Factors affecting sweetness.
Factors affecting sweetness.
复制标题
影响甜度的因素。
DOI：
10.1159/000059683
复制
发表时间：
1999
影响因子：
--
通讯作者：
Beauchamp,GK
中科院分区：
文献类型：
--
作者：
Beauchamp,GK
Taste plays a central role in regulating food choice, intake and utilization. For example, taste loss, following either experimental manipulations in animals or due to known or unknown etiologies [1] in humans, is followed by profound difficulties in food selection. Taste also plays an underappreciated role in food utilization in humans and other species. There is growing evidence that the so-called cephalic phase responses, orosensory-stimulated release of gastric secretion, insulin and other hormones, are crucial in regulating food utilization [2, 3].In many species, sweet tasting substances play an important role in modulating food choice and preference. Although carnivores may lack the ability to detect carbohydrate sweeteners (they may detect thesweetness' of amino acids [4]), most omnivores and herbivores appear to detect many compounds humans label as sweet. It has been argued that sweet sensitivity and preference evolved to help insure that animals would choose a diet adequate in certain vitamins and/or minerals [5]. Although the preference for sweet substance is common to many animals, there are between-species and within-species differences. Responsiveness to and preference for many identified nonnutritive sweeteners is restricted to primates or even Old World primates [6]. Carbohydrate-based sweeteners, in contrast, seem to have a very broad appeal.
