期刊文献

Measures of Individual Differences in Taste and Creaminess Perception 收藏

味道和奶油性感知的个体差异的措施

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作者

Juyun Lim [1]; Lenka Urban [1]; Barry G. Green [1]

作者单位

[1]1The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA

关键词

central neural process;individual differences;PROP;taste sensitivity;test–retest reliability

关键词译文

中央神经过程;个体差异; PROP;味觉敏感性;测试 - 重保持可靠性

发布日期

03 May 2008

页码

493-501

DOI

10.1093/chemse/bjn016

来源信息

Cerebral Cortex ISSN：1047-3211, 2008年, 33卷, 6期, 493-501页

摘要

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that could impact health. The results, however, have not been consistent. It was recently discovered that the ability to perceive “thermal taste” (i.e., sweetness from thermal stimulation alone) was ass

摘要译文

以前的报道：对苦味品尝物质6-n-丙基硫嘧啶（PROP）的敏感性与其他口味的敏感性有关，化学刺激物和脂肪和油导致了PROP作为一般口腔敏感性的衡量标准作为可能影响健康的饮食习惯的预测因素。然而，结果尚未一致。最近发现感知“热味”的能力（即单独的热刺激的甜味）是屁股

Juyun Lim [1]; Lenka Urban [1]; Barry G. Green [1]. Measures of Individual Differences in Taste and Creaminess Perception[J]. Cerebral Cortex, 2008,33(6): 493-501