摘要
To explore the effect of salivary flow on perception of sweetness, sourness and fruitiness, 19 subjects continuously recorded perceived intensity from ingestion, through expectoration to extinction of the sensation, for each attribute in solutions sweetened with three levels of aspartame or sucrose at three levels of citric acid. Unilateral parotid flow was collected in response to the solutions at the medium acid level and used to assign subjects to low, medium and high-flow groups. For all three attributes, although the low-flow subjects reached maximum intensity later than high-flow, no significant difference in any time-intensity parameter for any attribute was found among salivary flow groups. No difference in salivary flow was elicited by equi-sweet solutions of aspartame or sucrose. Maximum intensity of sourness and salivary flow rate decreased as the level of sweeteners was raised (at a constant acid concentration) suggesting that salivary flow is mediated by cognitively processed taste response and not only the concentration of stimuli.
摘要译文
为了探讨唾液流量对甜味，酸味和果实感知的影响，19名受试者连续记录摄入的感知强度，通过对三种柠檬酸水平的三种阿斯巴甜或蔗糖甜味的溶液中的每种属性，通过咳痰消除感觉。收集单侧腮腺血流以响应中等酸水平的溶液，并用于将受试者分配到低，中和高流量组。对于所有三个属性，尽管低流量受试者在高流量后达到最大强度，但在唾液流量组中没有发现任何属性的任何时间 - 强度参数的显着差异。唾液流量的差异不是由阿斯巴甜或蔗糖的等甜溶液引起的。随着甜味剂水平的提高（在恒定的酸浓度下），表明唾液流动是由认知加工的味觉反应介导的，而不仅仅是刺激的浓度。
Sophie R.Bonnans[∗];A.C.Noble[†];. Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitiness[J]. Physiology & Behavior, 1995,57(3): 569-574