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首页> 外文期刊>Chemical Senses >Revisiting Sugar–Fat Mixtures: Sweetness and Creaminess Vary with Phenotypic Markers of Oral Sensation
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Revisiting Sugar–Fat Mixtures: Sweetness and Creaminess Vary with Phenotypic Markers of Oral Sensation

机译：回顾糖脂混合物：甜味和乳脂感随着表型的口感变化。

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摘要

Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0–20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures—the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP–sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste–somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.
机译：口腔感觉的遗传变异可能通过食物和饮料引起的感觉影响食入行为。在这里，我们调查了糖/脂肪混合物的味觉表型[6-正丙基硫氧嘧啶（PROP）苦味，真菌状乳头（FP）密度]对甜味和奶油感的影响。七十九名受试者（43名男性）报告称，其水或牛奶（脱脂，全脂，浓奶油）的甜度和奶油味的蔗糖浓度（0–20％w / v）在一般标记的量表上有所不同。甜度随着蔗糖浓度的增加而增长，并且当从水变成牛奶混合物时，这种增长对于品尝PROP最为苦的人而言最大。在较高的蔗糖水平下，增加的脂肪会削弱PROP与甜味的关系，而在较低的水平下，这种关系会被有效消除。混合物的甜度超出了低蔗糖浓度下成分总和的预测值（特别是对于品尝最苦的PROP的那些而言），但无论脂肪水平如何，均低于高浓度预测值。奶油的脂肪含量大大增加，蔗糖的含量略有增加。那些品尝PROP的人最苦涩，他们发现在所有蔗糖水平上，浓稠奶油中的奶油味都更大。不论PROP苦味如何，感知的乳脂感都比预期的要低。 FP密度通常对甜味和奶油味具有类似于PROP的作用（但程度较小），并且在弱甜味刺激中显示出潜在的味觉-体感相互作用。这些数据支持味道表型影响液体脂肪/糖混合物中甜味和奶油味增强或抑制的性质。口味表型对甜味和奶油味的影响可能涉及不同的味觉，鼻后嗅觉和对这些知觉体验的体感贡献。

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  • 来源
    《Chemical Senses》 |2007年第3期|225-236|共12页
  • 作者

    John E. Hayes1 and Valerie B. Duffy12;

  • 作者单位

    Department of Nutritional Sciences;

    Department of Allied Health Sciences College of Agriculture and Natural Resources University of Connecticut Storrs CT USA;

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