Linne Brianne, Simons Christopher T
Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210-1007,USA.
Chem Senses. 2017 Sep 1;42(7):525-535. doi: 10.1093/chemse/bjx029.
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0.177-0.465 µm) and astringency elicited by epigallocatechin gallate (EGCG; 0-1.64 mM) and tannic acid (TA; 0-0.71 mM) from 30 individuals. Suprathreshold sensitivity was assessed from intensity ratings of electroforming comparator surfaces with roughnesses ranging from 0.51 to 22.8 µm and astringent stimuli ranging from 0 to 5.2 mM (EGCG) and from 0 to 1.9 mM (TA). SF, FPD, and astringent food pleasantness scores were collected. Variability in threshold roughness sensitivity enabled dividing subjects into high (RHi; n = 16) and low (RLo; n = 14) sensitivity groups; however, no significant differences in age, FPD, or SF were observed across these cohorts. Interestingly, compared with RLo, the RHi group exhibited greater sensitivity to EGCG but not TA astringency and indicated greater pleasantness from astringent foods (e.g., unripe bananas and dark chocolate). When participants were allocated into high (SalivaHi; n = 15) or low SF (SalivaLo; n = 15) groups, TA-evoked astringency thresholds were significantly lower in SalivaHi whom also indicated greater pleasantness from astringent red wines. For suprathreshold assessments of surface roughness or astringency, no significant associations were identified with age, FPD, or SF. Suprathreshold roughness sensitivity was, however, associated with suprathreshold sensitivity to EGCG but not TA astringency.
质地影响食物的接受度，但对口部质地的感知尚未完全明晰。目前，我们量化了个体对舌部触觉粗糙度的敏感度，并评估了年龄、唾液流量（SF）和菌状乳头密度（FPD）对阈值及阈上感知的影响。此外，我们还验证了以下假设：对触觉粗糙度高度敏感的个体对涩味刺激也表现出敏感性。采用阶梯法测定了30名个体对不锈钢试片表面粗糙度（Ra；0.177 - 0.465 µm）的检测阈值（DTs），以及表没食子儿茶素没食子酸酯（EGCG；0 - 1.64 mM）和单宁酸（TA；0 - 0.71 mM）引发的涩味阈值。通过对粗糙度范围为0.51至22.μm的电铸比较器表面以及浓度范围为0至5.2 mM（EGCG）和0至1.9 mM（TA）的涩味刺激进行强度评级，评估阈上敏感度。收集了唾液流量、菌状乳头密度和涩味食物愉悦度评分。阈值粗糙度敏感度的差异使得受试者能够分为高敏感度组（RHi；n = = 14）；然而，在这些队列中，年龄、菌状乳头密度或唾液流量均未观察到显著差异。有趣的是，与低敏感度组相比，高敏感度组对EGCG的敏感性更高，但对TA涩味的敏感性并非如此，且高敏感度组表示涩味食物（如未成熟的香蕉和黑巧克力）带来的愉悦感更强。当参与者被分为高唾液流量组（SalivaHi；n = 15）或低唾液流量组（SalivaLo；n = 15）时，高唾液流量组中TA引发的涩味阈值显著更低，且他们也表示涩味红酒带来的愉悦感更强。对于表面粗糙度或涩味的阈上评估，未发现与年龄、菌状乳头密度或唾液流量存在显著关联。然而，阈上粗糙度敏感度与对EGCG的阈上敏感度相关，但与TA涩味无关。
