PSYCHOPHYSICAL EVIDENCE THAT ORAL ASTRINGENCY IS A TACTILE SENSATION
PSYCHOPHYSICAL EVIDENCE THAT ORAL ASTRINGENCY IS A TACTILE SENSATION
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DOI：
10.1093/chemse/18.4.405
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发表时间：
1993-08-01
期刊：
影响因子：
3.5
通讯作者：
GREEN, BG
中科院分区：
文献类型：
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作者：
BRESLIN, PAS;GILMORE, MM;GREEN, BG
测试了硫酸铝钾[AIK（SO 4）2·12 H2O-“明矾”]引起口腔涩味的能力或引起味道的能力。首先，测量明矾（10 g/l; 21.1 mM）在牙龈和上唇之间的非味觉表面上产生的涩味。受试者报告说，当上唇对着牙龈横向移动时，明矾会引起涩味。第二，受试者将舌头浸入两种溶液明矾或类似明矾味道的混合溶液中，并试图确定哪种溶液更涩。发现受试者认为混合物比明矾更涩的轻微趋势。然而，相同的受试者报告说，当相同的溶液涂在上唇下时，明矾比混合物更涩。这两个实验支持了触觉刺激对产生涩味很重要的假设，而前舌的味觉刺激则不是。第三，在施用明矾之后，比较润滑冲洗液（水、蔗糖、Salivart（R）、玉米油和受试者自己的唾液）减少涩味的能力。润滑剂可靠地降低了原有的涩味，但程度不同，这取决于它们的润滑性能。所有三个实验都表明，口腔膜之间的摩擦增加（唾液润滑减少）引起的触觉是涩感的主要基础。
Aluminum potassium sulphate [AIK(SO4)2.12H2O-'alum'] was tested for its ability to elicit oral astringency of its ability to elicit taste. First, the astringency produced by alum (10 g/l; 21.1 mM) on the non-gustatory surfaces between the gum and the upper lip was measured. Subjects reported that alum elicited sensations of astringency when the upper lip was moved laterally against the gum. Second, subjects dipped the tongue into two solutions-alum or a mixture solution that approximated the taste of alum-and attempted to determine which solution was more astringent. A slight tendency was found for subjects to identify the mixture as more astringent than the alum. However, the same subjects reported the alum to be more astringent than the mixture when the same solutions were applied under the upper lip. These two experiments support the hypothesis that tactile stimulation is important for producing astringency, whereas taste stimulation of the anterior tongue is not. Third, after the application of alum, lubricating rinses (water, sucrose, Salivart(R), corn oil, and the subjects' own saliva) were compared for their ability to decrease astringency. The lubricants reliably decreased original astringency, but to varying degrees depending upon their lubricating properties. All three experiments suggest that tactile sensations caused by increased friction (decreases,in salivary lubrication) between oral membranes are the primary basis of astringent sensations.