Dawes C, Watanabe S
J Dent Res. 1987 Mar;66(3):740-4. doi: 10.1177/00220345870660030701.
To provide an objective measure of the rate of taste adaptation, we measured changes in the flow rate of parotid saliva from 12 subjects while a tastant was infused continuously into their mouths. The tastants employed were sucrose, sodium chloride, and citric acid, each at two different concentrations. With all stimuli, the higher concentration elicited significantly higher initial flow rates, which declined exponentially with time. The half-time for adaptation of flow rate was independent of the nature or concentration of the stimulus and averaged 11.3 sec, which suggests that adaptation follows a single exponential curve. The model of salivary sugar clearance developed by Dawes (1983) predicted that the rate of clearance would be independent of the initial sucrose concentration. However, this model did not take into account the effect of taste adaptation on salivary flow. This process was thus incorporated into the model, which then predicted that the time for clearance would be dependent on the initial sucrose concentration, as found experimentally by Goulet and Brudevold (1984). Hence the process of taste adaptation progressively reduces the stimulated salivary flow rate, which retards the rate of salivary clearance of sugar from the oral cavity.
为了客观测量味觉适应率，我们在向12名受试者口腔中持续注入味觉刺激剂的同时，测量了他们腮腺唾液的流速变化。所使用的味觉刺激剂为蔗糖、氯化钠和柠檬酸，每种都有两种不同浓度。对于所有刺激物，较高浓度会引发显著更高的初始流速，且流速会随时间呈指数下降。流速适应的半衰期与刺激物的性质或浓度无关，平均为11.3秒，这表明适应遵循单一指数曲线。道斯（1983年）提出的唾液糖分清除模型预测，清除率将与初始蔗糖浓度无关。然而，该模型没有考虑味觉适应对唾液分泌的影响。因此，这一过程被纳入模型，该模型随后预测清除时间将取决于初始蔗糖浓度，正如古莱和布鲁德沃尔德（1984年）通过实验所发现的那样。因此，味觉适应过程会逐渐降低刺激后的唾液流速，从而减缓口腔中糖分的唾液清除率。
