SVIBOR - Project code: 6-06-034

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 6-06-034


Psyhophysical and psyhophysiological investigation of the taste sensory system


Main researcher: BUJAS, ZORAN (6043)



Assistants
Type of research: basic
Duration from: 01/01/91. to 01/01/94.

Papers on project (total): 0
Institution name: Hrvatska akademija znanosti i umjetnosti, Zagreb (101)
Department/Institute: Laboratory for Investigation of the Structure and Function of Sense Organs
Address: Zrinjski trg 11
City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (041) 449 093
Fax: 385 (041) 449 378

Summary: The problems studied were: The validity of various taste scaling procedures; the time course of gustatory adaptation and recovery; cross-adaptation, cross-enhancement and recruitment; peripheral and central processes in gustatory adaptation; the mechanism of electric taste. The principal results were: simple sensorimotor reaction time proved to be a reliable indicator of the reactivity level of the gustatory system and of the perceived taste magnitude; the degree of adaptation to NaCl was a linear function of the logarithm of the adapting concentration, and the rate of recovery a negatively accelerated function of recovery time; the rate of recovery from adaptation to NaCl for different parameters of the functional level of the gustatory system was unequal; the investigation of effects of cross-adaptation for sucrose, NaCl, HCl, and QHCl evaluated by reaction time resulted in cross-enhancement for sucrose as the test or adapting solution, and cross-adaptation for all other taste combinations; the psychophysical function obtained after partial adaptation to NaCl suggested the existence of the recruitment phenomenon; the degree of adaptation to substances of equal objective intensity but different perceived magnitude depended more on the perceived magnitude indicating that central processes take part in gustatory adaptation; following the application of Synsepalum dulcificum the anodal sourness is less suppressed relative to the sourness of acids, and the sweetening slight indicating that the mechanisms of electric taste and chemical stimulation differ; the suprathreshold magnitude of electric taste is only slightly affected by the composition of the contact solution thereby casting doubt on the iontophoretic hypothesis of electric taste.

Keywords: magnitude estimation, reaction time, psychophysical taste functions, gustatory adaptation, taste mixtures, cross-adaptation and enhancement, taste recruitement, recovery after adaptation, electric taste

Research goals: The aim of the investigations within the project was to obtain some new insight in the functioning of the gustatory system, primarily concerning the coding mechanism of the taste stimulus intensity and qualities. In addition the objective was to test the validity of simple sensorimotor reaction time as an indicator of the reactivity level of the gustatory system. The obtained data gave insight into: (a) the time course of gustatory adaptation and recovery; (b) the share of central and peripheral processes in gustatory adaptation; (c) the coding mechanism of taste qualities as indicated by data on cross-adaptation; (d) the mechanism of electric taste. Furthermore, the obtained data suggested that simple sensorimotor reaction time could be used as a reliable indicator of the reactivity level of the gustatory system. In addition to other criteria it can be useful in the assessment of the functioning of the taste sensory system. Pieron's reaction speeds, derived from reaction times, can be used as indicators of the perceived taste magnitude.


COOPERATION - INSTITUTIONS


  1. Name of institution: Odsjek za psihologiju, Filozofski fakultet Sveučilišta u Zagrebu
    Type of institution: Economical/Production
    City: 10000 - Zagreb, Croatia

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Last update: 10/16/95
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