factors like diet, and this occurs by unknown mechanisms. Here, we describe an unbiased proteomic investigation into sweet taste sensitivity in the fruit fly. We identify a dopamine/cyclic AMP (cAMP)/CREB axis acting within sweet taste neurons that controls taste perception but is largely dispensable for acute taste transduction. This pathway modulates sweet taste perception in response to both sensory- and nutrient-restricted diets and converges on PGC1α, a critical regulator of metabolic health and lifespan. By electrophysiology, we found that enhanced sucrose taste sensitivity was the result of heightened sweet taste intensity and that PGC1α was both necessary and sufficient for this effect. Together, we provide the first molecular insight into how diet-induced taste perception is regulated within the sweet taste neuron.

Rapid Throughput Operant Taste Discrimination: Signal Detection Theory (SDT) and Concentration‐Response (CR) Analyses for Quantifying Sucrose Taste Sensitivities in Individual Human Subjects

Most human taste discrimination experiments have focused on determination of detection thresholds, which are taken as indications of the sensitivity of the taste sensory system. However, detection thresholds reported in the literature can vary substantially across and within studies, and there is little evidence to support repeatability of the values obtained. Two factors that likely contribute to the observed variability are 1) inherent low throughput, which would impact assay robustness, and 2) insufficient accounting for subject bias in the analysis. Low throughput capacity of traditional taste discrimination methods all but precludes quantification by the more broadly applicable measures of discriminability (d′) and subject bias (β) obtained by SDT, as well as the ability to conduct CR analyses. We previously have reported a novel technology for automated rapid throughput operant taste discrimination using human subjects, called the TāStation®. We applied this technology to compare sensitivities to low “threshold” concentrations of sucrose determined by SDT with EC50s obtained by CR analysis in the same subjects. Small volumes (200 μl) of sucrose solutions or water, distributed in replicate wells of a 96‐well plate, were automatically drawn by an electronic pipette from single randomly selected wells on each trial. Subjects then removed the pipette and self‐administered the stimuli to the tongue. Subjects were trained through an interactive game‐like algorithm to associate the taste of sucrose with coordinates on the right sided of a touch‐sensitive display (TSD), and water on corresponding coordinates reflected to the opposite side. Correct responses on control trials were reinforced by the appearance of a virtual poker chip carrying remunerative value (which accumulated across the 96 trials); incorrect responses were penalized by a reduction in the cumulative score. The rapid generation of large robust data sets enabled an assessment of repeatability for SDT values of d′ and β, and EC50s derived from CR functions. We found that d′ and β were relatively stable across tests for some individuals but varied for other subjects. Less variability was observed in the EC50s for all subjects. For example, in three tests each occurring on separate days, 5 mM sucrose d′ values for subject M1200 were 1.18, 1.07, 0.94; those for subject M1194 were 0.56, −0.08, and 1.29. EC50s obtained for subject M1200 were 22, 27, and 24 mM, and for subject M1194 were 16, 20, and 27 mM. The repeatability of the EC50s within subjects revealed two distinct phenotypes for sucrose potency across subjects, with one group exhibiting EC50s that ranged narrowly around 25 mM, and a second group around 60 mM. These differences in sucrose potencies across subjects suggest the possibility of alternative structural features in the sucrose binding site of the T1R2/R3 receptor. Our results further imply that EC50 values, obtained from quantitative characterization of the entire concentrations‐response function for taste, are more reliable and more informative than measures of discriminability at the lowest taste‐active concentrations (i.e., “thresholds”).Support or Funding InformationEntirely funded by Opertech Bio

Polymorphism of TAS2R3, TAS2R5, TAS2R19, and TAS2R50 genes and bitter food intake frequency inelderly woman.

Taste sensitivity is one of the most important biological determinants of food choice. Polymorphisms within the bitter taste receptor genes TAS2R3 (rs765007), TAS2R5 (rs2234012), TAS2R19 (rs10772420), and TAS2R50 (rs1376251) may affect bitter taste sensitivity and thus food choices and thereby metabolic biomarkers in blood. The aim of this study was to investigate associations between selected TAS2Rs  single nucleotide polymorphisms (SNPs) and the choice of the most popular bitter food items in    a Polish population, BMI and blood biomarkers in elderly women. The study group included 116 Polish women over 60 years of age. Intake of Brassica vegetables, grapefruit and coffee was assessed using a food frequency questionnaire. Biochemical parameters were measured using the spectrophotometric method. Genotyping was performed using the high resolution melting method. We show an association between SNPs of the TAS2R3 gene and the frequency of Brassica vegetable intake, between SNPs of the TAS2R5 gene and the frequency of grapefruit intake, and between the simultaneous effects of polymorphisms within TAS2R3 and TAS2R5 and the frequency of eating Brassica vegetables in general. We found no association between the genetic polymorphisms of TAS2R19 or TAS2R50 that were examined and the frequency of bitter-tasting food intake. Moreover, the SNPs of the selected TAS2Rs genes may be associated with the lipid profile, serum level of glucose and CRP, depending on the frequency of consumption of particular bitter-tasting items. The genetic polymorphisms analyzed in the study seem not to contribute significantly to variability in bitter-tasting food intake in elderly women, although they may influence metabolic biomarkers dependent on the intake of particular bitter-tasting food items.

Masking the Detection of Taste Stimuli in Rats: NaCl and Sucrose.

While psychophysical and neurophysiological assessments of taste sensitivity to single chemical compounds have revealed some fundamental properties of gustatory processing, taste stimuli are rarely ingested in isolation. Arguably, the gustatory system was adapted to identify and report the presence of numerous chemicals ingested concurrently. To begin systematically exploring the detectability of a target stimulus in a background in rodents, we used a gustometer to train rats in a 2-response operant task to detect either NaCl (n = 8) or sucrose (n = 8) dissolved in water, and then tested the sensitivity of rats to the trained NaCl stimulus dissolved in a sucrose masker (0.3, 0.6, or 1.0 M, tested consecutively) versus sucrose, or the trained sucrose stimulus dissolved in a NaCl masker (0.04, 0.2, or 0.4 M) versus NaCl. Detection thresholds (EC50 values) were determined for the target stimulus dissolved in each concentration of the masker. Except for 0.04 M NaCl, all masker concentrations tested increased the target stimulus EC50. Target stimulus detectability decreased systematically as masker concentrations increased. The shift in liminal sensitivity for either target was similar when the threshold for the masker was considered. At least for these prototypical stimuli, it appears that the attenuating impact of a masker on the detection of a target stimulus depends on sensitivity to the masking stimulus. Further study will be required to generalize these results and extend them to more complex maskers, and to discern neural circuits involved in the detection of specific taste signals in the context of noisy backgrounds.

Insulin Function in Peripheral Taste Organ Homeostasis

Taste is the sensory system primarily devoted to the selection of what we eat. Various internal factors are likely involved in the modulation of taste sensitivity or homeostasis in the context of one’s general nutritional condition. For ameliorating or preventing lifestyle-related diseases, it is important to understand how our taste system is maintained and disrupted. This review focuses on insulin, the most potent anabolic agent in our body and a possible modulator of taste sensation, in the peripheral taste system. The insulin receptor is expressed in taste buds and taste progenitor/stem cells. Insulin expression itself is also reported in taste buds. Recent studies suggest that insulin signaling might contribute to the regulation of taste cell generation. Insulin in blood circulation or in taste buds might influence taste cell turnover and certain taste sensitivities. Hyperinsulinemia is one possible cause of taste disorders frequently observed in diabetes patients.

Taste sensitivity and lifestyle are associated with food preferences and BMI in children

Oral food perception together with lifestyle may affect food preferences and choices, influencing weight gain and obesity development. The present study was designed to evaluate the association of biological (taste sensitivity) and lifestyle variables with children food preferences, assessing whether all these variables contribute to explain BMI percentile. After anthropometric evaluation, 387 children were classified for bitter and sweet taste sensitivities. Socioeconomic/lifestyle aspects and hedonics for 36 foods were collected. Watching TV during meals associate with lower preference for several vegetables, as well as being sweet taste low sensitive, in the case of girls. Moreover, regression analysis showed that bitter taste sensitivity is one of the variables contributing to explain high BMI percentiles. These results present evidences that both biological and socioeconomic and the attention that is given to food (eating in the presence or absence of distractors) are aspects that should be considered in children nutrition to prevent obesity.

The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

The involvement of children in sensory evaluation and consumer research continues to increase and has become crucial in the food industry, as children sensory perceptions differ from adults. Research on basic taste sensitivity in children provides contradictory results, with most of the studies not considering the familiarity aspect of the food samples. Familiarity can lead children to memories of the food which are able to influence their taste perception and liking. This study aims to investigate the ability of 10 to 11-year old children in identifying sweetness, saltiness, sourness, and bitterness in unfamiliar food samples. The taste identification data was collected from 98 children using 19 food samples representing the four basic tastes of sweet, sour, salty, and bitter. For each food sample, the children evaluated their familiarity, the basic taste(s) they perceived using the check-all-that-apply (CATA) method and scored their liking. Their basic taste identification ability was investigated by comparing their results to trained panellists as a reference. The food samples were unfamiliar to most of the children (never tasted by 85% of the children on average). Correspondence Analysis (CA) showed that children were able to identify the basic tastes of sweet, sour, salty, and bitter in the unfamiliar foods, with a high congruency to the trained panellists. However, children’s identification ability was lower when combinations of dominant basic tastes occurred. Principal Component Analysis (PCA) demonstrated a positive correlation between the presence of sweet taste and the children’s liking while sour and bitter tastes showed the opposite.

A Fatty Acid Mouth Rinse Decreases Self-Reported Hunger and Increases Self-Reported Fullness in Healthy Australian Adults: A Randomized Cross-Over Trial

Fatty acid (FA) chemoreception in the oral cavity, known as fat taste, may trigger a satiety response that is homologous to FA chemoreception in the gastrointestinal tract. In addition, individuals with an impaired fat taste sensitivity are more likely to have an impaired satiety response. This study aimed to assess the effect of an FA mouth rinse on self-reported appetite, and to determine if the effect is modified by fat taste sensitivity. Thirty-one participants (age, 32.0 ± 8.4 y; body mass index (BMI), 26.1 ± 8.1 kg/m2) were studied on four separate days to evaluate the effect of a 20 mM oleic acid (OA) mouth rinse (in duplicate) compared to a control (in duplicate) on self-reported appetite by using a visual analogue scale (VAS) every 30 min for three hours following a standardized low-fat breakfast. The area under the curve ratings for fullness were greater (p = 0.003), and those for hunger were lower (p = 0.002) following the OA rinse compared to the control. The effect of the OA rinse was greater in individuals who were hypersensitive to fat taste compared to moderately sensitive and hyposensitive individuals for fullness (p < 0.010) and hunger (p < 0.010) ratings. In summary, an OA mouth rinse decreases self-reported hunger and increases self-reported fullness, particularly in those who are more sensitive to fat taste. FA receptors in the oral cavity may be potential targets to regulate appetite.

The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7-12 years-A Cross-Sectional Pilot Study Protocol.

Caregivers’ perceptions of children’s pickiness are relatively scarce in relation to the five core food groups and their importance in providing a nutritionally balanced diet. Furthermore, there is no validated questionnaire that examines child-reported food preferences in an age-appropriate manner, and the use of terms such as a “picky eater” can be attributed to environmental and genetic factors. Despite potential links between children’s food preferences and endophenotype bitter taste, associations between bitter taste sensitivity and picky eating is relatively unexplored. The proposed cross-sectional study aims to develop and validate a parent-reported core-food Picky Eating Questionnaire (PEQ) and child-reported Food Preference Questionnaire (C-FPQ) and simultaneously investigate environmental and phenotype determinants of picky eating. The study will be conducted in three stages: Phase 1, piloting PEQ and C-FPQ questionnaires (15–20 primary caregivers and their children aged 7–12 years); Phase 2 and 3, validating the revised questionnaires and evaluating the 6-n-propylthiouracil (PROP) bitter taste sensitivity to examine perception to bitter taste (369 primary caregivers and their children). Study findings will generate new validated tools (PEQ, C-FPQ) for use in evidence-based practice and research and explore picky eating as a behavioural issue via the potential genetic-phenotype basis of bitter taste sensitivity.

Differences in Taste Sensitivity between Vegans and Non-Vegetarians in Palembang, Indonesia

Introduction: Many studies have shown that nutritional deficiencies can affect taste sensitivity. One group at high risk of nutritional deficiencies is vegans. Objective: The aim of the present study was to investigate the differences in taste sensitivity between vegans and non-vegetarians in Palembang, Indonesia. Methods: This was an observational analytic study with a quasi-experimental approach. A total of 60 subjects aged 21–45 years were included in this study. The subjects were divided into two groups: vegans (n = 30) and non-vegetarians (n = 30). Taste sensitivity was measured using the filter paper disc method. Five taste qualities (sweet, salt, sour, bitter, and umami) were tested using four different concentrations for each taste quality. The lowest concentrations identified correctly by the subjects were recorded as the taste sensitivity scores. The taste sensitivity scores were subsequently summed to form the taste scores. The data were analyzed using the Mann–Whitney U test. Results: The mean values of the sweet, bitter, and umami taste sensitivity scores and the taste score in the vegan group were lower than those in the non-vegetarian group. The mean value of the salt taste sensitivity score in the vegan group was higher than that of the non-vegetarian group, while the mean value in the sour taste sensitivity score was the same for both groups. There were no significant differences in the sweet, salt, sour, bitter, and umami taste sensitivity scores and taste scores of the vegan and non-vegetarian groups (p&gt;0.05). Conclusion: The vegans and non-vegetarians in Palembang in this study have differences in taste sensitivity, but these results are not significant.

Use of the Hedgehog signaling pathway inhibitor in the treatment of recurrent locally advanced and metastatic basal cell skin cancer

The study objectiveis to provide data on the use of the Hedgehog signaling pathway inhibitor (vismodegib) in the treatment of recurrent locally advanced and metastatic basal cell skin cancer at the N. N. Petrov National Medical Research Center of Oncology.Materials and methods. Clinical data of 10 patients who participated in a multicenter, non-randomized clinical trial of phase II ERIVANCE BBC (ClinicalTrials. gov NCT833417). Patients took the daily studied drug vismodegib orally at a dose of 150 mg daily until disease progression or intolerance due to side effects. Efficiency and safety assessment was carried out once every 4 weeks.Results. Complete regression was achieved in 7 patients, while the average duration of use of the drug was 240 ± 65 days. Stabilization was observed in 2 patients, the minimum duration of the drug was 336 days. One patient showed progression after 728 days of taking the drug. Side effects of the 1 grade according to CTCAE (Common Terminology Criteria for Adverse Events), v. 3.0 were observed in all patients, in 9 they were expressed in muscle cramps, alopecia and changes in taste sensitivity, and in 1 patient isolated in the form of muscle cramps.Conclusion. The results show a good safety profile of vismodegib, which allows it to be used in elderly patients with concomitant pathology. The frequency of response to treatment, including the achievement of complete regression in 70 % of patients, makes vismodegib an acceptable treatment option for metastatic form of basal cell skin cancer and relapse of locally advanced forms.

Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes.

Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.

Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study.

Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. Cross-sectional study conducted in a private institution. 104 healthy adults (aged 18-59 years) were evaluated. Sociodemographic, clinical and dietary data were collected. Nutritional status and BP were assessed using body mass index (BMI), waist circumference (WC), systolic blood pressure (SBP) and diastolic blood pressure (DBP). STST was assessed using graded saline solutions with sodium chloride concentrations ranging from 0.228 to 58.44 g/l. Identification of salty taste in solutions ≥ 3.652 g/l was used as the cutoff point for high STST. Participants with high STST presented higher daily average intakes for energy (2017.4 ± 641.5 versus 1650.5 ± 357.7 kcal/day; P = 0.01) and sodium (3070.2 ± 1195.1 versus 2435.2 ± 963.6 mg/day; P = 0.01) and higher BMI (P = 0.008) and WC (P = 0.002). After adjustment for age, sex, sodium and potassium intake, WC and family history of hypertension, the averages for SBP and DBP in subjects with high STST were higher than in those with normal STST (SBP: 138.2 ± 1.7 versus 119.7 ± 0.9 mmHg; P < 0.001; DBP: 81.2 ± 1.9 versus 75.1 ± 1.0 mmHg; P = 0.008). High STST was associated with elevated blood pressure in healthy adults, regardless of other risk factors for hypertension.

Taste science~The relationship between aging and taste sensitivity~

Taste science~The relationship between aging and taste sensitivity~

Exploring the Relationship Between Psychopathy and Taste Perception

Higher psychopathic traits have been consistently associated with poorer olfactory abilities; however, only one study as reported by Sagioglou and Greitemeyer (Appetite 96:299-308, 2016) has explored whether psychopathy is linked to taste perception. Using self-report measures, Sagioglou and Greitemeyer (2016) found higher psychopathic traits were associated with higher liking ratings for bitter stimuli. The aim of the current study was to determine whether direct assessment of taste perception was linked with psychopathic traits. Seventy-eight participants (41 females) rated four tastants (i.e. bitter, sweet, salty and sour), at four concentrations. For each of the 16 stimuli, participants rated how much they liked, how disgusting and how intense they perceived each tastant. Contrary to previous findings, higher psychopathic traits were not associated with higher liking ratings for bitter stimuli, but instead associated with higher disgust ratings of bitter stimuli. Moreover, higher psychopathic traits were associated with higher taste intensity ratings, suggesting psychopathy may be associated with increased taste sensitivity. Higher degrees of psychopathic traits are associated with higher disgust ratings of bitter stimuli. The findings suggest that the chemical senses may be another confirmatory method for differentiating those with low and high psychopathic traits.

Efficacy of Long-Term Feeding of α-Glycerophosphocholine for Aging-Related Phenomena in Old Mice

α-Glycerophosphocholine (GPC) is a natural source of choline. It reportedly prevents aging-related decline in cognitive function, but the underlying mechanism remains unclear. Although it is understood that aging influences taste sensitivity and energy regulation, whether GPC exerts antiaging effects on such phenomena requires further elucidation. Here, we used old C57BL/6J mice that were fed a GPC-containing diet, to investigate the molecular mechanisms underlying the prevention of a decline in cognitive function associated with aging and examine the beneficial effects of GPC intake on aging-related phenomena, such as taste sensitivity and energy regulation. We confirmed that GPC intake reduces the aging-related decline in the expression levels of genes related to long-term potentiation. Although we did not observe an improvement in aging-related decline in taste sensitivity, there was a notable improvement in the expression levels of β-oxidation-associated genes in old mice. Our results suggest that the prevention of aging-related decline in cognitive function by GPC intake may be associated with the improvement of gene expression levels of long-term potentiation. Furthermore, GPC intake may positively influence lipid metabolism.

Denture Wearing and Malnutrition Risk Among Community-Dwelling Older Adults.

Most studies have associated denture wearing with a higher risk of malnutrition and lower nutritional intake in the elderly. As the effect of wearing dentures remains debatable, the aim of this study was to determine if older adults wearing dentures have a higher risk of malnutrition. We recruited 294 Japanese community-dwelling adults aged ≥65 years from two elderly welfare centers in Sapporo. The Mini Nutritional Assessment-Short Form (MNA-SF) was used to assess their nutritional status. Their demographic characteristics, eating habits, and health status were assessed using a questionnaire. Moreover, salt-impregnated taste paper and bioelectrical impedance analysis were used to obtain salt taste sensitivity and body composition (body mass index and protein mass). The mean age of older adults was 75.8 ± 5.8 years and 71.1% were women. We found that 74.1% of the older adults wore dentures. The proportion of the whole population with a risk of malnutrition was 23.5%. Multivariate analysis revealed that partial denture wearing could be protective against the risk of malnutrition. In this study, we found more partial denture wearers with normal nutritional conditions and cooking by themselves than non-denture-wearing older adults. Furthermore, complete denture wearers were eating significantly less meats or fish every day. This study suggests that using partial dentures to replace the lost teeth to meet the dietary needs of the elderly is critical to maintaining a healthy nutritional status. Moreover, it also indicates the importance of providing education to older adults who wear complete dentures.

Impact of the severity of dementia due to Alzheimer’s disease on the gustatory sensitivity of older persons

To evaluate the association between the severity of dementia and taste recognition abilities in older persons with Alzheimer's disease (AD). Anthropometric measurements were performed and body mass index was used to determine the nutritional status. The taste strips were used to test gustatory functions of the five basic tastes (sweet, salty, sour, bitter and umami). A total of 30 healthy younger subjects, 30 healthy older subjects, 37 with mild stage AD and 23 with moderate stage AD were recruited. The older subjects with moderate AD showed a significant reduction of taste, less recognition of bitter and salty taste (score: 10.6 ± 2.6; 2.6 ± 0.9; 1.7 ± 1.5) when compared to older people without cognitive impairment (score: 13.3 ± 1.8; 3.4 ± 0.9; 3.2 ± 0.9), and less recognition of sweet taste (score: 2.9 ± 1.2) when compared to subjects with mild stage AD (score: 3.6 ± 0.8). Impaired recognition of salty taste was detected since the early stages of AD. Among the factors that possibly influence gustatory function, a significant correlation was detected between taste ability and age, medication intake, mini-mental state examination and the nutritional status. The severity of dementia is directly associated with greater impairment of taste sensitivity, especially among older subjects with moderate stage disease.

Taste sensitivity throughout age and the relationship with the sleep quality.

ObjectiveThe aim of the present study was to evaluate taste sensitivity and sleep pattern throughout age.MethodsThirty-five male adults aged (25.05±0.71 years), and twenty- four older adults (68.92 ± 6.43 years) were selected and submitted to sleep evaluation (Pittsburgh Sleep Quality Index and Epworth Sleepiness Scale), as well as taste sensitivity. Taste sensitivity was evaluated using three dilutions and the different concentrations were presented for the four basic flavors (salty, sweet, bitter and sour). These samples were encoded with three digits and randomly presented to the participants in 50 mL plastic cups.ResultsIn both groups, sleep quality was poor (PSQI >5). Older adults presented a negative effect to identify sweet and salty taste and, in this population, sleep time was associated with sweet taste perception.DiscussionWe may suggest that aging may cause changes in taste sensitivity, as well as total sleep time was observed to be a significant predictor of sweet taste. Sleep may play an important role in taste sensitivity, although the mechanisms are still unknown. Thus, the results of this research may contribute to the emergence of new studies that seek to better understand this relationship of sleep quality as taste sensitivity.