The identification of perceived intensity and agreeability of sensory and chemesthetic properties of selected taste stimuli among a selected non – dysphagic population.

Background/Aim: Dysphagia (difficulty in swallowing) can occur as a result of disease to the anatomical structures concerned with swallowing, or to the central nervous system controlling swallow (Methven et al 2011, Ding et al 2003 and Hetherington 1998). Previous research has investigated the many different strategies used for the treatment and management of dysphagia, with preliminary evidence emerging surrounding the topic that sensory and chemesthetic properties of taste are key mechanisms in facilitating swallow in people with dysphagia. (Steel et al 2010) However, there is a vast scarcity of research available on this properties and their impact in treatment is relatively unknown. The purpose of this pilot study was to investigate the to examine the perceived intensity and agreeability of a range of sensory and chemesthetic properties of selected taste stimuli across 3 taster groups in a non dysphagic population. Method: 108 non-dysphagic female volunteers, aged 18 - 50 years took part in the study. Fungiform papillae was measure using a blue dye test. Following this; participants completed a hedonic scale questionnaire which recorded their perceived intensity and agreeability of 54 selected taste stimuli. Results: The results of the study revealed the Irish taster category ratios differ to that of other countries. No significant relationships were identified between taster ability and the perceived intensity and agreeability of taste stimuli and overall there were few modest positive and negative correlations identified between the intensity and agreeability of tastes demonstrated. 10 distinct taste categories including strong, bitter and aromatic taste groupings were identified from the data which may be useful future testing.