Nutritional Aspects of Retronasal Olfaction

鼻后嗅觉的营养方面

• 批准号: 7676760
• 负责人: Maggie M Phan
• 金额: $ 2.58万
• 依托单位: EMORY UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-09-01 至 2010-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7676760
• 关键词: Adherence; Affect; Age; Air; American; Animals; Anterior nares; Back; Body Weight decreased; Chronic Disease; Data; Deglutition; Development; Diet; Disease; Eating; Elderly; Electrophysiology (science); Esthesia; Fatty acid glycerol esters; Flavoring; Food; Goals; Hand; Health Promotion; Mastication; Molecular; Movement; Mucous body substance; Nasal cavity; Nose; Nutritional; Obesity; Odors; Olfactory Epithelium; Olfactory Receptor Neurons; Oral cavity; Palate; Perception; Physiologic pulse; Population; Prevention strategy; Process; Property; Publishing; Research; Route; Simulate; Smell Perception; Solubility; Taste Perception; Testing; Therapeutic; Time; Travel; Water; Work; chemical property; design; insight; interest; molecular polarity; molecular size; nutrition; obesity treatment; preference; research study; response; voltage

DESCRIPTION (provided by applicant): Past studies with animals have shown that the sorption of odorants (odor molecules) into the olfactory epithelium is altered by changing flow rates, and the way that the sorption is affected is greatly determined by the polarity of the odorant. A change in the sorption of odorants, therefore, alters the perception of odorants. Since flavor perception is a mixture of taste and retronasal olfaction, flavor perception is altered as well. Flavor perception and thus, retronasal olfaction, are important to nutrition and food intake, which can change with age and disease. Retronasal olfaction is the process of smelling from the mouth, in which odorants travel behind the palate to the posterior nares and enter the nasal cavity. This is different from orthonasal olfaction or sniffing, in which odorants enter the nasal cavity from the anterior nares. The overall research goal is to use electrophysiology to study how various food odorants with a wide range of chemical properties are affected by different air flow rates in the nasal cavity during the processes of orthonasal and retronasal olfaction. Both orthonasal and retronasal olfaction will be studied since odorants traveling through these two routes produce different sensations, particularly the magnitude of the sensations. The first aim is to test the effect of the polarity molecular properties of the food odorants on the size of the resulting electroolfactogram (EOG) responses in orthonasal and retronasal olfaction. A variety of food odorants with a range of polarities will be tested with a particular interest in fat odorants because retronasal olfaction may be differentially sensitive to the fat content in food, a potential factor with regard to the issues of flavor preferences and obesity. The second aim is to determine how the polarity of food odorants and the air flow rate in the nasal cavity work together to affect the magnitude of EOG responses for retronasal olfaction in addition to orthonasal olfaction. The third aim is to test the food odorants with multiple pulses of odor stimulation to try to simulate olfactory sensation during chewing and swallowing. The influence of flavor sensations as potential obstacles to dietary change and dietary adherence has not been a prominent subject in current research on health promotion, therapeutic diets, and weight loss, all of which are major issues for millions of Americans, especially the obese and the elderly. However, flavor sensations, which are a combination of taste and olfaction, are the most important factor in determining food choices. Flavor perceptions and, thus, olfactory perceptions should therefore be integral considerations in the development of population-specific dietary strategies for the prevention and treatment of obesity and chronic diseases.

描述（由申请人提供）：过去对动物的研究表明，气味（气味分子）在嗅觉上皮的吸附因流速变化而改变，并且吸附的方式由气味的极性确定。因此，吸附的吸附变化会改变气味的感知。由于风味感知是味道和后鼻嗅觉的混合物，因此风味感知也会改变。风味感知，因此，后鼻嗅觉对营养和食物摄入至关重要，这可能会随着年龄和疾病而改变。腹侧嗅觉是从口中闻到的过程，在这种过程中，气味剂在口感后面到达后鼻孔并进入鼻腔。这与骨嗅觉或嗅探不同，其中气味从前鼻孔进入鼻腔。总体研究目的是使用电生理学研究在正骨和后肾后嗅觉过程中，鼻腔中具有不同空气流量的各种化学特性的各种食物气味如何影响。由于穿越这两种途径的气味会产生不同的感觉，尤其是感觉的大小，因此将研究正直和后鼻嗅觉。第一个目的是测试食品气味剂的极性分子特性对正交和后肾后嗅觉中产生的电流图（EOG）响应大小的影响。各种具有极性范围的食品气味将对脂肪气味特别感兴趣，因为肾后嗅觉可能对食物中的脂肪含量有所不同，这是关于风味偏好和肥胖问题的潜在因素。第二个目的是确定食物气味剂的极性和鼻腔中的空气流量如何共同作用，以影响除正交嗅觉外，鼻腔后鼻嗅觉的大小。第三个目的是用多种气味刺激的豆类测试食品气味，以试图在咀嚼和吞咽过程中模拟嗅觉。在当前有关健康促进，治疗性饮食和体重减轻的研究中，风味感觉作为饮食变化和饮食依从性的潜在障碍的影响并不是一个重要主题，所有这些都是数百万美国人，尤其是肥胖和老年人的主要问题。但是，风味是味道和嗅觉的结合，是确定食物选择的最重要因素。因此，在发展肥胖和慢性疾病的预防和治疗的人群特异性饮食策略的发展中，风味感知以及嗅觉应该是不可或缺的考虑因素。