ASTRINGENT COMPOUNDS

这个项目是一个努力的延续，以更好地了解一个 重要的一类化学物质引起的口腔感觉，即那些 与单宁、酸和复合盐的涩味有关。 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 唾液中的物质会产生一种“人工口干症”， 了解涩味及其对其他口腔疾病的影响 化学感觉刺激可以提供对口腔化学感觉的深入了解， 功能的患者患有口干。 本申请 提出了基础心理物理学研究， 从收敛剂中获得的人类感知的定性规范 刺激. 以前的工作表明， 口腔干燥、粗糙和紧缩的收敛性亚质量，以及 对这三个属性进行单独评估是一种独特的方法 在这个项目中。 建议的实验包括：1）研究 影响或刺激量，持续时间和缓冲知觉 收敛性，2）使用的定性描述符的评估 个体通过多维尺度来描述这些感觉， 3)收敛性物质的混合物及其 知觉加性，4）额外的化合物的研究， 聚合单宁的结构-活性评估，和5） 收敛剂与味道和 刺激性口腔三叉神经刺激模型系统。 这项研究将 提供有关感知的关系的基本信息 基本物理变量的收敛性。 从广义上讲， 应进一步阐明口腔化学品和触觉之间的相互作用 感觉，并提供洞察唾液在口腔中的作用 保护、润滑和风味感觉的调节。

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.