The minimal number of taste compounds (singly or mixed) that are necessary to match the taste of any other solution is not known. l define a group of compounds that match each other in taste as an """"""""equivalence class"""""""". I propose to identify equivalence classes for the majority of this work using a technique called matching, which has seldom been used in taste psychophysics. This method provides a powerful tool to further our understanding of the organization of the taste system. Specifically I will ask whether the taste of one chemical solution may be rendered indistinguishable from the taste elicited by a different chemical solution by varying the strength and composition of one while holding the other constant. This psychophysical approach successfully described the psychophysical laws of color matching and determined the number of color vision coding pathways to be three (trichromacy). The parallel hypothesis for taste (N-geusia) will establish a framework for identifying and describing the psychophysical laws of taste matching and will also help identify the number of distinct coding pathways that encode signals for taste qualities. If the tastes of all sapid substances comprise one or more of the four qualities, then it should be possible to match compounds with complex tastes, like that of saccharin which is described as sweet and bitter, with mixtures of compounds that are more purely sweet and bitter. The ultimate ~goal of this project is to determine the extent to which different stimuli elicit unique qualities of taste, and in so doing, improve the understanding of the psychophysics of human taste sensation.
| Hwang, Liang-Dar; Gharahkhani, Puya; Breslin, Paul A S et al. (2018) Bivariate genome-wide association analysis strengthens the role of bitter receptor clusters on chromosomes 7 and 12 in human bitter taste. BMC Genomics 19:678 |
| Hwang, Liang-Dar; Zhu, Gu; Breslin, Paul A S et al. (2015) A common genetic influence on human intensity ratings of sugars and high-potency sweeteners. Twin Res Hum Genet 18:361-7 |
| Platte, Petra; Herbert, Cornelia; Pauli, Paul et al. (2013) Oral perceptions of fat and taste stimuli are modulated by affect and mood induction. PLoS One 8:e65006 |
| Coldwell, Susan E; Mennella, Julie A; Duffy, Valerie B et al. (2013) Gustation assessment using the NIH Toolbox. Neurology 80:S20-4 |
| Wise, Paul M; Breslin, Paul A S (2013) Individual differences in sour and salt sensitivity: detection and quality recognition thresholds for citric acid and sodium chloride. Chem Senses 38:333-42 |
| Wise, Paul M; Breslin, Paul A S; Dalton, Pamela (2012) Sweet taste and menthol increase cough reflex thresholds. Pulm Pharmacol Ther 25:236-41 |
| des Gachons, Catherine Peyrot; Mura, Emi; Speziale, Camille et al. (2012) Opponency of astringent and fat sensations. Curr Biol 22:R829-30 |
| Peyrot des Gachons, Catherine; Uchida, Kunitoshi; Bryant, Bruce et al. (2011) Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal. J Neurosci 31:999-1009 |
| Ozdener, Mehmet Hakan; Brand, Joseph G; Spielman, Andrew I et al. (2011) Characterization of human fungiform papillae cells in culture. Chem Senses 36:601-12 |
| Peyrot des Gachons, Catherine; Beauchamp, Gary K; Stern, Robert M et al. (2011) Bitter taste induces nausea. Curr Biol 21:R247-8 |
Showing the most recent 10 out of 23 publications
