样品引起的喜欢和味觉强度是否随热品尝而变化?

IF 1 4区 医学 Q4 Neuroscience
Gary J. Pickering, Catherine E. Klodnicki
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引用次数: 10

摘要

食物选择和习惯性饮食相关的健康结果受到食物引起的口腔感觉的强烈影响。在口腔感觉的生物介质中,热味觉——在舌热刺激下体验虚幻味觉的能力——尚未被研究过与口腔感觉和对抽样食物的喜爱有关的问题。在一个定制的感官评价实验室中,采用随机完全区组设计,对23名女性热味觉者和21名女性热味觉者对22种食品和饮料的喜欢程度(9分快乐量表)和引起的感官感觉强度(gVAS)进行评分。选择的食物包括高脂肪、高糖和高盐的食物。根据所引起的主要味觉感觉(甜、苦、酸、咸、涩、奶、脆、脆、硬、薄荷凉和粒状)对样品进行分组,并对每组的强度和喜好进行评估。热味觉状态(TTS)在感官组强度评分上无显著差异(p(t) >?0.05)。青少年对奶油类食物的喜爱程度高于青少年(t = 5.99, p = 0.015),对“厌恶”类食物的喜爱程度高于青少年(t = 2.97, p = 0.086)。先前报道的由TTS引起的味觉变化是在简单水溶液中观察到的,一些饮料可能不适用于抽样食品。然而,人们对某些食物的喜爱程度存在差异,值得进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?

Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?

Food choice and habitual diet-related health outcomes are strongly influenced by the oral sensations elicited by food. Of the biological-based mediators of orosensation, thermal tasting—the capacity to experience phantom taste sensations on lingual thermal stimulation—has not been investigated with respect to orosensation and liking of sampled foods.

Twenty-three female thermal tasters (TTs) and 21 female thermal non-tasters (TnTs) scored liking of (9-point hedonic scale) and the intensity of orosensations elicited by (gVAS) 22 food and beverage items in duplicate using a randomized complete block design in a customized sensory evaluation laboratory. Foods selected included high fat, high sugar, and high salt items. Sampled items were grouped according to the dominant orosensation(s) elicited (sweet, bitter, sour, salty, astringent, creamy, crunchy, crispy, firm, menthol cool, and grainy), and intensity and liking assessed for each group.

No significant differences were found for thermal tasting status (TTS) in intensity ratings of orosensory groupings (p(t)?>?0.05). TnTs gave higher liking ratings for creamy foods than TTs (t?=?5.99, p?=?0.015), and their liking of the “aversive” food grouping was higher than for TTs and approached significance (t?=?2.97, p?=?0.086).

The previously reported variation in orosensation due to TTS observed with simple aqueous solutions, and some beverages may not extend to sampled foods. However, differences in liking are suggested for some food groupings and are worthy of further investigation.

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来源期刊
Chemosensory Perception
Chemosensory Perception 农林科学-神经科学
CiteScore
2.50
自引率
0.00%
发文量
8
审稿时长
>36 weeks
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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