• The Journal of Korean Academy of Prosthodontics
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• v.8 no.1
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• pp.20-24
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• 1968

Recognition thresholds for representatives of the salt, sweet, bitter, and sour modalities of taste were determined in 25 patients with dentures. The following results were obtained. (1) Recognition thresholds for the taste of NaCl(salt) and Sucrose(sweet) were essentially unchanged with or without the dentures in place. (2) Recognition thresholds for HCl(sour) and Urea(bitter) increased after the patients inserted their dentures. The amount of increase was 59.4% and 112.5% for HCl and Urea, respectively. (3) Recognition thresholds for all four taste modalities inpatients with ill-fitting dentures were not significantly changed with or without dentures in place. (4) Recogniton thresholds for all four taste modalities in Korean were greater than those of Pfaffamann's.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.75-83
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• 2016

Objectives: The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age. Methods: A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors. Results: Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste. Conclusions: This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

• Journal of Oral Medicine and Pain
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• v.23 no.4
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• pp.327-341
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• 1998

Aims : The purpose of this study was to investigate whether there are any changes in taste sensitivity with advancing age and to see if smoking or oral hygiene can affect the taste sensitivity. Method : Nine hundred and thirty four subjects(458 male and 476 females) were included for the study and they were categorized into 4 age groups( under 20, 20 to 39, 40 to 59, and over 60 age group ). The electrical taste thresholds were measured using an electrogustometer for the 4 different sites in the oral cavity, I.e., tongue tip, tougue alteral, circumvallate papilla, and soft palate. Results : The elctrical taste thresholds were significantly incresed with advancing age in both gender, but the pattern of change is moere abrupt in female after 40. There were not significant differences in electrical taste threshold between smoking and non-smoking people. Taste thresholds were significantly lower in the groups with higher frequency of daily toothbrushing than the groups with lower frequency Conclusion : The electrical taste threshold is increased with aging. It is not influenced by smoking but by toothbrushing.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Journal of Oral Medicine and Pain
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• v.26 no.2
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• pp.127-131
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• 2001

The authors performed the taste threshold tests in two patients complaining taste problem who visited the Department of Oral Diagnosis, Seoul National University Dental Hospital. The taste thresholds were determined using a concentration series of five tastants, sucrose ( sweet ), NaCl ( salty ), citric acid ( sour ), quinine hydrochloride ( bitter ) and monosodium glutamate ( umami ). The taste solutions were diluted by half quarter logarithmic steps. The two patients showed higher taste thresholds level than normal but the taste threshold results did not coincide with the patients appeal. Further researches are needed for developing simple and precise diagnostic methods which can be applied to the patients with taste disorder.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.670-678
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• 2010

Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.484-492
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• 2000

In an attempt to figure out the relationship between zinc status and taste acuity of old and young women, dietary zinc intake, urinary zinc excretion, and taste acuity were determined for 118 women. Zinc intake was measured by 2-day food records and food frequency method. Urinary zinc excretion was measured from urine samples collected for twenty four hours. Body fat, lean body mass (LBM), and total body water were measured by bio-impedence. Average dietary zinc intake by food record was 4.15$\pm$1.33mg (=35% if Korean RDA) for the old women and 5.41$\pm$2.76mg (=25% of RDA) for young women. When zinc intake was measured by a frequency method, the average intakes of the old and young women were 3.5$\pm$1.7mg 4.5$\pm$1.9mg, respectively. It appears that dietary zinc intake of young women was significantly higher than that of the old women. Average urinary zinc excretion of the subjects was 0.27$\pm$0.16mg in the elderly and 0.24$\pm$0.13mg in young women, which indicated a marginal zinc status. However, zinc status was not significantly different between old and young women. Correlation analysis indicated that zinc intake and urinary zinc excretion were positively related to BMI and LBM in young women. The old women (m=49) showed significantly higher taste detection thresholds than young subjects (n=47) for both sweet and salty tastes. Recognition thresholds for sodium chloride and sucrose were not significantly different between old and young women. The lower the taste thresholds for salty taste, the higher the average dietary zinc intake. However, taste perception concentration was not related to the urinary zinc excretion level.

• The Journal of Internal Korean Medicine
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• v.38 no.4
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• Journal of Oral Medicine and Pain
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• v.44 no.3
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• pp.103-111
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• 2019

Purpose: Patients with taste complaints presenting with various abnormal perceptions and alterations in gustatory function are often encountered in dental clinics. Since taste perception is thought to be influenced by numerous factors including neurological and psychological factors, the gustatory profiles of patients complaining of taste abnormalities should be very different. However, the gustatory profiles based on the clinical subtypes of taste complaints have not been fully studied. This study aimed to better understand the gustatory profiles depending on the clinical subtypes of taste complaints. Methods: Clinical data from 169 patients with complaints of altered taste were retrospectively collected to analyse their clinical and gustatory profiles. These complaints were subdivided into hypergeusia, hypogeusia, and dysgeusia for each taste quality according to the clinical types of these complaints. The gustatory profiles were then established by analysing the detection and recognition thresholds for each taste quality depending on the clinical subtypes of taste complaints. Results: Clinical analysis revealed that patients with taste complaints had widely diverse clinical profiles. There were significant differences between males and females with taste complaints in the prevalence rates of symptoms like dry mouth, tongue coating, and burning sensation. While hypogeusia (76.3%) was the most frequent type of taste complaint, it was revealed that the taste thresholds were not always consistent with the patient's description of gustatory symptoms. Conclusions: Patients with taste complaints exhibited diverse clinical profiles with sex differences. Considering the diversity of the taste complaints, the quantitative gustatory testing methods can be valuable to differentially evaluate the presence and intensity of altered taste in patients with these complaints.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.145-154
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• 2011

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.