Browsing by Subject "Taste"

Now showing 1 - 3 of 3
  • Thumbnail Image
    Publication
    Open Access
    Chemosensory Function in Burning Mouth Syndrome a Comparative Cross-Sectional Study
    (2021-02-25) López-Jornet, Pia; Collado, Yolanda; Zambudio, Alfonso; Tvarijonaviciute, Asta; Pons-Fuster López, Eduardo; Dermatología, Estomatología, Radiología y Medicina Física
    Taste and smell are considered to be functions that contribute to the maintenance of good nutritional status. The present study evaluates taste and smell function in patients with burning mouth syndrome (BMS) versus a control group. A cross-sectional study was made of 36 consecutive patients with BMS and 56 healthy patients. Smell was assessed using the Sniffin’ Sticks test, while taste was evaluated with Taste Strips. Oral quality of life was assessed with the Oral Health Impact Profile-14 (OHIP-14), and the severity of dry mouth with the Thompson Xerostomia Inventory. The patients with BMS had a mean age of 60.4 10.5 years, while the controls had a mean age of 61.3 19 years. No significant differences in smell were recorded between the two groups. In contrast, significant differences in taste function were observed between the patients with BMS and the controls. In the patients with BMS, 44.4% suffered taste alterations compared with the 3.4% healthy controls. Further studies in such patients are needed to allow improved management of the chemosensory problems, mouth dryness, and oral health-related quality of life in BMS.
  • Thumbnail Image
    Publication
    Open Access
    El criterio artístico
    (Universidad de Murcia, Servicio de Publicaciones, 2020) Infante del Rosal, Fernando
    La disciplina estética se ha interesado frecuentemente por el criterio estético –aquel por el que se discrimina o se determina qué es y qué no es el arte, o bien si algo es o no arte– pero raras veces se ha preguntado qué son y cómo operan los criterios artísticos, aquellos que están implicados en la creación o la crítica. Este artículo pretende ofrecer una caracterización de tales criterios a partir de su relación con la regla y con el juicio, elementos que remiten al pensamiento de Hume y de Kant respectivamente. Se presenta también una revisión de las ideas de autores como Stanley Cavell o Yves Michaud acerca del criterio.
  • Thumbnail Image
    Publication
    Open Access
    Effect of masking organoleptic properties of fat on diet self-selection by the sparid Diplodus puntazzo
    (Blackwell Publishing Ltd., 2009) Almaida Pagán, Pedro Francisco; Hernandez, M.D.; Madrid, Juan A.; Costa, J. de; Mendiola, P.; Fisiología
    Fish are able to select a balanced diet according to their nutritional needs by choosing among incomplete feeds or even pure macronutrients. However, the relevance of both the organoleptic properties of diet and the postingestive signals that they produce remains unclear. Thus, sharpsnout seabream were allowed to select between diets containing different edible oils with their organoleptic properties masked by using gelatine capsules. Fish were fed capsules of two different colours so that they could associate the capsule colour with its corresponding postingestive effect. The longitudinal experiment included a first phase during which the fish were adapted to consuming the gelatine capsules. In a second phase, the fish were challenged with two different encapsulated diets: one comprising a complete diet containing fish oil and the other a fat-free diet. Sharpsnout seabream showed a preference for the fish oil capsules (3.8 ± 1.1 g kg)1 body weight (BW), 66.8% of total intake) over the fat-free capsules, showing that they were able to associate the colour of the capsule with their nutritional content through postingestive signals. After that, the fish were challenged to select between the capsules containing the fish oil diet and capsules containing a vegetable oil (linseed or soybean), in which case they showed no preference between diets (2.4 ± 0.3: 2.1 ± 0.5 g kg-1 BW of fish oil versus linseed oil capsules and 2.2 ± 0.2: 1.8 ± 0.6 g kg-1 BW of fish oil versus soybean oil capsules), indicating that the fatty acid composition of the different oils was not sufficient to affect dietary selection through postingestive signals. So, in conclusion, when orosensorial information from food is absent, the fish are able to select between diets at a macronutrient level by using postingestive information. However, this information is not sufficient for distinguishing between diets that differ in the type of oil used.