Brosvic G M, Rowe M M
Department of Psychology, Rider College, Lawrenceville, NJ 08648-3099.
Physiol Behav. 1992 Sep;52(3):559-63. doi: 10.1016/0031-9384(92)90347-5.
The influences of three methyl xanthines (MX) on human taste responsivity, caffeine, theophylline, and theobromine, were examined using blind control procedures. Taste responsivity in the same subjects was determined using the matching procedure described by Schiffman (Study 1) and the whole-mouth procedure described by Sheperd (Study 2). In each study, the duration of MX pretreatment necessary to enhance taste responsivity was examined. No potentiation of overall- and taste-quality specific intensity ratings was observed for any tastant, independent of test procedure, type, and concentration of MX pretreatment, or length of MX pretreatment. Taste intensity ratings, especially for NaCl, were higher following pretreatment with water than methyl xanthine or adenosine combined with caffeine. Adenosine, added at several concentrations to caffeine pretreatments, influenced neither taste responsivity nor taste intensity ratings.
采用盲法对照程序，研究了三种甲基黄嘌呤（MX），即咖啡因、茶碱和可可碱对人类味觉反应性的影响。使用希夫曼描述的匹配程序（研究1）和谢泼德描述的全口程序（研究2）测定同一受试者的味觉反应性。在每项研究中，均检测了增强味觉反应性所需的MX预处理持续时间。无论测试程序、MX预处理的类型和浓度，还是MX预处理的时长如何，均未观察到任何味觉刺激物的总体强度评分和味觉品质特异性强度评分有所增强。与甲基黄嘌呤或腺苷加咖啡因预处理相比，用水预处理后味觉强度评分更高，尤其是对氯化钠的评分。在咖啡因预处理中添加几种浓度的腺苷，对味觉反应性和味觉强度评分均无影响。
