Contents lists available at ScienceDirect Food Quality and Preference journal homepage: www.elsevier.com/locate/foodqual Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli M. Piochi a, ⁎ , L. Pierguidi b , L. Torri a , S. Spinelli b , E. Monteleone b , E. Aprea c , E. Arena d , M. Borgogno e , M.C. Cravero f , L. Galassi g , E. Gatti h , L. Lozano i , V. Musi j , E. Piasentier k , E. Valli l , C. Dinnella b , on the behalf of the Italian Taste project a University of Gastronomic Sciences, Pollenzo, Italy b Dept. GESAAF – University of Florence, Italy c Fondazione Edmund Mach, S. Michele all’Adige, Italy d Di3A, University of Catania, Italy e Merieux Nutrisciences, Italy f CREA – Research Centre for Viticulture and Enology, Asti, Italy g ERSAF – Regional Agency for Services to Agriculture and Forestry, Italy h IBIMET-CNR, Bologna, Italy i Laimburg Research Centre, Bolzano, Italy j C.R.P.A. S.p.A., Reggio Emilia, Italy k Di4A, University of Udine, Italy l Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Italy ARTICLE INFO Keywords: Automated image analysis Fungiform papillae pattern Gender Age PROP Basic tastes ABSTRACT 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 incon- sistencies 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. 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 purée for saltiness; tomato juice for pungency) was measured. Density of FP from all size classes decreased with age. Females showed higher FP density in size of 0.78–0.84 mm diameter, and males in the size of 0.44–0.49 mm. PROP status did not significantly affect the density of FP in any size class. Principal Component Analysis on individual FP density values of the 11 classes allowed identifying four subject groups with different FP patterns: high density and large diameter (HighLarge), high density and small diameter (HighSmall), low density and large diameter (LowLarge), low density and small diameter (LowSmall). FP pattern groups significantly affected oral responsiveness, the highest responsiveness was associated to the uniform pattern characterized by low density and small size FP. https://doi.org/10.1016/j.foodqual.2019.103729 Received 22 February 2019; Received in revised form 14 June 2019; Accepted 18 June 2019 Abbreviations: FP, fungiform papillae; FPD, fungiform papillae density (FP/cm 2 ); PROP, 6-n-propyl-thiouracil; DC, diameter classes for fungiform papillae; NT, PROP non-tasters; MT, PROP medium-tasters; ST, PROP super-tasters; P, pear juice; B, bean purée; T, tomato juice; PLS, partial least square regression; PCA, principal component analysis; LowLarge, group with low FPD with large diameter; HighLarge, group of high FPD with large diameter; HighSmall, group with high FPD with small diameter; LowSmall, group with low FPD with small diameter ⁎ Corresponding author at: University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy. E-mail address: m.piochi@unisg.it (M. Piochi). Food Quality and Preference 78 (2019) 103729 Available online 19 June 2019 0950-3293/ © 2019 Elsevier Ltd. All rights reserved. T