Abstract Excessive salt in the diet can pose significant health risks and, therefore, the reduction of salt derived from food is an important issue relating to human nutrition and health. Furthermore, the perception of saltiness will be different among people when considering their innate sensitivity, gender, age, psychological traits and dietary habits. In this study, 31 younger participants and 29 older participants were used as research subjects. A web-based questionnaire survey was used to collect information regarding of socio-demographics, consumption frequency and liking for salty and pungent food, as well as personality traits throughout the younger and the older participants. In addition, the 6-n-propylthiouracil (PROP) ratings were tested by the generalized Labeled Magnitude Scale (gLMS) in the laboratory conditions. The rated difference from control method was used to test the sensitivity differences in the saltiness of NaCl and the pungent sensation elicited by Sichuan pepper oleoresin between the younger and older groups. The results showed that the thresholds were significantly lower in the younger group than in the older group, except for the detection threshold of saltiness. Furthermore, the recognition threshold of saltiness decreased in the presence of the sub-threshold pungency solution, while, the salty intensity was enhanced in both the younger and older groups when exposed to the slightly pungent solution (0.106 g Sichuan pepper oleoresin/L water solutions) compared to the control (spring water). For the younger group, the enhancement percentage of the salty intensity was between 9.3% and 12.5%, while, at the concentration of 4.05 g/L, the salty-enhancement percentage increased by 6.4% in the older group. In addition, the reduction percentage of NaCl reached a level of up to 34.4% in the younger group and was 4.4% in the older group. The Partial Least Squares Regression (PLSR) results indicated that the percentage change in salty intensity increased when the detection threshold of saltiness, the sensation seeking ratings, and PROP ratings increased. On the contrary, the change decreased when the age, life satisfaction ratings, detection threshold of pungency, and consumption frequency of salty food increased. These findings not only provide new information for the flavor design of salt-reduced food and dishes, but also be valuable to public health as well as economic benefits.

中文翻译：

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花椒油树脂引起的辛辣感对不同年龄组咸味感官知觉的影响

摘要 饮食中过多的盐分会对健康构成重大威胁，因此，减少食物中的盐分是关系到人类营养和健康的重要问题。此外，考虑到人与生俱来的敏感度、性别、年龄、心理特征和饮食习惯，人们对咸味的感知也会有所不同。在这项研究中，31 名年轻参与者和 29 名年长参与者被用作研究对象。一项基于网络的问卷调查用于收集有关社会人口统计学、消费频率和对咸味和辛辣食物的喜好以及整个年轻和年长参与者的个性特征的信息。此外，6-n-丙基硫氧嘧啶 (PROP) 评级在实验室条件下通过广义标记量表 (gLMS) 进行测试。用与对照法的评定差值来检验年轻组和老年组之间对NaCl咸味和川椒油树脂引起的刺鼻感的敏感性差异。结果表明，除了咸味检测阈值外，年轻组的阈值显着低于年长组。此外，亚阈值刺激性溶液的咸味识别阈值降低，而暴露于微刺激性溶液（0.106 g四川辣椒油树脂/L水溶液）时，年轻组和老年组的咸味强度均增强。 ) 与对照（泉水）相比。对于年轻组，咸味强度的增强百分比在 9.3% 到 12.5% 之间，而在 4.05 g/L 的浓度下，老年组的咸味增强百分比增加了 6.4%。此外，年轻组的 NaCl 减少百分比高达 34.4%，年长组为 4.4%。偏最小二乘回归 (PLSR) 结果表明，咸味检测阈值、感觉寻求评级和 PROP 评级增加时，咸味强度的百分比变化增加。相反，随着年龄、生活满意度评分、刺激性检测阈值和咸味食物消费频率的增加，变化减小。这些发现不仅为减盐食品和菜肴的风味设计提供了新的信息，而且对公众健康和经济效益也具有重要意义。NaCl 的减少百分比在年轻组中达到 34.4% 的水平，在年长组中为 4.4%。偏最小二乘回归 (PLSR) 结果表明，咸味检测阈值、感觉寻求评级和 PROP 评级增加时，咸味强度的百分比变化增加。相反，随着年龄、生活满意度评分、刺激性检测阈值和咸味食物消费频率的增加，变化减小。这些发现不仅为减盐食品和菜肴的风味设计提供了新的信息，而且对公众健康和经济效益也具有重要意义。NaCl 的减少百分比在年轻组中达到 34.4% 的水平，在年长组中为 4.4%。偏最小二乘回归 (PLSR) 结果表明，咸味检测阈值、感觉寻求评级和 PROP 评级增加时，咸味强度的百分比变化增加。相反，随着年龄、生活满意度评分、刺激性检测阈值和咸味食物消费频率的增加，变化减小。这些发现不仅为减盐食品和菜肴的风味设计提供了新的信息，而且对公众健康和经济效益也具有重要意义。偏最小二乘回归 (PLSR) 结果表明，咸味检测阈值、感觉寻求评级和 PROP 评级增加时，咸味强度的百分比变化增加。相反，随着年龄、生活满意度评分、刺激性检测阈值和咸味食物消费频率的增加，变化减小。这些发现不仅为减盐食品和菜肴的风味设计提供了新的信息，而且对公众健康和经济效益也具有重要意义。偏最小二乘回归 (PLSR) 结果表明，咸味检测阈值、感觉寻求评级和 PROP 评级增加时，咸味强度的百分比变化增加。相反，随着年龄、生活满意度评分、刺激性检测阈值和咸味食物消费频率的增加，变化减小。这些发现不仅为减盐食品和菜肴的风味设计提供了新的信息，而且对公众健康和经济效益也具有重要意义。