Taste threshold assessment: a note on quality specific differences between methods
- 1 April 1983
- journal article
- research article
- Published by Oxford University Press (OUP) in Chemical Senses
- Vol. 8 (2) , 151-159
- https://doi.org/10.1093/chemse/8.2.151
Abstract
Taste detection thresholds for sucrose and NaCl were obtained by both the three-drop-forced-choice procedure of Henkin and by a modified Harris-Kalmus method. Thresholds obtained by the three-drop method conform closely to those published by the originator of this method. Thresholds for sugar and salt do not differ from each other. However, sugar and salt thresholds obtained from the same subjects by the Harris-Kalmus method differed significantly from each other. The lower thresholds for salt relative to sugar probably reflect the differential lowering of salt thresholds to be expected if the sipped rinse of the Harris-Kalmus method effectively minimized adaptation to salivary sodium.This publication has 3 references indexed in Scilit:
- An evaluation of trace metals, vitamins, and taste function in anorexia nervosaThe American Journal of Clinical Nutrition, 1980
- Taste localization on the tongue, palate, and pharynx of normal man.Journal of Applied Physiology, 1967
- Age, Sex and Taste SensitivityJournal of Gerontology, 1964