Mattes R D
Monell Chemical Senses Center, Philadelphia, PA 19104-3308.
Physiol Behav. 1994 Dec;56(6):1229-36. doi: 10.1016/0031-9384(94)90370-0.
Bitterness is generally viewed as an undesirable attribute of foods and beverages, yet segments of the population regularly ingest items with a prominent bitter taste. The influence of taste sensitivity, exposure, selected personality traits (i.e., neophobia, variety seeking, sensation seeking) and pharmacological reactivity on alcohol and caffeine consumption, two widely consumed bitter substances, was assessed in 20 healthy adults (10 male, 10 female). Self-reported alcohol use was positively correlated with measured ethanol taste detection threshold and pharmacological reactivity (self-reported behavioral effects). The latter accounted for 23% of the variance in alcohol intake. Caffeine intake was significantly associated with personality traits. Sensation seeking status and self-reported reactivity to caffeine accounted for 46% of the variance in caffeine intake. Pleasantness ratings for novel bitter and sour foods were unaffected by 10 exposures whereas increased ratings were given to sweet and salty items. Variation in the influence of these factors between individuals and across products may explain individual differences in the acceptability and use of foods and beverages containing alcohol, caffeine and other bitter compounds.
苦味通常被视为食品和饮料中不受欢迎的特性，但仍有部分人群经常食用带有明显苦味的物品。本研究评估了味觉敏感度、接触程度、特定人格特质（即新事物恐惧、寻求多样化、寻求刺激）以及药理反应性对酒精和咖啡因消费的影响，酒精和咖啡因是两种广泛消费的苦味物质，研究对象为20名健康成年人（10名男性，10名女性）。自我报告的酒精摄入量与测量的乙醇味觉检测阈值和药理反应性（自我报告的行为效应）呈正相关。后者解释了酒精摄入量方差的23%。咖啡因摄入量与人格特质显著相关。寻求刺激状态和自我报告的对咖啡因的反应性解释了咖啡因摄入量方差的46%。新型苦味和酸味食品的愉悦度评分在经过10次接触后未受影响，而甜味和咸味食品的评分则有所提高。这些因素在个体之间以及不同产品之间的影响差异，可能解释了含有酒精、咖啡因和其他苦味化合物的食品和饮料在可接受性和消费方面的个体差异。
