EFFECTS OF CAPSAICIN DESENSITIZATION ON TASTE IN HUMANS
EFFECTS OF CAPSAICIN DESENSITIZATION ON TASTE IN HUMANS
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DOI：
10.1016/0031-9384(94)e0076-g
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发表时间：
1995-03-01
影响因子：
2.9
通讯作者：
BARTOSHUK, L
中科院分区：
文献类型：
--
作者：
KARRER, T;BARTOSHUK, L
研究了使用100 ppm或10 ppm辣椒素，同时每天测试辣椒素系列（1-1000 ppm，以对数步骤进行），或使用100 ppm辣椒素而不进行每日辣椒素测试，对味觉产生的脱敏效果。味觉刺激分别为NaCl、蔗糖、柠檬酸、奎宁和6-n-丙基硫脲嘧啶三种浓度。在任何一种100 ppm脱敏后，两种苦味的大小估计，特别是柠檬酸显示出显着的下降。在10 ppm辣椒素脱敏或乙醇控制程序后，没有这种影响。1-3天恢复。味觉的下降似乎可能是由于味觉和触觉成分的影响，尽管有一个更强的情况是触觉成分的影响。
The desensitization effects on taste resulting from application of 100 or 10 ppm capsaicin, accompanied by daily testing of a capsaicin series (1-1000 ppm, in log steps), or the desensitization resulting from application of 100 ppm capsaicin without the daily capsaicin testing, were investigated. The taste stimuli were three concentrations each of NaCl, sucrose, citric acid, quinine and 6-n-propylthiouracil. Following either type of 100 ppm desensitization, the magnitude estimates of the two bitter tastes, in particular, and citric acid showed significant decrements. Following 10 ppm capsaicin desensitization or an ethanol control procedure, there were no such effects. Recovery was complete in 1-3 days. It seems possible that the taste decrements are due to effects on both the taste and tactile components of taste, though there is a stronger case for effects on the tactile component.