Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.
Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study.
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通过谷氨酸单钠的味道和酱油气味增强盐感感知：一项近红外光谱研究。
DOI：
10.1093/chemse/bjx084
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发表时间：
2018-02-26
期刊：
影响因子：
3.5
通讯作者：
Sakai N
中科院分区：
文献类型：
--
作者：
Onuma T;Maruyama H;Sakai N
以前的研究已经报道，味精的鲜味和咸味气味（例如，酱料、培根、沙丁鱼）增强咸度的感觉。本研究旨在利用功能近红外光谱（fNIRS）研究人类参与者咸度增强的神经基础。通过味觉小组测试的大学生参与了这项研究。氯化钠溶液中含有或不含0.10%味精或酱料的气味。参与者被要求喝一杯刺激物，并在实验1中仅评估咸味强度，以及实验2中的其他感官质量，并使用fNIRS测量颞叶脑活动。在实验3中，要求参与者使用时间-强度（TI）方法评估咸味强度，并使用fNIRS测量腮腺唾液腺的反应。fNIRS结果显示，添加味精和酱料可增强包括额盖在内的颞叶脑区的血流动力学反应，但对唾液血流动力学反应无影响。这些结果表明，咸度的感知增强发生在参与中央味觉处理的大脑区域。此外，感官评价的结果表明，通过添加味精的咸味增强主要是基于融合的味精和NaCl的咸味，而通过添加酱料气味的增强主要是基于调制的咸味感知的时间动态。
Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.
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影响因子：
2.9
作者：
Prescott, John
通讯作者：
Prescott, John
影响因子：
3.5
作者：
Sato, Hiroki;Obata, Akiko N.;Koizumi, Hideaki
通讯作者：
Koizumi, Hideaki
影响因子：
4.8
作者：
Seo, Han-Seok;Iannilli, Emilia;Hummel, Thomas
通讯作者：
Hummel, Thomas
DOI：
10.1111/j.2517-6161.1995.tb02031.x
发表时间：
1995-01-01
影响因子：
5.8
作者：
BENJAMINI, Y;HOCHBERG, Y
通讯作者：
HOCHBERG, Y
影响因子：
4.6
作者：
te Grotenhuis, Manfred;Pelzer, Ben;Konig, Ruben
通讯作者：
Konig, Ruben