Abdallah L, Chabert M, Le Roux B, Louis-Sylvestre J
Laboratoire de Neurobiologie de la Nutrition, Ecole Pratique des Hautes Etudes, Paris, France.
Appetite. 1998 Jun;30(3):309-24. doi: 10.1006/appe.1997.0143.
Perceptions of sugar, fat and moisture contents, as well as their influences on pleasantness were investigated in commercial foods. One-hundred-and-two-normal-weight men rated the "pleasantness", "flavour intensity", "moisture", "sweetness" and "fatness" of 39 different biscuits and cakes. Sugar content was accurately perceived up to a maximum content of about 33% weight/weight. The perception of fat content was less accurate and depended on both fat and sugar contents. High sugar contents seemed to decrease perception of fatness. Pleasantness was influenced mainly by sugar content and less by fat content. Pleasantness was better predicted by rated contents than by actual contents; it was even better predicted by the overall flavour intensity. Preferences for high fat stimuli did not appear to be based on conscious perception of their fat content. We conclude that the classical results obtained with simple experimental stimuli remain valid, as a first approximation, for commercial biscuits and cakes, despite their complex sensory characteristics.
对市售食品中糖、脂肪和水分含量的认知以及它们对愉悦感的影响进行了调查。102名体重正常的男性对39种不同饼干和蛋糕的“愉悦感”“风味强度”“水分”“甜度”和“脂肪含量”进行了评分。糖含量在最高约33%（重量/重量）时能被准确感知。对脂肪含量的感知不太准确，且取决于脂肪和糖的含量。高糖含量似乎会降低对脂肪含量的感知。愉悦感主要受糖含量影响，受脂肪含量影响较小。通过评分含量比实际含量能更好地预测愉悦感；通过整体风味强度预测效果更佳。对高脂肪刺激物的偏好似乎并非基于对其脂肪含量的有意识感知。我们得出结论，尽管市售饼干和蛋糕具有复杂的感官特性，但以简单实验刺激获得的经典结果作为初步近似，对它们仍然有效。
