The identification of the intensity and agreeability of selected taste stimuli among non-dysphagic populations

BACKGROUND: Altering sensory and chemesthetic properties of foods has been found to be a less favourable intervention in clinical practice but shows promising signs as an alternative method of dysphagia management. Previous research has examined the effect of sensory and chemesthetic properties on swallowing response, without investigating palatability and practical clinical applications. Additionally the effect of tastes on the time and effort of swallowing remains under researched and little is known about differences between how genders experience taste and if these variables have clinical implications. The appropriate and safe assessment and management of dysphagia is crucial, as is finding interventions that are sensitive to the requirements of the client to increase compliance and improve outcomes. This follow on study examined tastes previously identified as highly intense and agreeable among a non-dysphagic population. It also aimed to describe the stimuli identified as significant in terms of perceived effort and time, in order to identify taste stimuli that may have a clinical use in dysphagia management. METHODS: 204 eligible male and female participants over 18 were recruited over 2 days on the University of Limerick campus. Participants sampled 14 taste stimuli which were previously identified as; aromatic: mints, rosemary, sweet: hard meringue, bland: plain pasta, additives: vodka, vinegar, pure lemon juice, coffee granules, sparkling water, intense: tonic water, dark choco-late, chili powder, mackerel and raw ginger. Participants were blinded to samples. Stimuli were rated on scales for intensity and agreeability. Participants described the perceived effort and time required to swallow the stimuli. Results were analysed using regression and correlation analysis to assess the relationship between intensity and agreeability. Frequency and descriptive statistics were used to describe ratings of time, effort and to compare ratings between genders. RESULTS: 9 tastes were shown to have significant negative correlations. 2 tastes had significant positive correlations between intensity and agreeability; mint amongst participants over 55 and dark chocolate amongst males aged between 35-54 years. Ratings for time and effort varied across genders and age group. Objective measures of time and effort are required to assess their clinical usefulness. There appeared to be little difference in how males and females perceived intensity of tastes but males reported higher overall ratings of agreeability for bit-ter tastes compared to females CONCLUSIONS: Properties of mint and dark chocolate might be useful in the management of dysphagia among selected groups; further exploration is required amongst these populations to confirm their clinical relevance and usability. It is hypothesized that males and females experience similar levels of intensity but differ in their perception of agreeability. The remainder of the tastes identified in a previous study should be examined.