SWEETNESS OF SUCROSE, NEOHESPERIDIN DIHYDROCHALCONE, AND SACCHARIN IS RELATED TO GENETIC ABILITY TO TASTE THE BITTER SUBSTANCE 6-N-PROPYLTHIOURACIL
SWEETNESS OF SUCROSE, NEOHESPERIDIN DIHYDROCHALCONE, AND SACCHARIN IS RELATED TO GENETIC ABILITY TO TASTE THE BITTER SUBSTANCE 6-N-PROPYLTHIOURACIL
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DOI：
10.1093/chemse/7.3-4.265
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发表时间：
1983-01-01
期刊：
影响因子：
3.5
通讯作者：
BARTOSHUK, LM
中科院分区：
文献类型：
--
作者：
GENT, JF;BARTOSHUK, LM
品尝和不品尝苦味化合物6-n-丙基硫尿嘧啶的人被要求判断各种化合物的味道强度和1000赫兹音调的响度。品尝者和非品尝者对甜味化合物的超阈值估计的差异，特别地，用两种不同的刺激方法（正面，背表面流和全口啜和吐）和两种不同的程序将数据放在一个共同的强度尺度上。在第一个过程中，假设盐对品尝者和非品尝者的强度相同，将数据归一化为使用的最强盐（1.0 M NaCl）。由于这两组之间感知到的味觉强度的差异正在调查中，第二个标准化过程使用了品尝者和非品尝者对响度的感知相似的假设。这种新的跨模态匹配技术的应用表明，品尝者对蔗糖、新橙皮苷、二氢查尔酮和糖精的感知甜味比非品尝者更强烈。
Tasters and nontasters of the bitter compound, 6-n-propylthiouracil, were asked to judge the taste intensity of various compounds and the loudness of a 1000 Hz tone. Differences between tasters and nontasters in their suprathreshold magnitude estimates of sweet-tasting compounds, in particular, were examined with 2 different stimulation methods (front, dorsal-surface flow and whole mouth sip and spit) and with 2 different procedures for putting data onto a common intensity scale. With the 1st procedure, data were normalized to the strongest salt used (1.0 M NaCl) under the assumption that salt is equally intense to tasters and nontasters. Since differences in perceived taste intensity between these 2 groups were under investigation, the 2nd normalization procedure used the assumption that tasters and nontasters have similar perceptions of loudness. This application of a new cross-modal matching technique suggests that the perceived sweetness of sucrose, neohesperidin dihydrochalcone and saccharin is more intense to tasters than to nontasters.