Elizalde G, Sclafani A
Department of Psychology, Brooklyn College, NY 11210.
Appetite. 1990 Dec;15(3):189-97. doi: 10.1016/0195-6663(90)90019-5.
Two experiments examined the rat's preference for flavors associated with nutritive corn oil and non-nutritive mineral oil emulsions. In Experiment 1 food deprived rats developed a preference for a flavor mixed into a 7.1% corn oil emulsion over a flavor presented in water. A significant but weaker preference was obtained for a flavor mixed into a 7.1% mineral oil emulsion. In Experiment 2 the rats acquired a preference for a flavor that preceded the ingestion of the corn oil emulsion by 10 min. The mineral oil emulsion, however, failed to condition a flavor preference using this delay paradigm. The results suggest that both the orosensory properties (flavor) and postingestive nutritive effects of oil can reinforce flavor preferences. The appetite for dietary fats is, therefore, a combined response to the flavor and nutritive qualities of this class of nutrients.
两项实验研究了大鼠对与营养性玉米油和非营养性矿物油乳剂相关味道的偏好。在实验1中，食物被剥夺的大鼠对混入7.1%玉米油乳剂中的味道产生了偏好，超过了水中呈现的味道。对于混入7.1%矿物油乳剂中的味道，也获得了显著但较弱的偏好。在实验2中，大鼠对在摄入玉米油乳剂前10分钟出现的味道产生了偏好。然而，使用这种延迟范式，矿物油乳剂未能形成味道偏好。结果表明，油的口腔感觉特性（味道）和摄入后的营养作用都可以强化味道偏好。因此，对膳食脂肪的食欲是对这类营养素的味道和营养品质的综合反应。
