Rogers P J
Biopsychology Group, University of Leeds.
Appetite. 1990 Jun;14(3):167-70; discussion 180. doi: 10.1016/0195-6663(90)90083-k.
Palatability is a hypothetical construct which is needed to account for the hedonic aspects of the taste, smell, flavour, texture, etc. of food. Palatability is influenced by innate factors, but can also be modified by learning. Powerful preferences and aversions can be conditioned by the aftereffects of food ingestion. Despite the common assertion that palatability is enhanced in a state of relative food deprivation, there is evidence to suggest that hunger and palatability act largely independently to determine intake. Accordingly a distinction should be made between the pleasantness of the taste of food (influenced by palatability) and the pleasantness of ingesting that food (influenced by hunger/satiety). Increased palatability appears to be at least part of the explanation of why certain diets promote hyperphagia and obesity. However, the postingestive effects which contribute to the greater palatability of such diets remain to be identified.
适口性是一个假设性概念，用于解释食物的味道、气味、风味、质地等享乐方面。适口性受先天因素影响，但也可通过学习加以改变。强烈的偏好和厌恶可由食物摄入后的后效应形成条件反射。尽管人们普遍认为在相对食物匮乏状态下适口性会增强，但有证据表明饥饿和适口性在很大程度上独立作用于决定摄入量。因此，应区分食物味道的愉悦感（受适口性影响）和摄入该食物的愉悦感（受饥饿/饱腹感影响）。适口性增加似乎至少部分解释了为何某些饮食会导致食欲亢进和肥胖。然而，导致此类饮食适口性增强的摄入后效应仍有待确定。
