Suprathreshold Taste Intensities for Sucrose, NaCl, Citric Acid, and Quinine HCl in Young Koreans and the Influence of Sex, Taste Preference, and Smoking

청년 한국인의 초역치 미각강도에 대한 성, 미각기호 및 흡연의 영향

  • Kim, Sun-Hee (Department of Oral Medicine, School of Dentistry Kyungpook National University) ;
  • Hur, Yun-Kyung (Department of Oral Medicine, School of Dentistry Kyungpook National University) ;
  • Choi, Jae-Kap (Department of Oral Medicine, School of Dentistry Kyungpook National University)
  • 김선희 (경북대학교 치과대학 구강내과학교실) ;
  • 허윤경 (경북대학교 치과대학 구강내과학교실) ;
  • 최재갑 (경북대학교 치과대학 구강내과학교실)
  • Published : 2005.06.30


The aim of this study was to measure the suprathreshold taste intensity for sucrose, NaCl, citric acid, and quinine HCl in Korean young people using a whole-mouth, sip-and-spit procedure, employing the method of magnitude matching. The results were analysed in terms of sex, taste preference, and smoker or nonsmoker. One hundred twenty three subjects (61 male and 62 female, mean age of 25.2$\pm$2.1 years) were included for the study. Subjects were instructed to give nonmodulus magnitude estimates to the intensities of five concentrations each of sucrose, NaCl, citric acid, and quinine HCl; distilled water; 6 loudness levels of a 1,000-Hz tone, using the same 9-point intensity scale. Each of the 21 taste stimuli and 6 auditory stimuli are presented in random order twice. The auditory function is used to assess the absolute intensity function of the subject's taste system. The results were as follows; 1. The perceived taste intensity for sucrose, NaCl, citric acid, and quinine HCl increased progressively as the concentrations of taste solutions were increased. Most of the subjects are standing within the zone of mean value $\pm$1standard deviation in their total perceived intensity score, and nobody is outside the limit of mean value - 2standard deviation. 2. There were not significant difference in total perceived intensities for sucrose, NaCl, citric acid, and quinine HCl between males and females. 3. There were not significant difference in total perceived intensities for sucrose, NaCl, citric acid, and quinine HCl according to the difference in taste preference. 4. There were not significant difference in total perceived intensities for sucrose, NaCl, citric acid, and quinine HCl between smokers and non-smokers in males.


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