The sense of taste is often referred to as a ‘nutritional gatekeeper’, thought to have evolved to indicate energy sources and prevent ingestion of potential toxins. Fungiform papillae are structures on the anterior tongue in which taste buds are situated. They are concentrated at the tongue’s tip and they can provide a useful estimate of overall taste bud density for taste research. Some reports suggest taste perception may differ subtly across tongue regions, irrespective of FP number. Other data show an association between taste intensity perception for the bitter compound 6-n-propylthiouracil (PROP) and FP density. However, contradictions exist in the literature, with more recent, larger studies suggesting little or no association between FP number and perceived taste intensity. Many studies have examined the relation between FP density and PROP perception, while other tastes have been less thoroughly studied. Here, in a cohort of mainly Caucasian individuals, aged 18–45 years, recruited from the campus of a large rural university, we examined regional and whole mouth taste intensities, and FP density using an updated method of a digital still photography method first described in 2005. We found regional differences in suprathreshold intensity. Although all taste sensations were experienced all over the tongue, once again disproving the mythical tongue map, we also observed bitter and umami taste perceptions to be significantly greater on the posterior tongue than on the anterior tongue. In contrast, there were no regional differences observed for sweet, salty, or sour tastes. The relation of FP density to whole mouth intensity of 6-n-propylthiouracil and to the intensity of saltiness of NaCl, sweetness from sucrose or from Acesulfame-K, bitterness of quinine, or burning from capsaicin delivered to different regions of the tongue are also discussed.

中文翻译：

---

苦味和鲜味刺激的阈上强度的区域差异。

味觉通常被称为“营养守门人”，被认为已经进化为指示能量来源并防止潜在毒素的摄入。真菌状乳头是指舌头上的味蕾位于其中的结构。它们集中在舌尖，可以为味觉研究提供有用的总体味蕾密度估计值。一些报告表明，无论FP多少，味觉在整个舌头区域可能会有所不同。其他数据表明，苦味化合物6- n的味道强度感知之间存在关联-丙基硫氧嘧啶（PROP）和FP密度。但是，文献中存在矛盾，最近的较大型研究表明，FP数量与感知的味觉强度之间几乎没有关联。许多研究已经检查了FP密度和PROP感知之间的关系，而对其他口味的研究还不够深入。在这里，从一所大型农村大学的校园中招募的主要是高加索人的年龄在18-45岁之间的队列中，我们使用首先描述的数字静态摄影方法的更新方法检查了区域和整个嘴部的味觉强度以及FP密度。在2005年。我们发现了阈上强度的区域差异。尽管整个舌头都经历了所有的味觉，但再次反驳了神话般的舌头图，我们还观察到，后方舌头上的苦味和鲜味觉感要比前方舌头上的苦味和鲜味感明显得多。相反，没有发现甜，咸或酸味的区域差异。FP密度与6-口全口强度的关系还讨论了正丙基硫氧嘧啶和NaCl的咸度，蔗糖或乙酰磺胺酸钾的甜味，奎宁的苦味或辣椒素传递到舌头不同部位的燃烧。