An interaction between hyperbaric pressure and taste in man

Taste was investigated under various hyperbaric conditions using a taste-recognition procedure. 22 normal male volunteers (average age of 20 years) not acquainted with the experiment and its purpose were exposed to hyperbaric pressures of 1, 2, 3, 4 and 5 ATA in 5 different sessions. The taste recognition errors of the subjects were counted, and data obtained were statistically analysed as a function of the different pressure conditions. With increase of hyperbaric pressure, a significant increase of recognition-errors was observed in all 4 taste modalities. In the majority of the recognition-errors, subjects identified tastants as "water", suggesting an increase of subjective taste-threshold related to increases in pressure. Significant changes in tasting could be observed at pressures of 2 and 3 ATA. Under these conditions no other sensory, motor, cognitive or mental functions are known to be significantly disturbed. Processes leading to this desensitization are interpreted as being peripherally located rather than central.