Revisiting sugar-fat mixtures: Sweetness and creaminess vary with phenotypic markers of oral sensation
Revisiting sugar-fat mixtures: Sweetness and creaminess vary with phenotypic markers of oral sensation
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DOI：
10.1093/chemse/bjl050
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发表时间：
2007-03-01
期刊：
影响因子：
3.5
通讯作者：
Duffy, Valerie B.
中科院分区：
文献类型：
--
作者：
Hayes, John E.;Duffy, Valerie B.
口腔感觉的遗传变异可能通过食物和饮料引起的感觉影响摄食行为。在这里，我们研究了味觉表型[6-n-丙基硫氧嘧啶（PROP）苦味，菌状乳头（FP）密度]对糖/脂肪混合物的甜味和奶油味的影响。79名受试者（43名男性）报告了在一般标记量值量表上蔗糖（0- 20%w/v）变化的水或牛奶（脱脂、全脂、重奶油）的甜味和奶油味。甜味随着蔗糖浓度的增加而增加，当从水转移到牛奶混合物时，对于那些品尝PROP的人来说，甜味的增加最大。在较高的蔗糖水平，增加脂肪钝化的PROP甜的关系，而在较低的水平，这种关系被有效地消除。感知的甜度的混合物超过了预测的组分在低蔗糖浓度的总和（特别是对于那些品尝PROP最苦），但低于预测的高浓度，无论脂肪水平。乳脂性随脂肪水平的增加而增加，随蔗糖的增加而增加。在所有蔗糖水平下，那些品尝PROP最苦的人在重奶油中感知到更大的乳脂状。感知到的乳脂性略低于预测，不考虑PROP苦味。FP密度通常显示出与PROP类似的对甜味和奶油感的影响（但程度较低），并揭示了弱甜味刺激中潜在的味觉-体感相互作用。这些数据支持味觉表型影响液体脂肪/糖混合物中甜味和奶油感的增强或抑制的性质。味觉表型对甜味和奶油味的影响可能涉及味觉差异、鼻后嗅觉和体感对这些感知体验的贡献。
Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0-20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures-the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP-sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste-somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.