Individuals vary largely in their salivary flow and composition, and given the importance of saliva on perception of taste, this might influence how the tastant stimuli are perceived. We therefore hypothesise that altering the individual salivary flow rates has an impact on the perceived taste intensity. In this study, we investigated the role of saliva amount on the perceived taste intensity by excluding parotid saliva and adding artificial saliva close to the parotid duct at preset flow rates. Significant decreases in perception with increasing salivary flow rates were observed for citric acid and sodium chloride. This can partially be explained by a dilution effect which is in line with previous studies on detectable concentration differences. However, since the bitterness and sweetness remained unaffected by the salivary flow conditions and the dilution effect was comparable to that of saltiness, further explanation is needed. Furthermore, we investigated whether the suppression of taste intensity in binary mixtures (taste–taste interactions) could possibly be caused by the increased salivary flow rate induced by an additional taste attribute. The results show, however, that suppression of taste intensity in binary mixtures was not affected by the rate of salivation. This was more likely to be explained by psychophysics.

中文翻译：

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单独修改的唾液输送改变了咸味和酸味的感知强度。

个体的唾液流量和成分差异很大，鉴于唾液对味觉感知的重要性，这可能会影响味觉刺激的感知方式。因此，我们假设改变个体唾液流速会对感知的味道强度产生影响。在这项研究中，我们通过排除腮腺唾液并以预设流速在靠近腮腺导管处添加人工唾液来研究唾液量对感知味道强度的作用。观察到柠檬酸和氯化钠的感知随着唾液流速的增加而显着降低。这可以部分通过稀释效应来解释，这与先前关于可检测浓度差异的研究一致。然而，由于苦味和甜味不受唾液流动条件的影响，稀释效果与咸味相当，需要进一步解释。此外，我们研究了二元混合物中味道强度的抑制（味道-味道相互作用）是否可能是由额外的味道属性引起的唾液流速增加引起的。然而，结果表明，二元混合物中味道强度的抑制不受唾液分泌率的影响。这更有可能用心理物理学来解释。我们研究了二元混合物中味道强度的抑制（味道-味道相互作用）是否可能是由额外的味道属性引起的唾液流速增加引起的。然而，结果表明，二元混合物中味道强度的抑制不受唾液分泌率的影响。这更有可能用心理物理学来解释。我们研究了二元混合物中味道强度的抑制（味道-味道相互作用）是否可能是由额外的味道属性引起的唾液流速增加引起的。然而，结果表明，二元混合物中味道强度的抑制不受唾液分泌率的影响。这更有可能用心理物理学来解释。