Chemical Senses Advance Access originally published online on October 24, 2007
Chemical Senses 2008 33(2):137-143; doi:10.1093/chemse/bjm070
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Tactile Interaction with Taste Localization: Influence of Gustatory Quality and Intensity
1 The John B. Pierce Laboratory 2 Department of Surgery (Otolaryngology), School of Medicine, Yale University, New Haven, CT 06519, USA
Correspondence to be sent to: Juyun Lim, Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA. e-mail: juyun.lim{at}oregonstate.edu
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Abstract |
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Taste is always accompanied by tactile stimulation, but little is known about how touch interacts with taste. One exception is evidence that taste can be "referred" to nearby tactile stimulation. It was recently found (Lim J, and Green BG. 2007. The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chem Senses. 32:31–39) that spatial discrimination of taste was poorer for bitterness than for other tastes when the perceived intensities were matched. We hypothesized that this difference may have been caused by greater referral of bitterness by touch. The present study tested this hypothesis by comparing localization of quinine sulfate and sucrose under conditions that minimized and maximized the opportunity for referral. In both conditions, stimulation was produced by 5 cotton swabs spaced 1 cm apart and arranged in an arc to enable simultaneous contact with the front edge of the tongue. Only one swab contained the taste stimulus, whereas the rest were saturated with deionized water. In both conditions, the swabs were stroked up-and-down against the tongue 5 times. Subjects were asked to identify which swab contained the taste stimulus 1) 5 s after the fifth stroke (touch-removed condition) and 2) immediately at the end of the fifth stroke, with the swabs still in contact with the tongue (touch-maintained condition). Ratings of taste intensity were obtained to assess the possible effect of perceived intensity on spatial localization. Taste localization was surprisingly accurate, especially for sucrose, with errors of localization in the range of 1 cm or less. For both stimuli, localization tended to be poorer when the tactile stimulus was present while subjects made their judgments, but the difference between conditions was significant only for the lower concentration of quinine. The results are discussed in terms of both the surprisingly good spatial acuity of taste and the possibility of having a close perceptual relationship between touch and bitter taste.
Key words: bitterness, referral, sweetness, tactile, taste, taste localization
Accepted 25 September 2007