Sungeun Cho, Araceli Camacho, Emily Patten, Denise Costa, Bruno Silva Damiao, Robert Fuller, Luan da Palma, Han-Seok Seo
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引用次数: 11
Abstract
This study aimed to determine whether a smoking restriction prior to sensory evaluation affects sensory perception and liking of beverages that represent sweetness (sweetened cocoa), saltiness (vegetable juice), sourness (orange juice), and bitterness (black coffee).
Smokers were asked to either abstain from smoking for 2?h or to smoke a cigarette 5?min prior to sensory evaluation of beverages. As a control, non-smokers participated in this study.
Smokers who smoked 5?min prior to tasting beverages rated black coffee as significantly more bitter than did those who either abstained from smoking for 2?h or non-smokers. No effect of cigarette smoking was found either in intensity of other taste qualities and flavor or in the liking of the four types of beverages.
This study provides empirical evidence that cigarette smokers should abstain from smoking for 2?h prior to sensory evaluation of bitter-tasting beverages such as black coffee.
期刊介绍：
Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas:
Identification of chemicals producing sensory response;
Identification of sensory response associated with chemicals;
Human in vivo response to chemical stimuli;
Human in vitro response to chemical stimuli;
Neuroimaging of chemosensory function;
Neurological processing of chemoreception;
Chemoreception mechanisms;
Psychophysics of chemoperception;
Trigeminal function;
Multisensory perception;
Contextual effect on chemoperception;
Behavioral response to chemical stimuli;
Physiological factors affecting and contributing to chemoperception;
Flavor and hedonics;
Memory and chemoperception.
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