Perception of basic tastes and threshold sensitivity during testing of selected judges

Authors

  • Petra Barborová Student of Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Jančovičová State Veterinary and Food Institute Bratislava, Botanická 15, 842 52 Bratislava
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Processing of Plant Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

DOI:

https://doi.org/10.5219/259

Keywords:

taste perception, smoking, treshold sensitivity, judge

Abstract

The sense of taste is one of the most important human senses. Alteration in taste perception can greately interfere to our lives, because it influences our dietary habits and consequently general human health. Many physiological and external factors can cause the loss of taste perception. These factors include for example certain diseases, the side effect of the use of certain medicaments, head trauma, gender, dietary habbits, smoking, role of saliva, age, stress and many more. In this paper we are discussing perception of basic tastes and treshold sensitivity during testing of selected groupe of 500 sensory judges. A resolution taste test and sensitivity treshold test were performed using basic tastes (sour, bitter, salty, sweet, umami, astringent, metallic). We have found that the perception of basic tastes decreese with human age. Smoking leads to significant errors in the determination of basic tastes. Different mistakes occures in different age categories. This study suggests further researches, investigating various factors influencing taste perception.  

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Published

2013-07-09

How to Cite

Barborová, P. ., Jančovičová, J. ., Zajác, P. ., Čapla, J. ., & Vietoris, V. . (2013). Perception of basic tastes and threshold sensitivity during testing of selected judges. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 12–17. https://doi.org/10.5219/259

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