Influence of taste and flavor on the circulation response during chewing

无论是在牙科领域还是在其他领域，系统健康状况与口腔功能恢复或维持之间的关系已经有了许多研究，但还没有人详细研究咀嚼过程中产生的“美味”等情绪如何影响大脑和体循环。在应用研究中，为了探讨口感和风味对咀嚼过程中循环反应的影响，我们同时测定了不同口味和风味的受试者在咀嚼过程中的脑循环、体循环和自主神经活动。在研究期间，我们用六种不同口味和风味的口香糖进行了实验，发现当受试者咀嚼味道和风味兼有的食物时，脑循环和体循环的增加最多。当受试者咀嚼有味道和风味的食物时，心脏交感神经的活动也增加最多，但血管神经活动没有明显增加。脑循环的变化与口感和风味的感官评定结果存在相关性，提示咀嚼过程中情绪的变化可能会影响循环反应。

A number of studies have been made about relationship between the systemic health condition and the restoration or maintenance of stomatognathic functions not only in dental filed but also in others, but none of them investigated in detail how the emotions such as "tasty" caused during chewing influence on the cerebral and systemic circulation. In the research for application, with a view to investigate the influence of taste and flavor on the circulation response during chewing, we simultaneously measured the cerebral circulation, the systemic circulation and Autonomic nervous activity during chewing of subject foods with different taste and flavor. During the research period, we conducted experiments using six types of gum with different taste and flavor, and we found that the cerebral and systemic circulation increased most when subjects chewed foods with both taste and flavor. The Cardiac sympathetic nerve also increased most when the subjects chewed foods with taste and flavor, but the blood vessel nerve activity did not increase significantly. There was a correlation between change in the cerebral circulation and the results of organoleptic evaluation on taste and flavor, and it was suggested that the change in emotion during chewing may affect the circulation response.