PSYCHOPHYSICS OF ASTRINGENT MATERIALS

描述：(改编自申请者摘要)总体目标 目前的建议是研究唾液与 构图和对涩的感觉。涩是一种 由化学刺激引起的口感，被描述为 口腔组织干燥感和紧缩感。 收敛包括口腔中唾液涂层的脱润。 发展收敛的关键一步是联想 单宁分子和唾液蛋白质的结合。有关化学物质的文献 多酚和蛋白质的相互作用最近表明，结合可以 使用浑浊度测量进行评估。动物模型也建立了一种 饮食中单宁与唾液表达的关系 富含脯氨酸的蛋白质是饮食中单宁的有效结合剂。 因此，在唾液成分、涩味上存在个体差异 单宁的反应和饮食摄入量也将被研究。由于 事实上，许多收敛物质也是苦的，这种方法是 扩展到研究苦味反应的个体差异。一种新的 在此基础上提出了苦涩预测模型 一种方差分量方法。此模型试图补充 传统的组间分析(即不同属性的比较 品尝组)，并使用相关方法来估计 预测变量之间的关联性或共同方差。总体而言， 研究将有助于解释味觉和化学触觉的个体差异 通过对一种重要而复杂的周围感受器的研究实现口腔感觉 媒介、唾液、其成分和知觉影响。

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 .