Kissileff H R
Department of Medicine, Columbia University College of Physicians and Surgeons, New York, NY 10025.
Appetite. 1990 Jun;14(3):162-6; discussion 180. doi: 10.1016/0195-6663(90)90082-j.
The understanding of the word "palatability" is explained within a research context consisting of four components: an ingestor, an ingestant, a response measure, and an observer. Within this context a solution is proposed to the circularity of an observer measuring palatability by the amount of ingestive activity and in turn attributing the amount ingested to a measure of palatability. The use of measurements under standardized conditions is emphasized and the suggestion is made that palatability be qualified by the operations which affect variability in measurements of its magnitude. For example, "intrinsic" or "food-generated palatability" is defined as the variability in ratings attributable to changes in the sensory properties of ingested items which are intrinsic to the items being tested. "Learned palatability" could be used for changes in the response to a food attributable to pairing of its sensory properties with post-ingestional effects. The way out of the dilemma posed by the question "do palatable foods induce obesity?", is to determine the relative contributions to excessive intake, which can induce obesity, made by the various sorts of palatabilities, designated by the operations which generate their definitions. In the end this process could render the word "palatable" obsolete.
“适口性”一词的理解是在一个由四个要素组成的研究背景下进行解释的：摄入者、被摄入物、反应测量指标以及观察者。在此背景下，针对观察者通过摄入活动量来测量适口性，进而又将摄入量归因于适口性测量指标这一循环问题，提出了一种解决方案。文中强调了在标准化条件下进行测量，并建议通过影响适口性大小测量变异性的操作来界定适口性。例如，“内在”或“食物产生的适口性”被定义为，可归因于所测试食物本身内在感官特性变化的评分变异性。“习得的适口性”可用于描述因食物感官特性与摄入后效应配对而导致的对该食物反应的变化。对于“可口的食物会导致肥胖吗？”这一问题所引发的困境，解决办法是确定由各种适口性对过度摄入（可导致肥胖）的相对贡献，这些适口性是由生成其定义的操作所指定的。最终，这一过程可能会使“可口的”一词过时。
