Chemosensory Perception最新文献_第7页

Sweet and Bitter Taste Perception of Women During Pregnancy 怀孕期间女性对甜味和苦味的感知

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-08-03 DOI: 10.1007/s12078-016-9212-4

Evangelia Nanou, Sarah Brandt, Hugo Weenen, Annemarie Olsen

{"title":"Sweet and Bitter Taste Perception of Women During Pregnancy","authors":"Evangelia Nanou, Sarah Brandt, Hugo Weenen, Annemarie Olsen","doi":"10.1007/s12078-016-9212-4","DOIUrl":"https://doi.org/10.1007/s12078-016-9212-4","url":null,"abstract":"Changes in sweet and bitter taste perception during pregnancy have been reported in a limited number of studies leading, however, to inconclusive results. The current study aimed to investigate possible differences in perceived intensity and liking of sweetness and bitterness between pregnant and nonpregnant women.Forty-six pregnant and 45 nonpregnant women evaluated taste intensity and liking of five samples of each of four different products: two sweet (cake and apple + berry juice) and two bitter (salad and grapefruit juice). Product samples varied in sweetness and bitterness, respectively. Pregnant women completed also a self-administered questionnaire on changes in sweet and bitter taste perception due to pregnancy.Perceived intensity of sweetness and bitterness was not different between pregnant and nonpregnant women for any of the products. However, the liking of the least sweet apple + berry juice was significantly higher, and the optimal preferred sugar content was significantly lower in pregnant compared to nonpregnant women. With regards to self-report, pregnant women who reported higher sensitivity in sweet or bitter taste did not have significantly different intensity scores from those with no self-reported changes. The apple + berry juice sample highest in sugar content was liked less by pregnant women who reported higher sensitivity toward sweet taste compared to those who reported no change.This study provides evidence that pregnant women may prefer lower sugar content in a juice mixture compared to nonpregnant women. Future research should focus on the possible occurrence of this phenomenon in other beverages and foods, as well.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 4","pages":"141 - 152"},"PeriodicalIF":1.0,"publicationDate":"2016-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9212-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4110995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

A method for psychophysical screening of odorants for use in city gas based on olfactory adaptation tolerance 一种基于嗅觉适应性耐受的城市燃气气味剂心理物理筛选方法

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-07-27 DOI: 10.1007/s12078-016-9213-3

Tomoko Matsubasa, Naomi Gotow, Yasushiro Gomi, Tatsu Kobayakawa

{"title":"A method for psychophysical screening of odorants for use in city gas based on olfactory adaptation tolerance","authors":"Tomoko Matsubasa, Naomi Gotow, Yasushiro Gomi, Tatsu Kobayakawa","doi":"10.1007/s12078-016-9213-3","DOIUrl":"https://doi.org/10.1007/s12078-016-9213-3","url":null,"abstract":"In many developed nations, natural gas (so-called city gas) is supplied as a utility for cooking, heating, and hot-water supply. Because natural gas is odorless, city gas must be odorized so that it can be detected in the event of a leak. Although high adaptation tolerance is an important criterion for city gas odorants, there is yet no standard method of evaluating the psychophysical suitability of new candidate odorants in terms of olfactory adaptation. In order to address this situation, we developed a method for psychophysical screening of new candidate odorants for use in city gas based on adaptation tolerance.We used the main component of the conventional city gas odor (tertbutylmercaptan, TBM) and six new candidate odorants: cyclohexene (CH), ethyl isobutyrate (EI), isovaleric acid (IVA), 2-hexene (HEX), 1,5-cyclooctadiene (COD), and 1-methylpyrrolidine (MEP). Participants evaluated the perceived intensity of a continuously presented odor at a fixed concentration. After the time-intensity curves were quantitatively classified into fast or slow adaptation patterns, we compared the number of intensity curves classified into each pattern between TBM and each new odorant.Our results revealed that HEX has a significantly higher adaptation tolerance than TBM, and that the other five new candidate odorants were almost equivalent to TBM in terms of adaptation tolerance.We concluded that all of the new candidate odorants used in this study passed the psychophysical screen based on adaptation tolerance, and are therefore suitable for use in city gas.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 3","pages":"120 - 130"},"PeriodicalIF":1.0,"publicationDate":"2016-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9213-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5046190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food Model 在真实食物模型中，感觉方式的相对影响和脂肪酸敏感性对脂肪感知的重要性

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-07-11 DOI: 10.1007/s12078-016-9211-5

Xirui Zhou, Yuchi Shen, Jane K Parker, Orla B Kennedy, Lisa Methven

{"title":"Relative Effects of Sensory Modalities and Importance of Fatty Acid Sensitivity on Fat Perception in a Real Food Model","authors":"Xirui Zhou, Yuchi Shen, Jane K Parker, Orla B Kennedy, Lisa Methven","doi":"10.1007/s12078-016-9211-5","DOIUrl":"https://doi.org/10.1007/s12078-016-9211-5","url":null,"abstract":"Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception.Two sub-studies were conducted. In study 1 (n = 46), fat intensity was assessed by milk/cream mixtures varying by five fat levels. Fat intensity was rated under four conditions: mouthfeel odour-masked, mouthfeel-masked, odour masked and with no masking. Mouthfeel masking was achieved using thickener and paraffin, odour masking using nose-clips. Fatty acid sensitivity was measured by 3-AFC staircase method using milk containing oleic acid (0.31–31.4 mM). In study 2 (n = 51), more fat levels were added into the intensity rating. A 2-AFC discrimination test was used to confirm whether fat levels could be distinguished. In the sensitivity test, a wider range of oleic acid was included. Fat intensity was rated higher without nose clips (p < 0.0001), implying that odour increased fat perception. Mouthfeel-masked samples were rated higher, showing that increased viscosity and lubricity enhanced fat perception (p < 0.0001). Participants could distinguish fat levels based on “taste” in rating tests and 2-AFC tests. Participants were divided into high-/medium-/low-sensitivity groups. No significant difference was found in fat intensity between groups; however, the high-sensitivity group discriminated more fat levels. No association between sensitivity groups, nutrient intake or BMI was found.Mouthfeel and odour can enhance fat perception. Fat level can be discriminated based on taste.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 3","pages":"105 - 119"},"PeriodicalIF":1.0,"publicationDate":"2016-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9211-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4758547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Individual Differences in Retronasal Odor Responsiveness: Effects of Aging and Concurrent Taste 后鼻气味反应的个体差异:年龄和并发味觉的影响

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-04-25 DOI: 10.1007/s12078-016-9206-2

Tyler J. Flaherty, Juyun Lim

{"title":"Individual Differences in Retronasal Odor Responsiveness: Effects of Aging and Concurrent Taste","authors":"Tyler J. Flaherty, Juyun Lim","doi":"10.1007/s12078-016-9206-2","DOIUrl":"https://doi.org/10.1007/s12078-016-9206-2","url":null,"abstract":"Individual differences in taste sensitivity have been considered the primary chemosensory factor in studies of chemical senses/ingestive behavior. Recent findings suggest, however, that retronasal odor perception is equally important in food preference and selection and, furthermore, the presence of a congruent taste can modulate responsiveness to retronasally perceived odors. The primary objective of this study was to measure individual differences in responsiveness to food odors in the presence and absence of a congruent taste. In order to achieve this goal, we experimentally manipulated the way taste and odor stimuli are presented. We hypothesized that when measured independently, variations across subjects in responsiveness to retronasal odors are greater than those of tastes, but that these variations are effectively reduced by the presence of a congruent taste, especially for the older cohort.Two groups of subjects (young vs. old cohorts) were asked to sample two tastants, four food odorants, and the congruent taste-odor pairs, and rate intensities for appropriate categories.Results showed that responsiveness to odors varied greatly across individuals compared to that of tastes and further that variations in odor responsiveness were greater for old compared to young cohort. In the presence of a congruent taste, however, the variations in responsiveness to the odors were significantly reduced, in particular for the old cohort.The current data suggest that older individuals and those with low olfactory sensitivity may not recognize the reduced sensitivity when consuming foods.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"10 4","pages":"91 - 103"},"PeriodicalIF":1.0,"publicationDate":"2016-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9206-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4953978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Children’s exposure to odors in everyday contexts predicts their odor awareness 儿童在日常环境中接触气味可以预测他们的气味意识

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-04-06 DOI: 10.1007/s12078-016-9205-3

Lenka Martinec Nováková, Radka Vojtušová Mrzílková

{"title":"Children’s exposure to odors in everyday contexts predicts their odor awareness","authors":"Lenka Martinec Nováková, Radka Vojtušová Mrzílková","doi":"10.1007/s12078-016-9205-3","DOIUrl":"https://doi.org/10.1007/s12078-016-9205-3","url":null,"abstract":"A great degree of interindividual variability has been reported in measures of psychophysical olfactory performance and odor awareness in both children and adults. Previous studies have suggested the possibility that one of the factors that might contribute to this variability could be the degree of odor exposure experienced in everyday contexts.In the present study, we hypothesized that children exposed to a greater variety of odors on a more frequent basis exhibit higher odor identification, discrimination, and odor awareness scores.We have found an effect of odor exposure on one aspect of the children’s olfactory knowledge as reflected in their reports of olfactory behavior, but not olfactory abilities. In so doing, we have replicated some of the previous findings in the literature of the female advantage in the olfactory domain. Namely, we report that girls showed a more profound metacognitive understanding of their sense of smell and a greater degree of olfaction-oriented behavior, which was not accounted for by a gender difference in verbal fluency. Nevertheless, girls did not outperform boys on any of the olfactory tests.Semi-longitudinal and longitudinal studies in verbally proficient children, employing both self- and parental reports of children’s odor exposure and repeated olfactory testing, may provide insight into whether children exposed more frequently to a greater variety of odors over the longer term come to exhibit greater odor awareness and superior performance in olfactory tests.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 2","pages":"56 - 68"},"PeriodicalIF":1.0,"publicationDate":"2016-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9205-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4236324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

The Accuracy, Consistency, and Speed of Odor and Picture Naming 气味和图片命名的准确性、一致性和速度

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-03-30 DOI: 10.1007/s12078-016-9204-4

E. Leslie Cameron, Matthew R. Anderson, Per Møller

{"title":"The Accuracy, Consistency, and Speed of Odor and Picture Naming","authors":"E. Leslie Cameron, Matthew R. Anderson, Per Møller","doi":"10.1007/s12078-016-9204-4","DOIUrl":"https://doi.org/10.1007/s12078-016-9204-4","url":null,"abstract":"Odor identification, the ability to select the correct odor from a list of names, is a common method of measuring sense of smell in humans. Performance on such tasks depends upon a variety of factors, but can be quite good. On the other hand, people find it very difficult to generate names for odors in the absence of contextual cues. Picture identification and naming, by contrast, are much easier. Two questions remain about odor naming: (1) Do people attempt to name odors, even when they are unfamiliar or uncommon, and are they consistent in naming? and (2) What is the latency to name odors compared to pictures?The current study examined people’s ability and attempts to name common and uncommon odors and pictures, as well as the speed and consistency (some stimuli were presented twice) of their responses.Participants provided names for most odors and pictures, even though some were uncommon. Participants were able to name less than half of the common odors accurately, but provided names for almost all of the (even uncommon) pictures. Common pictures were named with perfect accuracy and consistency and in about a second, but naming of uncommon pictures and common and uncommon odors was not consistent and required several seconds.The results confirm and extend our understanding of the difficulty of naming odors, particularly relative to the ease of naming pictures.These results suggest that odor naming is a laborious process that may have little ecological value.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 2","pages":"69 - 78"},"PeriodicalIF":1.0,"publicationDate":"2016-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9204-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5161516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine 热品尝与葡萄酒原型口味的差异阈值

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-03-10 DOI: 10.1007/s12078-016-9203-5

Gary J. Pickering, Rachel Kvas

{"title":"Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine","authors":"Gary J. Pickering, Rachel Kvas","doi":"10.1007/s12078-016-9203-5","DOIUrl":"https://doi.org/10.1007/s12078-016-9203-5","url":null,"abstract":"Thermal tasting—the capacity to experience phantom taste sensations on thermal stimulation of the tongue—has been shown to associate with greater responsiveness to orosensations elicited in aqueous solutions and beverages. Here, we sought to determine if this heightened acuity extends to difference thresholds.An ascending two-alternative forced choice method was used to measure difference thresholds for sweetness (sucrose), sourness (tartaric acid), and bitterness (quinine) in a neutral white wine. Individual best-estimate thresholds (BETs) were calculated according to ASTM E-679-04.Group difference thresholds (g/L) for thermal tasters (TT) and thermal non-tasters (TnT), respectively, were sweetness, 3.52 and 5.24; sourness, 0.23 and 0.70; and bitterness, 0.0058 and 0.0060. There was an overall trend of TTs having lower difference thresholds than TnTs, but this was significant only for sourness (t?=?3.95, p?=?0.002). Additionally, wine expertise was inversely associated with the difference threshold for sweetness (rho?=??0.470, p?=?0.029) and was a significant source of variation in the analysis of covariance (t?=??2.69, t?=?0.016).These data provide some preliminary evidence that the supra-threshold intensity “advantage” in orosensory perception previously reported for thermal tasters may extend to difference thresholds and complex products such as wine.These results add to the evidence that thermal tasting represents a potentially important taste phenotype that may associate with food preference and consumption and should also be considered when populating sensory panels.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"37 - 46"},"PeriodicalIF":1.0,"publicationDate":"2016-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9203-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4428849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Olfactory Acuity and Automatic Associations to Odor Words Modulate Adverse Effects of Ammonia 嗅觉敏锐度和对气味词的自动联想调节氨的不良反应

IF 1 4区医学

Chemosensory Perception Pub Date : 2016-01-21 DOI: 10.1007/s12078-016-9202-6

Marlene Pacharra, Michael Schäper, Stefan Kleinbeck, Meinolf Blaszkewicz, Christoph van Thriel

{"title":"Olfactory Acuity and Automatic Associations to Odor Words Modulate Adverse Effects of Ammonia","authors":"Marlene Pacharra, Michael Schäper, Stefan Kleinbeck, Meinolf Blaszkewicz, Christoph van Thriel","doi":"10.1007/s12078-016-9202-6","DOIUrl":"https://doi.org/10.1007/s12078-016-9202-6","url":null,"abstract":"Adverse effects of malodorous chemicals in humans are usually described as negative emotional reactions and impaired cognitive performance. Sensory acuity and automatic associations to odor words could influence cognitive processing of chemosensory stimulation and such adverse effects. We hypothesized that adverse effects are amplified in individuals with lower olfactory acuity due to a more automatic and emotional odor evaluation process. In contrast, adverse effects should be attenuated if odor words such as smell automatically activate positive mental associations.After the assessment of olfactory acuity and automatically activated associations in standardized tests, 37 women were exposed to ascending concentration steps of ammonia (0–10?ppm) in an exposure laboratory for 75?min. Participants rated hedonic valence, intensity, and pungency of ammonia and performed working memory and response inhibition tasks.Olfactory acuity modulated ratings of hedonic valence and working memory performance: Participants with lower olfactory acuity reported stronger odor unpleasantness and showed impaired performance compared to participants with higher olfactory acuity during the exposure to 10?ppm ammonia. In the lower olfactory acuity group, participants with strong automatic associations between odor words and positive valence rated ammonia at high concentrations to be less pungent than participants with weaker automatic associations.We conclude that sensory acuity and automatically activated associations modulate chemosensory-mediated adverse effects of ammonia. Beyond established self-report measures, these individual characteristics could help explain differences in environmental odor annoyance.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"27 - 36"},"PeriodicalIF":1.0,"publicationDate":"2016-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-016-9202-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5121286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception 苦味阻滞剂和感官相互作用对风味感知的贡献

IF 1 4区医学

Chemosensory Perception Pub Date : 2015-12-22 DOI: 10.1007/s12078-015-9201-z

Nicole J. Gaudette, Jeannine F. Delwiche, Gary J. Pickering

{"title":"The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception","authors":"Nicole J. Gaudette, Jeannine F. Delwiche, Gary J. Pickering","doi":"10.1007/s12078-015-9201-z","DOIUrl":"https://doi.org/10.1007/s12078-015-9201-z","url":null,"abstract":"There is a continued need for the application of flavour modifiers to improve the sensory profile of products within the functional food market. Additionally, psychophysical studies have tended to confine their scope to stimuli that elicit single sensations, and ingredients that are not always of most interest to the food industry. While basic taste-eliciting compounds and odourants have been used in functional food optimisation, modification can also include the addition of bitter-blocking ingredients. This study examines the impact that these modifiers have both alone and in conjunction with each other on the flavour of (+)-catechin containing model functional beverages.The intensities of sweetness, bitterness, astringency and aroma were rated for (+)-catechin (CAT) aqueous solutions alone and containing a sweetener [sucrose or rebaudioside A (REB)], an odourant (vanilla or black tea), a bitter blocker [?-cyclodextrin (CD) or homoeriodictyol sodium salt], and all combinations of each.The use of sweeteners, both alone and in conjunction with bitter blockers, decreased the bitterness of CAT, while odourants had no effect. CD + REB significantly decreased the astringency of CAT. Astringency and bitterness of CAT was not altered by the addition of bitter blockers alone or in combination with odourants. Bitter blockers did not affect intensities of sweetness and aroma.The use of sweeteners in combination with bitter blockers can lower the bitterness of (+)-catechin. The addition of bitter blockers may be used without a detrimental effect on the flavour profile of model beverages.Decreasing the bitterness of plant-derived, health-promoting compounds may be achieved through the application of certain sweet eliciting and bitter-blocking compounds, which in turn, may lead to increasing the acceptability of some functional foods for bitter sensitive consumer populations.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"1 - 7"},"PeriodicalIF":1.0,"publicationDate":"2015-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9201-z","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4848669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Chemosensory Function in Congenitally Blind or Deaf Teenagers 先天性失明或失聪青少年的化学感觉功能

IF 1 4区医学

Chemosensory Perception Pub Date : 2015-11-14 DOI: 10.1007/s12078-015-9199-2

Cagdas Guducu, Adile Oniz, Ahmet Omer Ikiz, Murat Ozgoren

{"title":"Chemosensory Function in Congenitally Blind or Deaf Teenagers","authors":"Cagdas Guducu, Adile Oniz, Ahmet Omer Ikiz, Murat Ozgoren","doi":"10.1007/s12078-015-9199-2","DOIUrl":"https://doi.org/10.1007/s12078-015-9199-2","url":null,"abstract":"It may be assumed that congenital absence of a certain sensory function would affect the processing of remaining sensory processes. The purpose of the present study was to evaluate chemosensory brain responsiveness both electrophysiologically and psychophysically in congenitally blind or deaf individuals.Fourteen blind, 13 deaf, and 10 control subjects were recruited to this study. Psychophysical assessment of olfactory function was performed via “Sniffin’ Sticks” test. In this test, olfactory threshold, discrimination, identification, and total scores were compared between blind, deaf, and control subjects. In addition, electrophysiological assessment of olfactory function was performed via event-related potentials to olfactory and trigeminal stimuli.The “Sniffin’ Sticks” test indicated frequent hyposmia in the deaf group. Discrimination and total scores of the deaf group were significantly lower than the control group. On the other hand, there were no significant differences between blind and control groups. Threshold and total scores of the deaf group were significantly lower than the blind group. There were no significant differences in amplitudes and latencies of any chemosensory-evoked potential components for both stimuli between the groups.The deaf subjects appear to have lower olfactory test scores than blind and control subjects. Application of stimulants in a more complex setup may help to disentangle the various changes in chemosensory processing in the absence of other sensory channels.","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"8 - 13"},"PeriodicalIF":1.0,"publicationDate":"2015-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9199-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4585887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16