Yeomans Martin R, Mobini Sirous, Chambers Lucy
Department of Psychology, University of Sussex, Brighton, United Kingdom.
Physiol Behav. 2007 Dec 5;92(5):831-9. doi: 10.1016/j.physbeh.2007.06.006. Epub 2007 Jun 14.
Previous research has established that caffeine consumption can reinforce changes in liking for caffeine-paired flavours, while pairing a novel flavour with a liked or dislike taste can also result in enduring changes in liking for the flavour. The present study examined how these two forms of flavour-learning interact. 72 habitual caffeine consumers who liked sweet tastes rated the odour and flavour of a novel tea drink before and after four training sessions where the flavour was paired with either 100 mg caffeine or placebo in one of three flavour contexts: added sweetness (aspartame), bitterness (quinine) or control. The liking for both the odour and flavour of the tea increased after pairing with caffeine regardless of flavour context, while pairing with bitterness reduced flavour liking regardless of the presence of caffeine. Pairing with quinine increased the rated bitterness of the tea odour, and reduced the rated sweetness of the tea flavour, post-training, independent of effects of caffeine. These data suggest that flavour-caffeine and flavour-flavour associations have additive effects on drink liking, while confirming that flavour-flavour associations can alter the immediate sensory experience of a flavour alone.
先前的研究已证实，摄入咖啡因会强化对与咖啡因搭配的味道的喜好变化，而将一种新味道与喜欢或不喜欢的味道配对，也会导致对该味道的喜好产生持久变化。本研究考察了这两种味道学习形式是如何相互作用的。72名喜欢甜味的习惯性咖啡因消费者，在四次训练课程前后对一种新型茶饮料的气味和味道进行了评分。在三种味道情境之一中，该味道与100毫克咖啡因或安慰剂配对：添加甜味（阿斯巴甜）、苦味（奎宁）或对照。无论味道情境如何，与咖啡因配对后，对茶的气味和味道的喜好均增加，而与苦味配对则会降低味道喜好，无论是否存在咖啡因。与奎宁配对会增加训练后茶气味的苦味评分，并降低茶味道的甜味评分，且与咖啡因的作用无关。这些数据表明，味道-咖啡因和味道-味道关联对饮料喜好有累加效应，同时证实味道-味道关联可单独改变一种味道的即时感官体验。
