Palatability of Tastes Is Associated With Facial Circulatory Responses

To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjects (11 males and 4 females) before and du...

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Bibliographic Details
Published in:Chemical senses 2014-03, Vol.39 (3), p.243-248
Main Authors: KASHIMA, Hideaki, HAMADA, Yuka, HAYASHI, Naoyuki
Format: Article
Language:English
Subjects:
Adult
Biological and medical sciences
Blood Pressure - physiology
Capsicum - chemistry
Capsicum - metabolism
Citrus
Citrus sinensis - chemistry
Citrus sinensis - metabolism
Face - blood supply
Female
Fundamental and applied biological sciences. Psychology
Heart Rate - physiology
Humans
Laser-Doppler Flowmetry
Male
Olfaction. Taste
Perception
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Taste - physiology
Tea - chemistry
Young Adult
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Summary:To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjects (11 males and 4 females) before and during the ingestion of bitter tea, chilli sauce, coffee, orange juice, soup, and a water control. The heart rate, mean arterial pressure (MAP), and SkBF in the index finger were recorded continuously. Subjects reported their subjective palatability and taste intensity scores after each stimulus. The vascular conductance indexes (CIs) in the face and finger were calculated as ratios of SkBF to MAP. CI in the eyelid increased significantly in response to chilli sauce, orange juice, and soup, whereas CIs in the forehead, nose, and cheek decreased in response to bitter tea. There was a significant correlation between the palatability scores and CI values in the eyelid when changes induced by chilli sauce were excluded. These results suggest that the facial circulatory response reflects the degree of palatability of a foodstuff.
ISSN:0379-864X
1464-3553
DOI:10.1093/chemse/bjt074