Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception
Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception
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DOI：
10.1093/chemse/25.4.447
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发表时间：
2000-08-01
期刊：
影响因子：
3.5
通讯作者：
Bartoshuk, LM
中科院分区：
文献类型：
--
作者：
Bartoshuk, LM
现代心理物理学已经远远超越了本世纪上半叶主导感官研究的阈值测量方法。当前的方法涵盖了从阈值到最大值的感知强度范围，并有望在个体之间对感知强度进行日益精确的比较。将新的心理物理学工具应用于味觉的基因变异研究，使我们发现了“超级味觉者”，即生活在味觉感受特别强烈的世界中的个体。由于味觉系统的解剖结构，超级味觉者从辣椒等口腔刺激物中感受到更强烈的灼热感，从食物中的脂肪和增稠剂中感受到更浓郁的奶油感/黏稠感，还可能经历更强烈的口腔疼痛。毫不奇怪，这些感官差异会影响食物选择，进而影响健康。在讨论理解味觉基因变异之路上的里程碑时，也必须提及一些陷阱。在评估味觉基因变异的影响时，我们的失败往往和成功一样具有启发性。
Modern psychophysics has traveled considerably beyond the threshold measures that dominated sensory studies in the first half of this century. Current methods capture the range of perceived intensity from threshold to maximum and promise to provide increasingly accurate comparisons of perceived intensities across individuals. The application of new psychophysical tools to genetic variation in taste allowed us to discover supertasters, individuals who live in particularly intense taste worlds. Because of the anatomy of the taste system, supertasters feel more burn from oral irritants like chili peppers, more creaminess/viscosity from fats and thickeners in food and may also experience more intense oral pain. Not surprisingly, these sensory differences influence food choices and thus health. A discussion of the milestones on the road to understanding genetic variation in taste must include discussion of some potholes as well. Often our failures have been as instructive as our successes in the effort to evaluate the impact of genetic variation in taste.