Ethanol-Taste Interaction: The Role of Smell

OTERO-LOSADA, M.

CHEMICAL SENSES

Oxford University Press

Lugar: Oxford, England; Año: 2005 vol. 30 p. 177 - 183

0379-864X

The effects of ethanol and ethanol smell on perithreshold tastes were studied. Seventeen subjects (seven male) participated. Aqueous solutions of (mM) sucrose (7.31–61.40), citric acid (0.39–1.29), caffeine (0.25–2.00), NaCl (4.27–43.18) and their ethanol mixtures (final ethanol %: 6, 12) were used. Detection threshold measures were ascending limits with forced choice. Results were expressed as _detection probability_ (_positively detected to total cases_ ratio) for each concentration. Data were submitted to MANOVA followed by individual ANOVAs with LSD according to taste quality (SPSS 10.0TM). Ethanol affected sweetness and bitterness: FSw(1,64) = 4.02, P < 0.05; FBitt(1,64) = 7.54, P < 0.008. Gender dependence for ethanol effects was relevant only for bitterness [ethanol · gender interaction: FBitt(1,64) = 4.19 P < 0.04]. Response to ethanol was modified by closing nostrils (no smell) [Fnostrils (1,128) = 4.305, P < 0.04]. Ethanol at 6% did not affect sweetness except for interaction at the lowest sucrose concentration in male [ethanol grade · concentration · gender interaction: F(1,64) = 5.06 P < 0.03], while 12% ethanol affected sweetness to a lesser extent than observed with nostrils open [F(1,64) = 6.17 P < 0.02]. Male were more sensitive than women to the ethanol–sweetness interaction. Present results suggest that chemosensory factors other than taste may likely be involved in the ethanol–taste interaction. Also, genetic taste variation may underlie neurophysiological sensitivity to the ethanol–taste interaction. This work was supported by grant no. 09-08820-PICT 2000 from FONCYT. A188 AChemS Abstracts