期刊文献

Temperature Affects Human Sweet Taste via At Least Two Mechanisms 收藏

温度通过至少两种机制影响人类甜味

原文求助发布源

作者

Barry G. Green [1]; Danielle Nachtigal [1]

作者单位

[1] 1 The John B. Pierce Laboratory

关键词

human;psychophysics;sweetness;taste;temperature;TRPM5

关键词译文

人类;心理物理学;甜味;味道;温度; trpm5

发布日期

10 May 2015

页码

391-399

DOI

10.1093/chemse/bjv021

来源信息

Cerebral Cortex ISSN：1047-3211, 2015年, 40卷, 6期, 391-399页

摘要

The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In experiment 1, subjects rated the sweetness of sucrose, glucose, and fructose solutions at 5–41 °C by dipping the tongue tip into the solutions after 0-, 3-, or 10-s pre-exposures to the same solutions or to H

摘要译文

报告的温度对人类甜味的影响一般都是小而不一致的。在这里，我们描述了3种实验，即最近发现从37〜21°C的冷却不会降低蔗糖的最初甜味，但增加了甜味的适应。在实验1中，受试者通过将舌尖浸入到相同的解决方案的0-，3-或10-S预曝光后将舌尖浸入溶液中的蔗糖，葡萄糖和果糖溶液的甜度。 H

Barry G. Green [1]; Danielle Nachtigal [1]. Temperature Affects Human Sweet Taste via At Least Two Mechanisms[J]. Cerebral Cortex, 2015,40(6): 391-399