2009 Abstracts - Association for Chemoreception Sciences

#P315 Poster session VII: Chemosensory Psychophysics IIMeasurements of stimulus preference vs. stimulus pleasantnessgive rise to different optimally liked concentrations of sucroseKristin J Rudenga 1 , Wambura Fobbs 1 , Dana M Small 1, 21Yale University New Haven, CT, USA, 2 John B PierceLaboratory New Haven, CT, USAThe pleasantness of a sweet taste has been described as a singlepeakedfunction that increases with intensity up to an optimallyliked concentration and then declines (Moskowitz et al. 1975 andothers). Pepino and Menella (2007) used a 2-alternative forcedchoice test (2-AFC) to show that subjects with a family history ofalcoholism prefer higher sucrose concentrations than thosewithout. The goal of the current study was to determine if the 2-AFC test identifies the same concentration of sucrose as thepsychohedonic curve (PHC). 29 healthy subjects were recruitedand their optimally liked concentration of sucrose was determinedby the 2-AFC and the PHC (conducted on separate days andcounterbalanced). The PHC was generated by asking subjects torate the intensity (using the gLMS) and pleasantness (using theVAS) of repeated presentations of 0.09, 0.18, 0.32, 0.56, and 1.00Msucrose. The 2-AFC consisted of subjects choosing their preferredsample from a pair of sucrose solutions of different strengths(selected from 0.09, 0.18, 0.32, 0.56, 0.70, and 1.00M sucrose). Thisidentifies the concentration that is preferred more than thoseimmediately weaker or stronger. We found that the 2-AFC andPHC identify different concentrations of sucrose as maximallyliked (PHC =0.70; 2-AFC =0.62; r 2 =0.096]. Moreover, theconcentration determined by 2-AFC, but not the concentrationdetermined by the PHC, was significantly correlated negativelywith a subject’s BMI and positively with alcohol use. Thissuggests that PHC and 2-AFC methods measure differentprocesses. Future work is needed to determine the nature of thedifference but an intriguing possibility is that judging pleasantnessvs. making a choice about preference represent differentdimensions of taste hedonics. Supported by RO1 DC006706.#P316 Poster session VII: Chemosensory Psychophysics IITaste damage associated with otitis mediaLinda M. Bartoshuk 1 , Frank A. Catalanotto 1 , Valerie B. Duffy 2 ,Miriam Grushka 1 , Vicki D. Mayo 1 , Monica C. Skarulis 3 ,Derek J. Snyder 1,41University of Florida Center for Smell and Taste Gainesville, FL,USA, 2 University of Connecticut Storrs, CT, USA, 3 NationalInstitutes of Health Bethesda, MD, USA, 4 Yale UniversityNew Haven, CT, USAA history of otitis media (middle ear infection) is associated withenhanced liking for energy dense foods and higher body massindex (Snyder et al, 2008). Since the chorda tympani (CN VII,taste, anterior tongue) passes through the middle ear on its way tothe brain, it is vulnerable to damage from otitis media. We confirmthis damage with a dataset (N=736) of spatial taste tests done for avariety of studies. NaCl, sucrose, citric acid and quinine wereswabbed on loci innervated by the chorda tympani andglossopharyngeal (CN IX) nerves; whole mouth taste was alsotested. Two psychophysical scales were used, both designed toprovide valid comparisons across subjects/groups. The first variedfrom 0-100 where 0=no sensation and 100=the most intensesensation of any kind imaginable. For the second, 100=the mostintense sensation of any kind ever experienced. The change inlabels reflects data showing that “imaginable” offers noadvantages and can produce confusion in some subjects.Both scales showed significant losses for bitter on the anteriortongue (chorda tympani) but not the posterior tongue(glossopharyngeal). Whole mouth taste intensities were notreduced; in fact, taste intensities for some stimuli were intensified.This provides support for our hypothesis that inhibitoryconnections among taste nerve projection sites in the brain resultin release of inhibition when one nerve is damaged. Thus,paradoxically, localized taste damage can intensify whole mouthtaste. Localized taste damage can also intensify non-tastesensations like the tactile sensations evoked by high fat foods(see Catalanotto poster). We suggest that these sensory/hedonicchanges lead to the weight gain observed in individuals withhistories of otitis media.#P317 Poster session VII: Chemosensory Psychophysics IIOtitis Media and intensification of non-taste oral sensationsFrank A Catalanotto 1,2 , Eric T Broe 1 , Linda M Bartoshuk 1,2 ,Vicki D Mayo 1,2 , Derek J Snyder 1,21University of Florida College of Dentistry, Department ofCommunity Dentistry and Behavioral Science Gainesville, FL,USA, 2 Center for Smell and Taste Gainesville, FL, USAA history of otitis media (OM) is associated with enhanced likingfor energy dense foods and higher body mass index (Snyder et al,2008). The chorda tympani nerve (CN VII, carries taste from theanterior tongue) passes through the middle ear on its way to thebrain; thus it is vulnerable to damage from OM. Paradoxically,localized damage can intensify whole mouth taste (see evidence atthe Bartoshuk poster) because of inhibitory connections betweentaste nerve projection sites in the brain (Catalanotto et al, 1993).Evidence also suggests that central inhibitory connections existbetween taste and oral pain leading to an association betweenintensified oral pain and OM (Bartoshuk et al, AChems 2007).Similarly, damage to the glossopharyngeal taste nerve (CN IX)has recently been associated with increased oral pain (Logan et al,2008). The present study was conducted to test another non-tasteoral sensation: tactile sensations evoked by fats. Subjects rated thethickness of 5 dairy products: nonfat milk, whole milk, half&half,heavy cream, heavy cream+oil on a scale from 0 to 100 where0=no sensation and 100=strongest sensation of any kind everexperienced. ANOVA with follow-up t-tests were conducted forsubjects with no history of OM vs those with histories of OM.The 2 groups were not significantly different for nonfat milk;subjects with histories of OM rated 3 of the 4 stimuli containingfat as significantly “thicker” than did those without this history(the difference for half&half did not reach statistical significancebut was in the same direction). We suggest that oral thickness is acue for energy density; this cue is likely to be associated with foodliking through conditioning. Intensification of this cue wouldpresumably be associated with even greater food liking leading toweight gain.P O S T E R SAbstracts | 125