Green B G
Monell Chemical Senses Center, Philadelphia, PA 19104-3308.
Acta Psychol (Amst). 1993 Oct;84(1):119-25. doi: 10.1016/0001-6918(93)90078-6.
The psychophysical, chemical and physiological bases of the oral sensation of astringency are discussed in an effort to clarify the nature of this enigmatic sensation. It is argued that, despite recent data from animal studies that suggest it is a taste sensation mediated by the chorda tympani nerve, astringency arises primarily from increases in friction between mucosal surfaces. Evidence is discussed that supports the view that oral astringency results primarily from the precipitation of salivary mucoproteins, which impairs the natural lubrication of oral surfaces. The ensuing rise in friction induces sensations of dryness and roughness which, although subtle at first, can grow in magnitude over repeated exposures. These changes in the surface texture of the mouth are an important component of the 'flavor' of common foods and beverages such as fruits, nuts, teas and coffee.
本文讨论了口腔涩感的心理物理学、化学和生理学基础，旨在阐明这种神秘感觉的本质。有人认为，尽管最近动物研究的数据表明涩感是一种由鼓索神经介导的味觉，但涩感主要源于粘膜表面摩擦力的增加。文中讨论的证据支持了这样一种观点，即口腔涩感主要是由唾液粘蛋白沉淀引起的，这会损害口腔表面的自然润滑。随之而来的摩擦力增加会引发干燥和粗糙的感觉，这些感觉虽然起初很细微，但在反复接触后可能会增强。口腔表面质地的这些变化是水果、坚果、茶和咖啡等常见食品和饮料“风味”的重要组成部分。
