Schiffman S S, Reilly D A, Clark T B
Physiol Behav. 1979 Jul;23(1):1-9. doi: 10.1016/0031-9384(79)90113-6.
Seventeen sweeteners varying widely in chemical structure were arranged in a three-dimensional space by two multidimensional scaling procedures, INDSCAL and ALSCAL. Fructose, glucose, sorbose, xylitol and xylose tended to fall near one another. Two sweeteners with a syrupy component, maltose and sorbitol, fell further away. Ca cyclamate and the dipeptide aspartame were the two artificial sweeteners which fell closest to and thus tasted most like the sugars. The proteins monellin and thaumatin, as well as the chalcone glycoside, neohesperidin dihydrochalcone, all have long aftertastes and thus tended to fall proximate to one another. Stimuli with the highest metallic and bitter ratings (acetosulfan, sodium saccharin, rebaudioside and stevioside) tended to fall near one another with the amino acid d-tryptophan located a little farther away. Adjective scales were related to the spatial arrangement. Wide variability in the patterns of intensity ratings over subjects suggests that the sweet taste may be mediated by several peripheral receptor mechanisms.
通过两种多维标度程序，即个体差异标度法（INDSCAL）和交替最小二乘标度法（ALSCAL），将17种化学结构差异很大的甜味剂排列在三维空间中。果糖、葡萄糖、山梨糖、木糖醇和木糖倾向于彼此靠近。含有糖浆成分的两种甜味剂，即麦芽糖和山梨糖醇，则相距较远。环己基氨基磺酸钙和二肽阿斯巴甜是两种最接近糖类且味道最像糖类的人工甜味剂。蛋白质莫内林和索马甜，以及查耳酮糖苷新橙皮苷二氢查耳酮，都有较长的余味，因此倾向于彼此靠近。具有最高金属味和苦味评级的刺激物（乙酰磺胺酸钾、糖精钠、莱鲍迪苷和甜菊糖苷）倾向于彼此靠近，而氨基酸D-色氨酸则相距稍远。形容词量表与空间排列有关。受试者强度评级模式的广泛差异表明，甜味可能由多种外周受体机制介导。
