Effects of subjects’ taste sensitivity (expressed as taste detection threshold), tastant quality and taste transduction mechanism on pulsation-induced taste enhancement were tested. Taste intensities of pulsatile MSG and NaCl stimuli at pulsation periods below, at and above individual taste fusion periods (TFP in seconds) were compared to taste intensities of a continuous reference of the same net tastant concentration and quality. In line with results previously reported for sucrose, pulsation-induced taste enhancement peaked around TFP for both MSG and NaCl and did not require perception of tastant pulsation. TFP and pulsation effects were independent of the taste transduction mechanism (G-protein-coupled receptor for MSG versus ion-channel for NaCl). The absence of a relation between TFP and taste sensitivity suggests that temporal gustatory resolution and taste sensitivity are not necessarily influenced by the same factors. The results support earlier findings that early stages of taste transduction are involved in pulsation-induced taste enhancement. Pulsation-induced taste enhancement is determined by the pulsation rate (i.e. TFP) which is longer for MSG than NaCl. This is probably due to the tastant-specific interaction with the receptor rather than the taste transduction mechanism (G-protein-coupled receptor versus ion-channel) involved.

中文翻译：

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脉冲刺激的味觉增强基于受体，但与受体类型无关。

测试了受试者的味觉敏感性（表示为味觉检测阈值）、味觉质量和味觉转导机制对脉动引起的味觉增强的影响。将脉动 MSG 和 NaCl 刺激物在低于、处于和高于个体味觉融合期（TFP 以秒为单位）的味觉强度与相同净促味剂浓度和质量的连续参考的味觉强度进行比较。与先前报道的蔗糖结果一致，味精和 NaCl 的脉动诱导的味觉增强在 TFP 附近达到峰值，并且不需要感知味觉脉动。TFP 和脉动效应与味觉转导机制无关（味精的 G 蛋白偶联受体与 NaCl 的离子通道）。TFP 和味觉敏感性之间没有关系表明时间味觉分辨率和味觉敏感性不一定受相同因素的影响。结果支持早期的发现，即味觉转导的早期阶段与脉动诱导的味觉增强有关。脉动引起的味觉增强由脉动率（即 TFP）决定，MSG 的脉动率比 NaCl 长。这可能是由于与受体的味觉特异性相互作用，而不是味觉转导机制（G 蛋白偶联受体与离子通道）。脉动引起的味觉增强由脉动率（即 TFP）决定，MSG 的脉动率比 NaCl 长。这可能是由于与受体的味觉特异性相互作用，而不是味觉转导机制（G 蛋白偶联受体与离子通道）。脉动引起的味觉增强由脉动率（即 TFP）决定，MSG 的脉动率比 NaCl 长。这可能是由于与受体的味觉特异性相互作用，而不是味觉转导机制（G 蛋白偶联受体与离子通道）。