Guinard J X, Hong D Y, Zoumas-Morse C, Budwig C, Russell G F
Department of Nutrition, Pennsylvania State University, University Park 16802.
Physiol Behav. 1994 Dec;56(6):1257-63. doi: 10.1016/0031-9384(94)90374-3.
Psychophysical experiments were conducted to determine whether isohumulones share a common receptor mechanism with other bitter compounds, and whether parotid saliva flow affects perception of their bitterness. Findings from a study of inter-individual differences in sensitivity to 23 sweet and/or bitter compounds among 25 subjects using the time-intensity (TI) method suggest that isohumulone and tetrahydroisohumulone may share a common receptor mechanism with other bitter compounds except those with the thiourea moiety. Isohumulone and tetrahydroisohumulone displayed a unique dome-shaped TI profile. The bitterness of the two compounds took longer to develop, but it lasted as long as for other bitter stimuli. In a study of the relation between perception of bitterness in beer and parotid saliva flow in 20 young adults, no significant difference was found among the mean saliva flows triggered by 0, 15 and 30 mg/L of isohumulones added to beer, and no significant correlation was found between saliva flow and maximum intensity or total duration of bitterness.
开展了心理物理学实验，以确定异葎草酮是否与其他苦味化合物具有共同的受体机制，以及腮腺唾液分泌是否会影响对其苦味的感知。一项使用时间-强度（TI）方法对25名受试者对23种甜味和/或苦味化合物敏感性的个体差异进行研究的结果表明，异葎草酮和四氢异葎草酮可能与除含硫脲部分之外的其他苦味化合物具有共同的受体机制。异葎草酮和四氢异葎草酮呈现出独特的圆顶形TI曲线。这两种化合物的苦味发展较慢，但持续时间与其他苦味刺激相同。在一项对20名年轻人啤酒苦味感知与腮腺唾液分泌关系的研究中，添加到啤酒中的0、15和30 mg/L异葎草酮引发的平均唾液分泌量之间未发现显著差异，唾液分泌与苦味的最大强度或总持续时间之间也未发现显著相关性。
