Yamamoto T, Kato T, Matsuo R, Kawamura Y, Yoshida M
Physiol Behav. 1985 Sep;35(3):411-5. doi: 10.1016/0031-9384(85)90317-8.
Reaction times to recognize the sweet taste of 12 sweeteners at various concentrations were measured in 48 human adults. The reaction time (T) decreased with increasing concentration (C) of each sweetener applied to the anterior dorsal tongue. The relationships between T and C, and T and logC were well described by a rectangular hyperbola formula for each of the 12 sweeteners. Reaction times to discriminate sweet taste quality between pairs of sweeteners were measured, then a similarity index was calculated. Factor analysis based on correlation coefficients between pairs of sweeteners which were obtained by the similarity indices has indicated classification of the sweeteners. Sucrose, fructose, glucose, maltose, sorbitol and aspartame tend to group together. Na-cyclamate and Na-saccharin form another group. DL-alanine, stevioside and neohesperidin dihydrochalcone are rather independent and do not belong to any group.
在48名成年人体内测量了对12种不同浓度甜味剂甜味的反应时间。将每种甜味剂施加于舌背前部时，反应时间（T）随浓度（C）的增加而缩短。对于这12种甜味剂中的每一种，T与C以及T与logC之间的关系都能用矩形双曲线公式很好地描述。测量了区分甜味剂对之间甜味质量的反应时间，然后计算了相似性指数。基于通过相似性指数获得的甜味剂对之间的相关系数进行的因子分析表明了甜味剂的分类。蔗糖、果糖、葡萄糖、麦芽糖、山梨醇和阿斯巴甜倾向于归为一组。甜蜜素钠和糖精钠形成另一组。DL-丙氨酸、甜菊糖苷和新橙皮苷二氢查耳酮相当独立，不属于任何一组。
