Measuring Variation in the Phantom Taste Response in Thermal - - PowerPoint PPT Presentation

Measuring Variation in the Phantom Taste Response in Thermal Tasters

Martha Skinner

Sir Peter Mansfield Imaging Centre

• What is thermal taster status?
• What do we know about thermal tasters already?

Overview

• Measuring the temporal phantom taste response
• What did I find?
• What does it all mean?
• What can I conclude, research impacts, and what next?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSIONS

Relatively new taste phenotype ‘Thermal Taste’

(Cruz & Green, 2000)

What is thermal taster (TT) status?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

TT test protocol

Warming trial Cooling trial

gLMS

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

WARMING TRIAL Sweet COOLING TRIAL Bitter Sour Salty Umami Metallic Spicy Menthol/Mint Thermal taster (TT) Thermal non taster (TnT)

What do TT’s report?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

Why is TT status important?

(Bajek & Pickering, 2008; Cruz & Green, 2000; Green & George, 2004; Hort et al 2016; Yang 2015)

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

Food choice

sweet Bitter Sour salty Umami

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

• 1. Traditional TT classification testing
• 2. Updated temporal TT testing

Testing protocol development

Warming trial Cooling trial

5 10 15 20 25 30 35 40 45

10 20 30 40 50 60

Temperature (C) Time (s) 5 10 15 20 25 30 35 40

10 20 30 40 50 60 70

Temperature (C) 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

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION WARMING TRIAL COOLING TRIAL

Temperature versus taste

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

TASTE RESPONSE TEMPERATURE RESPONSE TASTE RESPONSE TEMPERATURE RESPONSE

What does it all mean?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

Are cation channels involved?

• TRPM5 involved in sweet, umami & bitter taste transduction

Could co-innervation of gustatory & trigeminal nerves innervating the fungiform papillae be involved?

• Temperature sensitive 5-35°C

(Talavera et al, 2005) (Hort et al, 2016)

What can I conclude?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

• Phantom taste is consistently reported
• Phantom taste can be isolated to certain

temperatures

• The temperature at which phantom taste is

reported varies across people

What is the impact of this research?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

Food choice

Targeted products Dietary intake Health & nutritional status

What next?

INTRODUCTION METHOD RESULTS DISCUSSION CONCLUSION

Continue data collection with more people! What’s happening in the brain?

Thank you for listening!

Sir Peter Mansfield Imaging Centre

• Professor Joanne Hort
• Dr Sally Eldeghaidy
• Professor Susan Francis
• Dr Rebecca Ford

Acknowledgements