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首页> 外文期刊>Physiology & behavior >Thermal taste, PROP responsiveness, and perception of oral sensations.
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Thermal taste, PROP responsiveness, and perception of oral sensations.

机译：热味，PROP反应性和对口腔感觉的感知。

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Differences between 6-n-propylthiouracil (PROP) taster groups have long been the focus of studies on individual variation in perception of oral sensation. Recently, "thermal taste" was described, the phenomenon whereby some individuals perceive "phantom" taste sensations after thermal stimulation of small areas of the tongue. As with PROP taster status (PTS), thermal taster status (TTS) has been proposed as a proxy for general responsiveness to oral stimuli. Here we examined the influence of PTS and TTS, independently, on the perceived intensity of sweet, sour, salty, bitter, astringent, and metallic stimuli, and temperature on heating or cooling the tongue. Interactions between PTS and TTS were also examined, and fungiform papillae (FP) density and salivary flow rate (SFR) were determined. Both PTS and TTS were associated with perceived stimulus intensities. PROP super-tasters (pSTs) rated all oral stimuli as more intense than PROP non-tasters (pNTs). Thermal tasters (TTs) gave higher logged ratings than thermal non-tasters (TnTs) for all oral sensations including temperature, with the exception of metallic flavour (at low concentration) and PROP. Examination of ETA-squared values showed that PTS had a greater effect on perceived intensities than did TTS for most sensations. No PTSTTS interaction was found for any oral stimuli. In contrast with PTS, TTS was not associated with FP density, and neither PTS nor TTS were associated with SFR. We conclude that pSTs and TTs possess greater responsiveness across a range of taste and trigeminal stimuli and concentrations.
机译：长期以来，6-正丙基硫氧嘧啶（PROP）调味剂组之间的差异一直是人们对口腔感觉知觉的个体差异的研究重点。最近，描述了“热味”，这种现象是一些人在对舌头的小区域进行热刺激后会感觉到“幻像”味觉。与PROP品尝者状态（PTS）一样，热品尝者状态（TTS）已被提议作为对口腔刺激的一般反应的替代。在这里，我们独立地检查了PTS和TTS对甜，酸，咸，苦，涩和金属刺激的感知强度以及温度对舌头加热或冷却的影响。还检查了PTS和TTS之间的相互作用，并确定了真菌状乳头（FP）密度和唾液流速（SFR）。 PTS和TTS都与感知的刺激强度有关。 PROP超级品酒师（pST）对所有口腔刺激的评价均高于非PROP品酒师（pNT）。除了金属味（低浓度）和PROP外，在包括温度在内的所有口腔感觉中，热品尝者（TTs）的评分均高于非品尝者（TnTs）。对ETA平方值的检验表明，对于大多数感觉而言，PTS对感觉强度的影响要大于TTS。没有发现任何口腔刺激的PTSTTS相互作用。与PTS相比，TTS与FP密度无关，PTS和TTS都不与SFR相关。我们得出的结论是，pST和TT在各种口味，三叉神经刺激和浓度范围内具有更大的响应能力。

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