Impact of Fungiform Papillae Count on Taste Perception and Different Methods of Taste Assessment and their Clinical Applications: A comprehensive review

Abstract

Fungiform papillae are raised lingual structures which contain taste buds and thus play an important role in taste perception. These structures vary in number due to their relative sensitivity to a range of systemic and local factors which affect the dorsum of the tongue. Taste sensation can be measured using both chemical and electrical methods; however, the number of fungiform papillae has a direct effect on chemogustometric and electrogustometric values during evaluation. This review provides a general overview of fungiform papillae, their quantification methods and the various factors which may affect these structures. In addition, numerous methods of recording taste sensation and their clinical applications are highlighted.

Keywords: Investigative Techniques; Sensation; Taste; Taste Buds; Taste Perception; Tongue.

Figure 1

Annotated diagrams of (A) taste bud morphology and (B) the taste pathway. Figure 1A was modified and reproduced with permission from Gowthamarajan et al.

Figure 2

Image of fungiform papillae quantification using digital photography and computer software. Reproduced with permission from Khan et al.

Figure 3

Photographs of tongue stained with brilliant blue FCF before (A) and after (B) fungiform papillae quantification. Reproduced with permission from Jilani et al.