摘要
The role of saliva in sour taste perception was investigated in a series of 4 experiments. In one pair of experiments, solution pH was measured before and after acetic, citric or hydrochloric acid solutions were mixed with saliva either normally in the oral cavity or after saliva was directly added to solutions. The results showed that large increases in solution pH occurred over a wide range of acid concentrations and that the changes in pH were related to individual salivary flow rates; greater increases in solution pH occurred among those individuals with higher flow rates. The other pair of experiments measured taste threshold and suprathreshold responses to different volumes of acids. The results demonstrated that individuals with high salivary flow rates were less sensitive to the taste of acids and that large volumes of acid were more easily perceived. The pattern of findings suggest that saliva-induced changes in solution pH are important in sour taste perception.
摘要译文
在一系列4个实验中研究了唾液在酸味感知中的作用。在一对实验中，在乙酸，柠檬酸或盐酸溶液与唾液混合之前和之后测量溶液pH，通常在口腔中或在将唾液直接加入溶液中之后。结果表明，在较宽的酸浓度范围内溶液pH值大幅增加，pH值的变化与个体唾液流速有关;在具有较高流速的那些个体中，溶液pH值发生了较大的增加。另一对实验测量了对不同体积的酸的味道阈值和超阈值响应。结果表明，具有高唾液流速的个体对酸的味道不太敏感，并且更容易感知到大量的酸。研究结果表明，唾液诱导的溶液pH变化在酸味感知中很重要。
Carol M.Christensen[∗];Joseph G.Brand[∗][†][‡];DanielMalamud[‡];. Salivary changes in solution pH: A source of individual differences in sour taste perception[J]. Physiology & Behavior, 1987,40(2): 221-227