ASTRINGENT COMPOUNDS

这个项目是为了更好地了解 化学引起的口腔感觉的重要类别，即那些 与单宁、酸和复合盐的收敛有关。 人们对这些感觉知之甚少，但它们是重要的组成部分。 食物的味道。此外，由于收敛剂的相互作用 含有唾液的物质会产生一种“人工口干症”， 对涩的认识及其对其他口腔的影响 化学感觉刺激可以提供对口腔化学感觉的洞察 口干患者的功能。本申请 提出了定量和定量的基础心理物理研究 由收敛剂衍生的人类知觉的定性规范 刺激。以前的工作已经表明了 口腔干燥、粗化和紧实的收敛亚质，以及 对这三个属性的单独评估是一种独特的方法 在这个项目中。拟议的实验包括1)研究 刺激量、持续时间和缓冲对知觉的影响 收敛，2)使用的定性描述符的评估 通过多维尺度来描述这些感觉的个体， 3)收敛材料及其混合物的研究 知觉可加性，4)附加化合物的研究和 聚合单宁的构效关系评价，5) 收敛剂与味觉和与之相互作用的规范 模型系统中刺激性口服三叉神经刺激物。这项研究将 提供有关感知的关系的基本信息 对基本物理变量的收敛。从更广泛的角度来看，它 应进一步澄清口腔化学物质和触觉之间的相互作用 并提供对唾液在口腔中的作用的见解 保护、润滑和调节味觉。

This project is a continuation of an effort to better understand an important class of chemical induced oral sensations, namely those associated with astringency from tannins, acids and complex salts. These sensations are poorly understood, yet are important components of food flavor. Furthermore, since the interactions of astringent substances with saliva impart a kind of "artificial xerostomia," understanding of astringency and its influences on other oral chemosensory stimuli may provide insights into the oral chemosensory function of patients suffering from dry mouth. The present application proposes fundamental psychophysical research into quantitative and qualitative specification of human perceptions derived from astringent stimulation. Previous work has shown the potential importance of astringent subqualities of oral drying, roughing and tightening, and individual assessment of these three attributes is a unique approach in this project. The proposed experiments include 1) studies of effects or stimulus volume, duration and buffering on perception of astringency, 2) assessment of qualitative descriptors used by individuals to describe these sensations via multidimensional scaling, 3) investigation of mixtures of astringent materials and their perceptual additivity, 4) studies of additional compounds and structure-activity assessment of polymeric tannins, and 5) specification of interactions of astringents with tastes and with irritative oral trigeminal stimuli in model systems. The research will provide basic information about the relationship of perceived astringency to fundamental physical variables. In broader terms, it should further clarify the interplay between oral chemical and tactile sensations and provide insights into the role of saliva in oral protection, lubrication and the modulation of flavor sensations.