人类口腔对3-巯基-2-甲基戊烷-1-醇的敏感性和味觉调节

IF 1 4区 医学 Q4 Neuroscience
Paul M. Wise, Anne Ledyard
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引用次数: 0

摘要

3-巯基-2-甲基戊烷-1-醇(3m)是一种关键的洋葱风味(香气),但过去的感官工作主要集中在正鼻表现上。研究人员进行了一系列实验,以表征人类对口服3m溶液的敏感性,然后确定3m如何影响对基本味觉的感知。方法采用强制选择阶梯法测定食品级外消旋混合物的检测阈值(n = 19)。通过每次试验提供单一刺激(3m,香草醛或水),以“洋葱”,“香草”或“水”作为反应来测量识别(n = 18)。使用通用标记震级量表(gLMS)测量不同浓度的超阈值强度(n = 20)。使用3 M和基本口味样品的混合物研究了气味-味觉相互作用。参与者使用gLMS (n的范围从10到15)对基本味道或味道和香气的强度进行评级。所有刺激物均为水溶液。结果被试在0.90 ppb左右检测到口服3m,在5 ppb左右将3m识别为“洋葱”。超阈值强度作为浓度的累积逻辑函数大致增加。3 M提高了味精的额定风味强度,但没有提高其他四种基本口味的主导品质。在更有利于分析方法的响应上下文下,咸味增强减少了,但没有消除。鼻夹消除了咸味增强。结论经鼻对该药物的敏感性低于以往的鼻后研究结果,但与熟葱品种的浓度基本一致。口服3m选择性地增强了风味强度,这种效果可能是由于鼻后香气而不是味道或口感。M是一种很有前途的候选香气,可以增强或赋予咸味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol

Introduction

3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes.

Methods

Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (n = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with “onion,” “vanilla,” or “water” as responses (n = 18). Supra-threshold intensity (n = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (n ranged from 10 to 15). All stimuli were in aqueous solution.

Results

Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as “onion” at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips.

Conclusions

Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel.

Implication

3 M is a promising candidate aroma to enhance or impart a savory flavor.

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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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