PSYCHOPHYSICS OF ASTRINGENT MATERIALS

描述：（改编自申请人的摘要） 目前的建议是研究唾液 组成和涩味的感觉。 收敛性是一类 由化学刺激引起的口腔感觉，被描述为 口腔组织干燥和紧绷的感觉。 涩味涉及口腔中唾液涂层的去润滑 在涩味的发展过程中，一个关键的步骤是 单宁分子与唾液蛋白的结合 化学文献 多酚和蛋白质的相互作用最近表明， 使用浊度测量进行评估。 动物模型也建立了一个 饮食中单宁与唾液分泌之间的联系 富含脯氨酸的蛋白质，是膳食单宁的有效结合剂。 因此，唾液成分的个体差异， 此外，亦会研究市民对丹宁酸的反应及膳食摄入量。 由于 事实上，许多收敛性物质也是苦的，这种方法是 扩展到研究苦味反应的个体差异。 一个新 提出了一种基于 方差分量法。 该模型试图补充 传统的组间分析（即，不同PROP的比较 品尝组）与相关的方法来估计的程度， 预测变量之间的关联或共同方差。 总体看 研究将有助于解释味觉和化学触觉的个体差异 通过研究一个重要而复杂的外周感受器 介质，唾液，其组成，和知觉的影响。

DESCRIPTION: (Adapted From The Applicant's Abstract) The overall goal of the current proposal is to examine the relationship between salivary composition and the perception of astringency. Astringency is a class of oral sensations, induced by chemical stimuli, that are described as sensations of dryness and tightening of oral tissues. Astringency involves de-lubrication of the salivary coating in the oral cavity A critical step in the development of astringency is the association of tannin molecules with salivary proteins. The literature on chemical interaction of polyphenols and proteins has recently shown how binding can be assessed using turbidity measures. Animal models have also established a connection between tannins in the diet and the expression of salivary proline-rich proteins, effective binding agents for dietary tannins. Therefore, individual difference in salivary composition, astringency response and dietary intake of tannins will also be studied. Due to the fact that many astringent substances are also bitter, this approach is extended to examine individual differences in bitter taste responses. A new model is proposed for the prediction of bitterness and astringency based on a variance-component approach. This model attempts to supplement the traditional between-groups analysis (i.e., comparison of different PROP tasting groups) with a correlational approach to estimate the degree of association or common variance among predictor variables. Overall, the research will help explain individual differences in taste and chemo-tactile oral sensations through the study of an important and complex peri-receptor medium, saliva, its composition, and perceptual influences .