Drewnowski A, Greenwood M R
Physiol Behav. 1983 Apr;30(4):629-33. doi: 10.1016/0031-9384(83)90232-9.
Sixteen normal-weight subjects rated the perceived intensity of sweetness, fatness, and creaminess of 20 different mixtures of milk, cream, and sugar, and assigned an overall pleasantness (hedonic) rating to each sample. Intensity estimates increased as power functions of ingredient concentration and no significant mixture suppression effect was observed. In contrast, hedonic responses strongly depended on the relative proportions of sucrose and fat in the samples tasted. Hedonic preference ratings first rose and then declined with increasing sucrose concentration, but continued to rise with increasing dairy fat content. The addition of sucrose greatly enhanced hedonic ratings for high-fat stimuli. Changes in hedonic responsiveness were monitored using a mathematical modelling technique known as the Response Surface Method, which allows computerized simulation of the hedonic response surface as a function of perceived ingredient levels. Overnight fasting did not affect the perception or hedonics for sweet or "fatty" tastes. The observed preference for sweetened high-fat foods may have implications for the development of dietary-induced obesity in man.
16名体重正常的受试者对20种不同的牛奶、奶油和糖混合物的甜度、脂肪度和乳脂感的感知强度进行了评分，并对每个样品给出了总体愉悦度（享乐）评分。强度估计值随着成分浓度的幂函数增加，未观察到显著的混合抑制效应。相比之下，享乐反应强烈依赖于所品尝样品中蔗糖和脂肪的相对比例。享乐偏好评分随着蔗糖浓度的增加先上升后下降，但随着乳脂肪含量的增加持续上升。蔗糖的添加大大提高了高脂肪刺激物的享乐评分。使用一种称为响应面法的数学建模技术监测享乐反应性的变化，该技术允许对享乐反应面作为感知成分水平的函数进行计算机模拟。隔夜禁食不影响对甜味或“油腻”味道的感知或享乐感受。观察到的对加糖高脂肪食物的偏好可能对人类饮食诱导肥胖的发展有影响。
