Influence of palatal surface shape of dentures on food perception

Summary  The purpose of this study was to clarify the influence of the palatal surface shape of dentures on food perception. Eighteen healthy dentulous subjects (mean age, 24 years) were investigated. Four types of experimental plate were used: (i) a tailor‐made plate, (ii) an average‐model plate, (iii) a smooth plate, and (iv) a wrinkle plate. Test foods consisted of Bavarian cream cubes containing one to three mustard seeds and six raw carrot pieces of different shapes. Bavarian cream cubes with three seeds were used for analysis. Other foods were used as dummy foods. Subjects were required to wear experimental plates and press test foods placed on the anterior area of the tongue against the experimental plates. We measured time required to perceive number of spherical bodies, rate of correct answers, and level of perception with each type of experimental plate using a 100‐mm visual analogue scale. The results showed a significant difference in response time between the average‐model plate and the other experimental plates, with response time longest for the average‐model plate. On the other hand, no significant differences in rate of correct answers regarding number of spherical bodies or level of perception were found among the experimental plates. When incisive papilla, palatine suture and palatal rugae based on the standard Japanese shape were replicated on the palatal surface of the plates, the time required for food perception during ingestion was prolonged in comparison to plates with other palatal surface shapes.