Chem. Senses 24: 393-403,
1999
© Oxford University Press 1999
Taste Confusions following Gymnemic Acid Rinse
University of Connecticut Health Center, Farmington, CT 1 John B. Pierce Laboratory and Yale University, New Haven, CT, USA
Correspondence to be sent to: Janneane F. Gent, PhD, Department of Biostructure and Function, University of Connecticut Health Center, 263 Farmington Ave., Farmington, CT 06030-3705, USA. e-mail:gent{at}neuron.uchc.edu
The effect of a gymnemic acid (GA) rinse, which simulated a sweet-taste deficit, was measured on human taste perception and identification. Taste ratings showed that GA reduced the intensities of sucrose and aspartame to 14% of pre-rinse levels; over the recovery interval of 30 min, these values increased linearly to 63% of the pre-rinse levels. Repeated presentations of a set of 10 stimuli (five primarily or partly sweet—sucrose, aspartame, and NaCl–sucrose, acid–sucrose and quinine–sucrose mixtures; and five nonsweet—NaCl, KCl, Na glutamate (MSG), quinineHCl and citric acid) for identification following water and GA rinses produced `taste confusion matrices' (TCMs). Correct identification of the sweet-tasting stimuli was reduced by 23% in presentations closely following the GA rinse, an effect that dissipated with time. Most misidentifications involved sucrose and mixtures containing sucrose. In a second TCM experiment, GA was presented frequently within each session to maintain the sweet taste deficit, which revealed itself as specific confusions. Rinsing with GA impaired discriminability of sweet–nonsweet pairs of stimuli but enhanced discriminability of the aspartame–(NaCl–sucrose) pair. GA had no effect on discriminability of nonsweet stimulus pairs. The results suggest that specific error patterns in the TCM could be used to identify quality-specific taste disorders.
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