• Ken-Ichi Aoyama, Yuichiro Okino, Hiroshi Yamazaki, Rena Kojima, Masahiro Uchibori, Yaushiro Nakanishi, and Yoshihide Ota.
• Department of Oral and Maxillofacial Surgery, Tokai University School of Medicine, Kanagawa, Japan; Department of Oral and Maxillofacial Surgery, Tokai University Oiso Hospital, Kanagawa, Japan. Electronic address: k-aoyama@tokai-u.jp.
• Nutrition. 2017 Mar 1; 35: 51-55.

ObjectivesThe aim of this study was to establish a prediction system for taste sense according to the biochemical data of saliva.MethodsThe present study included 100 participants ages ≥20 y without physical, mental, or dental disabilities. Saliva samples were collected from the participants and subjected to biochemical analyses. Taste examination (sweetness, saltiness, sourness, and bitterness) was performed using the dropped disk method. Correlation analysis and multiple regression analysis were performed between the taste sense properties and biochemical data of saliva.ResultsMultiple regression analysis demonstrated that sweetness sensitivity (in which a higher score indicates lower sensitivity) was significantly affected by various biochemical properties, with the strongest influence being pH. The following prediction equation was determined: Sweetness sensitivity = 1.38 + (-0.12 × low pH [1: If pH <6.7, 0: otherwise]) + (0.80 × high pH [1: If pH >7.3, 0: otherwise]) + (0.04 × Fe [μg/dL]). Analysis of variance showed an overall significant effect of these variables on sweetness sensitivity (R(2) = 0.74; P < 0.01).ConclusionSaliva pH most strongly affects the sweetness sensitivity. This prediction can be used for evaluations of variations in dietary choices and to help individuals make healthy food choices to maintain health.Copyright © 2016 Elsevier Inc. All rights reserved.

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