Schiffman S S, Hornack K, Reilly D
Am J Clin Nutr. 1979 Aug;32(8):1622-7. doi: 10.1093/ajcn/32.8.1622.
Taste detection thresholds for 19 L-amino acids and four monohydrochloride derivatives were determined for young and elderly subjects. Although the ranges of the thresholds were extensive, the elderly were found to have significantly diminished sensitivity. On the average, thresholds were 2 1/2 times higher in the elderly than in young subjects. Relationships between the taste detection thresholds of amino acids, their chemical structures, and suprathreshold taste qualities were found. Amino acids with aliphatic side chains and those containing hydroxyl groups and having sweet tastes at suprathreshold concentrations tended to have the highest thresholds. Amino acids containing sulfur, as well as those with acidic or basic groups, tended to have the lowest thresholds.
测定了年轻和老年受试者对19种L-氨基酸和四种盐酸盐衍生物的味觉检测阈值。尽管阈值范围很广，但发现老年人的敏感性明显降低。平均而言，老年人的阈值比年轻受试者高2.5倍。发现了氨基酸的味觉检测阈值、其化学结构和阈上味觉特性之间的关系。具有脂肪族侧链的氨基酸以及含有羟基且在阈上浓度时有甜味的氨基酸往往具有最高的阈值。含硫氨基酸以及带有酸性或碱性基团的氨基酸往往具有最低的阈值。
