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The identification of perceived intensity and agreeability of sensory and chemesthetic properties of selected taste stimuli among a selected non – dysphagic population.

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dc.contributor.author Condron, Anita
dc.date.accessioned 2014-10-09T14:35:47Z
dc.date.available 2014-10-09T14:35:47Z
dc.date.issued 2014
dc.identifier.uri http://hdl.handle.net/10344/4063
dc.description non-peer-reviewed en_US
dc.description.abstract Background/Aim: Dysphagia (difficulty in swallowing) can occur as a result of disease to the anatomical structures concerned with swallowing, or to the central nervous system controlling swallow (Methven et al 2011, Ding et al 2003 and Hetherington 1998). Previous research has investigated the many different strategies used for the treatment and management of dysphagia, with preliminary evidence emerging surrounding the topic that sensory and chemesthetic properties of taste are key mechanisms in facilitating swallow in people with dysphagia. (Steel et al 2010) However, there is a vast scarcity of research available on this properties and their impact in treatment is relatively unknown. The purpose of this pilot study was to investigate the to examine the perceived intensity and agreeability of a range of sensory and chemesthetic properties of selected taste stimuli across 3 taster groups in a non dysphagic population. Method: 108 non-dysphagic female volunteers, aged 18 - 50 years took part in the study. Fungiform papillae was measure using a blue dye test. Following this; participants completed a hedonic scale questionnaire which recorded their perceived intensity and agreeability of 54 selected taste stimuli. Results: The results of the study revealed the Irish taster category ratios differ to that of other countries. No significant relationships were identified between taster ability and the perceived intensity and agreeability of taste stimuli and overall there were few modest positive and negative correlations identified between the intensity and agreeability of tastes demonstrated. 10 distinct taste categories including strong, bitter and aromatic taste groupings were identified from the data which may be useful future testing. en_US
dc.language.iso eng en_US
dc.publisher University of Limerick en_US
dc.subject dysphagia en_US
dc.subject taste en_US
dc.subject speech en_US
dc.title The identification of perceived intensity and agreeability of sensory and chemesthetic properties of selected taste stimuli among a selected non – dysphagic population. en_US
dc.type info:eu-repo/semantics/masterThesis en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_theses_dissertations en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.type.thesisType Taught


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