Jeye Brittany M
Psychology Department, Worcester State University, Worcester, MA 01602.
J Undergrad Neurosci Educ. 2024 Aug 31;22(3):A177-A184. doi: 10.59390/BCLX3929. eCollection 2024 Spring.
The buzz button is an edible flower that induces a tingling, electric sensation in the mouth and alters the perception of different flavors. The buzz button's taste-altering effect is thought to be caused by the bioactive compound spilanthol. The present article details a laboratory exercise that explores taste perception principles using the buzz button in an undergraduate Sensation and Perception course. A detailed step-by-step guide for the laboratory exercise is included along with analyzed student results. Students first sampled various food items that spanned the different taste sensations (i.e., salty, sweet, sour and bitter) and then rated their perceived taste intensity on a scale from one (not intense) to ten (very intense). Next, students consumed a buzz button and resampled each food item as well as re-rated their perceived taste intensities. It was found that students' perceived taste intensities for sour items and sweet items were decreased after consuming the buzz buttons. Additionally, students also completed a post-activity survey in which they indicated that this was an interesting and enjoyable exercise. This highlights the value of this particular hands-on demonstration in teaching about the connection between taste and tactile perception.
“嗡嗡按钮”是一种可食用花卉，会在口腔中引发刺痛、触电般的感觉，并改变对不同味道的感知。“嗡嗡按钮”的味觉改变效果被认为是由生物活性化合物辣薄荷醇引起的。本文详细介绍了一项实验室练习，该练习在本科的“感觉与知觉”课程中利用“嗡嗡按钮”探索味觉感知原理。文中包含了该实验室练习的详细分步指南以及对学生结果的分析。学生们首先品尝了各种涵盖不同味觉（即咸、甜、酸和苦）的食物，然后在从一（不强烈）到十（非常强烈）的量表上对他们感知到的味道强度进行评分。接下来，学生们食用了一个“嗡嗡按钮”，然后再次品尝每种食物，并重新对他们感知到的味道强度进行评分。结果发现，食用“嗡嗡按钮”后，学生们对酸味食物和甜味食物的感知味道强度有所降低。此外，学生们还完成了一项活动后的调查，他们在调查中表示这是一项有趣且令人愉快的练习。这凸显了这个特定的实践演示在教授味觉与触觉感知之间联系方面的价值。
