Narukawa Masataka, Nojiri Kensuke, Matsuda Rina, Murata Momo, Sakate Seiji, Kuga Sachiko, Ue Hidetoshi
Kyoto Women's University, Department of Food and Nutrition, Kyoto, Japan.
T. Hasegawa Co., Ltd., Business Solution Division, R&D Center, Technical Research Institute, Kawasaki, Japan.
J Int Soc Sports Nutr. 2025 Dec;22(1):2441769. doi: 10.1080/15502783.2024.2441769. Epub 2024 Dec 16.
Effective nutritional support is essential for maintaining good performance during exercise. Taste and olfaction are key senses for food intake, and understanding how their sensitivities change during exercise is important for effective nutritional support. However, the effects of exercise on taste and odor sensitivities remain unclear. This study aimed to investigate changes in taste and odor sensitivities during repeated endurance exercise using a bicycle ergometer.
A total of 20 women (mean age; 21.6 ± 0.2 years) participated in the study, completing four 60-minute segments, each comprising 50 minutes of bicycle ergometer exercise at an exercise intensity of 60% heart rate reserve and a 10-minute sensory test. The sensory tests were conducted five times in total: after each exercise segment and once before exercise as a control. Four concentrations (×0.5, ×0.75, ×1, and × 1.25) of a commercially available isotonic beverage were used as taste samples, and the subjects evaluated the taste intensity, preference, and odor intensity. Four types of food odorants were used as odor samples, and the subjects rated their preference. The subjects also reported their perceived fatigue levels during the taste and odor tests. Fatigue levels and taste intensity were rated using a 100-mm visual analogue scale, and taste and odor preferences and odor intensity were evaluated using a scoring method.
The degree of physical fatigue significantly increased with each successive bicycle exercise segment. The taste intensity and preference for beverages with higher concentrations increased as the number of exercise segments increased, showing a significant increase in taste intensity for the × 1.25 solution in the final segment compared with before the tests. On the other hand, no significant effect was observed on the perceived odor intensity of the isotonic beverages. Similarly, there was no significant effect on the preference for odor samples due to repeated exercise.
These results suggest that taste sensitivity may change with prolonged exercise. Additionally, since odor intensity and preference were not significantly affected by repeated exercise, odor sensitivity may be less impacted by exercise than taste sensitivity.
有效的营养支持对于维持运动期间的良好表现至关重要。味觉和嗅觉是食物摄入的关键感官，了解它们在运动过程中的敏感性变化对于有效的营养支持很重要。然而，运动对味觉和嗅觉敏感性的影响仍不清楚。本研究旨在使用自行车测力计调查重复耐力运动期间味觉和嗅觉敏感性的变化。
共有20名女性（平均年龄；21.6±0.2岁）参与了该研究，完成了四个60分钟的时段，每个时段包括50分钟以心率储备的60%的运动强度进行的自行车测力计运动和10分钟的感官测试。感官测试总共进行了五次：在每个运动时段之后以及运动前作为对照进行一次。使用市售等渗饮料的四种浓度（×0.5、×0.75、×1和×1.25）作为味觉样本，受试者评估味觉强度、偏好和气味强度。使用四种类型的食物气味剂作为气味样本，受试者对其偏好进行评分。受试者还报告了他们在味觉和嗅觉测试期间感知到的疲劳水平。使用100毫米视觉模拟量表对疲劳水平和味觉强度进行评分，并使用评分方法评估味觉和嗅觉偏好以及气味强度。
随着连续的自行车运动时段增加，身体疲劳程度显著增加。随着运动时段数量的增加，对较高浓度饮料的味觉强度和偏好增加，与测试前相比，最后一个时段中×1.25溶液的味觉强度显著增加。另一方面，未观察到对等渗饮料的感知气味强度有显著影响。同样，重复运动对气味样本的偏好也没有显著影响。
这些结果表明，味觉敏感性可能会随着长时间运动而变化。此外，由于气味强度和偏好没有受到重复运动的显著影响，与味觉敏感性相比，气味敏感性可能受运动的影响较小。
