Displaying publications 1 - 20 of 21 in total

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  1. Fulltext The semantic basis of taste-shape associations
    Velasco C, Woods AT, Marks LE, Cheok AD, Spence C
    PeerJ, 2016;4:e1644.
    PMID: 26966646 DOI: 10.7717/peerj.1644
    Previous research shows that people systematically match tastes with shapes. Here, we assess the extent to which matched taste and shape stimuli share a common semantic space and whether semantically congruent versus incongruent taste/shape associations can influence the speed with which people respond to both shapes and taste words. In Experiment 1, semantic differentiation was used to assess the semantic space of both taste words and shapes. The results suggest a common semantic space containing two principal components (seemingly, intensity and hedonics) and two principal clusters, one including round shapes and the taste word "sweet," and the other including angular shapes and the taste words "salty," "sour," and "bitter." The former cluster appears more positively-valenced whilst less potent than the latter. In Experiment 2, two speeded classification tasks assessed whether congruent versus incongruent mappings of stimuli and responses (e.g., sweet with round versus sweet with angular) would influence the speed of participants' responding, to both shapes and taste words. The results revealed an overall effect of congruence with congruent trials yielding faster responses than their incongruent counterparts. These results are consistent with previous evidence suggesting a close relation (or crossmodal correspondence) between tastes and shape curvature that may derive from common semantic coding, perhaps along the intensity and hedonic dimensions.
    Matched MeSH terms: Taste Perception
  2. Fulltext Quality evaluation of deep fried chips produced from lotus rhizome
    Rajeev Bhat, Wipawee Yodkraisri
    International Food Research Journal, 2012;19(4):1423-1437.
    MyJurnal
    The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180, 190 and 200°C, for 15-20 sec) on the overall qualities (proximate composition, texture and sensory) of lotus rhizome chips were determined. Prior to frying, freshly procured rhizomes were sliced uniformly (thickness of ~2.5 mm, diameter ~ 5.2mm), blanched in hot water (85°C for 3.5 min) and dried in a hot air vacuum oven (60°C, 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200°C. This reported work being a preliminary study, further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips, with improved taste and flavour, keeping in mind the safety and quality issues.
    Matched MeSH terms: Taste Perception
  3. Fulltext Acceptability attributes of crackers made from different types of composite flour
    Noor Aziah, A.A., Komathi, C.A.
    International Food Research Journal, 2009;16(4):479-482.
    MyJurnal
    There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hedonic scale with 31 panelists evaluating the crackers based on colour, crrispiness, taste and overall acceptance. Different types of composite flour crackers were not significantly different (p≤0.05) in term of crispiness. For colour, taste and overall acceptance, the pumpkin, banana and control crackers differ significantly (p≤0.05) with the mango pulp and mango peel crackers.
    Matched MeSH terms: Taste Perception
  4. Fulltext Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
    Alice, C.L.V., Wan Rosli, W.I.
    International Food Research Journal, 2015;22(3):1124-1131.
    MyJurnal
    The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% or 30%. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powder in the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%) and fat (from 8.51% to 8.73%) content were not significantly affected for all percentages of BR powder addition. For KTP, the addition of BR powder at the level of 90% significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%) and moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, the protein content was not significantly affected (from 3.41% to 3.59%). On the other hand, there was no significant difference for all sensory attributes of KL formulated with 30-90% of BR powder as compared to the control (0%). The sensory score of KTP added with 30-90% BR powder received significantly lower sensory score compared to the control sample (0%) for appearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes. In summary, sensory evaluation showed that all BR-incorporated KL were acceptable, while only 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially used in improving the nutritional composition of KL. However, further study is needed to improve palatability aspect of KTP formulated with BR powder.
    Matched MeSH terms: Taste Perception
  5. Fulltext New Insights on the Evolution of the Sweet Taste Receptor of Primates Adapted to Harsh Environments
    Tamrin NAM, Zainudin R, Esa Y, Alias H, Isa MNM, Croft L, et al.
    Animals (Basel), 2020 Dec 10;10(12).
    PMID: 33321745 DOI: 10.3390/ani10122359
    Taste perception is an essential function that provides valuable dietary and sensory information, which is crucial for the survival of animals. Studies into the evolution of the sweet taste receptor gene (TAS1R2) are scarce, especially for Bornean endemic primates such as Nasalis larvatus (proboscis monkey), Pongo pygmaeus (Bornean orangutan), and Hylobates muelleri (Muller's Bornean gibbon). Primates are the perfect taxa to study as they are diverse dietary feeders, comprising specialist folivores, frugivores, gummivores, herbivores, and omnivores. We constructed phylogenetic trees of the TAS1R2 gene for 20 species of anthropoid primates using four different methods (neighbor-joining, maximum parsimony, maximum-likelihood, and Bayesian) and also established the time divergence of the phylogeny. The phylogeny successfully separated the primates into their taxonomic groups as well as by their dietary preferences. Of note, the reviewed time of divergence estimation for the primate speciation pattern in this study was more recent than the previously published estimates. It is believed that this difference may be due to environmental changes, such as food scarcity and climate change, during the late Miocene epoch, which forced primates to change their dietary preferences. These findings provide a starting point for further investigation.
    Matched MeSH terms: Taste Perception
  6. Sustaining traditional food: consumers’ perceptions on physical characteristics of Keropok Lekor or fish snack
    International Food Research Journal, 2011;18(1):117-124.
    MyJurnal
    Keropok Lekor or frankfurter-like snack has long existed in Malaysia and has been sold in commercial retail shops as well as on the streets. The aims of this study were to analyze consumer’s perception and attitude towards keropok lekor and to determine consumer’s behavior on the product. Survey questionnaire was employed as a data collection tool. A total of 212 respondents from a university participated in this study. Results showed that more than 70% of the respondents chose to eat keropok lekor because of the taste. Half of the respondents chose black pepper as an innovative supplementary flavor of keropok lekor. This study also explores and analyses preliminary consumer behavior about keropok lekor such as satisfaction level, factors that drive consumption, product’s image from consumer perspectives and etc.
    Matched MeSH terms: Taste Perception
  7. Fulltext The preference and consumption of chicken lovers with race as a moderator – An empirical study in Malaysia
    Jayaraman, K., Munira, H., Dababrata Chowdhury, Iranmanesh, M.
    International Food Research Journal, 2013;20(1):165-174.
    MyJurnal
    Chicken meat is widely consumed and it is the most common and popular poultry species in the world.The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on their preference and consumption of chicken meat. It is worthwhile to mention that the taste, price, and easy to cook were statistically significant between the four groups. In addition, race moderates the relationship with Malays dominating the chicken lovers’ category. It is interesting to observe that Malays prefer chicken meat with chilies, Chinese prefer chicken meat with sauce and Indians prefer chicken meat with salad.The findings of the study are useful to the broiler plants and agencies that are responsible in selling chicken meat. Further, the results may be used as a guide to the selection of chicken meat, and also to the restaurant owners in the selection of food to be offered to their consumers.
    Matched MeSH terms: Taste Perception
  8. Fulltext The impact of geographical location on taste sensitivity and preference
    Baharuddin, A.R, Sharifudin, M.S.
    International Food Research Journal, 2015;22(2):731-738.
    MyJurnal
    This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness, saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah, Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced- Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L ± 3.69), salty (1.14 g/L ± 0.38), sour (0.0095 g/L ± 0.011) compared to the coastal group; sweet (11.56 g/L ± 3.71), salty (1.23 g/L ± 0.39), sour (0.0012 g/L ± 0.0034). For intensity and hedonic rating, the patterns of response varied based on location for sweet and sour taste. No significant different (p>0.05) was observed for salty taste. However, both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However, exposure and experience to taste sensation was the major factor on individual’s taste preference.
    Matched MeSH terms: Taste Perception
  9. A review on taste masked multiparticulate dosage forms for paediatric
    Al-Japairai K, Hamed Almurisi S, Almonem Doolaanea A, Mahmood S, Alheibshy F, Alobaida A, et al.
    Int J Pharm, 2023 Feb 05;632:122571.
    PMID: 36587776 DOI: 10.1016/j.ijpharm.2022.122571
    Taste refers to those sensations perceived through taste buds on the tongue and oral cavity. The unpleasant taste of drugs leads to the refusal of taking the medicine in the paediatric population. It is widely known that a pharmaceutical product's general acceptability is the result of numerous contributing components such as swallowability, palatability (taste, flavour, texture, and mouthfeel), appearance, ease of administration, and patient characteristics. Multiparticulate as a dosage form is a platform technology for overcoming paediatrics' incapacity to swallow monolithic dosage forms, masking many medications' inherent nasty taste, and overcoming the obstacles of manufacturing a commercially taste masked dosage form. This review will discuss the considerations that must be taken into account to prepare taste masked multiparticulate dosage forms in the best way for paediatric use.
    Matched MeSH terms: Taste Perception
  10. Formulation and optimization of orally disintegrating tablets of sumatriptan succinate
    Sheshala R, Khan N, Darwis Y
    Chem Pharm Bull (Tokyo), 2011;59(8):920-8.
    PMID: 21804234
    The aims of the present research were to mask the intensely bitter taste of sumatriptan succinate and to formulate orally disintegrating tablets (ODTs) of the taste masked drug. Taste masking was performed by coating sumatriptan succinate with Eudragit EPO using spray drying technique. The resultant microspheres were evaluated for thermal analysis, yield, particle size, entrapment efficiency and in vitro taste masking. The tablets were formulated by mixing the taste masked microspheres with different types and concentrations of superdisintegrants and compressed using direct compression method followed by sublimation technique. The prepared tablets were evaluated for weight variation, thickness, hardness, friability, drug content, water content, in vitro disintegration time and in vitro drug release. All the tablet formulations disintegrated in vitro within 37-410 s. The optimized formulation containing 5% Kollidon CL-SF released more than 90% of the drug within 15 min and the release was comparable to that of commercial product (Suminat®). In human volunteers, the optimized formulation was found to have a pleasant taste and mouth feel and disintegrated in the oral cavity within 41 s. The optimized formulation was found to be stable and bioequivalent with Suminat®.
    Matched MeSH terms: Taste Perception*
  11. Fatty acid translocase gene CD36 rs1527483 variant influences oral fat perception in Malaysian subjects
    Ong HH, Tan YN, Say YH
    Physiol Behav, 2017 01 01;168:128-137.
    PMID: 27847178 DOI: 10.1016/j.physbeh.2016.11.006
    We determined whether single nucleotide polymorphisms (SNPs; rs1761667 and rs1527483) in the fatty acid translocase CD36 gene - a receptor for fatty acids - is associated with oral fat perception (OFP) of different fat contents in custards and commercially-available foods, and obesity measures in Malaysian subjects (n=313; 118 males, 293 ethnic Chinese; 20 ethnic Indians). A 170-mm visual analogue scale was used to assess the ratings of perceived fat content, oiliness and creaminess of 0%, 2%, 6% and 10% fat content-by-weight custards and low-fat/regular versions of commercially-available milk, mayonnaise and cream crackers. Overall, the subjects managed to significantly discriminate the fat content, oiliness and creaminess between low-fat/regular versions of milk and mayonnaise. Females rated the perception of fat content and oiliness of both milks higher, but ethnicity, obesity and adiposity status did not seem to play a role in influencing most of OFP. The overall minor allele frequencies for rs1761667 and rs1527483 were 0.30 and 0.26, respectively. Females and individuals with rs1527483 TT genotype significantly perceived greater creaminess of 10% fat-by-weight custard. Also, individuals with rs1527483 TT genotype and T allele significantly perceived greater fat content of cream crackers, independent of fat concentration. rs1761667 SNP did not significantly affect OFP, except for cream crackers. Both gene variants were also not associated with obesity measures. Taken together, this study supports the notion that CD36 - specifically rs1527483, plays a role in OFP, but not in influencing obesity in Malaysian subjects. Besides, gender is an important factor for OFP, where females had higher sensitivity.
    Matched MeSH terms: Taste Perception/genetics*
  12. Fulltext Differential coding of perception in the world's languages
    Majid A, Roberts SG, Cilissen L, Emmorey K, Nicodemus B, O'Grady L, et al.
    Proc Natl Acad Sci U S A, 2018 Nov 06;115(45):11369-11376.
    PMID: 30397135 DOI: 10.1073/pnas.1720419115
    Is there a universal hierarchy of the senses, such that some senses (e.g., vision) are more accessible to consciousness and linguistic description than others (e.g., smell)? The long-standing presumption in Western thought has been that vision and audition are more objective than the other senses, serving as the basis of knowledge and understanding, whereas touch, taste, and smell are crude and of little value. This predicts that humans ought to be better at communicating about sight and hearing than the other senses, and decades of work based on English and related languages certainly suggests this is true. However, how well does this reflect the diversity of languages and communities worldwide? To test whether there is a universal hierarchy of the senses, stimuli from the five basic senses were used to elicit descriptions in 20 diverse languages, including 3 unrelated sign languages. We found that languages differ fundamentally in which sensory domains they linguistically code systematically, and how they do so. The tendency for better coding in some domains can be explained in part by cultural preoccupations. Although languages seem free to elaborate specific sensory domains, some general tendencies emerge: for example, with some exceptions, smell is poorly coded. The surprise is that, despite the gradual phylogenetic accumulation of the senses, and the imbalances in the neural tissue dedicated to them, no single hierarchy of the senses imposes itself upon language.
    Matched MeSH terms: Taste Perception/physiology*
  13. Fulltext Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study
    Lim LS, Tang XH, Yang WY, Ong SH, Naumovski N, Jani R
    Pediatr Rep, 2021 May 18;13(2):245-256.
    PMID: 34069893 DOI: 10.3390/pediatric13020034
    The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children's preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case-control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
    Matched MeSH terms: Taste Perception
  14. Fulltext Contributory factors to the smoking of Shisha among teenagers in the Perak city of Ipoh: a preliminary qualitative survey
    Khor, Poh Yen, Norshidah Harun, Fazreenizam Ishak, Nur Aimy Iryany Mohd Anuar, Noraini Abdul Karim, Aqirah Azman, et al.
    Int J Public Health Res, 2012;2(1):80-84.
    MyJurnal
    Accepted 13 January 2012.
    Introduction The purpose of this study is to explore the reasons of Shisha smoking among teenagers in Ipoh, Perak.
    Methods Data was collected using in-depth face to face interview. Purposive convenient sampling was used to select volunteer respondents from one of the Shisha restaurant located at Ipoh. The interviews were conducted for 15-20 minutes, recorded using video tape. The data obtained was transcribed and coded for the purpose of thematic analysis.
    Results All respondents were influenced by peers in their first attempt in Shisha smoking. Other reasons attracting them to continue smoking Shisha include appealing smell and the flavoured taste of Shisha, easy to access, perceived that Shisha was not addictive and its’ cheaper price. In terms of perception on health risk, all respondents believed that Shisha was less harmful compared to cigarette smoking.
    Conclusions More educational programme, health talk about risk of Shisha should be developed and conducted to rectify the misconception about health risk of Shisha smoking. The target population should be focus on male teenagers who smoke Shisha in order to control the widespread Shisha smoking in Malaysia.
    Matched MeSH terms: Taste Perception
  15. Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
    Teo PS, van Langeveld AWB, Pol K, Siebelink E, de Graaf C, Yan SW, et al.
    Appetite, 2018 06 01;125:32-41.
    PMID: 29366933 DOI: 10.1016/j.appet.2018.01.020
    Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (
    Matched MeSH terms: Taste Perception*
  16. Fulltext Asperuloside Enhances Taste Perception and Prevents Weight Gain in High-Fat Fed Mice
    Ishaq M, Tran D, Wu Y, Nowak K, Deans BJ, Xin JTZ, et al.
    Front Endocrinol (Lausanne), 2021;12:615446.
    PMID: 33927690 DOI: 10.3389/fendo.2021.615446
    Asperuloside is an iridoid glycoside found in many medicinal plants that has produced promising anti-obesity results in animal models. In previous studies, three months of asperuloside administration reduced food intake, body weight, and adipose masses in rats consuming a high fat diet (HFD). However, the mechanisms by which asperuloside exerts its anti-obesity properties were not clarified. Here, we investigated homeostatic and nutrient-sensing mechanisms regulating food intake in mice consuming HFD. We confirmed the anti-obesity properties of asperuloside and, importantly, we identified some mechanisms that could be responsible for its therapeutic effect. Asperuloside reduced body weight and food intake in mice consuming HFD by 10.5 and 12.8% respectively, with no effect on mice eating a standard chow diet. Fasting glucose and plasma insulin were also significantly reduced. Mechanistically, asperuloside significantly reduced hypothalamic mRNA ghrelin, leptin, and pro-opiomelanocortin in mice consuming HFD. The expression of fat lingual receptors (CD36, FFAR1-4), CB1R and sweet lingual receptors (TAS1R2-3) was increased almost 2-fold by the administration of asperuloside. Our findings suggest that asperuloside might exert its therapeutic effects by altering nutrient-sensing receptors in the oral cavity as well as hypothalamic receptors involved in food intake when mice are exposed to obesogenic diets. This signaling pathway is known to influence the subtle hypothalamic equilibrium between energy homeostasis and reward-induced overeating responses. The present pre-clinical study demonstrated that targeting the gustatory system through asperuloside administration could represent a promising and effective new anti-obesity strategy.
    Matched MeSH terms: Taste Perception/drug effects*
  17. Interventions for the management of taste disturbances
    Nagraj SK, Naresh S, Srinivas K, Renjith George P, Shrestha A, Levenson D, et al.
    Cochrane Database Syst Rev, 2014 Nov 26.
    PMID: 25425011 DOI: 10.1002/14651858.CD010470.pub2
    BACKGROUND: The sense of taste is very much essential to the overall health of the individual. It is a necessary component to enjoying one's food, which in turn provides nutrition to an individual. Any disturbance in taste perception can hamper the quality of life in such patients by influencing their appetite, body weight and psychological well-being. Taste disorders have been treated using different modalities of treatment and there is no consensus for the best intervention. Hence this Cochrane systematic review was undertaken.

    OBJECTIVES: To assess the effects of interventions for the management of patients with taste disturbances.

    SEARCH METHODS: We searched the Cochrane Oral Health Group Trials Register (to 5 March 2014), the Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library Issue 1, 2014), MEDLINE via OVID (1948 to 5 March 2014), EMBASE via OVID (1980 to 5 March 2014), CINAHL via EBSCO (1980 to 5 March 2014) and AMED via OVID (1985 to 5 March 2014). We also searched the relevant clinical trial registries and conference proceedings from the International Association of Dental Research/American Association of Dental Research (to 5 March 2014), Association for Research in Otolaryngology (to 5 March 2014), the US National Institutes of Health Trials Register (to 5 March 2014), metaRegister of Controlled Trials (mRCT) (to 5 March 2014), World Health Organization's International Clinical Trials Registry Platform (WHO ICTRP) (to 5 March 2014) and International Federation of Pharmaceutical Manufacturers and Associations (IFPMA) Clinical Trials Portal (to 5 March 2014).

    SELECTION CRITERIA: We included all randomised controlled trials (RCTs) comparing any pharmacological agent with a control intervention or any non-pharmacological agent with a control intervention. We also included cross-over trials in the review.

    DATA COLLECTION AND ANALYSIS: Two authors independently, and in duplicate, assessed the quality of trials and extracted data. Wherever possible, we contacted study authors for additional information. We collected adverse events information from the trials.

    MAIN RESULTS: We included nine trials (seven parallel and two cross-over RCTs) with 566 participants. We assessed three trials (33.3%) as having a low risk of bias, four trials (44.5%) at high risk of bias and two trials (22.2%) as having an unclear risk of bias. We only included studies on taste disorders in this review that were either idiopathic, or resulting from zinc deficiency or chronic renal failure.Of these, eight trials with 529 people compared zinc supplements to placebo for patients with taste disorders. The participants in two trials were children and adolescents with respective mean ages of 10 and 11.2 years and the other six trials had adult participants. Out of these eight, two trials assessed the patient reported outcome for improvement in taste acuity using zinc supplements (RR 1.45, 95% CI 1.0 to 2.1; very low quality evidence). We included three trials in the meta-analysis for overall taste improvement (effect size 0.44, 95% CI 0.23 to 0.65; moderate quality evidence). Two other trials described the results as taste acuity improvement and we conducted subgroup analyses due to clinical heterogeneity. One trial described the results as taste recognition improvement for each taste sensation and we analysed this separately. We also analysed one cross-over trial separately using the first half of the results. None of the zinc trials tested taste discrimination. Only one trial tested taste discrimination using acupuncture (effect size 2.80, 95% CI -1.18 to 6.78; low quality evidence).Out of the eight trials using zinc supplementation, four reported adverse events like eczema, nausea, abdominal pain, diarrhoea, constipation, decrease in blood iron, increase in blood alkaline phosphatase, and minor increase in blood triglycerides. No adverse events were reported in the acupuncture trial.None of the included trials could be included in the meta-analysis for health-related quality of life in taste disorder patients.

    AUTHORS' CONCLUSIONS: We found very low quality evidence that was insufficient to conclude on the role of zinc supplements to improve taste perception by patients, however we found moderate quality evidence that zinc supplements improve overall taste improvement in patients with zinc deficiency/idiopathic taste disorders. We also found low quality evidence that zinc supplements improve taste acuity in zinc deficient/idiopathic taste disorders and very low quality evidence for taste recognition improvement in children with taste disorders secondary to chronic renal failure. We did not find any evidence to conclude the role of zinc supplements for improving taste discrimination, or any evidence addressing health-related quality of life due to taste disorders.We found low quality evidence that is not sufficient to conclude on the role of acupuncture for improving taste discrimination in cases of idiopathic dysgeusia (distortion of taste) and hypogeusia (reduced ability to taste). We were unable to draw any conclusions regarding the superiority of zinc supplements or acupuncture as none of the trials compared these interventions.

    Matched MeSH terms: Taste Perception
  18. Sore Mouth
    Chaubal TV, Bapat R
    Am J Med, 2021 04;134(4):e270.
    PMID: 32997980 DOI: 10.1016/j.amjmed.2020.08.031
    Matched MeSH terms: Taste Perception
  19. Fulltext Health and Pleasure in Consumers' Dietary Food Choices: Individual Differences in the Brain's Value System
    Petit O, Merunka D, Anton JL, Nazarian B, Spence C, Cheok AD, et al.
    PLoS One, 2016;11(7):e0156333.
    PMID: 27428267 DOI: 10.1371/journal.pone.0156333
    Taking into account how people value the healthiness and tastiness of food at both the behavioral and brain levels may help to better understand and address overweight and obesity-related issues. Here, we investigate whether brain activity in those areas involved in self-control may increase significantly when individuals with a high body-mass index (BMI) focus their attention on the taste rather than on the health benefits related to healthy food choices. Under such conditions, BMI is positively correlated with both the neural responses to healthy food choices in those brain areas associated with gustation (insula), reward value (orbitofrontal cortex), and self-control (inferior frontal gyrus), and with the percent of healthy food choices. By contrast, when attention is directed towards health benefits, BMI is negatively correlated with neural activity in gustatory and reward-related brain areas (insula, inferior frontal operculum). Taken together, these findings suggest that those individuals with a high BMI do not necessarily have reduced capacities for self-control but that they may be facilitated by external cues that direct their attention toward the tastiness of healthy food. Thus, promoting the taste of healthy food in communication campaigns and/or food packaging may lead to more successful self-control and healthy food behaviors for consumers with a higher BMI, an issue which needs to be further researched.
    Matched MeSH terms: Taste Perception
  20. Taste-masked and affordable donepezil hydrochloride orally disintegrating tablet as promising solution for non-compliance in Alzheimer's disease patients
    Liew KB, Tan YT, Peh KK
    Drug Dev Ind Pharm, 2015 Apr;41(4):583-93.
    PMID: 24495273 DOI: 10.3109/03639045.2014.884130
    Manufacturing process and superdisintegrants used in orally disintegrating tablet (ODT) formulation are often time discussed. However, the effect of suitable filler for ODT formulation is not explored thoroughly.
    Matched MeSH terms: Taste Perception/drug effects
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