Temperature dependence of human taste responses

doi:10.1016/0031-9384(73)90127-3

Physiology & Behavior

Volume 11, Issue 1, July 1973, Pages 89-94

https://doi.org/10.1016/0031-9384(73)90127-3 Get rights and content

Abstract

Human taste thresholds for NaCl, HCl, Dulcin and QSO₄ were determined at 17, 22, 27, 32, 37, and 42°C using the psychophysical method of forced choice. The thresholds for all four compounds were lowest between 22° and 32° and rose above and below this temperature range. The results favored a physical-chemical basis for the transduction process over an enzymatic explanation. The effect of temperature on the intensity of suprathreshold solutions of QHCl was tested by varying the adapting and stimulus temperatures of solutions presented to one side of the tongue in a matching procedure with a standard on the other side. The temperature effect was found to be independent of the adapting temperature and the standard concentration, and to depend only on the stimulus temperature.

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^☆: Supported by NIH Grant 5-R01-NS07873. Part of these results were reported at the 1971 meeting of the Eastern Psychological Association.

²: Address: 462 Langley Hall, University of Pittsburgh, Pittsburgh, Pa. 15213.

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Temperature dependence of human taste responses☆

Abstract

Prog. Biophys. biophys. Chem.

Localization of gustatory and olfactory enzymes in the rabbit, and the problems of taste and smell

Nature

The Biochemistry of the Tissues

A theory of taste stimulation

J. gen. Physiol.

Kontrast und Hemmungserscheinungen bei disparten simultanen Gesmacksreizen

Acta Inst. psychol. Univ. Zagreb

L'evolution de la sensation gustative en fonction du temps d'excitation

Acta Inst. psychol. Univ. Zagreb

On the interaction of chemical stimuli with taste receptors

Uber die Reize und die Reizbedingungen des Geschmacksinnes

Pflugers Arch ges. Physiol.

The influence of skin temperature on pain threshold as evoked by thermal radiation

Science

Electrophysiological measurements of depth of thermoreceptors

J. Neurophysiol.