The role of viscosity in flavor preference: plasticity and interactions with taste.
The role of viscosity in flavor preference: plasticity and interactions with taste.
复制标题
粘度在风味偏好中的作用：可塑性及其与味道的相互作用。
DOI：
10.1093/chemse/bjac018
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发表时间：
2022
期刊：
影响因子：
3.5
通讯作者：
Maier,JoostX
中科院分区：
文献类型：
--
作者：
Colbert,SarahE;Triplett,CodyS;Maier,JoostX
大脑结合味觉、嗅觉和躯体感觉信息来创造我们对味道的感知。在躯体感觉模态中，质地属性如粘度似乎在风味偏好中起着重要作用。然而，对质地在风味感知中的作用的研究相对较少，并且质地线索对风味的享乐评价的贡献在很大程度上仍然未知。在这里，我们使用大鼠模型来研究粘度偏好是否可以通过与营养价值的关联来操纵，以及粘度如何与味道相互作用，以告知对味道+粘度混合物的偏好。 为了解决这些问题，我们测量了使用2瓶消费测试的黄原胶制备的中等粘度溶液的偏好。通过实验将动物暴露于有营养价值和无营养价值的粘性溶液中，我们证明了粘度偏好容易受到食欲调节的影响。通过独立地改变溶液的粘度和味道含量，我们进一步表明，味道和粘度线索都有助于偏好的味道+粘度混合物。 这2种方式如何结合起来取决于相对适口性，与混合物的喜好之间的组件的喜好，这表明，享乐方面的味道和质地的输入集中集成。总之，这些发现为风味的质地方面如何告知享乐感知和影响食物选择行为提供了新的见解。
The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of texture cues to hedonic evaluation of flavor remains largely unknown. Here, we used a rat model to investigate whether viscosity preferences can be manipulated through association with nutrient value, and how viscosity interacts with taste to inform preferences for taste + viscosity mixtures. To address these questions, we measured preferences for moderately viscous solutions prepared with xanthan gum using 2-bottle consumption tests. By experimentally exposing animals to viscous solutions with and without nutrient value, we demonstrate that viscosity preferences are susceptible to appetitive conditioning. By independently varying viscosity and taste content of solutions, we further show that taste and viscosity cues both contribute to preferences for taste + viscosity mixtures. How these 2 modalities are combined depended on relative palatability, with mixture preferences falling in between component preferences, suggesting that hedonic aspects of taste and texture inputs are centrally integrated. Together, these findings provide new insight into how texture aspects of flavor inform hedonic perception and impact food choice behavior.