摘要
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.
摘要译文
Chemestibesis是食物风味体验的一部分。研究了化学感知，以了解其对与食物相关行为和健康的影响。因此，本研究的目的是研究个体化学感知的个体差异。我们的研究涉及三种化学料理（涩味和冷却）的感官试验。参与者（n = 196）在感官实验室条件下使用线刻度评估不同浓度的样品强度。用硫酸铝，辣椒素和薄荷醇作为原型化学化学化合物。基于其强度额定值，将参与者分为不同化学料模拟中的敏感性组。此外，确定了口服化学灵敏度评分以表示广义化学敏感性。结果表明，人们可以在不同强度水平上感染培养。 （1）口服化学和味道的敏感性分数之间存在显着阳性相关性，以及每种化学和味道型号。此外，基于多项逻辑回归模型，发现口服化学和味觉敏感性之间的显着相互作用。我们的研究结果表明，人们可以分为不同的口服化学敏感性群体。该研究的方法和结果可用于调查与食物相关行为和健康的关联。
Sulo Roukka[ 1]; Sari Puputti[ 2]; Heikki Aisala[ 2]; Ulla Hoppu[ 2]; Laila Sepp"a[ 1] ;Mari A. Sandell[ 1;2;*]. The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity[J]. Foods, 2021,10(11): 2730