1. PHYSIOL OGY OF TA STE
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2. Table of C ontents
SECTION SECTION TITLE SLIDE#
1 Understanding Taste 4&5&6
2 Five Distinct Tastes 7
3 The Taste Spectrum 8
4 How Palatability Affects Medication Adherence 9 & 10
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3. Understanding Taste
Taste is a chemical sense which provides important
information on the chemical composition of food.
It is one of the body’s mechanisms developed to
recognize foods needed for nutritional value as well
as a natural defense mechanism helping to identify
harmful substances.
For example, bitter flavors are more commonly
associated with natural toxins whereas sweet tastes
are associated with energy rich foods needed for
survival.
Flavor, is created when additional senses such as sight
and smell are included into the experience.
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4. Understanding Taste
Taste buds are located on the papillae on the tongue. The average adult has
approximately 10,000 taste buds. Many taste buds lie along the walls of the papillae.
Isolated ones also are present on the palate, the pharynx, and the epiglottis.
Taste buds are comprised of taste cells with taste nerves interwoven between. When
taste cells are stimulated, the taste nerves depolarize and send taste signals to the brain,
including the hypothalamus, the thalamus, and the gustatory part of the sensory cortex -
the "taste center", where the signals are interpreted. The thalamus acts like a relay
station, shunting the data onto appropriate cortical areas for processing
(Please refer to the diagrams depicted on the next slide).
When taste is combined with the sense of smell, flavor is perceived by the brain.
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5. Understanding Taste
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6. Five Distinct Tastes
Five distinct tastes can be detected:
• Sweet- provides a recognition of energy rich nutrients.
• Salty - allows modulating the diet for electrolyte balance.
• Sour- typically indicates the presence of acids and allows for the detection of
when foods may be spoiled.
•Bitter- allows sensing of diverse natural toxins.
•More recently a fifth taste has been recognized known as Umami or savory.
It is the taste of amino acids (e.g. meat broth or aged cheese).
Many diagrams present “taste-zones” however it is now believed that while
there are differences to taste sensitivity around the tongue, the different
tastes are perceived in any area taste buds exist. Presence and density of
taste buds may vary by individual
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7. The Taste Spectrum
It is estimated that 25% of the population are super-tasters indicating a higher
density of taste-buds and increased sensitivity to certain tastes. Women are
more likely to be super-tasters.
Normal tasters make up 50% of the population.
Non-tasters make up the remaining 25%. Non-tasters are less affected by strong
flavors.
Research indicates a decline in the number and change in the shape of taste
buds with age. Despite these age-related changes, it is not clear the degree to
which this affects taste sensation.
Age related decline in taste is more often correlated to co-morbidities affecting
smell, which in turn can impact an individual’s sensitivity to taste.
Additionally, certain disease states, medications, dental work, as well as cultural
or environmental factors may influence taste sensitivity and preference.
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8. How Palatability A ffects
Medication A dherence
The literature supports taste as being a significant factor in adherence and
recognizes that this issue should be considered when selecting medications,
especially among pediatric patients.
The chemical structure of a medication determines not only the
pharmacological efficacy of a drug, but the bitter taste as well.
As mentioned before, the rejection of bitter flavors is part of basic biology.
Bitter flavors are most commonly associated with natural toxins and poisons,
therefore rejection of such tastes is thought to have evolved to protect the
consumer from harm.
This issue further highlights the role taste plays in medication adherence
among children.
Parent reports reiterate that medication with poor taste is a viable barrier to
administering medications
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9. H
How Palatability A ffects
Medication A dherence
Approximately 350 million liquid medications are dispensed in the U.S. each year, many
of which are associated with poor palatability. While companies recognize palatability
issues with medication administration, often only one flavor per formulation is
manufactured. This is primarily due to Research and Development costs as well as
production costs. Having the ability to customize the flavor of medications after-
market, to mask unpleasant taste and/or meet patient preferences, may improve
adherence.
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