• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.37-43
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• 1991

The nerve impulse pattern of Chorda tympani(CT) of cat was tested with Monosodium glutamate(MSG) solutions as well as some basic taste substances applied on the tongue of cat. The effect of MSG applied in the tongue prior to the stimulation of other taste substances was also investigated. The response impulse frequency of CT of cat was changed by the kind and concentration of taste substances. The response to citric acid was the highest among the tested substances, NaCl, KCl and MSG showed similar responses. When different concentrations of MSG were applied on the tongue prior to other substances, the response to NaCl increased with the maximum response at the MSG concentration of 0.02 M. The response to sucrose tended to be reduced, but the response to citric acid was distinctly supressed by the previous MSG stimulation. These results were well consistent with the sensory evaluation on the effect of MSG to some basic taste substances. previously reported by the authors.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.646-651
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• 1995

The correlation between the bitter taste and the surface tension was found for bitter tasting, aqueous solutions. By the Szyszkowski's equation, the surface tension (STR) and taste curves (JND) were derived more clearly using the Techplot program. The specific capillary activity (log b values) for bitter tasting solutions are negatively correlated to the recognition threshold. It was shown that a more bitter substances has greater capillary activity. The correlation between the recognition threshold $(log\;C_{1})$ and the substance specific constant (a and b values) of sensory (JND) and surface tension values indicates good agreement. This means that the model of surface area adsorption in the solution/air system can apply also for the sensory model microvillus membrane in the mouth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.349-355
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• 2004

The purpose of this study was to estimate effect of academic examination stress on taste perception and nutrient intakes in university students. Physical status, blood pressure, stress score using stress test of 2 types, recognition threshold and preference for taste, nutrient intakes using diet record method were measured before and after examination in 20 subjects. Mean age, height, weight, and BMI of the subjects were 23.39$\pm$1.20 years, 164.56$\pm$7.99 cm, 60.66$\pm$13.23 kg, 22.28$\pm$4.56 kg/$m^2$, respectively. Stress scores before examination of the subjects were significantly higher than those after examination. There were no significant differences in blood pressure, pulse rate, recognition threshold and just right concentration for sweetness and saltness, and food and nutrient intakes between pre- and post-examination. There were significantly positive correlation between stress score and diastolic blood pressure. And threshold concentration for saltness was positively correlated with threshold concentration for sweetness and animal protein intake. These results show no effect of examination stress on taste perception and nutrient intakes in university students. This may be due to low level of stress. Therefore, it is needed to study about effect of more higher level of stress on taste perception and nutrient intakes.

• Journal of Oral Medicine and Pain
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• v.26 no.3
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• pp.253-260
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• 2001

이 연구의 목적은 월경주기에 따른 동통역치와 미각역치의 변화를 평가하고자 하는 것이다. 안면부에 동통성 질환이 없고 정상 월경 주기를 가진 건강한 20대 여성 11명이 이 연구에 참여하였다. 2회의 연속적인 월경주기 동안, 월경기(menstrual phase), 여포기(follicular phase), 황체기(luteal phase)의 세 시기에서 압력통각역치, 전기미각역치, NaCl 미각역치를 각각 측정하였다. 각 역치를 월경주기의 시기별로 비교 분석하여 다음과 같은 결과를 얻었다. 압력통각역치와 전기미각역치는 월경주기의 시기에 따라 유의한 차이를 나타내었고, 황체기에서 월경기에서와 비교하여 통계적으로 유의하게 높은 역치를 나타내었다. NaCl 미각역치는 월경주기에서 통계적으로 유의한 변화를 나타내지 않았다.

• Journal of Oral Medicine and Pain
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• v.32 no.2
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• pp.177-185
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• 2007

Iatrogenic injury following dental treatments and the use of local anesthetics may cause taste disorders. The aims of this study were to investigate quantitative and qualitative changes of taste due to unilateral inferior alveolar nerve block anesthesia and further to evaluate potential effects on taste function related to anesthesia or hypoesthesia of inferior alveolar nerve, possibly occurring after dental procedure. 30 healthy volunteers in their twenties participated in this study (male to female = 1:1, mean age of $24.0{\pm}1.8$ years). Each subject received inferior alveolar nerve block anesthesia on his or her right side with 2% lidocaine HCl containing 1:100,000 epinephrine. Before and after anesthesia, electrogustometric test and chemical localized test for salty, sweet, sour and bitter tastes were performed on the eight sites in the oral cavity; right and left anterior and lateral tongue and circumvallate papilla of the tongue and soft palate. Unilateral inferior alveolar nerve anesthesia produced elevation of electrical taste threshold and reduction of intensity ratings for all 4 tastes (salty, sweet, sour and bitter) over anterior and lateral tongue and circumvallate papilla on the ipsilateral side (p<0.05). Contralateral sides exhibited decreased intensity ratings for salty and sweet taste (p<0.05) on anterior and lateral tongue while there was no significant difference in electrogustometric testing. Based on the results of this study, it is assumed that unilateral local anesthesia on inferior alveolar nerve can affect chorda tympani and glossopharyngeal nerves on the same side, leading to taste deficits. Taste intensity on the contralateral side may, in part, be deteriorated as well.

• Nutrition Research and Practice
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• v.5 no.2
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• pp.124-131
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• 2011

Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeooggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P=0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P=0.002, P=0.000, P=0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P=0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P=0.002), meal skipping (P=0.006), eating out (P=0.003), eating delivered foods (P=0.000), processed foods (P=0.001), and sweets (P=0.002), and drinking alcoholic beverages (P=0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.

• Proceedings of the ESK Conference
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• 1997.04a
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• pp.17-25
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• 1997

The evoked potentials for concentrations of solutions of the four qualities of tastes(i.e., sweet, salty, sour, and bitter tastes) were measured. The solution was applied to the chorda tympani nerve located on the left side of the tongue at 20mm from the tip and 15mm left from the center line. The evoked potentials were detected from Cz referred to A1(left lobe) with the ground at the Fpz position. The Maximum potential level and its latency were evaluated. The individual threshold level of concentration of the solutions of four tastes were measured. Artificial saliva was used as a control solution. The evoked positive potentials for four qualities of tastes (i.e., gustatory evokde potentials) were found to be around 150ms by averaging eight responses. The arbitrary concentration of the solutions were presented by the relative concentration, which was the ratio of the arbitrary concentration to the individual threshold level. The characteristic relations between the latency and the relative concentration ;and those between the potential level and the relative concentration were evaluated. These evalutions showed that (1) the latencies for salty and bitter tastes denoted the minimum values due to for the change of relative concentration, and that (2) the latency for sour taste decreased as the relative concentrations increased, while the latency for sweet taste denoted the inverse tendency, Sinificant differences between any two maximum potential levels were not recognized. A response latencies to sucrose were abolished after treatment of tongue by a sweet-suppressing agent.

• Journal of Oral Medicine and Pain
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• v.36 no.1
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• pp.1-10
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• 2011

The aims of this study were to establish the effect of gender and age on number of fungiform papillae and electrogustometric thresholds of the tongue, and to determine the relation between number of fungiform papillae and electrogustometric threshold. Sixty-two healthy subjects of 20 to 39 years old were enrolled in this study. Examination areas were defined as center, anterior, left lateral, right lateral, and posterior on the dorsal surface of the tongue, which was stained with methylene blue dye and photographed with a scale bar on it. The number of fungiform papillae within $1\; cm^2$ square area of each examination site was counted twice. The counted values were averaged to produce means. Taste thresholds were measured three times on each examination area using an electrogustometer. Means of the threshold values were calculated. 1. The number of fungiform papillae was the largest at the anterior examination area, followed by right lateral, left lateral, posterior and central. Women had more fungiform papillae than men at anterior, right lateral, and center areas. Subjects in twenties showed more fungiform papillae than those in thirties at anterior, right lateral, and left lateral areas. 2. Anterior area of the tongue measured the lowest electrogustometric threshold, followed by left lateral, right lateral, posterior and center. The threshold was higher in men at anterior and right lateral areas. The subjects in thirties had higher threshold only at right lateral area than those in twenties. 3. Electrogustometric threshold was inversely correlated with the number of fungiform papillae at anterior and posterior areas. The results showed that the number of fungiform papillae and taste threshold varied according to tongue locus, and they were influenced by age and gender. The results also suggested that the number of fungiform papillae was related to electrogustometric threshold inversely.

• Food Science and Industry
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• v.49 no.2
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.