title: [Changes in the threshold values of lingua throughout aging].
abstract: The filter-paper-disk method was employed for measuring the threshold values of four basic taste on lingua-tip with 308 healthy females aged 20-79. Taste substance were sequentially diluted with distilluted water (30 stages from 80.0 g/dl for sucrose, 30 stages from 30.0 g/dl for NaCl, 30 stages from 8.0 g/dl for sodium tartrate, 30 stages from 4.0 g/dl for HCl quinine). The result was as follows. A sensibility of gustation decreased rapidly in accordance with aging. A decrease of bitterness sensibility was most remarkably with aging, succeeded sourness, sweetness, saltyness. Also, a decrease of a gustation sensibility is beginning in early twenties, especially the sensitivity to a sweetness and sour taste decreased conspicuously from twenties to thirties.
authors.affiliation: Department of Nutrition, Yamaguchi Prefectural University.
authors.forename: K
authors.initials: K
authors.lastname: Kugino
authors.forename: T
authors.initials: T
authors.lastname: Mizunuma
authors.forename: M
authors.initials: M
authors.lastname: Kaneko
authors.forename: K
authors.initials: K
authors.lastname: Kuno
authors.forename: T
authors.initials: T
authors.lastname: Akiyoshi
authors.forename: K
authors.initials: K
authors.lastname: Sakai
mesh_terms: D000328:Adult; D000368:Aged; D000375:Aging / Q000502:physiology*; D005260:Female; D006801:Humans; D008875:Middle Aged; D013652:Taste Threshold / Q000502:physiology*; D014059:Tongue / Q000502:physiology