Taste flashes: reaction times, intensity, and quality.

Human simple reaction times and magnitude estimates of taste intensity increased as the duration of 500-millimolar sodium chloride or 2-millimolar saccharin sodium pulses lengthened from 100 to 1000 milliseconds. Responses to "What was the taste?" ranged from 94 to 100 percent "sweet" for saccharin and 68 to 83 percent "salty" for salt across all pulse durations when both substances were randomized with water pulses.

Taste stimuli: a behavioral categorization.

The selective patterns of generalization to various chemicals, obtained in rats after radiation-induced gustatory-avoidance conditioning against single chemicals, were used to evaluate qualitative similarities among taste stimuli. DL-Alanine, glycine, and sodium saccharin were classed together, but not with D-glucose or potassium chloride. Groupings such as these may serve as a basis for determining the dimensions along which taste quality is represented.

Taste stimuli: quality coding time.

Rats conditioned to avoid drinking 300 millimolar NaCl recognized and rejected this solution within 250 to 600 milliseconds of onset of stimulus, a period containing the phasic portion of the peripheral neural response. They generalized to 500 millimolar NaCl but not to 500 millimolar sucrose. Rejection was based on quality identification neurally encoded within this brief period.

Taste stimuli: time course of peripheral nerve response and theoretical models.

The responses of a taste nerve in rats to sodium chloride were integrated over successive 10-millisecond intervals and averaged. The time course of the mean responses consisted of a 30-millisecond latency, a rapid rise to a maximum, and a slower decline to a sustained level. The chemoreceptor theories of Beidler and Paton failed to predict the relation between phasic response and time or concentration.

Licking behavior: evidence of hypoglossal oscillator.

Action potentials and slow waves were recorded from the hypoglossal nucleus of rats during licking of water from a drinking tube. Periods of licking and of rhythmic neural activity were usually highly correlated, as were their frequencies. Neural activity sometimes continued after cessation of licking; at other times, it stopped during a short interruption of licking and resumed in rhythm with licking. These observations are consistent with an oscillatory model of the control of licking.

Taste changes in vitamin A deficiency.

Taste preferences were studied in two groups of rats depleted of vitamin A by dietary restriction. One group received sufficient vitamin A acid supplement to maintain normal growth. The other group was repleted with vitamin A alcohol after the classical deficiency symptoms had appeared; this group gradually lost normal preferences for NaCl and aversion to quinine solutions during depletion. Vitamin A alcohol repletion tended to restore taste preferences to normal. In contrast, the group receiving vitamin A acid showed normal taste preferences throughout the depletion period. When the vitamin A acid supplement was removed taste preferences became abnormal and returned to normal when vitamin A acid was restored. Peripheral gustatory neural activity of depleted rats without any form of vitamin A was less than normal both at rest and when the tongue was stimulated with NaCl solutions. Histological examination showed keratin infiltrating the pores of the taste buds. Accessory glandular tissues were atrophied and debris filled the trenches of the papillae. It is concluded that vitamin A acid can provide the vitamin A required for normal taste, as contrasted with its inability to maintain visual function. It is suggested that the effect of vitamin A is exerted at the receptor level, as a result of its role in the biosynthesis of mucopolysaccharides, which have been recently identified in the pore area of taste buds, as well as being present in the various secretions of the oral cavity.

Constraints imposed on taste physiology by human taste reaction time data.

The speed with which an organism responds to stimulus events is reaction time (RT): the minimum time interval between stimulus arrival at a receptor organ, and an overt response by the organism. This time interval specifies maximum duration of all processes necessary for the RT sequence. Responses to any change in taste have RT less than 1 sec for suprathreshold concentrations. Therefore, constituent events at taste receptors, in the central nervous system (CNS), and at the response organ, must have sufficient durations less than 1 sec (Constraint 1). Taste stimulus durations of 50 msec, and therefore taste receptor events of approximately 50 msec, are sufficient for these responses (Constraint 2), as well as for taste quality identification responses (Constraint 3). Taste receptor latencies, neural conduction times, and RT response organ events are even briefer. Thus, 60% to 90% of human taste RT is CNS events. Taste receptor events remain crucial, but CNS processing is important, and apparently time limiting, in all human taste judgments.

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.

Environmental factors affecting chemoreceptors: an overview.

Vertebrate olfactory and gustatory receptors are necessarily exposed to the fluid which contains their relevant chemosensory environment. In terrestrial mammals, the nasal airways serve as protective accessory tissues for the olfactory receptors, but tastes receptors in all vertebrates and olfactory receptors in fish are directly exposed to the liquids which bring chemosensory stimuli to them. The differentiated epithelial cells which form taste buds and the specialized neurons which are the vertebrate olfactory receptors are constantly replaced in normal adult animals, suggesting that chemosensory function per se is damaging to the receptors. Organic and sulfur-containing air pollutants may be among those which adversely affect olfactory receptors, but adequate data are not available. Surfactants and heavy metals can produce physiological and/or morphological damage in gustatory receptors. Some heavy metals are concentrated in saliva, a liquid which interacts closely with taste receptors. A failure to evaluate human chemosensory function in relation to potential chemosensory toxicants accounts for the present inability to specify the incidence of the problem.

Sensory coding, decoding, and representations. Unnecessary and troublesome constructs?

Reception of certain environmental energy patterns can allow organisms to successfully respond to present or future environmental conditions. Sensory systems are the means by which this reception occurs. The bioelectric components of this process are typically characterized as "sensory coding." "Coding" logically requires subsequent "decoding," and implies that the decoder has a special, commanding role. In contrast, the term "transformation," which is sometimes applied to the prebioelectric components of sensory systems, can connote a series of changes in the medium, form, or content of sensory processes. Neither coding nor decoding are implied, no notions of "representation" or "reconstruction" of the world are introduced, and distributed, parallel processing is a natural corollary of transformations. It is proposed that the problematic construct of sensory coding, with its concomitant decoding, be replaced with the more neutral and physical concept of transformations. Elimination of the notions of representation or reconstruction of the world in some special nervous system locus is also suggested.

Time-quality tracking of monosodium glutamate, sodium saccharin, and a citric acid-saccharin mixture.

The temporal patterns of taste-quality descriptors evoked by 1000-ms duration stimulus liquids flowed through a closed delivery system over the anterodorsal tongue tip region were indicated using touch-typing on a computer keyboard. Single keys corresponded to the taste words of a 23 item code. A computer monitor displayed for subjects the keys pressed and when they were pressed, starting at stimulus delivery. For 2 mM sodium saccharin (NaSac), 75% of the responses were "sweet," 6.5% "sugar"; for NaSac in 10 mM citric acid (ArtLem), 43% "sour," 20% "citrus," and 11% "sugar"; for 214 mM monosodium glutamate (MSG), 28% "salty," 14% "sour," and 10% 1st "soapy," then "no taste," and finally "bitter." Distilled water received "no taste" on all trials. Response durations were 657 ms for ArtLem, 594 ms for NaSac, 577 ms for MSG. MSG yielded multiple quality responses on 25.5% of the trials; ArtLem, 9%; and NaSac, 1%. These results are compared with temporal patterns for taste intensity and with unrestricted verbal descriptions of the solutions.

Selective suppression of judged sweetness by ziziphins.

The effects of ziziphins and of control treatments upon judgments by human adults of the sweetness, sourness, bitterness, and saltiness of American apple cider or apple juice were measured with a category estimation method during repeated trials before, during (90 sec treatment duration only), and after, treatment. Sweetness was reduced after either a 10 sec or a 90 sec whole mouth treatment with ziziphins, but not after quinine sulfate or apple juice control treatment. No differences in after-treatment sourness, bitterness, or saltiness occurred between treatments. The reduction in sweetness was weak with 10 sec 3.5% W/V ziziphins treatment, but strong after 90 sec 0.88% W/V ziziphins treatment; duration of suppression was ca. 70 sec. The mechanism was identified as taste modification since adaptation, cross-adaptation, and mixture suppression were eliminated by control treatments and by post-treatment rests and rinse. Comparisons with known gymnemic acids effects suggest that net dissociation of ziziphins from taste receptor membranes and/or inactivation in the membrane may be much faster than with gymnemic acids.

An analysis of the role of stimulus removal in taste adaptation by means of simulated drinking.

Human multiple sip drinking was simulated by repeated, alternate application of a NaCl solution and a second liquid to the anterior portion of the tongue. Judged intensity of the NaCl solution remained constant during alternation with artificial saliva, increased during alternation with water, and decreased during alternation with an identical NaCl solution or with no second liquid. Relative change in concentration on the tongue may determine constancy, facilitation, or adaptation during drinking.

Olfactory sensitivity to the pheromone, androstenone, is sexually dimorphic in the pig.

Sexually dimorphic pheromone pathways have been used successfully to study insect olfactory coding. As one of the few mammalian species with an identified sex pheromone, the domestic pig (Sus scrofa) may be an ideal vertebrate species in which to examine sex differences in olfactory processing of a specific stimulus. In this experiment, androstenone and control odor detection thresholds were measured in adult male, female, and castrated male pigs. In an operant task, pigs were tested with descending concentration series of both androstenone and geraniol. All groups were equally sensitive to geraniol, but there was a sex difference in sensitivity to the odor of androstenone. Female pigs' detection threshold was a dilution fivefold lower than the threshold for intact males. Castrated males did not differ significantly from either males or females. This is the first example of a sexual dimorphism in sensitivity to a mammalian pheromone.

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.