The Effect of Age on Taste Sensitivity

Abstract

This paper is concerned with studying the developmental changes which occur in sensitivity to the 4 primary taste qualities viz. sweet (sucrose), sour (citric acid), bitter (quinine sulfate) and salty (sodium chloride).
Results are as follows:
1. Taste threshold values and difference threshold values for the 4 taste qualities increased with age and showed a peak at the age of 60. These values slightly decreased at the age of 70.
2. An increase of salty taste threshold values with aging were more marked than other taste threshold values.
3. Either sex failed to reveal significant differences for taste sensitivity.
4. Significant differences in taste threshold, especially bitter taste, were observed between smokers and non-smokers.
5. False dentures (complete) appeared to influence slightly taste threshold values.