PSYCHOPHYSICS OF ASTRINGENT COMPOUNDS

口腔中适当的感觉功能对整体健康很重要。 对食物的欣赏和保持良好的营养状态。 越来越多的化学感官科学家已经注意到 口腔化学中四味之外的感觉 感知力。这项工作的总体目标是描述和量化 人类对一类重要的三叉神经介导的口腔反应 感觉，即收敛物质的感觉。涩的感觉 由单一化合物产生的化合物几乎没有受到 化学感官社区，尽管它们在食品中很重要。这项工作是 旨在通过受控的心理物理评估来弥补这一缺陷 单一化合物和双组分混合物的简单水溶液。 将特别注意时间进程和不同的 刺激性刺激物引起的感觉特性。三个实验 计划：1)感知的定量和定性评估 随着时间的推移，不同化学刺激的收敛，2)结构- 一系列单宁化合物的活性研究 在体外不同的苯酚-蛋白质结合，因此预测不同 活体知觉收敛，以及3)混合收敛剂的研究 材料，以弥合单一化合物研究和更多 复杂的食物系统，以及提供关于相互作用的信息 (协同、掩饰)对潜在的数量有影响 机械装置。最后，由于唾液流率在 由于唾液的流动会通过以下方式影响涩感 在许多机制中，流量将被评估为潜在的 对收敛物质的知觉反应的重要协变量 这个计划中的第一次和第二次实验。虽然这件事的主要焦点是 工作是提供丰富的描述性和假设生成来源 关于一类鲜为人知的口服化学刺激的信息， 拟议的研究也将对理解 收敛的机制和反应的个体差异 变成了收敛的化合物。

Adequate sensory function in the oral cavity is important to the overall appreciation of foods and to maintenance of good nutritional status. Increasingly, chemosensory scientists have attended to the contribution of sensations besides the four classical taste qualities in oral chemical perception. The broad goals of this work are to describe and quantify human reactions to one important class of trigeminally-mediated oral sensations, namely those of astringent materials. Astringent sensations produced by single compounds have received little attention from the chemosensory community in spite of their importance in foods. This work is designed to remedy that deficiency by controlled psychophysical evaluations of simple aqueous solutions of single compounds and two-component mixtures. Particular attention will be paid to the time-course and different qualities of sensations evoked by astringent stimuli. Three experiments are planned: 1) quantitative and qualitative assessments of perceived astringency from different chemical stimuli over time, 2) structure- activity studies of selected series of tannin compounds previously shown in vitro to vary in phenol-protein binding and are thus predicted to vary in perceptual astringency in vivo, and 3) a study of mixtures of astringent materials, to bridge the gap between single-compound studies and more complex food systems as well as provide information on interactions (synergy, masking) that have implications for the number of underlying mechanisms. Finally, since salivary flow rate is highly variable among individuals, and since salivary flow could affect astringent sensations by a number of mechanisms, flow rate will be assessed as a potentially important covariate of perceptual reactions to astringent materials in the first and second experiments in this plan. While the primary focus of this work is to provide a rich source of descriptive and hypothesis-generating information on a poorly understood class of oral chemical stimuli, the proposed research will have also have implications for understanding the mechanisms underlying astringency and individual differences in reactions to astringent compounds.