Chemesthesis and taste: Evidence of independent processing of sensation intensity
Chemesthesis and taste: Evidence of independent processing of sensation intensity
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DOI：
10.1016/j.physbeh.2005.08.038
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发表时间：
2005-11-15
影响因子：
2.9
通讯作者：
Akirav, C
中科院分区：
文献类型：
--
作者：
Green, BG;Alvarez-Reeves, M;Akirav, C
仅从温度感知味道的能力(“热味觉”)最近被证明可以预测对味觉和嗅觉刺激的更高知觉反应。这种关系被认为部分是由于涉及味道感知的中枢神经系统过程的个体差异。在这里，我们报告了三个实验，测试对热味和/或化学味道反应不同的受试者对口腔化学合成的反应是否也不同。在实验1中，被确定为“热味觉受试者”(TTS)或“热非味觉受试者”(TNTs)的受试者使用一般标记的量度表来评估辣椒素、薄荷醇、蔗糖、氯化钠、柠檬酸和QSO(4)在舌尖产生的感觉强度。TTS对所有四种味觉刺激的评分都高于TNTs，而辣椒素和薄荷醇带来的冒泡/刺痛/刺痛以及温度的感觉在不同组之间没有显著差异。在实验2中，用辣椒素在舌头前部和后部进行测试，证实了当受试者根据感知热味的能力进行分组时，冒泡/刺痛/刺痛的评级没有差异。在实验3中，受试者根据他们对蔗糖甜味而不是热味的评级被归类为高口味或低口味。未发现组间差异。即使在与蔗糖或氯化钠混合呈现时，也能感觉到辣椒素。这些结果是在先前证据的背景下讨论的，这些证据表明化学作用与对苦味道具的敏感性有关，并根据可能构成味觉和化学作用强度知觉的各种外周和中枢神经过程进行讨论。(C)2005 Elsevier Inc.保留所有权利。
The ability to perceive taste from temperature alone ("thermal taste") was recently shown to predict higher perceptual responsiveness to gustatory and olfactory stimuli. This relationship was hypothesized to be due in part to individual differences in CNS processes involved in flavor perception. Here we report three experiments that tested whether subjects who differ in responsiveness to thermal taste and/or chemical taste also differ in responsiveness to oral chemesthesis. In experiment 1, subjects identified as 'thermal tasters' (TTs) or 'thermal non-tasters' (TnTs) used the general Labeled Magnitude Scale to rate the intensity of sensations produced on the tongue tip by capsaicin, menthol, sucrose, NaCl, citric acid, and QSO(4\). TTs rated all four taste stimuli higher than did TnTs, whereas sensations of buming/stinging/pricking and temperature from capsaicin and menthol did not differ significantly between groups. In experiment 2, testing with capsaicin on both the front and back of the tongue confirmed there was no difference in ratings of buming/stinging/pricking when subjects were grouped according to the ability to perceive thermal taste. In experiment 3, subjects were classified as high- or low-tasters according to their ratings of sucrose sweetness rather than thermal taste. No group difference was found. for perception of capsaicin even when presented in mixture with sucrose or NaCl. The results are discussed in the context of previous evidence of an association between chemesthesis and sensitivity to the bitter tastant PROP, and in terms of the various peripheral and central neural processes that may underlie intensity perception in taste and chemesthesis. (c) 2005 Elsevier Inc. All rights reserved.