Geiselman P J, Smith C F, Williamson D A, Champagne C M, Bray G A, Ryan D H
Pennington Biomedical Research Center, Louisiana State University, USA.
Appetite. 1998 Aug;31(1):37-48. doi: 10.1006/appe.1997.0154.
This study tested 63 women for hedonic and other perceptual responsiveness to a chocolate food. Subjects tasted four chocolate puddings varying in sugar (high and low) and fat (high and low) content and rated them for pleasantness, caloric density, fillingness and flavor intensities. Results emphasised the importance of sweetness intensity in determining women's responses to the chocolate puddings. Women's perception of sweetness intensity was accurate to sugar content and results consistently indicated that their hedonic responses to the chocolate puddings were based on the perceived sweetness. Women's perception of the caloric density of the puddings was based on their perception of the fat content of the puddings; however, interpretation of that finding must be qualified because the subjects' perception of fat content was inaccurate. The women's perception of sweetness intensity accounted for 31% of the variability in fat perception. Women's perception of the intensity of chocolate flavor was also significantly associated with perceived sweetness of the puddings. These data suggest that the women's accurate perception of the sugar content of the chocolate puddings played a primary role in determining their hedonic and other perceptual responses.
本研究测试了63名女性对一种巧克力食品的享乐及其他感官反应。受试者品尝了四种糖（高糖和低糖）和脂肪（高脂肪和低脂肪）含量不同的巧克力布丁，并对其愉悦度、热量密度、饱腹感和风味强度进行评分。结果强调了甜度强度在决定女性对巧克力布丁反应中的重要性。女性对甜度强度的感知与糖含量相符，结果一致表明她们对巧克力布丁的享乐反应基于感知到的甜度。女性对布丁热量密度的感知基于她们对布丁脂肪含量的感知；然而，对这一发现的解读必须有所限定，因为受试者对脂肪含量的感知并不准确。女性对甜度强度的感知占脂肪感知变异性的31%。女性对巧克力风味强度的感知也与布丁的感知甜度显著相关。这些数据表明，女性对巧克力布丁糖含量的准确感知在决定她们的享乐及其他感官反应中起主要作用。
