The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat
The influence of 6-n-propylthiouracil bitterness, fungiform papilla count and saliva flow on the perception of pressure and fat
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DOI：
10.1016/j.foodqual.2013.03.011
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发表时间：
2013-09-01
影响因子：
5.3
通讯作者：
Schlich, Elmar
中科院分区：
文献类型：
--
作者：
Nachtsheim, Rene;Schlich, Elmar
有人提出，口腔生理学的变化影响感知脂肪的能力。本研究的目的是探讨舌尖上的菌状乳头计数、6-正丙基硫氧嘧啶（PROP）苦味、唾液流量以及通过油刺激增加唾液流量如何影响脂肪的感知。此外，我们研究了PROP苦味和菌状乳头计数与压力感知之间的关系。共有116名受试者参加了生理和压力感知测试，108名受试者参加了脂肪感知测试。受试者对施加在舌尖上的Von Frey细丝的压力强度以及不同牛奶和奶油混合物以及高脂肪乳剂的脂肪含量进行评级。进行A-Not-A测试以测量阈值脂肪含量和压力强度的感知。结果表明，菌状乳头计数和唾液流量增加对阈上脂肪含量强度等级有显著影响。阈上压力强度等级仅受PROP苦味的影响。这些结果支持菌状乳头在脂肪感知中起重要作用的假设。(C)2013爱思唯尔有限公司保留所有权利。
It has been suggested that variations in oral physiology influence the ability to perceive fat. The aim of this study was to investigate how fungiform papilla count on the tongue tip, 6-n-propylthiouracil (PROP) bitterness, saliva flow and increase in salivary flow via oil stimulation influence the perception of fat. In addition, we examined the relationship between PROP bitterness and fungiform papilla count with respect to the perception of pressure. A total of 116 subjects participated in the physiological and pressure perception tests and 108 subjects participated in the fat perception tests. The subjects rated the pressure intensities of Von Frey filaments applied to the tongue tip and the fat content of different milk and cream mixtures and a high-fat emulsion. A-Not-A tests were conducted to measure the perception of the threshold fat contents and pressure intensities. The results show that the fungiform papilla count and saliva flow increase had a significant effect on the supra-threshold fat content intensity ratings. The supra-threshold pressure intensity ratings were only influenced by PROP bitterness. These results support the hypothesis that fungiform papilla play an important role in fat perception. (C) 2013 Elsevier Ltd. All rights reserved.