Water taste in man

Taste quality and intensity shifts following adaptation to NaCl, quinine hydrochloride, sucrose and HCl were investigated in 10 Ss. In each of four sessions, Ss were adapted to water and two concentrations of one taste solution and gave magnitude estimates and quality judgments for a series of concentrations of that solution. Adapting to water produced magnitude estimates which increased with increasing concentration. Quality judgments were typical, e.g., “salty” for NaCl. Adapting to moderate concentrations of taste solutions generally produced magnitude estimates of zero at the adapting concentrations and increasing values for higher and lower (sub-adapting) concentrations. Sub-adapting tastes were atypical. Adaptation to NaCl and sucrose produced bitter sub-adapting tastes and adaptation to HCl and quinine hydrochloride produced sweet sub-adapting tastes. Water, as the lowest sub-adapting “concentration”, produced the largest sub-adapting tastes.     

Adaptation and cross-adaptation of the four gustatory qualities

On the basis of magnitude estimations of solutions of NaCl, quinine sulfate, sucrose, and HCl, a seven-step series of each compound was chosen. The concentration of each compound in the same ordinal position of the series was of approximately the same sensory magnitude. The middle concentration of each series was presented as an adapting stimulus, and the entire series was used to test the effects of 2 min of adaptation on magnitude estimations and quality reports. Both NaCl and sucrose adaptation markedly lowered magnitude estimations of test stimuli of the same compounds for concentrations lower than that of the adapting stimulus, but had little effect on higher concentrations. Cross-adaptation generally enhanced the magnitude estimations over those obtained in initial estimations. Neither adaptation nor cross-adaptation procedures produced quality changes.     

On the form of psychometric functions for taste

Psychometric functions were determined for the discrimination of weak solutions of quinine hydrochloride or of hydrochloric acid from distilled water. The slopes of these functions were compared with those of some functions previously determined for sodium chloride and for sucrose. In general, the functions for QHCl were the least steep and those for NaCl were the most steep, but the differences were not great. Thus, it appears that the psychometric functions for these different taste qualities have substantially the same form, even though absolute sensitivity varies over several orders of magnitude.     

Gustatory cross adaptation: Sourness and bitterness

In five experiments, Sa were presented with a variety of sour and bitter compounds after the tongue was rinsed with distilled H₂0, QHCl, urea, or citric acid. All the acids tested were significantly less sour following adaptation to citric acid than after adaptation to distilled H₂O. The taste of these acids was not affected by rinsing the tongue with QHCl or urea. QHCl adaptation markedly reduced the bitterness of some compounds, while having little effect on others, including urea and citric acid. Both urea and citric acid had smaller but reliable effects on the bitterness of QHCI. These apparently incompatible results do not seem to be the result of a simple verbal confusion between sourness and bitterness. Some compounds were not affected by any of the adapting conditions. The coding mechanisms for the sourness of acids appears to be relatively simple, while that for bitterness is more complex.     

Effects of solution viscosity on perceived saltiness and sweetness

Subjects used magnitude estimation to judge the perceived saltiness or sweetness of a series of aqueous solutions containing five suprathreshold concentrations of NaCl or sucrose and thickened with sodium carboxymethylcellulose (CMC). In the first experiment, CMC-H (high viscosity form) was used to thicken a series of sucrose and NaCl solutions to six viscosity levels (1–2,025 centistokes). At the highest viscosity levels, significant decreases occurred in the perceived taste intensity of only the lower concentrations of sucrose and NaCl. A second experiment determined that variations in the quantity of solution sampled from cups did not systematically influence judgments of saltiness when the starting volume was 10 ml. In the third experiment, aqueous solutions containing sucrose or NaCl were thickened with the low (L), medium (M), or high (H) viscosity form of CMC (1–1,296 centistokes). CMC-L-thickened solutions produced little or no suppression of perceived taste intensity, whereas viscous CMC-H solutions produced significant reductions in perceived saltiness and sweetness.     

Incomplete taste adaptation to different concentrations of salt and sugar solutions

Two concentrations each of sodium chloride and sucrose solutions were used as stimuli in a study examining taste adaptation. Twenty subjects were presented a 3-min continuous flow of each taste stimulus over the anterior dorsal tongue surface, and periodically gave magnitude estimates of its intensity. The degree of adaptation was greater for the less concentrated solutions than for the more concentrated ones, but the majority of subjects did not adapt completely to any of the stimuli. This result, which is consistent with other reports from this laboratory, is discussed in terms of individual differences among subjects and in relation to recent taste research based on completely adapted subjects.     

Gustatory cross adaptation between sweet-tasting compounds

Taste profiles were obtained for 16 compounds after adaptation to sucrose, saccharin, and water. Sucrose adaptation reduced the sweetness of all sweet compounds. Saccharin adaptation, when analyzed over all compounds, also reduced sweetness, but the effect was less than that of sucrose. It is concluded that there may be a single receptor mechanism for the sweet quality. Adaptation to sucrose also increased the saltiness, sourness, and bitterness of the other compounds slightly. This increase should be attributed to the taste : induced in water by adaptation to sucrose rather than a potentiation of the other compounds per se.     

Audio analgesia: Lack of a cross-masking effect on taste

The effects of intense acoustic stimulation on the sense of taste were examined in two experiments. In the first, a yes-no psychophysical method was used to obtain psychometric functions for the discriminability of weak solutions of NaCl or sucrose from distilled water. The functions for NaCl were about 10 times steeper than those for sucrose. In the second experiment, suprathreshold concentrations of these substances were used in conjunction with a magnitude-estimation technique. With neither technique were there any systematic differences in the data taken with and without audio analgesia.     

Reinforcement and Inhibition of Eyelid Reflexes

Taste preferences, as measured in 48-hour, Richter-type drinking tests (test solution opposite distilled water), were determined for northern grasshopper mice (Onychomys leucogaster, ssp. breviauritus). The Ss were nine males and nine females which were individually housed within an environmental chamber. The test solutions were prepared from five sugars (fructose, glucose, lactose, maltose, sucrose), three salts (magnesium sulfate, potassium chloride, sodium chloride), and two acids (citric acid and hydrochloric acid). In randomly assigned order, each sugar and each salt solution was presented at five molar concentrations, and each acid was paired with distilled water at six levels of pH. Strong drinking preferences were shown for all concentrations of the sugars above .05?.10 M, and sugars ranked in order of preference as follows: Maltose = sucrose > glucose = fructose > lactose. Preferences were also shown for hypotonic concentrations of NaCl. The other salts and both acids, however, were indifferently preferred at low concentrations and were rejected at the higher concentrations. Taste preferences by grasshopper mice for these chemicals were similar to those exhibited by Mongolian gerbils tested with the same items. The similar patterns of preference shown by New World cricetid rodents (grasshopper mice) and Old World cricetid rodents (gerbils) suggest that conclusions concerning disparity in taste sensibilities among animal forms may be premature.     

Spatial interactions of taste stimuli on the human tongue

Two nearby loci on the human tongue were stimulated with solutions representing the four basic taste qualities. The recognition threshold for each test stimulus was measured when a strong concentration of one of the four qualities or water was placed nearby. Decreased sensitivity for the test stimulus resulted when both stimuli were the same quality, with the exception of an enhancement of bitter sensitivity by QHCl. The only effect across qualities was a suppression of citric acid by NaC1. In contrast, classical studies reported across-quality enhancement. Stimulation of two loci on the same half of the tongue and the use of modern psychophysical techniques may explain the differences between these and earlier results.     

Facilitation of Sodium Aversion Learning in Sodium-Deprived Rats

Two experiments with rats explored the effects of sodium deprivation induced by furosemide injections upon acquisition of taste aversion to sodium chloride (NaCl). In Experiment 1, rats under either sodium deprivation or a balanced nutrition condition were given access to a limited amount of NaCl solution prior to poisoning. When all rats were tested under sodium repletion, the previously sodium-deprived rats consumed less NaCl than did the nondeprived rats. This finding was replicated in Experiment 2A in which ingestion of a compound solution of NaCl and hydrochloric acid (HCl) was followed by poisoning. Consumption of HCl, however, showed the opposite pattern: the sodium-deprived rats drank more HCl than did the nondeprived rats, a result that was replicated in Experiment 2B. These results suggest that sodium deprivation strengthens the salience of NaCl, thereby facilitating acquisition of aversion to this taste and strongly overshadowing that to a simultaneously presented taste.     

Magnitude estimations of the course of gustatory adaptation

Magnitude estimations of 15-sec intervals were obtained during 2-min and 5-min adaptation of suprathreshold solutions of NaCl. quinine sulfate (QSO₄, and sucrose. Expectorating and adding fresh adapting solution at the end ofeach minute produced higher estimations than those obtained with continuous adaptation because of salivary dilution. Separation of the adaptation determinations by 45-sec rest intervals rather than 5 min had no effect on the form or magnitude of the functions for NaCl or sucrose, although QSO₄. adaptations separated by the shorter rest intervals were of greater magnitude. The absence of complete adaptation was largely attributed to the effects of tongue movements.     

Taste and water taste of twenty-six compounds for man

Taste profiles were obtained for 26 compounds after adaptation to distilled water and also for water after adaptation to each of the 26 compounds. Each of the four “basic tastes” was induced in water by adaptation to certain of the compounds. Compounds having similar tastes did not necessarily have similar water tastes. The results imply a peripheral locus of the water taste mechanism(s).     

Effects of taste quality and intensity on oral perception of viscosity

Oral assessments of viscosity were obtained with the method of magnitude estimation. Subjects judged the viscosity of a series of aqueous solutions thickened to one of six viscosity levels (1–2025 centistokes) with a food-grade gum, sodium carboxymethylcellulose. The solutions contained one of several concentrations of caffeine, citric acid, sodium chloride, or sucrose. The presence of taste substances significantly altered the perception of solution viscosity for only the thickest solutions. Increasing concentrations of citric acid and sodium chloride produced progressive decreases in perceived viscosity, and increasing sucrose concentrations produced small increases in perceived viscosity. Caffeine did not affect judgments of solution viscosity. The most likely explanation for these findings is that subjects detected differences in the Newtonian behavior of the thickened solutions, differences that were produced by the addition of taste substances.     

Within-compound associations of taste and temperature

In two experiments, rats were given exposures to two solutions of different tastes (sucrose or sodium chloride) at two different temperatures (warm or cold). In Experiment 1, the rats were then given either one of the tastes at room temperature followed by LiCl injections, or distilled water at one of the temperatures followed by LiCl injections. Rats poisoned after drinking a taste were then given a choice between distilled water at the two temperatures, while those poisoned after drinking distilled water at a temperature were given a choice between the two flavors at room temperature. Rats drank less of the solution that contained the stimulus previously paired with the poisoned cue, demonstrating within-compound associations of tastes and temperatures. Experiment 2 found that tastes were better conditioned in a taste aversion procedure when the taste-temperature compound was the same during conditioning as during preexposure. This result is interpreted as evidence against a view of within-compound learning that treats the compound as a unitary stimulus.     

Time course of gustatory adaptation

Subjects rated the taste of solution-soaked filter paper over time. Adaptation was complete for all compounds at most concentrations. The course was exponential and the same for all conditions. Adaptation was not the result of stimulus loss. The filter-paper technique allows a greater stability of stimulus than other techniques, hence complete adaptation.     

Super-latent inhibition of conditioned taste preference with a long retention interval

A long delay inserted between conditioning and test phases of a 3-stage Latent Inhibition (LI) procedure produces differential effects on LI depending on the delay context. Thus, enhanced LI has been obtained when the delay is spent in a context that is different from the remaining experimental contexts, but not when it is the same. The present paper examined the effect of delayed testing using a conditioned taste preference procedure. In Experiment 1, three groups received preexposure to either water, or almond, or citrus solutions. Subsequently, the animals were conditioned by pairing the almond and the citrus solutions with sucrose. In a two-bottle preference test conducted 1 day after conditioning, the preexposed flavored solutions were consumed less than the non-preexposed flavors (LI). Experiments 2 and 3 used the same basic procedure, but varied the retention interval duration (1 and 21 days) and the delay context, similar (Experiment 2) and different (Experiment 3) from that of the other stages of the experiments. LI was greater after the long than the short-retention interval when the context was different, thereby demonstrating super-LI. The results were explained by a time-induced context differentiation process.     

Influence of the intensity of NaCl solutions on adaptation degree and recovery time course

The degree of adaptation and the time course of recovery after adaptation to NaCl solutions of various intensities were examined by magnitude estimation and simple sensory reaction time using a test stimulus of constant intensity. The results show that the degree of adaptation increased with the adapting concentration following a negatively accelerated function. Similarly, all recovery curves were negatively accelerated functions of the recovery time. The relation between the recovery constant (time necessary to attain two-thirds of normal responsivity) and adapting concentration approximates with both criteria more or less a linear function. Thus the recovery constant is a positively accelerated function of the degree of adaptation. The relationship between concentration and degree of adaptation can be approximated by Beidler’s equation of taste stimulation, while the time course of recovery can be expressed by an exponential equation that can also be related to Beidler’s theory. The two criteria used showed similar deteriorating effects of taste adaptation, indicating that reaction time can also be a useful criterion of the level of sensory responsivity.     

An application of the τ scale of taste: Interaction among the four qualities of taste

A series of 10 standard solutions, spaced equidistant on the τ scale, were prepared for each of the basic tastes, sweet, bitter, sour, and salty. In addition, four other concentrations of each basic taste, plus 96 compound solutions of two different solutes, were prepared as test stimuli. The Ss, four specialists in taste testing and four laymen, were asked to specify the taste of each test stimulus by matching it with the standard series. In this way, both the precision of the matching procedure and the enhancement or masking of one taste by another were measured in terms of τ, which is a nearly logarithmic function of concentration. The average standard deviations of the matchings among the Ss were in the order of 0.3 to 0.5 units on the τ scale, which corresponds to a value between 1 and 2 decilogs of concentration. Among the interactions observed was the mutual masking of sucrose and quinine sulfate.     

Neonatal hyperthyroidism in the rat: thyroxine accelerates the development of unconditioned but not learned responses to tastes

The effects of neonatal hyperthyroidism induced by thyroxine injection on the development of unconditioned and learned behaviors mediated by the gustatory system of the rat were investigated. The development of unconditioned ingestive responses evoked by 10% sucrose and 0.1% HCl taste solutions was advanced several days by thyroxine treatment. However, the emergence of taste aversion learning involving 10% sucrose and LiCl injection was not advanced and may have been slightly delayed. Thus, the ontogenesis of unconditioned and learned behaviors mediated by the gustatory system was not influenced uniformly by neonatal thyroxine treatment.