Measuring Variation in the Phantom Taste Response in Thermal Tasters Martha Skinner Sir Peter Mansfield Imaging Centre
Overview INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION What is thermal taster status? What do we know about thermal tasters already? INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION Measuring the temporal phantom taste response INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION What did I find? INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION What does it all mean? INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSIONS What can I conclude, research impacts, and what next?
What is thermal taster (TT) status? Relatively new taste phenotype ‘Thermal Taste’ (Cruz & Green, 2000) INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
TT test protocol Cooling trial Warming trial gLMS INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
What do TT’s report? Bitter WARMING COOLING TRIAL TRIAL Sweet Sour Metallic Menthol/Mint Salty Spicy Umami Thermal taster (TT) Thermal non taster (TnT) INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Why is TT status important? sweet Sour Umami salty Bitter Food choice INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION (Bajek & Pickering, 2008; Cruz & Green, 2000; Green & George, 2004; Hort et al 2016; Yang 2015)
What did I do? Aim: At what temperature do thermal tasters experience phantom taste during warming and cooling trials, and does it differ across people? Recruitment & Screening 1. Training on the use of the gLMS 2. TT classification testing Participants: 12 TT’s Sensory testing 1. Phantom taste temporal data collection INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Testing protocol development 1. Traditional TT classification testing Cooling trial Warming trial 2. Updated temporal TT testing 40 45 40 35 35 30 Temperature (C) Temperature (C) 30 25 25 20 20 15 15 10 10 5 5 0 0 0 10 20 30 40 50 60 70 0 10 20 30 40 50 60 Time (s) Time (s) INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Warming trial INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Cooling trial INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Reproducibility of phantom taste COOLING TRIAL WARMING TRIAL INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Temperature versus taste TASTE RESPONSE TEMPERATURE RESPONSE TEMPERATURE RESPONSE TASTE RESPONSE INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
What does it all mean? Are cation channels involved? TRPM5 involved in sweet, umami & bitter taste transduction Temperature sensitive 5-35°C Could co-innervation of gustatory & trigeminal nerves innervating the fungiform papillae be involved? INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION (Talavera et al, 2005) (Hort et al, 2016)
What can I conclude? Phantom taste is consistently reported Phantom taste can be isolated to certain temperatures The temperature at which phantom taste is reported varies across people INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
What is the impact of this research? Dietary intake Health & Targeted nutritional products status Food choice INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
What next? Continue data collection with more people! What’s happening in the brain? INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION
Thank you for listening! Acknowledgements • • Professor Joanne Hort Professor Susan Francis • • Dr Sally Eldeghaidy Dr Rebecca Ford Sir Peter Mansfield Imaging Centre
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