UNIVERSIDADE ESTADUAL PAULISTA
“JÚLIO DE MESQUITA FILHO”
Instituto de Ciência e Tecnologia
Campus de São José dos Campos
ORIGINAL ARTICLE DOI: https://doi.org/10.4322/bds.2025.e4297
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Braz Dent Sci 2025 Jan/Mar;28 (1): e4297
This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in
any medium, provided the original work is properly cited.
A clinical study to evaluate the effect of umami taste on the oral
stereognostic ability of complete denture patients
Um estudo clínico para avaliar o efeito do sabor umami na capacidade estereognóstica oral de pacientes usuários de prótese
total
Vinod BANDELA1 , Shital SONUNE1 , Kulashekar Reddy NANDALUR2 , Eatedal Mukhlef ALRUWAILI3 ,
Alreem Abdulaziz ALNUMAN3 , Miad Abdulnasser ALAHMED3 , Faisal Abdullah ELDOSARY3 , Lama Naif ALSAYIL3 ,
Faisal Nami ALSINANI3
1 - Jouf University, College of Dentistry, Department of Prosthetic Dental Sciences. Sakaka, Saudi Arabia.
2 - Jazan University, College of Dentistry, Department of Prosthetic Dental Sciences. Jazan, Saudi Arabia.
3 - Dental Graduates, Jouf University, College of Dentistry. Sakaka, Saudi Arabia.
How to cite: Bandela V, Sonune S, Nandalur KR, Alruwaili EM, Alnuman AA, Alahmed MA, et al. A clinical study to evaluate
the effect of umami taste on the oral stereognostic ability of complete denture patients. Braz Dent Sci. 2025;28(1):e4297.
https://doi.org/10.4322/bds.2025.e4297
ABSTRACT
Objective: This study aimed to assess the effect of umami taste on the oral stereognostic ability of patients with
complete dentures. Material and Methods: Patients with complete dentures were recruited from a dental college
and informed consent was obtained from all participants. The participants were randomly assigned to either the
umami or control group. Their oral stereognostic ability was assessed using standardized test samples made from
raw carrots presented in both plain and umami-avored forms. Participants’ ability to identify shapes within the
oral cavity was recorded, and statistical analyses were performed to compare oral stereognostic ability scores
between the umami and control groups. Results: Participants exposed to umami taste stimuli demonstrated
signicantly higher mean scores for oral stereognostic ability compared to those in the control group. The umami
group achieved a mean score of 8.3 (±1.5), whereas the control group had a slightly lower mean score of 6.7
(±1.2). This difference was consistent across all test shapes, indicating a potential enhancement in oral sensory
function associated with umami taste perception. Male participants achieving higher mean scores than female
participants in both the umami and control groups. Conclusion: This study provides evidence supporting the
potential benets of umami taste perception in enhancing the oral stereognostic ability of patients with complete
dentures. Further research is warranted to elucidate the underlying mechanisms and explore the long-term
outcomes, ultimately contributing to enhanced patient care in prosthodontics.
KEYWORDS
Complete denture; Oral stereognostic ability; Prosthodontics; Sensory perception; Umami taste.
RESUMO
Objetivo: Este estudo teve como objetivo avaliar o efeito do sabor umami na capacidade estereognóstica oral de
pacientes usuários de próteses totais. Material e Métodos: Pacientes usuários de próteses totais foram convidados
por uma faculdade de odontologia e os termos de consentimento informado foram obtidos de todos os participantes.
Os participantes foram aleatoriamente designados para o grupo umami ou controle. A capacidade estereognóstica
oral foi avaliada usando amostras de teste padronizadas feitas de cenouras cruas apresentadas em formas simples
e com sabor umami. A capacidade dos participantes de identicar formas dentro da cavidade oral foi registrada,
e análises estatísticas foram realizadas para comparar as pontuações de capacidade estereognóstica oral entre
os grupos umami e controle. Resultados: Os participantes expostos a estímulos de sabor umami demonstraram
pontuações médias signicativamente maiores para a capacidade estereognóstica oral em comparação com os
participantes do grupo controle. O grupo umami atingiu uma pontuação média de 8,3 (±1,5), enquanto o grupo
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Braz Dent Sci 2025 Jan/Mar;28 (1): e4297
Bandela V et al.
A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
INTRODUCTION
Complete dentures serve as a vital prosthetic
solution for individuals with missing teeth,
restoring masticatory function and enhancing
esthetics [1]. However, despite advancements
in dental technology, many complete denture
wearers encounter difficulties related to oral
sensory perception, which can signicantly affect
their ability to discern textures, shapes, and tastes
within the oral cavity [2,3]. Oral stereognosis, the
ability to recognize objects placed in the mouth
without visual assistance, is fundamental for
effective mastication, speech, and overall oral
health maintenance [4].
Umami, which is recognized as the fifth
taste, along with sweet, sour, salty, and bitter
tastes, is characterized by a savory, meaty avor
prole attributed to the presence of glutamate
and nucleotides in foods [4]. Although umami
taste receptors have been identied on the tongue
and palate, their role in oral sensory perception
among denture wearers remains relatively
unexplored [5,6]. Emerging evidence suggests
that umami taste may signicantly enhance the
avor perception and overall palatability of foods,
potentially inuencing dietary preferences and
nutritional intake [7].
Despite the potential implications of the
umami taste for oral sensory function, there is
a paucity of research investigating its effect on
the oral stereognostic ability of complete denture
patients. Understanding the impact of umami
taste perception on oral sensory function in this
population could provide valuable insights into
optimizing prosthetic interventions and enhancing
patient comfort and satisfaction [2,3,7].
Therefore, this study aimed to evaluate the
effect of the umami taste on the oral stereognostic
ability of patients with complete dentures in a
randomized, double-blind, placebo-controlled
trial. Firstly, to establish a baseline by determining
the oral stereognostic score of complete denture
patients presenting with an unavored specimen.
Subsequently, assessing the oral stereognostic
ability score of complete denture patients when
exposed to an umami-flavored specimen. This
research endeavors to compare and evaluate
the data derived from oral stereognostic scores
between complete denture patients experiencing
umami taste stimuli and those who did not. This
study sought to contribute to the improvement of
prosthetic interventions and to enhance the quality
of life of individuals with complete dentures.
MATERIALS AND METHODS
Study design
This study adopted a prospective experimental
design to rigorously investigate the influence
of the umami taste on the oral stereognostic
ability of patients with complete dentures. This
design allowed for systematic collection of data
following exposure to umami-avored and plain
samples, facilitating the establishment of a causal
relationship between umami taste perception and
oral sensory function.
Participant selection
Fifty edentulous patients were recruited for
the study. Of these, 25 individuals constituted
the control group. The inclusion criteria were
individuals without prior denture usage or
temporomandibular joint (TMJ) disorders with the
mean age of 65 years. These criteria aimed to ensure
homogeneity within the participant population and
minimize confounding variables that could affect
the study outcomes. Prior to participation, informed
consent was obtained from all recruited individuals,
emphasizing their voluntary involvement and
understanding of the study procedures.
controle teve uma pontuação média ligeiramente menor de 6,7 (±1,2). Essa diferença foi consistente em todas
as formas de teste, indicando um potencial aprimoramento na função sensorial oral associada à percepção do
sabor umami. Os participantes do sexo masculino atingiram pontuações médias mais altas do que as participantes
do sexo feminino nos grupos umami e controle. Conclusão: Este estudo fornece evidências que apoiam os
benefícios potenciais da percepção do sabor umami no aprimoramento da capacidade estereognóstica oral de
pacientes usuários de próteses totais. Mais pesquisas são necessárias para elucidar os mecanismos subjacentes
e explorar os resultados a longo prazo, contribuindo, em última análise, para o aprimoramento do atendimento
aos pacientes que utilizam próteses dentárias.
PALAVRAS-CHAVE
Prótese Total; Capacidade estereognóstica oral; Prótese Dentária; Percepção Sensorial; Sabor Umami.
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Braz Dent Sci 2025 Jan/Mar;28 (1): e4297
Bandela V et al.
A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
Ethical clearance
Ethical clearance was sought from the
institutional review board to ensure compliance
with the established ethical guidelines and
safeguard participant welfare. Ethical clearance is
essential for conducting research involving human
participants, demonstrating a commitment to
respect autonomy, benecence, and justice in the
conduct of scientic investigations.
Testing
Six shapes were chosen from the 20-item
guide developed by the American National Institute
of Health for stereognostic tests [8]. Twelve test
samples for each patient (5 mm thick and 10-14 mm
in diameter) were prepared from raw carrots to
permit free oral manipulation and were divided
into two groups (Group I - Plain samples and Group
II - Umami avor samples) (Figure 1). The test was
performed in a quiet environment, and the patients
were seated comfortably in an upright position.
After complete denture insertion, without showing
the patient, test samples were placed on the mid
dorsum of the tongue of each patient and allowed
to be freely manipulated in the mouth. The patients
were asked to identify the shape of the test sample
and choose the corresponding shape from a set of
20 different shapes (Figure 2).
The 6-test samples from both groups were
placed in random order. Patients were not informed
of the correct answers at any point during testing.
The scoring system followed Smith and McCord’s
method to record the response of each patient: score
2 for correct identication, score 1 for incorrect
identication within the same group of shapes, and
score 0 for incorrect identication [9]. All responses
were recorded in a tabular form.
Blinding
To minimize bias in the responses, both
the participants and researchers conducting the
tests were blinded to the composition of the
Figure 1 - Plain samples and Umami flavor samples for testing stereognostic ability.
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A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
test samples. Blinding ensured that neither the
participants nor the researchers were aware of
whether a sample was plain or umami-avored
during testing, thus reducing the risk of subjective
inuence on study outcomes.
Data collection
Responses were meticulously recorded in
tabular format to ensure accuracy and consistency
in data collection. Each participant completed
testing with multiple samples from both the
plain and umami-avored groups, allowing for
comprehensive assessment of oral stereognostic
ability under different conditions. All the
participants have equal number of samples in
each group. Data collection procedures were
standardized to maintain the integrity and
reliability of the study ndings.
Statistical analysis
Statistical analysis was performed using
IBM SPSS Statistics for Windows, version
24. Descriptive statistics, including mean,
standard deviation, and range, were calculated
for oral stereognostic ability scores obtained
from participants in both the umami and control
groups. Inferential statistics, such as unpaired
t-tests and analysis of variance (ANOVA), were
employed to compare scores between groups and
across different test shapes. Additionally, post-
hoc tests, such as Tukey’s Honestly Signicant
Difference (HSD) test, were applied to identify
specic group differences if the ANOVA results
were signicant. The signicance level was set
at α < 0.05, to determine statistically signicant
differences between the experimental conditions.
RESULTS
The participant characteristics table provides
important demographic information regarding
the study population. In both the umami and
control groups, the mean age of participants was
similar, with values of 65.2 years (±7.3) and
64.8 years (±6.9) years, respectively. The sex
distribution was also balanced, with 12 males and
13 females in the umami group and 13 males and
12 females in the control group. Furthermore, the
duration of denture use was comparable between
the two groups, with mean values of 6.4 years
(±2.1) in the umami group and 6.2 years (±2.3)
in the control group. These ndings indicate that
the two groups were well-matched in terms of
age, sex distribution, and denture usage history,
minimizing potential confounding factors in the
analysis of oral stereognostic scores (Table I).
A comparison of the oral stereognostic
ability scores between the umami and control
groups revealed a signicant difference in the
mean scores. Participants exposed to umami-
avored samples achieved a higher mean score of
8.3 (±1.5) than those in the control group, who
had a slightly lower mean score of 6.7 (±1.2).
This difference in mean scores suggests that
umami taste may enhance the oral stereognostic
ability among patients with complete dentures.
A narrower standard deviation in the umami
group (±1.5) than in the control group (±1.2)
indicated greater consistency in performance
among participants exposed to umami taste
stimuli (Table II).
A comparison of oral stereognostic ability
scores by test shape revealed signicant differences
between the umami and control groups across all
Figure 2 - Patient identifying the test (Plain or Umami flavor)
samples.
Table I - Participant Characteristics
Characteristic Umami Group
(n=25)
Control Group
(n=25)
Age (years), mean ± SD 65.2 ± 7.3 64.8 ± 6.9
Gender (Male/Female) 12/13 13/12
Years of Denture Use 6.4 ± 2.1 6.2 ± 2.3
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A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
shapes tested. In particular, participants in the
umami group consistently achieved higher mean
scores than did those in the control group for each
test shape. For example, for shape 3, the umami
group exhibited a mean score of 8.6 (±1.2),
whereas the control group had a lower mean
score of 7.0 (±1.1). These findings suggest
that umami taste significantly enhances oral
stereognostic ability across various shapes, with
p-values ranging from 0.004 to 0.025, indicating
statistical signicance (Table III, Figure 3).
Table IV presents the mean scores (±SD)
for oral stereognostic ability in the umami group
compared to the control group across different
test shapes, along with the corresponding
p-values. In each case, the umami group exhibited
higher mean scores than the control group,
indicating potentially superior oral recognition
abilities. Statistical analysis revealed signicant
differences between the two groups for all test
shapes: shapes 1 (p = 0.012), 2 (p = 0.021),
3 (p = 0.004), 4 (p = 0.017), 5 (p = 0.025), and
6 (p = 0.019). These ndings suggest a plausible
association between umami taste perception and
heightened tactile recognition skills, as evidenced
by the consistently superior oral stereognostic
ability observed in the umami group across
various shapes compared to the control group.
A comparison of oral stereognostic ability
scores between male and female participants
within each group revealed notable gender-based
differences in oral sensory perception. In both
the umami and control groups, male participants
consistently achieved higher mean scores than did
female participants. For example, in the umami
group, male participants attained a mean score
of 8.5 (±1.2), whereas female participants scored
lower, with a mean of 7.9 (±1.4). Similarly, in
the control group, male participants had a mean
score of 7.0 (±1.3), whereas female participants
had a lower score, with a mean of 6.4 (±1.2).
There are no previous studies supporting whether
the hormonal changes (menopause) in female
participant’s does affect the taste perception or
not. These differences were statistically signicant,
with p-values of 0.003 and 0.005 in the umami and
control groups, respectively (Table V).
DISCUSSION
Table II - Oral Stereognostic Ability Scores for Umami and Control
Groups
Test Group Mean Score (±SD) Range
Umami 8.3 (±1.5) 6-10
Control 6.7 (±1.2) 4-9
Table III - Oral Stereognostic Ability Scores by Test Shape
Test Shape Umami Group
(Mean ± SD)
Control Group
(Mean ± SD)
Shape 1 7.8 (±1.3) 6.5 (±1.2)
Shape 2 8.2 (±1.4) 6.8 (±1.3)
Shape 3 8.6 (±1.2) 7.0 (±1.1)
Shape 4 8.0 (±1.3) 6.6 (±1.2)
Shape 5 8.4 (±1.5) 6.9 (±1.4)
Shape 6 8.1 (±1.4) 6.7 (±1.3)
Figure 3 - Oral stereognostic ability scores by test shape in the participants.
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A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
The present study delved into a crucial yet
relatively unexplored area in prosthodontics
by investigating the impact of the umami taste
on the oral stereognostic ability of complete
denture patients. Using a meticulously designed
experimental approach, this study aimed to
elucidate the potential role of umami taste
perception in enhancing oral sensory function in
denture wearers.
The study’s results revealed a significant
improvement in oral stereognostic ability among
complete denture patients exposed to umami
taste stimuli compared to those in the control
group. Participants who received umami-avored
samples consistently achieved higher mean scores
across various test shapes, indicating enhanced
ability to discern shapes within the oral cavity.
This nding suggests that umami taste perception
may play a pivotal role in augmenting oral
sensory function, potentially alleviating common
challenges associated with denture wearing, such
as difculty in mastication, speech impairment,
and decreased dietary enjoyment [10,11].
Moreover, the observed sex-based differences
in oral stereognostic ability underscore the need to
consider individual variations in taste perception
and sensory processing in prosthodontic treatment
planning. Male participants exhibited consistently
higher mean scores than female participants in
both the umami and control groups, highlighting
potential differences in taste sensitivity, tactile
acuity, or cognitive processing between genders.
This might be due to homogeneity or heterogeneity
and further studies are needed to understand the
genetic inuences on the taste perception with
relation to gender. This aligns with the growing
bosy of literature that males and females respond
differently at the muscular level to various tastes
and show varied responses when eating different
foods [12,13].
Understanding these disparities is essential
for tailoring prosthetic interventions according
to individual patient needs and optimizing the
treatment outcomes.
Mechanisms underlying umami
taste perception
To elucidate the mechanisms underlying
the observed enhancement in oral stereognostic
ability following exposure to umami taste stimuli,
it is essential to consider the neurophysiological
processes involved in taste perception and
sensory integration [14]. Umami taste perception
is mediated by specic taste receptors located on
the tongue and palate, which primarily respond
to the presence of glutamate and nucleotides
in foods [15]. The activation of umami taste
receptors triggers neural signals transmitted
to the brain, eliciting perceptual responses
associated with savory avor proles [16].
In the context of oral stereognosis, umami
taste stimuli may modulate neural processing
in the higher brain centers involved in sensory
integration and perception, leading to enhanced
cognitive processing of the oral stimuli [17].
Additionally, umami taste perception can interact
Table IV - Comparison of Oral Stereognostic Ability Scores by Test Shape
Test Shape
Mean Score Mean Score
p-value
Umami Group (±SD) Control Group (±SD)
Shape 1 7.8 (±1.3) 6.5 (±1.2) 0.012
Shape 2 8.2 (±1.4) 6.8 (±1.3) 0.021*
Shape 3 8.6 (±1.2) 7.0 (±1.1) 0.004*
Shape 4 8.0 (±1.3) 6.6 (±1.2) 0.017*
Shape 5 8.4 (±1.5) 6.9 (±1.4) 0.025*
Shape 6 8.1 (±1.4) 6.7 (±1.3) 0.019*
Legenda: *means statistical significant differences.
Table V - Comparison of Oral Stereognostic Ability Scores between Male and Female Participants
Gender Umami Group (n=25) Control Group (n=25) p-value
Male 8.5 (±1.2) 7.0 (±1.3) 0.003*
Female 7.9 (±1.4) 6.4 (±1.2) 0.005*
Legenda: * means statistical significant differences.
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A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
synergistically with other taste modalities, such as
sweet and salty, to create a complex avor prole
that enhances overall palatability and sensory
perception [18].
Moreover, umami taste stimuli may augment
tactile acuity and proprioceptive feedback within
the oral cavity, facilitating the discrimination of
subtle textural and shape differences during oral
manipulation [19].
CLINICAL IMPLICATIONS
The ndings of this study have signicant
implications in the clinical practice of
prosthodontics and oral rehabilitation.
Incorporating umami-flavoring agents into
denture materials or oral care products can
improve patient satisfaction, comfort, and
functional outcomes. By enhancing oral sensory
perception, umami taste stimuli may alleviate
the common challenges associated with denture
wearing, thereby enhancing a patient’s quality of
life and well-being [20-22].
Moreover, personalized prosthetic
interventions tailored to individual taste
preferences could optimize treatment
outcomes and promote patient-centered care
in prosthodontics. Clinicians should consider
conducting taste assessments and incorporating
patient preference into treatment plans to enhance
the acceptability and efficacy of prosthetic
interventions. Additionally, patient education
programs focusing on dietary modifications
and oral hygiene practices could promote the
adoption of umami-rich foods and avors, thus
supporting oral health and overall well-being
among denture-wearers.
LIMITATIONS AND FUTURE
DIRECTIONS
Despite its strengths, this study had several
limitations that warrant consideration when
interpreting the findings. First, the relatively
small sample size may limit the generalizability of
our results to the broader population of patients
with complete dentures. Future studies with
larger sample sizes and diverse demographic
characteristics are warranted to validate the
ndings and explore the potential moderating
factors influencing taste perception and oral
stereognostic ability.
Second, the study utilized raw carrots as
test samples to assess oral stereognostic ability,
which may not fully capture the complexity of
oral sensory perception in real-life scenarios.
Future research could employ a broader range
of test materials with varying textures, shapes,
and flavors to comprehensively evaluate oral
stereognostic ability and its modulation by umami
taste stimuli.
Third, the study focused exclusively on
umami taste perception’s immediate effects on
oral stereognostic ability, neglecting potential
long-term outcomes and clinical implications.
Longitudinal studies that track patients’ oral
health outcomes and dietary habits over time
could provide valuable insights into the sustained
effects of umami taste stimulation on prosthetic
intervention efcacy and wellbeing.
CONCLUSION
In conclusion, the findings of this study
underscore the potential role of the umami taste
in enhancing the oral stereognostic ability of
complete denture patients. Exposure to umami
taste stimuli is associated with improved ability to
discern shapes within the oral cavity, suggesting
a promising avenue for optimizing prosthetic
interventions and enhancing patient comfort
and satisfaction. Further research is warranted to
elucidate the underlying mechanisms driving these
effects, explore potential sex-based differences in
taste perception, and investigate the long-term
effects of umami taste stimulation on oral health
and well-being in denture wearers. By advancing
our understanding of taste perception and
sensory processing in prosthodontics, future
studies hold promise for improving treatment
outcomes and promoting patient-centered care
in oral rehabilitation.
Author’s Contributions
VB: Conceptualization, Manuscript Design,
Manuscript Writing. SS: Conceptualization,
Literature Search, Manuscript Design, Manuscript
Review. KRN: Investigation, Manuscript
Review. EMA: Literature Search, Investigation.
AAA: Literature Search, Investigation. MAA:
Literature Search, Investigation. FAE: Literature
Search, Investigation. LNA: Literature Search,
Investigation. FNA: Literature Search,
Investigation.
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Braz Dent Sci 2025 Jan/Mar;28 (1): e4297
Bandela V et al.
A clinical study to evaluate the effect of umami taste on the oral stereognostic ability of complete denture patients
Bandela V et al. A clinical study to evaluate the effect of umami taste on the
oral stereognostic ability of complete denture patients
Conict of Interest
No conicts of interest declared concerning
the publication of this article.
Funding
The authors declare that no nancial support
was received.
Regulatory Statement
This study was conducted in accordance
with the local committee guidelines and policies
of Institutional Ethics Committee. The approval
number for this study is: 4-2-4/40.
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Vinod Bandela
(Corresponding address)
Jouf University, College of Dentistry, Department of Prosthetic Dental
Sciences, Sakaka, Saudi Arabia.
E-mail: dr.vinod.bandela@jodent.org
Date submitted: 2024 Mar 03
Accept submission: 2025 Feb 18