Theunissen M J, Kroeze J H
Psychonomics Department, Utrecht University, The Netherlands.
Chem Senses. 1996 Oct;21(5):545-51. doi: 10.1093/chemse/21.5.545.
The degree of adaptation to five concentrations of sucrose was measured. Solutions were kept in the mouth for 25 s; a sweetness judgement was given every 5 s. There were four conditions of mouth movements: no movement, slow, medium and fast mouth movements. It was found that when mouth movements are made there is less adaptation than when there is no mouth movement; however, the rate of movement does not appear to influence the degree of adaptation. Furthermore concentration was found to have an effect. In the no-movement condition, the degree of adaptation seems to rise with concentration, whereas in the movement conditions the opposite effect occurs, i.e. a decrease in the degree of adaptation occurs with increasing sucrose concentration. These phenomena might be explained by the stimulated tongue area, or by taste constancy.
测量了对五种蔗糖浓度的适应程度。溶液在口中保持25秒；每隔5秒进行一次甜度判断。有四种口腔运动状态：不运动、缓慢、中等和快速口腔运动。结果发现，进行口腔运动时的适应程度低于不进行口腔运动时；然而，运动速度似乎并不影响适应程度。此外，还发现浓度有影响。在不运动状态下，适应程度似乎随浓度升高而增加，而在运动状态下则出现相反的效果，即随着蔗糖浓度的增加，适应程度降低。这些现象可能由受刺激的舌面区域或味觉恒常性来解释。
