Introduction

A high level of disgust propensity (the general tendency to respond with the emotion of disgust to any given situation) is associated with an increased sensitivity to bitter taste. The present study examined the relationship between disgust propensity and the sensitivity to bitter aftertaste.

Methods

A total of 200 women rinsed their mouth with concentrated wormwood tea (Artemisia absinthium). The resulting aftertaste was evaluated (intensity of bitterness and disgust) every 15 s for 10 min. A multiple linear regression analysis was calculated to capture the association between aftertaste ratings and affective variables (e.g., disgust propensity, depression symptoms).

Results

Higher disgust propensity was associated with higher initial disgust ratings and faster reduction of disgust over time. Higher depression scores were associated with a slower disgust reduction.

Conclusion

We demonstrated that affective variables predict the temporal course of the wormwood aftertaste response. Having a higher disgust propensity was associated with a shortened disgust recovery.

Implications

A shortened disgust recovery may be adaptive because it enables faster processing of new disgust stimuli.

中文翻译：

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厌恶倾向和苦味余味反应

介绍

高水平的厌恶倾向（对任何特定情况以厌恶情绪做出反应的一般倾向）与对苦味的敏感性增加有关。本研究探讨了厌恶倾向与苦味余味敏感性之间的关系。

方法

共有 200 名女性用浓缩艾草茶（艾蒿）漱口。每 15 秒评估一次产生的余味（苦味和恶心的强度），持续 10 分钟。计算多元线性回归分析以捕获余味评级和情感变量（例如厌恶倾向、抑郁症状）之间的关联。

结果

较高的厌恶倾向与较高的初始厌恶评级以及随着时间的推移厌恶程度的更快降低有关。较高的抑郁分数与较慢的厌恶感减少有关。

结论

我们证明情感变量可以预测艾草余味反应的时间过程。厌恶倾向越高，厌恶恢复时间越短。

影响

缩短的厌恶恢复可能是适应性的，因为它能够更快地处理新的厌恶刺激。