Dentistry

Kon Hideki

Publications

• Research Article
  Thermal Stimulations Change Perception and Taste Thresholds
  Author(s): Katsuya Kanno*,Hamada Tomohiro,Kawahara Ichiro,Kon Hideki,Satoshi Takada,Takashi OhnoKatsuya Kanno*,Hamada Tomohiro,Kawahara Ichiro,Kon Hideki,Satoshi Takada,Takashi Ohno
  
  Purpose: This study aimed to inbestigate perception thresholds and gustatory thresholds for the four basics tastes (sweet, salty, sour and bitter) in the dorsum of the tongue in conjunction with thermal stimulations. Methods: 10 healthy volunteer subjects were examined. The perception threshold test were used the Semmes-Weinstein Test (SW-test) using Semmes-Weinstein Aesthesiometer (North Coast Medical, Inc., Gilroy CA, USA). The gustatory threshold were used the Taste Disk Gustatory threshold. Thermal stimulations were applied to the tongues before the tests. For the cool stimulation tests, subjects were given ice water that was swished around the mouth in order to keep the temperature at approximately 10-13°C. Similarly, heat stimulation was achieved by giving the subjects water heated to 45°C and having them swish the water around their mouth in order to keep the te.. View More»
  DOI: 10.4172/2161-1122.1000389

  Abstract PDF