Constraints imposed on taste physiology by human taste reaction time data

Gustation-Inspired Dual-Responsive Hydrogels for Taste Sensing Enabled by Machine Learning

Human gustatory system recognizes salty/sour or sweet tastants based on their different ionic or nonionic natures using two different signaling pathways. This suggests that evolution has selected this detection dualism favorably. Analogically, this work constructs herein bioinspired stimulus-responsive hydrogels to recognize model salty/sour or sweet tastes based on two different responses, that is, electrical and volumetric responsivities. Different compositions of zwitter-ionic sulfobetainic N-(3-sulfopropyl)-N-(methacryloxyethyl)-N,N-dimethylammonium betaine (DMAPS) and nonionic 2-hydroxyethyl methacrylate (HEMA) are co-polymerized to explore conditions for gelation. The hydrogel responses upon adding model tastant molecules are explored using electrical and visual de-swelling observations. Beyond challenging electrochemical impedance spectroscopy measurements, naive multimeter electrical characterizations are performed, toward facile applicability. Ionic model molecules, for example, sodium chloride and acetic acid, interact electrostatically with DMAPS groups, whereas nonionic molecules, for example, D(-)fructose, interact by hydrogen bonding with HEMA. The model tastants induce complex combinations of electrical and volumetric responses, which are then introduced as inputs for machine learning algorithms. The fidelity of such a trained dual response approach is tested for a more general taste identification. This work envisages that the facile dual electric/volumetric hydrogel responses combined with machine learning proposes a generic bioinspired avenue for future bionic designs of artificial taste recognition, amply needed in applications.

Processing of Sweet, Astringent and Pungent Oral Stimuli in the Human Brain

Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to contain both gustatory and somatosensory components. In the present study, we compared the cerebral response to an astringent stimulus (tannin), with the response to one typical taste stimulus (sweet - sucrose) and one typical somatosensory stimulus (pungent - capsaicin) using functional magnetic resonance imaging (fMRI) of 24 healthy subjects. Three distributed brain sub-regions responded significantly different to the three types of oral stimulations: lobule IX of the cerebellar hemisphere, right dorsolateral superior frontal gyrus, and left middle temporal gyrus. This suggests that these regions play a major role in the discrimination of astringency, taste, and pungency.

Future Directions for Chemosensory Connectomes: Best Practices and Specific Challenges

Ecological chemosensory stimuli almost always evoke responses in more than one sensory system. Moreover, any sensory processing takes place along a hierarchy of brain regions. So far, the field of chemosensory neuroimaging is dominated by studies that examine the role of brain regions in isolation. However, to completely understand neural processing of chemosensation, we must also examine interactions between regions. In general, the use of connectivity methods has increased in the neuroimaging field, providing important insights to physical sensory processing, such as vision, audition, and touch. A similar trend has been observed in chemosensory neuroimaging, however, these established techniques have largely not been rigorously applied to imaging studies on the chemical senses, leaving network insights overlooked. In this article, we first highlight some recent work in chemosensory connectomics and we summarize different connectomics techniques. Then, we outline specific challenges for chemosensory connectome neuroimaging studies. Finally, we review best practices from the general connectomics and neuroimaging fields. We recommend future studies to develop or use the following methods we perceive as key to improve chemosensory connectomics: (1) optimized study designs, (2) reporting guidelines, (3) consensus on brain parcellations, (4) consortium research, and (5) data sharing.

Differences in dynamic perception of salty taste intensity between young and older adults

In super-aged societies, high salt intake substantially increases the risk of stroke and cardiovascular disease. Perceived low salty taste often prompts the addition of table salt to food. However, it remains unclear how older adults perceive the nature and intensity of salty taste in the mouth and brain. We compared the perceptions of salty taste intensities of older adults with those of young adults. Participants were 74 healthy adults: 31 older (age, 60–81 years [65.0 ± 5.5 SD]) and 43 young (age, 21–39 years [25.0 ± 3.6 SD]). Our research project comprises three sequential experiments. This article reports on the first two, which were (1) static and (2) dynamic sensory evaluations of taste perceptions in the mouth. Participants assessed the taste of 0.3 M and 0.5 M sodium chloride solutions in two types of sensory evaluations: (1) a cup tasting test, in which they sipped the solution from cups, spat it out, and rated static salty taste intensity, and (2) a time-intensity sensory evaluation, in which the solutions were delivered to participants’ tongues through a custom-made delivery system while they recorded dynamic taste intensities on a hand-held meter. Older adults perceived significantly lower taste intensities than young adults (p = 0.004 and p < 0.001 for 0.3 M and 0.5 M, respectively). Reaction timings for both solutions did not differ, but the slopes for both concentrations were significantly lower for older adults than for young adults (p < 0.001). Using a standardized system allowed us to evaluate and directly compare real-time feedback on taste intensities according to age. This study is the first to characterize the time-intensity profiles of salty taste intensity in older adults. Our findings show that older adults do not take longer to recognize a salty taste, but their perception of taste intensity slowly increases, and yet remains lower than that of young adults. This suggests that older adults should be aware of the tendency to add more salt to their food to compensate for their low perceptions of salty taste. We would like to suggest them to savor and chew sufficiently during eating to optimize the perceived salty taste. Furthermore, our results offer a reference for ordinary citizens’ taste-intensity perceptions; our standardized system could be usefully integrated into clinical follow-up examinations and treatments.

The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p < 0.01) in the solution with a high NaCl (167.9 g/L) concentration. Furthermore, high NaCl solutions suppressed the pungency intensity at all Spo concentrations except for 0.02 g Spo/L in water (p < 0.05). The TI and principal component analysis (PCA) results showed that an increase in the Spo concentration prolonged the duration of the pungency sensation. However, the maximum intensity, the time to reach maximum intensity, the decay time of perception, and the end time of perception of the Spo solutions ranging from 2.13 g/L to 4.69 g/L were significantly reduced at medium (42.95 g/L) and high NaCl concentrations. Since the salty and pungency sensations exhibited by NaCl and Spo are common flavor combinations in food products and dishes, studying the influence of saltiness on the dynamic perception of pungent sensation not only aids the development of oral cleaners during pungency evaluation but also presents significant theoretical and practical value in creating pungent food and cuisine based on consumer preferences.

Impact of pulsation rate and viscosity on taste perception - Application of a porous medium model for human tongue surface

BACKGROUND

Temporal dynamics may importantly modulate sensory perception, including taste. For example, enhanced perceived taste intensity is often observed when tastant concentration is fluctuating in pulses. The perceived intensity is higher than that of the solutions with a same averaged, but constant concentrations. Meanwhile, taste intensity often decreases with increase of tastant viscosity, despite no changes to the stimuli concentration. The mechanisms to these phenomena are not well understood, in part due to the complicated transport process of tastant through papillae, taste pores, etc. to reach the taste receptors, a cascade of events that are difficult to quantify.

METHOD

We computationally modeled the human tongue surface as a porous micro-fiber medium, extending a previous study and exposed it to pulsatile tastant solution (0.2 and 0.4Hz) with various added viscosity (~0.0011-~0.09 Pa⋅s).

RESULTS

Our simulation revealed that the stimuli concentration within the papillae structure increase with pulsed stimulation, especially those with a longer period (16% increase at 0.4Hz and 23% at 0.2Hz compared to continuous stimuli) and decrease (-6%) with added viscosity. The trend matched well with measured taste perception to sucrose added apple juice in the literature (R² > 0.97 for both low and high viscosity stimuli series). Decreased diffusivity due to the increase in viscosity, however, was not a major factor underlying this process.

CONCLUSION

This study re-affirms the validity and accuracy of modeling human tongue surface as a porous medium to investigate taste stimuli transport processes and such peripheral transport dynamics may have significant effects on taste perception.

The neuroscience of sugars in taste, gut-reward, feeding circuits, and obesity

Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants. From an evolutionary perspective, this is not surprising as it is a primary source of energy. However, its overconsumption can result in obesity and an associated cornucopia of maladies, including type 2 diabetes and cardiovascular disease. Here we describe three physiological levels of processing sucrose that are involved in the decision to ingest it: the tongue, gut, and brain. The first section describes the peripheral cellular and molecular mechanisms of sweet taste identification that project to higher brain centers. We argue that stimulation of the tongue with sucrose triggers the formation of three distinct pathways that convey sensory attributes about its quality, palatability, and intensity that results in a perception of sweet taste. We also discuss the coding of sucrose throughout the gustatory pathway. The second section reviews how sucrose, and other palatable foods, interact with the gut-brain axis either through the hepatoportal system and/or vagal pathways in a manner that encodes both the rewarding and of nutritional value of foods. The third section reviews the homeostatic, hedonic, and aversive brain circuits involved in the control of food intake. Finally, we discuss evidence that overconsumption of sugars (or high fat diets) blunts taste perception, the post-ingestive nutritional reward value, and the circuits that control feeding in a manner that can lead to the development of obesity.

Parallel and Sequential Sequences of Taste Detection and Discrimination in Humans

Highlighted Research Paper:As Soon as You Taste It: Evidence for Sequential and Parallel Processing of Gustatory Information by, Raphael Wallroth and Kathrin Ohla

As Soon as You Taste It: Evidence for Sequential and Parallel Processing of Gustatory Information

The quick and reliable detection and identification of a tastant in the mouth regulate nutrient uptake and toxin expulsion. Consistent with the pivotal role of the gustatory system, taste category information (e.g., sweet, salty) is represented during the earliest phase of the taste-evoked cortical response (Crouzet et al., 2015), and different tastes are perceived and responded to within only a few hundred milliseconds, in rodents (Perez et al., 2013) and humans (Bujas, 1935). Currently, it is unknown whether taste detection and discrimination are sequential or parallel processes, i.e., whether you know what it is as soon as you taste it. To investigate the sequence of processing steps involved in taste perceptual decisions, participants tasted sour, salty, bitter, and sweet solutions and performed a taste-detection and a taste-discrimination task. We measured response times (RTs) and 64-channel scalp electrophysiological recordings and tested the link between the timing of behavioral decisions and the timing of neural taste representations determined with multivariate pattern analyses. Irrespective of taste and task, neural decoding onset and behavioral RTs were strongly related, demonstrating that differences between taste judgments are reflected early during chemosensory encoding. Neural and behavioral detection times were faster for the iso-hedonic salty and sour tastes than their discrimination time. No such latency difference was observed for sweet and bitter, which differ hedonically. Together, these results indicate that the human gustatory system detects a taste faster than it discriminates between tastes, yet hedonic computations may run in parallel (Perez et al., 2013) and facilitate taste identification.

As Soon as You Taste It: Evidence for Sequential and Parallel Processing of Gustatory Information

The quick and reliable detection and identification of a tastant in the mouth regulate nutrient uptake and toxin expulsion. Consistent with the pivotal role of the gustatory system, taste category information (e.g., sweet, salty) is represented during the earliest phase of the taste-evoked cortical response (Crouzet et al., 2015), and different tastes are perceived and responded to within only a few hundred milliseconds, in rodents (Perez et al., 2013) and humans (Bujas, 1935). Currently, it is unknown whether taste detection and discrimination are sequential or parallel processes, i.e., whether you know what it is as soon as you taste it. To investigate the sequence of processing steps involved in taste perceptual decisions, participants tasted sour, salty, bitter, and sweet solutions and performed a taste-detection and a taste-discrimination task. We measured response times (RTs) and 64-channel scalp electrophysiological recordings and tested the link between the timing of behavioral decisions and the timing of neural taste representations determined with multivariate pattern analyses. Irrespective of taste and task, neural decoding onset and behavioral RTs were strongly related, demonstrating that differences between taste judgments are reflected early during chemosensory encoding. Neural and behavioral detection times were faster for the iso-hedonic salty and sour tastes than their discrimination time. No such latency difference was observed for sweet and bitter, which differ hedonically. Together, these results indicate that the human gustatory system detects a taste faster than it discriminates between tastes, yet hedonic computations may run in parallel (Perez et al., 2013) and facilitate taste identification.

Delta activity encodes taste information in the human brain

The categorization of food via sensing nutrients or toxins is crucial to the survival of any organism. On ingestion, rapid responses within the gustatory system are required to identify the oral stimulus to guide immediate behavior (swallowing or expulsion). The way in which the human brain accomplishes this task has so far remained unclear. Using multivariate analysis of 64-channel scalp EEG recordings obtained from 16 volunteers during tasting salty, sweet, sour, or bitter solutions, we found that activity in the delta-frequency range (1-4 Hz; delta power and phase) has information about taste identity in the human brain, with discriminable response patterns at the single-trial level within 130 ms of tasting. Importantly, the latencies of these response patterns predicted the point in time at which participants indicated detection of a taste by pressing a button. Furthermore, taste pattern discrimination was independent of motor-related activation and encoded taste identity rather than other taste features such as intensity and valence. On comparison with our previous findings from a delayed taste-discrimination task (Crouzet et al., 2015), taste-specific neural representations emerged earlier during this speeded taste-detection task, suggesting a goal-dependent flexibility in gustatory response coding. Together, these findings provide the first evidence of a role of delta activity in taste-information coding in humans. Crucially, these neuronal response patterns can be linked to the speed of simple gustatory perceptual decisions - a vital performance index of nutrient sensing.

Speed and accuracy of taste identification and palatability: impact of learning, reward expectancy, and consummatory licking

Despite decades of study, it remains a matter of controversy as to whether in rats taste identification is a rapid process that occurs in about 250-600 ms (one to three licks) or a slow process that evolves over seconds. To address this issue, we trained rats to perform a taste-cued two-response discrimination task (2-RDT). It was found that, after learning, regardless of intensity, the delivery of 10 μl of a tastant (e.g., NaCl or monopotassium glutamate, MPG) was sufficient to identify its taste with maximal accuracy within 400 ms. However, despite overtraining, rats rarely stopped licking in one lick. Thus, a one-drop lick reaction task was developed in which subjects had to rapidly stop licking after release of a stop signal (tastants including water) to obtain rewards. The faster they stopped licking, the greater the reward. Rats did not stop licking after receiving either hedonically positive or negative stop signals, and thus failed to maximize rewards even when reinforced with even larger rewards. In fact, the higher the sucrose concentration given as a stop signal, the greater the number of consummatory licks elicited. However, with a stop signal of 2 mM quinine HCl, they stopped licking in ~370 ms, a time faster than that for sucrose or water, thus showing that in this rapid period, quinine HCl evoked an unpalatable response. Indeed, only when rats licked an empty sipper tube would they usually elicit a single lick to obtain a reward (operant licking). In summary, these data indicate that within 400 ms, taste identification and palatability, must either occur simultaneously or with marked overlap.

Coding in the mammalian gustatory system

To understand gustatory physiology and associated dysfunctions it is important to know how oral taste stimuli are encoded both in the periphery and in taste-related brain centres. The identification of distinct taste receptors, together with electrophysiological recordings and behavioral assessments in response to taste stimuli, suggest that information about distinct taste modalities (e.g. sweet versus bitter) are transmitted from the periphery to the brain via segregated pathways. By contrast, gustatory neurons throughout the brain are more broadly tuned, indicating that ensembles of neurons encode taste qualities. Recent evidence reviewed here suggests that the coding of gustatory stimuli is not immutable, but is dependant on a variety of factors including appetite-regulating molecules and associative learning.

A new method for measuring reaction times for odour detection at iso-intensity: Comparison between an unpleasant and pleasant odour

A psychophysical detection test was developed to measure the reaction time of human subjects to a pleasant and an unpleasant odour. The response latencies to stimulation with a malodour (valeric acid) and pleasant odorant (amyl acetate) were compared over a range of different stimulus strengths. By expressing reaction time as a function of detection rate, the responses to the two odours can be compared at iso-intensity across the concentration range. This is the first study that allows odorants to be compared at the same intensity over a range of concentrations. The malodour valeric acid was detected more rapidly than amyl acetate; at the 50% detection level the reaction time for the detection of amyl acetate was 1.74 s compared 1.36 s for valeric acid (380 ms or 22% faster). Women were significantly faster than men at detecting both the unpleasant (by 18%) and pleasant (by 26%) odour at the 50% detection level and this disparity increased with decreasing stimulus strength. In conclusion, we demonstrate the ability of a new method for the measurement of reaction times to odour detection to discriminate between two different odours - a malodour and a non-malodour.

Comparison times are longer for hedonic than for intensity judgements of taste stimuli

Response times of intensity and hedonic comparisons were determined in a within-subjects experimental design. Forced-choice paired comparisons of orange lemonades with various concentrations of added quinine sulfate were made by 48 subjects. Depending on experimental condition, the subjects had to focus either on intensity or on pleasantness and give their responses as fast as possible. The data showed shorter response times for intensity comparisons than for pleasantness comparisons. Although taste processing may be partially serial and partially parallel, the larger part of the response times and the differences between them may be due to cognitive processing.

Anion size of sodium salts and simple taste reaction times

Simple taste reaction times (RT) and taste intensities were measured in adult humans for 100-mM aqueous solutions of sodium chloride, acetate, glutamate, ascorbate, and gluconate flowed over the anterodorsal tongue with a closed liquid delivery system. Results from 12 subjects showed a significant increase in RT with molecular weight of the tastant, and a correlation of 0.941 between RT and the square roots of anionic weights. A multiple regression analysis controlling for perceived taste intensity indicated that RT increased linearly with the square root of the anionic weight. These findings support a model that includes both the permeability of ions through the tight junctions between the taste receptor cells of fungiform papillae taste buds and the effects of ions at apical portions of the receptor cells. They also suggest that gustatory transduction of sodium salts in humans normally involves intercellular spaces of taste buds as part of the functional sensory structures, in addition to individual taste receptor cells.

Amiloride and vertebrate gustatory responses to NaCl

Amiloride at < or = 1 microM may block epithelial Na+ channels without affecting other cellular mechanisms, and attenuates gustatory responses to lingual NaCl from the chorda tympani nerves (CT) of gerbil, hamster, rhesus monkey, and several strains of laboratory rat and mouse, and from glossopharyngeally innervated frog taste-receptor cells; at 5 microM to 50 microM, also from Wistar rat and mongrel dog CT. Affected units responded more to NaCl than to KCl. Suppression of CT responses to KCl, HCl, NH4Cl, or saccharides also occurred in some mammals, but amiloride did not elicit responses. Taste-dependent behaviors towards NaCl or KCl were altered. DBA and 129/J laboratory mice, and mudpuppy, were unaffected by amiloride. In humans, 10 microM amiloride both produced taste reports and reduced total intensity of NaCl and LiCl by 15-20%. NaCl and LiCl sourness, and KCl and QHCl bitterness declined, but saltiness generally did not change. Effects on sweetness were inconsistent. Amiloride-sensitive gustatory mechanisms were prominent in some mammals, were not necessary for responses to NaCl, and were of minor importance for human taste.

Temporal process from receptors to higher brain in taste detection studied by gustatory-evoked magnetic fields and reaction times

Using magnetoencephalography (MEG) and a taste stimulator with rapid-rise time, we previously located the primary gustatory area in the human cerebral cortex and also investigated the relation between the onset latency of the gustatory-evoked magnetic fields (GEM) and reaction times (RT) in different taste qualities. In the present study, we investigated the temporal process from receptors to the higher brain in taste detection based on the results of the GEM and RT of different tastes. We used 100 mM, 300 mM and 1 M NaCl and 3 mM saccharine. The duration of each stimulus was 400 ms. The interstimulus interval was approximately 30 s. The temperature of both taste solution and deionized water was maintained the same as that of the tongue. Four subjects participated in this experiment. The 64-channel whole-head SQUID system (CTF Systems Inc., Canada) was used to measure GEM. The sampling rate was 250 Hz, and the low-pass filter was 40 Hz. In each subject, GEM and RT to a given taste were measured separately by applying 40 trials of stimulation. After each trial of both measurements, subjects showed a perceived intensity by using their fingers. In the GEM study, the trials contaminated with eye movements were rejected and the remaining trials were averaged. Averaged GEM were super-imposed on the same sheet with all 64 channels to measure the onset latency of GEM from the stimulus onset. RT and onset latencies of GEM were longer for saccharine than NaCl, and the value of RT minus the onset latency of GEM from RT, presumably indicating the time for higher brain process plus motor process, did not differ between 3 mM saccharine and 1 M NaCl. With increased concentrations of NaCl, RT became shorter, but onset latencies of GEM remained constant. Sweet taste took a longer time than salty taste at receptor process including the time for diffusion to receptors.

Speed and consistency of human decisions to swallow or spit sweet and sour solutions

Measurements of the frequency and speed of spitting or swallowing citric acid, sodium saccharin, or mixture solutions, using the taste of one of them as the definition of what was to be spit, revealed that 'correct' spits occurred on > or = 70% of trials with equal reliability and latency among the liquids, indicating that recognition-based rejection decisions in adult humans are as rapid and consistent for an arbitrary sweet taste as for a sour or mixed taste.

Mechanisms of chemosensory transduction in taste cells

The application of new techniques to the study of taste cells has revealed much about both the basic physiology of these cells and also about the mechanisms of taste transduction. The taste cells are electrically excitable cells with a variety of voltage-dependent ion currents. These ionic currents have an important role in the transduction of salt taste in mammals and frogs. In mudpuppies different ion channels are involved in the transduction of acidic-sour stimuli. The role of ion currents in the transduction of sweet taste is less clear. Some proposed mechanisms suggest an important role for ion currents and others suggest that the transduction process may be a biochemical event involving cell surface receptors and intracellular second messengers, possibly cAMP. The transduction of bitter taste seems to be a biochemical event involving cell surface receptors and intracellular second messengers in the inositol trisphosphate pathway. Thus, one cannot talk about "the mechanism" of taste transduction. Different taste modalities are transduced by different mechanisms. A corollary to this is that taste cells are not a homogeneous population of cells. In order to provide animals with the ability to discriminate between different taste modalities the taste cells consist of distinct subpopulations of cells based on their primary taste modality. The primary taste modality in a given cell is determined by the receptors and transduction mechanism(s) expressed in that cell. Evidence suggests that modality-specific receptors are expressed in a segregated manner in distinct subpopulations of taste cells. Secondary responses observed in gustatory axons may arise due to a lack of absolute specificity in the transduction processes and nonspecific effects of low pH and high ionic strength and osmolarity on the taste cells. An interesting area for future work will be to elucidate the mechanism(s) by which basal cells become committed to a given taste modality and how the gustatory neurons influence this process of differentiation. The involvement of the gustatory neurons is critical as they must synapse with taste cells of the correct taste modality to preserve the integrity of the information transferred to the CNS. This process of synaptogenesis is presumably mediated by the expression of taste-modality-specific, cell surface antigens on the basolateral domain of a taste cell and receptors on the appropriate neurons, but much work will be necessary to elucidate this process.(ABSTRACT TRUNCATED AT 400 WORDS)

Individual gustatory reaction times to various groups of chemicals that provoke basic taste qualities

Reaction times (RTs) to four groups of substances that provoke different taste qualities were measured. Measurements for all substances with the same taste, equalized in perceived intensity and provoking a very strong taste, were made concurrently for each subject. The comparisons were made on the individual level. No significant differences in RTs to substances with the same taste quality were found. When the factor of perceived intensity is kept constant, no effect of the stimulus chemical composition on RTs seems to be present. RTs to stimuli with different tastes differ significantly, the shortest being to salt and the longest to bitter. The difference in RTs for sour and sweet substances is small, and the subjects were not all alike in terms of the order of RTs with respect to these stimuli.

The sweet taste in the calf. II. Glossopharyngeal nerve responses to taste stimulation of the tongue

Recordings were obtained from the glossopharyngeal nerve in 1-5-week-old calves during stimulation of the circumvallate tongue area with NaCl, quinine hydrochloride, citric acid, and the sweet compounds: acesulfam-K, aspartame, fructose, galactose, glucose, glycine, lactose, maltose, monellin, Na-saccharin, sucrose, thaumatin, and xylitol. All compounds except aspartame, monellin and thaumatin gave a nerve response. Glycine, followed by Na-saccharin, elicited the largest responses. Sucrose gave the largest response among the disaccharides, while there was no significant difference between the monosaccharides. Expressed as percent of the NaCl responses, the responses to glycine, sucrose, xylitol, fructose, galactose, glucose, lactose and maltose were considerably larger in the glossopharyngeal nerve than in the chorda tympani nerve. This can be taken as an indication that the posterior region of the tongue serves as the major receptive area for sweet in cattle.

Temporal integration and reaction times in human smell

A model description of intensity perception in human taste and smell developed earlier has now been verified experimentally to determine parameter values for odorants. The final objective is to quantify and understand odour-odour interaction phenomena in e.g., masking, deo-perfumes and flavour enhancement. Five types of olfactometer experiments were carried out, viz. determination of thresholds, determination of reaction times, scaling of perceived intensity after 5 sec stimulation, scaling of perceived intensity of a fixed concentration at variable duration, and measurement of intensity/time relationships. Four subjects were used and the odorants cineole, geraniol and hexane.

A theoretical model for perceived intensity in human taste and smell. II. Temporal integration and reaction times

The theoretical model for perceived intensity in human taste and smell published previously was extended by incorporating the concept of signal detectability and temporal integration phenomena at low and high stimulus levels. The processes involved in human taste and smell perception are divided into three stages: a) An "internal meter" registers outside signals. Adaptation occurs at this stage. b) The meter is read for two possible purposes: to detect a weak signal or to estimate the signal's intensity. Both tasks require the smoothing of noise, which is accomplished by integration of the meter over time. c) The internal estimate is expressed through the use of a scaling method.