A fifth modality of taste.
A fifth modality of taste.
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第五种味觉形态。
DOI：
10.1111/j.1748-1716.1971.tb04988.x
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发表时间：
1971
期刊：
影响因子：
--
通讯作者：
A. Hartmann
中科院分区：
文献类型：
--
作者：
H. Andersen;A. Hartmann
分析搜索独立的方式的味道。使用从大鼠的鼓索单纤维记录的数据计算独立刺激之间的相关矩阵（Erickson，Doetsch和Marchall 1965），假设特定的味觉可以通过输入到味觉初级传入的“跨纤维模式”来解释。四个主要因素首先被旋转，因为这个数量的因素将对应于四个独立的味道原色的共同想法;苦，咸，酸和甜。四个因子上的刺激对应解均不充分。然而，通过增加一个因素，五个因素的显着分离。所用的盐在两个因素上明显分开;锂盐和钠盐在一个因素上，而较大标题的盐在另一个因素上。蔗糖、盐酸和盐酸奎宁与三个剩余因素中的一个且仅一个密切相关。这五个主要因素占材料方差的92.6%。我们可以得出这样的结论：一个跨纤维模式包含的味觉模量与已建立的味觉初级成分的概念相一致，然而，被称为咸的初级成分似乎由两个独立的模量组成。
An analytical search for independent modalities of taste is presented. The correlation matrix between independent stimuli was calculated using data recorded from chorda tympani single fibres in rats (Erickson, Doetsch and Marchall 1965) assuming that specific taste sensations may be explained by an “across fibre pattern” input into gustatory primary afferents. The four main factors were first rotated since this number of factors would correspond to the common idea of four independent taste primaries; bitter, salty, sour and sweet. The corresponding re solution of stimuli on four factors was inadequate. However, by adding one more factor a striking separation on five factors was obtained. The salts used separated distinctly on two of the factors; the lithium and sodium salts on one, and the salts of the larger captions on the other. Sucrose, HCI and quinine-hydrochloride correlate heavily with one and only one of the three remaining factors. These five main factors account for 92.6 % of the variance in the material. The conclusion may be drawn that an across-fibre pattern contains taste modulicon sistent with the established concept of taste primaries, the primary referred to as salty, however, seems to consist of two independent moduli.