Ipsi- and bilateral interactions in taste

Somatosensory factors in taste perception: effects of active tasting and solution temperature

Touch and temperature are recognized as important factors in food perception, but much remains to be learned about how they contribute to the perception of flavor. The present paper describes human psychophysical studies that investigated two recently discovered effects of temperature and mechanical stimulation on taste: (1) enhancement of the savory taste of MSG by active tongue and mouth movements, and (2) modulation of the rate of adaptation to sucrose sweetness by temperature. The first study provides evidence that for MSG but not other taste stimuli, movement of the tongue against the palate enhances taste intensity both by increasing spatial summation between opposing gustatory surfaces and by a hypothesized interaction with touch/kinesthesis. The second study shows that the rate of adaptation to sucrose sweetness (but not quinine bitterness) on the tongue tip is strongly influenced by temperature. It is hypothesized that warming slows adaptation to sucrose by increasing the sensitivity of an early stage of taste transduction. Together these results demonstrate that models of flavor perception must include somatosensory stimuli both as components of flavor perception and as modulators of taste.

What role does multisensory integration play in the visuotactile perception of texture?

Previous research has shown that vision and touch are both effective at many roughness discrimination tasks; however, there is no evidence that using both senses simultaneously improves discrimination performance. We investigated the nature of this failure to integrate multisensory inputs, using three varieties of forced-choice discrimination tasks. In Experiment 1, visual, tactile and bimodal roughness discriminations were made between pairs of fabric stimuli. Bimodal discriminations were typically performed with a sensitivity somewhere between that observed for the unimodal presentations. In Experiment 2, a similar design was used except that during the stimulus presentation, one interval contained a unimodal (vision or touch) stimulus, the other interval a bimodal stimulus presentation. Bias toward the bimodal interval would indicate an increase in the magnitude of perceived roughness for such presentations. No such bias was found. In Experiment 3, participants made single-interval, bimodal discriminations, determining whether a rough stimulus was presented to touch, to vision, to both modalities, or to neither modality. The improved performance seen for the dual-target vs. single-target presentations was best modelled as arising from a trialwise division of attention between vision and touch. Overall, these results suggest that vision and touch act as independent sources of roughness information, where the necessity to divide attention across both modalities reduces the discriminative ability in (or information available from) each of these individual modalities.

Fast and accurate measurement of taste and smell thresholds using a maximum-likelihood adaptive staircase procedure

This paper evaluates the use of a maximum-likelihood adaptive staircase psychophysical procedure (ML-PEST), originally developed in vision and audition, for measuring detection thresholds in gustation and olfaction. The basis for the psychophysical measurement of thresholds with the ML-PEST procedure is developed. Then, two experiments and four simulations are reported. In the first experiment, ML-PEST was compared with the Wetherill and Levitt up-down staircase method and with the Cain ascending method of limits in the measurement of butyl alcohol thresholds. The four Monte Carlo simulations compared the three psychophysical procedures. In the second experiment, the test-retest reliability of MLPEST for measuring NaCl and butyl alcohol thresholds was assessed. The results indicate that the ML-PEST method gives reliable and precise threshold measurements. Its ability to detect malingerers shows considerable promise. It is recommended for use in clinical testing.

Psychophysics of taste lateralization on anterior tongue

There have been very few investigations of the spatial properties of taste stimuli localized to specific areas of the oral cavity. This is surprising, since the spatial localization of taste sensations may contribute to the overall taste percept, much as do quality, intensity, and the temporal characteristics of tastes. The difficulty in eliminating the confounding factor of a tactile sensation may partially account for the paucity of such studies, since a gustatory stimulus cannot be presented as a liquid without a tactile component. As a step toward understanding the localizability of gustatory sensations, we designed a yoked stimulator and an experimental procedure to control for tactile cues. Lateral discrimination was evaluated at the tip of the tongue with four taste stimuli (sodium saccharin, sodium chloride, citric acid, and quinine hydrochloride) by presenting a taste and a blank solution simultaneously at two locations on the tongue. We found that subjects could lateralize all four taste stimuli in the absence of any discriminative tactile cues. Subjects' ability to lateralize varied as a psychometric function of the stimulus concentration. Detection thresholds, measured in a forced-choice two-interval staircase procedure with the same yoked stimulator that was used in the lateralization task, were always lower than lateralization thresholds, and both lateralization and detection thresholds were correlated within subjects. Subjects were unable to lateralize taste cues on a nongustatory surface under the upper lip at the highest tested concentrations, at which performance was 100% on a gustatory surface (dorsal anterior tongue). These results show that (1) taste compounds can be lateralized in the absence of any discriminative mechanical cue (but only on the gustatory epithelium) and (2) although the localization of a compound does not logically require conscious detection of the taste (cf. blind sight), subjects always detected a taste when they were able to lateralize.