Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
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口腔触觉敏感性和味觉脂肪酸敏感性的个体差异及其与不同脂肪食物模型的菌状乳头密度、口腔行为和质地感知的关系
DOI：
10.1016/j.foodqual.2020.104116
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发表时间：
2021
影响因子：
5.3
通讯作者：
Zhou X
中科院分区：
文献类型：
--
作者：
Zhou X
脂肪提供多模式刺激，特别是通过脂肪和作为味觉刺激剂通过游离脂肪酸。个体对脂肪的味觉和味觉的感知各不相同。舌头上的乳头数量可以影响口腔触觉和味觉敏感度。此外，口腔行为（在吞咽前进食时如何在口中操纵食物）因个体而异，并可能影响吞咽感知。有限的研究探讨了这些因素之间的关系。脂肪酸（FA）的味觉敏感性测定在两个水平的油酸。口腔触觉灵敏度使用冯弗雷细丝测量。在舌前部测量真菌状乳头密度（FPD）。口腔行为（MB）通过图形Jeltema/Beckley口腔行为（JBMB）分类工具测量。在饼干模型中测量口感感知（硬度、松脆度和油腻度）以检查FPD、触觉敏感度和MB对咀嚼感知的影响。较高的FPD与较高的对脂肪酸的味觉敏感度和较高的口腔触觉敏感度显著相关。FPD和口腔触觉敏感性均显著影响饼干的视觉感知。结果表明，需要通过多种方法来衡量口腔感觉知觉的个体差异，并建议口腔触觉敏感度可以作为FPD的标志。需要进一步的研究来了解MB对感官知觉的影响。在这项研究中，参与者的BMI与口腔触觉敏感度和油腻感呈负相关。
Fat provides multimodal stimulation, particularly through mouthfeel and as a taste stimulant via free fatty acids. Individuals vary in perception of both mouthfeel and taste sensations from fat. Papillae number on the tongue can influence oral tactile and taste sensitivity. In addition, mouth behaviour (how foods are manipulated in the mouth during eating before swallowing) varies between individuals, and may influence mouthfeel perception. Limited research has explored the relationships between these factors.Fatty acid (FA) taste sensitivity was measured at two levels of oleic acid. Oral tactile sensitivity was measured using von Frey filaments. Fungiform papillae density (FPD) was measured on the tongue anterior. Mouth behaviour (MB) was measured by Graphic Jeltema/Beckley Mouth Behaviour (JBMB) classification tool. Mouthfeel perception (hardness, crunchiness, and greasiness) in a biscuit model was measured to examine the influence of FPD, tactile sensitivity and MB on mouthfeel perception.Higher FPD was significantly related to higher taste sensitivity to fatty acid and to higher oral tactile sensitivity. FPD and oral tactile sensitivity both significantly influenced mouthfeel perception of biscuits. The results demonstrate the need to characterise individual differences in oral sensory perception by more than one method, and suggest oral tactile sensitivity can be used as a marker of FPD. Further studies are required to understand the impact of MB on sensory perception. The BMI of participants in this study was negatively related to oral tactile sensitivity and the perception of greasiness.
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DOI：
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发表时间：
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期刊：
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