Schiffman S S, Diaz C, Beeker T G
Pharmacol Biochem Behav. 1986 Mar;24(3):429-32. doi: 10.1016/0091-3057(86)90536-8.
Caffeine, a potent antagonist of adenosine receptors, potentiates the taste of some but not all sweeteners. It significantly enhances the taste of acesulfam-K, neohesperidin dihydrochalcone, d-tryptophan, thaumatin, stevioside, and sodium saccharin. Adenosine reverses the enhancement. Caffeine has no effect on aspartame, sucrose, fructose, and calcium cyclamate. These results suggest that the inhibitory A1 adenosine receptor plays an important local role in modulating the taste intensity of certain sweeteners and that several transduction mechanisms mediate sweet taste.
咖啡因是腺苷受体的强效拮抗剂，能增强某些而非所有甜味剂的味道。它能显著增强安赛蜜、新橙皮苷二氢查耳酮、d -色氨酸、索马甜、甜菊糖苷和糖精钠的味道。腺苷可逆转这种增强作用。咖啡因对阿斯巴甜、蔗糖、果糖和环己基氨基磺酸钙没有影响。这些结果表明，抑制性A1腺苷受体在调节某些甜味剂的味道强度方面发挥着重要的局部作用，并且几种转导机制介导甜味。
