评估方法的审查,以测量口腔体感官知觉的个体差异
Reisya Rizki Riantiningtyas1,2,3, Anestis Dougkas3,4, Camille Kwiecien5
1Section for Food Design and Consumer Behaviour, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark.
Journal of texture studies
|July 4, 2024
概括
评估口腔体感官感知是具有挑战性的,因为各种方法. 本综述比较了触觉,热和化学灵敏度的技术,强调了对标准化协议和综合方法的需求,以进行全面的评估.
科学领域:
- 感官科学 感官科学
- 神经科学是一个神经科学.
- 口腔健康研究研究 口腔健康研究
背景情况:
- 口腔体感官感知比味觉和嗅觉更不了解.
- 难以测量口腔体感的个体差异.
- 现有的评估方法缺乏标准化,存在挑战.
研究的目的:
- 评估和比较现有的方法来评估口腔体感官感知.
- 确定各种评估技术的优点和局限性.
- 为更全面的口腔体感评估提出战略.
主要方法:
- 评估触觉灵敏度 (例如,不同的触觉尺寸) 的方法的审查和比较.
- 评估热敏感性测试 (热变化检测,温度区分).
- 化疗敏感性测试的分析 (局部化与全口刺激).
主要成果:
- 没有一种单一的方法可以普遍评估口腔体感的各个方面.
- 触觉灵敏度方法测量不同的尺寸,与纹理灵敏度的相关性不清楚.
- 所有经过测试的方法都缺乏标准化的协议.
结论:
- 选择合适的方法取决于研究目标和人口.
- 结合互补的方法可以增强综合评估.
- 制定每个方法的标准化协议对于可靠的测量至关重要.
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