在线阅读 --自然科学版 1998年3期《刺激物温度对味阈的影响》
刺激物温度对味阈的影响--[在线阅读]
崔庚寅1, 白文忠1, 李凤翔2, 郭旭耀1, 张继环1, 高志国1, 李青1
1. 河北师范大学生物系, 050016, 石家庄;
2. 河北省谷子研究所, 石家庄
起止页码: 424--426页
DOI:
摘要
测试发现,酸味和甜味的感觉阈值随刺激物温度的升高而降低,咸味和苦味的感受阈值在中等刺激物温度下最低。在各种刺激物温度下,酸味、甜味和咸味的感觉阈值女性都低于男性。人类对苦味的感觉阈值低,但个体差异较大。

The Foundings Report About Influence of Stimulating Material Temperature on Taste Threshold
Cui Gengyin1, Bai Wenzhong1, Li Fengxiang2, Guo Xuyao1, Zhang Jihuan1, Gao Zhiguo1, Li Qing1
1. Department of Biology, Hebei Normal University, 050016, Shijiazhuang, PRC;
2. Millet Research institute, Hebei Province, 050000, Shijiazhang, PRC
Abstract:
The foundings results showed that the acidity and sweet threshold aresteadily descending along with the increase stimulating material temperature. The saltand bitter threshold are lower than others' in the middle temperature of stimulating material. The acidity,sweet and salt threshold of the female are lower than the male's inthe different temperature of stimulating material. The bitter threshold is the lowest ofall. The individual difference of the bitter threshold is larger than that of the other tastethreshold.

收稿日期: 1997-02-25
基金项目:

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