Differences in swallowing between high and low concentration taste stimuli

Abstract

Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by genetic taste status (nontasters, supertasters). Liquids with different taste qualities (sweet, sour, salty, and bitter) were presented in high and low concentrations. General labeled magnitude scale ratings captured perceived taste intensity and liking/disliking of the test liquids. Path analysis explored whether factors of taste, concentration, age group, and/or genetic taste status impacted: (1) perceived intensity; (2) palatability; and (3) swallowing pressures. Higher ratings of perceived intensity were found in supertasters and with higher concentrations, which were more liked/disliked than lower concentrations. Sweet stimuli were more palatable than sour, salty, or bitter stimuli. Higher concentrations elicited stronger tongue-palate pressures independently and in association with intensity ratings. The perceived intensity of a taste stimulus varies as a function of stimulus concentration, taste quality, participant age, and genetic taste status and influences swallowing pressure amplitudes. High-concentration salty and sour stimuli elicit the greatest tongue-palate pressures.

Figure 1

Relationship between tongue-palate pressures observed during liquid swallowing tasks and participant strength, measured as peak tongue-palate pressure during an effortful saliva swallowing task.

Figure 2

Diagram illustrating the path analysis used in this study.

Figure 3

Three-way interaction observed for ratings of perceived intensity between stimuli with four taste qualities as a function of stimulus concentration and participant age group.

Figure 4

Three-way interaction observed for palatability ratings of liquid stimuli as a function of taste quality, stimulus concentration, and participant age group.

Figure 5

Three-way interaction observed for ratings of palatability for liquid stimuli as a function of taste quality, participant age group, and genetic taste status.

Figure 6

Differences in strength-normalized measures of tongue-palate pressure amplitudes as a function of stimulus taste-quality and concentration in genetic nontasters and supertasters.