• Journal of Nutrition and Health
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• v.20 no.5
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• pp.341-349
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• 1987

Dietary intakes of na include both the amount present in food materials (nondiscretionary Na intake) and the amount added during cooking and eating to increase salty taste and flavor (discretionary Na intake). In the present study, total Na intake was measured by duplicate food sample collected from each subject for 1 day, nondiscretionary Na intake was calculated by dietary intake record, optimum gustation of salt was measured of from pooled 3-day urine collection in healthy female college students, to measure Na intake more accurately and to find suitable method to estimate total Na intake. Mean values of total, discretionary and mondiscretionary Na intakes were 169.6 mEq, 46.2mEq, and 123.4mEq. respectively. Mean 24-hour urinary Na excretion was 137.9mEq., which was about 84.5% of total intake. Subjects with optimum gustation of salt equal to or higher than 0.5% had significantly higher total Na intake and urinary Na excretion compared to subjects with optimum gustation of salt lower than 5%. Total Na intake of subjects were significantly correlated with optimum gustation of salt, non-discretionary and discretionary Na intakes, and urinary Na excretion. Multiple regression analysis showed that the best estimate of total Na intake is obtained when both optimum gustation of salt and non-discredinary Na intake were used as independent variables (r=.7071). Among the equations using one independent variable, regression, equation with urinary Na excretion provides the best approximation (r=.6627) of total Na intake.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.305-311
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• 1996

This study was to seek menu model in usual dishes to guarantee the optimum salt intake considering the optimum gustation of salt surveyed on Korean adults. First, a pilot test was practiced using rice gruel to determine the criteria and a meaningful interval of salt concentration. Based on the criteria and interval so determined, a test was performed to seek the optimum gustation of salt concentration in usual diets. Subjectgroup for the above tests was university students living in Kyung-Book area. The results were as follows: 1. Mode value of the optimum gustation of salt was 0.5% and the received threshold difference of salt was 0.2% in the pilot test. 2. Mode values of the optimum gustation of salt in a la carte, soups and stews were lower than those of other side dishes. 3. But the portion size of a la carte, soups and stews is much larger than that of other side dishes, so that a la carte, soups and stews are sources of relatively larger amount of salt than other side dishes. 4. Considering the recommended optimum salt intake, it is desirable to reduce the amount of stock in soups and stews and to select fried food or salad more frequently.

• Journal of Nutrition and Health
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• v.16 no.1
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• pp.21-26
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• 1983

For the purpose of study on optimal gustation of salt 108 patients with hypertension(61 cases of male, 47 cases of female) were studied. And also 48 patients with non-hypertensive heart diseases and pulmonary diseases (20 cases of male, 28 cases of female ) and apparently healthy subjects (107 cases of male, 20 cases of female) were studied as control group. By adding salt into 3% rice boiled powder solution the 0.1%, 0.25% 0.5%, 0.75% and 1 % salt solutions were prepared respectively. Allowed subject to taste all above solution in landed and to point out the optimal salty taste of each subject. There were no significant difference in optimal gustation of salt among the hypertensive patients and control group. The optimal salt gustation of hypertensive patients with low salt diet was slightly lower than those with free diet The optimal salt gustation was higher in old aged persons regardless of diseases.

• Journal of Nutrition and Health
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• v.25 no.1
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• pp.32-41
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• 1992

A study was conducted to estimate Na intake in 30 young and 62 middle-aged female Koreans. For each subject, nondiscretionary Na intake was estimated from 2-day dietary records optimum gustation of salt was tested using beef broth with different salt concentra-tions. and 24-hour urinary Na excretion was measeured from pooled 2-day urine samples. Total daily Na intake was calculated from 24-hour urinary excretion and discretionary Na intake was calculated as difference between total and nondiscretionary Na intake was calculated as difference between total and nondiscretionary Na intake. Mean daily 24-hour urinary Na excretion of the young and middle-aged women was 184.6mEq and 224.6mEq. Mean values of optimum gustation of salt in young and middle-aged subjects were 0.431% and 0.489% The differences between the two groups were significant. Nodiscre-tionary Na intakes of the two groups were not significantly different, . Calculated total and discretionary Na intake of middle-aged women(245.1mEq) were significantly higher than young women(220.3mEq and 211.0mEq) were significantly higher than young women(210, 3mEq and 169, 7mEq) Percent of discretionary to total Na intake was 85.7% in middle-aged and 79.4% in young women. Age BMI urinary Na and K excretions optimum gustation of salt were signficantly correlated with blood pressure of the subjects. Results of the present study confirms the high level of sodium intake especia-lly of discretionary Na intake among Korean women.

• Korean Journal of Community Nutrition
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• v.21 no.6
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• pp.509-519
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• 2016

Objectives: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. Methods: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, ${\chi}^2$-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. Results: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). Conclusions: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Journal of Aquaculture
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• v.12 no.1
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• pp.63-69
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• 1999

A series of experiments were conducted to examine on what stimulus giant danio (Danio malabaricus) were mainly responsible for detecting alarm substance. When 0.15 ml alarm substance (10 ppm) was introduced into the tank, fish showed no notable change in swimming pattern. However, the introduction of 1.5 ml alarm substance (100 ppm) could induce fright reaction about in 6 minutes. Further, when 15 ml alarm substance (1,000 ppm) was introduced into the tank, fish showed the following fright reaction in a few seconds; suppressing to feed diet, no swimming, strong chasing, and visual alertness. In detecting alarm substance, fish were mainly depending on the chemical stimulus (nares) rather than the vision stimulus (eyes) because fish detected alarm substance by the chemical cue showed the significantly stronger fright reaction than by the visual cue. The time for fish to show the initial fright reaction after detecting alarm substance by the chemical cue was shorter than by the visual cue. Also after alarm substance was introduced into the tank, olfaction-deprived fish showed significantly weaker fright reaction and less frequency of chasing than the normal fish which detected alarm substance by both olfaction and gustation stimulus. These results indicated that chemical stimulus, especially olfaction might be the primary sensory modality used in the detection of the alarm substance for giant danio.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.314-318
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• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• Molecules and Cells
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• v.45 no.12
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• pp.877-882
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• 2022

Taste sensation is the process of converting chemical identities in food into a neural code of the brain. Taste information is initially formed in the taste buds on the tongue, travels through the afferent gustatory nerves to the sensory ganglion neurons, and finally reaches the multiple taste centers of the brain. In the taste field, optical tools to observe cellularlevel functions play a pivotal role in understanding how taste information is processed along a pathway. In this review, we introduce recent advances in the optical tools used to study the taste transduction pathways.

• Journal of Oral Medicine and Pain
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• v.35 no.3
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• pp.183-192
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• 2010

The aim of this study is to determine a relationship between the smoking and the gustation. For that purpose, the survey is about the subjective taste change after smoking compared the electrical taste thresholds by EGM on healthy young Korean men before and after smoking. The results of the electrogustometry showed significant differences between smokers and non-smokers, also between before smoking and directly after smoking in smokers showed significant differences which indicated the immediate, but temporary effects of smoking on the taste thresholds. There were no difference of gustatory function by the amount of smoking and the degree of addiction. Based on the results of this study, further studies will be focused on the difference of gustatory function between before and after smoking using the chemical taste test, and the relationship between change of olfactory and gustation by smoking.