Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli

Three-hundred-fifty subjects participating in the Italian Taste project were involved, balanced for gender (53% females) and age class (18-30, 35%; 31-45, 35%; 46-60, 30%). The automated image analysis of tongue pictures was used to detect FP and count their frequencies, distinguishing 11 diameter size classes (range from 0.3 to 1.05 mm). Frequencies were converted into FP densities (FP/cm(2)) for each size. Taste responsiveness in water solutions (sour, bitter, salty, umami, sweet, astringent, pungent) and in three food products with varied intensity of target sensations (pear juice for sourness; bean puree for saltiness; tomato juice for pungency) was measured.

The association of fungiform papillae (FP) density with responsiveness to oral sensations is controversial. It has been speculated that FP size is a relevant feature for oral responsiveness, thus partially accounting for inconsistencies between FP density and oral responsiveness. This study aims to evaluate factors affecting the number of FP with different diameter sizes (age, gender, PROP status) and to explore the relevant associations with responsiveness to oral sensations in water solutions and food products.