Low Julia Y Q, McBride Robert L, Lacy Kathleen E, Keast Russell S J
Centre for Advanced Sensory Science (CASS), School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia and.
Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, 75 Pigdons Road, Waurn Ponds, Victoria 3126, Australia.
Chem Senses. 2017 Feb;42(2):111-120. doi: 10.1093/chemse/bjw109. Epub 2016 Oct 20.
Sweetness is one of the 5 prototypical tastes and is activated by sugars and non-nutritive sweeteners (NNS). The aim of this study was to investigate measures of sweet taste function [detection threshold (DT), recognition threshold (RT), and suprathreshold intensity ratings] across multiple sweeteners. Sixty participants, 18-52 years of age (mean age in years = 26, SD = ±7.8), were recruited to participate in the study. DT and RT were collected for caloric sweeteners (glucose, fructose, sucrose, erythritol) and NNS (sucralose, rebaudioside A). Sweetness intensity for all sweeteners was measured using a general Labeled Magnitude Scale. There were strong correlations between DT and RT of all 4 caloric sweeteners across people (r = 0.62-0.90, P < 0.001), and moderate correlations between DT and RT for both of the NNS (r = 0.39-0.48, P < 0.05); however, weaker correlations were observed between the DT or RT of the caloric sweeteners and NNS (r = 0.26-0.48, P < 0.05). The DT and RT of glucose and fructose were not correlated with DT or RT of sucralose (P > 0.05). In contrast, there were strong correlations between the sweetness intensity ratings of all sweeteners (r = 0.70-0.96, P < 0.001). This suggests those caloric sweeteners and NNS access at least partially independent mechanisms with respect to DT and RT measures. At suprathreshold level, however, the strong correlation between caloric sweeteners and NNS through weak, moderate, and strong intensity indicates a commonality in sweet taste mechanism for the perceived intensity range.
甜味是五种典型味觉之一，可被糖类和非营养性甜味剂（NNS）激活。本研究的目的是调查多种甜味剂的甜味功能指标[检测阈值（DT）、识别阈值（RT）和超阈值强度评级]。招募了60名年龄在18至52岁之间（平均年龄 = 26岁，标准差 = ±7.8）的参与者参与本研究。收集了热量甜味剂（葡萄糖、果糖、蔗糖、赤藓糖醇）和NNS（三氯蔗糖、莱鲍迪苷A）的DT和RT。使用通用标记量值量表测量所有甜味剂的甜度。所有人中，4种热量甜味剂的DT和RT之间存在强相关性（r = 0.62 - 0.90，P < 0.001），两种NNS的DT和RT之间存在中度相关性（r = 0.39 - 0.48，P < 0.05）；然而，热量甜味剂与NNS的DT或RT之间的相关性较弱（r = 0.26 - 0.48，P < 0.05）。葡萄糖和果糖的DT和RT与三氯蔗糖的DT或RT不相关（P > 0.05）。相比之下，所有甜味剂的甜度强度评级之间存在强相关性（r = 0.70 - 0.96，P < 0.001）。这表明热量甜味剂和NNS在DT和RT测量方面至少部分通过独立机制起作用。然而，在超阈值水平，热量甜味剂和NNS之间通过弱、中、高强度的强相关性表明在感知强度范围内甜味机制存在共性。
