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{{Short description|Minimum concentration of a flavoured substance detectable by the sense of taste}}
'''Taste detection threshold''' is the minimum concentration of a [[Flavour (taste)|flavour]]ed substance detectable by the [[sense of taste]]. [[Sweetness]] detection thresholds are usually measured relative to that of [[sucrose]], [[sourness]] relative to dilute [[hydrochloric acid]], [[saltiness]] relative to table salt ([[NaCl]]), and [[Bitter (taste)|bitterness]] to [[quinine]].<ref name="McLaughlin&Margolskee">{{cite journal |date=November–December 1994 |author1= McLaughlin, Susan |author2= Margolskee, Rorbert F. |title= The Sense of Taste |journal= [[American Scientist]] |volume= 82 |issue= 6 |pages= 538–545|bibcode= 1994AmSci..82..538M }}</ref> These substances have a reference index of 1. Thresholds for bitter substances can be
Variation in sensitivity among individuals plays a role in dietary selection and there is evidence that diet reciprocally affects taste sensitivity. One study found that non-[[Vegetarianism|vegetarians]] had less sensitivity to sweetness while vegetarians had higher sensitivity to [[caffeine]], a bitter substance.<ref>{{Cite journal
==See also==
*
==References==
{{reflist}}
[[Category:Gustation]]
{{food-stub}}
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