Palatability of tastes is associated with facial circulatory responses

Hideaki Kashima, Yuka Hamada, Naoyuki Hayashi*

*この研究の対応する著者

研究成果: Article査読

8 被引用数 (Scopus)

抄録

To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjectsmales and 4 females) before and during the ingestion of bitter tea, chilli sauce, coffee, orange juice, soup, and a water control. The heart rate, mean arterial pressure (MAP), and SkBF in the index finger were recorded continuously. Subjects reported their subjective palatability and taste intensity scores after each stimulus. The vascular conductance indexes (CIs) in the face and finger were calculated as ratios of SkBF to MAP. CI in the eyelid increased significantly in response to chilli sauce, orange juice, and soup, whereas CIs in the forehead, nose, and cheek decreased in response to bitter tea. There was a significant correlation between the palatability scores and CI values in the eyelid when changes induced by chilli sauce were excluded. These results suggest that the facial circulatory response reflects the degree of palatability of a foodstuff.

本文言語English
ページ(範囲)243-248
ページ数6
ジャーナルChemical Senses
39
3
DOI
出版ステータスPublished - 2014 3月
外部発表はい

ASJC Scopus subject areas

  • 生理学
  • 感覚系
  • 生理学(医学)
  • 行動神経科学

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