Gustatory response as a temperature-dependent process
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The threshold for detection of sweet tastes, as well as bitter, salty and sour, shows a U-shaped response as a function of temperature, with the lowest threshold in the 20-30 C temperature range.
“the threshold for detection of sweet tastes (as well as bitter, salty and sour) shows a U-shaped response as a function of temperature, with the lowest threshold, i.e., highest sensitivity, in the 20-30 C temperature range [128-130].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [129]
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- Authors
- SATO, M.
- Venue
- Contributions to sensory physiology
- Publisher
- Elsevier
- Published
- 1967
- Volume
- 2
- Pages
- 223-251
- ISSN
- 0069-9705 (ISSN-L)
- OpenAlex
- W2205008927
- Cited by
- 24
- References
- 36
- Citations by year
- 2025: 2 · 2021: 1 · 2019: 1 · 2017: 1 · 2016: 1 · 2015: 1
- FWCI
- 3.20
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Contributions to sensory physiology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Neuroscience › Sensory Systems › Ion Channels and Receptors
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- gustatory response, taste perception, temperature dependence, sensory physiology
- MeSH terms
- Acids, Animals, Anura, Cats, Chorda Tympani Nerve, Glossopharyngeal Nerve, Hot Temperature, Humans, Sensory Receptor Cells, Salts, Stimulation, Chemical, Sucrose, Taste, Temperature, Rats
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