Bonnans S R, Noble A C
Department of Psychology, University of North Carolina, Chapel Hill 27516, USA.
Physiol Behav. 1995 Mar;57(3):569-74. doi: 10.1016/0031-9384(94)00367-e.
To explore the effect of salivary flow on perception of sweetness, sourness and fruitiness, 19 subjects continuously recorded perceived intensity from ingestion, through expectoration to extinction of the sensation, for each attribute in solutions sweetened with three levels of aspartame or sucrose at three levels of citric acid. Unilateral parotid flow was collected in response to the solutions at the medium acid level and used to assign subjects to low, medium and high-flow groups. For all three attributes, although the low-flow subjects reached maximum intensity later than high-flow, no significant difference in any time-intensity parameter for any attribute was found among salivary flow groups. No difference in salivary flow was elicited by equi-sweet solutions of aspartame or sucrose. Maximum intensity of sourness and salivary flow rate decreased as the level of sweeteners was raised (at a constant acid concentration) suggesting that salivary flow is mediated by cognitively processed taste response and not only the concentration of stimuli.
为探究唾液分泌量对甜味、酸味和果味感知的影响，19名受试者持续记录了在摄入、吐出直至感觉消失的过程中，三种柠檬酸水平下用三种阿斯巴甜或蔗糖水平增甜的溶液中每种属性的感知强度。在中等酸度水平下，收集对溶液的单侧腮腺分泌量，并据此将受试者分为低分泌量、中等分泌量和高分泌量组。对于所有三种属性，尽管低分泌量受试者比高分泌量受试者达到最大强度的时间更晚，但在唾液分泌量组之间，任何属性的任何时间-强度参数均未发现显著差异。阿斯巴甜或蔗糖的等甜度溶液未引起唾液分泌量的差异。随着甜味剂水平的提高（在酸浓度恒定的情况下），酸味的最大强度和唾液分泌速率降低，这表明唾液分泌量是由经过认知处理的味觉反应介导的，而不仅仅是刺激物的浓度。
