Taste quality changes as a function of salt concentration in single human taste papillae
Taste quality changes as a function of salt concentration in single human taste papillae
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味觉质量随单个人类味觉乳头中盐浓度的变化而变化
DOI：
10.1093/chemse/4.2.175
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发表时间：
1979
期刊：
影响因子：
3.5
通讯作者：
A. Cardello
中科院分区：
文献类型：
--
作者：
A. Cardello
进行了一系列实验，以确定当简单盐溶液仅呈现单个菌状味觉乳头时，这些溶液是否会发生浓度依赖的味道质量变化。初步实验，使用小面积的舌背刺激，揭示了对氯化钠和盐酸刺激的反应存在酸咸混淆。这种混乱被发现在较高的浓度下更严重，并受到预冲洗的影响。研究发现，氯化钠、氯化钾和氯化锂刺激单个乳突的溶液浓度的变化与之前发现的全口刺激的味道质量变化相似，尽管高浓度时酸味成分更强，反映了先前发现的酸咸混淆的影响。这些数据是在Dzendolet(1968)关于盐的味道质量变化的物理化学理论的背景下讨论的。
A series of experiments were performed to determine whether concentration-dependent taste quality changes occur in simple salt solutions when presentation of these solutions is restricted to single fungiform taste papillae. Preliminary experiments, using small area, dorsal tongue stimulation, revealed the presence of a sour-salty confusion in response to NaCl and HCl stimulation. This confusion was found to be greater at higher concentrations and was affected by a pre-rinse. Taste quality changes as a function of solution concentration for NaCl, KCl, and LiCl stimulation of single papillae were found to parallel those found previously with whole-mouth stimulation, although the sour component was greater at high concentrations, reflecting the effect of the previously identified sour-salty confusion. The data are discussed within the context of Dzendolet's (1968) physicochemical theory of taste quality changes in salts.