PSYCHOPHYSICS OF ASTRINGENT COMPOUNDS

口腔中充足的感觉功能对整体 对食物的欣赏和保持良好的营养状况。 越来越多的化学传感科学家注意到了 除了口腔化学中的四种经典味觉外， perception. 这项工作的主要目标是描述和量化 人类对一类重要的三叉神经介导的口腔 感觉，即那些涩材料。 涩感 由单一化合物产生的很少受到关注， 化学感受群落，尽管它们在食物中很重要。 这项工作是 旨在通过控制心理物理评估来弥补这一缺陷 单一化合物和双组分混合物的简单水溶液。 将特别注意时间进程， 由涩味刺激引起的感觉的性质。 三个实验 （1）对所认识到的问题进行定量和定性评估 随着时间的推移来自不同化学刺激的涩味，2）结构- 活性研究选定的一系列单宁化合物先前显示， 在体外改变酚-蛋白结合，因此预测在体外改变酚-蛋白结合。 感知收敛在体内，和3）收敛剂的混合物的研究 材料，以弥合单一化合物研究和更多研究之间的差距。 复杂的食物系统，并提供有关相互作用的信息， （协同作用，掩蔽），这对潜在的 机制等 最后，由于唾液流速在不同的人之间变化很大， 个人，因为唾液流可以影响收敛的感觉， 一些机制，流速将被评估为一个潜在的 对涩味物质的感知反应的重要协变量， 第一次和第二次实验。 虽然主要的焦点是 工作是提供一个丰富的来源，描述和假设生成 关于口腔化学刺激的一个知之甚少的类别的信息， 拟议的研究也将对理解 涩味和个体反应差异的潜在机制 收敛性化合物。

Adequate sensory function in the oral cavity is important to the overall appreciation of foods and to maintenance of good nutritional status. Increasingly, chemosensory scientists have attended to the contribution of sensations besides the four classical taste qualities in oral chemical perception. The broad goals of this work are to describe and quantify human reactions to one important class of trigeminally-mediated oral sensations, namely those of astringent materials. Astringent sensations produced by single compounds have received little attention from the chemosensory community in spite of their importance in foods. This work is designed to remedy that deficiency by controlled psychophysical evaluations of simple aqueous solutions of single compounds and two-component mixtures. Particular attention will be paid to the time-course and different qualities of sensations evoked by astringent stimuli. Three experiments are planned: 1) quantitative and qualitative assessments of perceived astringency from different chemical stimuli over time, 2) structure- activity studies of selected series of tannin compounds previously shown in vitro to vary in phenol-protein binding and are thus predicted to vary in perceptual astringency in vivo, and 3) a study of mixtures of astringent materials, to bridge the gap between single-compound studies and more complex food systems as well as provide information on interactions (synergy, masking) that have implications for the number of underlying mechanisms. Finally, since salivary flow rate is highly variable among individuals, and since salivary flow could affect astringent sensations by a number of mechanisms, flow rate will be assessed as a potentially important covariate of perceptual reactions to astringent materials in the first and second experiments in this plan. While the primary focus of this work is to provide a rich source of descriptive and hypothesis-generating information on a poorly understood class of oral chemical stimuli, the proposed research will have also have implications for understanding the mechanisms underlying astringency and individual differences in reactions to astringent compounds.