食品科学2024，Vol.45Issue(17)：17-25,9.DOI:10.7506/spkx1002-6630-20231227-234
基于全身体积描记技术评估代表性辣感风味物质的感官刺激强度
Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography
摘要
Abstract
This study aimed to investigate the impact of spicy stimuli on the respiratory status of rats inhaling aerosols of spicy substances.The intensity of spicy stimuli was characterized by examining changes in multiple respiratory function indicators.Changes in various respiratory function indicators of rats inhaling different concentrations of two representative spicy substances,capsaicin and nicotine,were monitored in real time using an unrestrained whole-body plethysmograph system fitted with a nebulized drug delivery device.The results demonstrated that sensory stimulation of capsaicin and nicotine elicited similar respiratory patterns,which were manifested by an enhancement of respiratory rhythm at low concentrations and a suppression of respiration at high concentrations.Low-intensity spicy stimulation elevated respiratory rate,reduced relaxation time,and increased mid-expiratory flow rate,while high-intensity spicy stimulation had reverse effects.Additionally,heightened spicy stimulus intensity resulted in a sustained increase in the airway narrowing index.Concentration effect curves corroborated an evident correlation between spicy stimulation intensity and respiratory function indicators.The sensory stimulation intensity of various spicy substances could be objectively characterized by monitoring changes in the airway narrowing index.This study has established a novel method for objectively assessing the sensory stimulation intensity of spicy substances,providing a novel mean and reference for further exploring the brain region effects underlying the perception of spicy flavor in experimental animals.关键词
辣感风味/感官刺激/全身体积描记/呼吸功能指标Key words
spicy flavor/sensory stimulation/whole-body plethysmograph/respiratory function indicators分类
轻工业引用本文复制引用
刘富强,谢剑平,郭露露,毛健,柴国璧,张启东,张文娟,刘兴余,张天兵,谢寄清..基于全身体积描记技术评估代表性辣感风味物质的感官刺激强度[J].食品科学,2024,45(17):17-25,9.基金项目
国家自然科学基金面上项目(32072344 （）
32272455) （）
中国烟草总公司科技重点研发项目(110202102001) （110202102001）
国家烟草专卖局、中国烟草总公司首席科学家创新专项(442022CK0520) （442022CK0520）
