适口性

适口性是指特定食物本身在经食用者食用时产生的感受，未食用者带来的满足与愉悦程度，换句话说就是食物“好吃”的程度^[1]。食物的适口性并非固定的食物属性^[2]，而是代表是食物本身满足食用者脑中享乐回馈的程度，所以当个人处于饥饿状态时，食物的适口性通常较高，反之则较低。适口性和脑内的犒赏系统有关，并会造成和生理需求无关的饥饿感，所谓的享乐式饥饿（hedonic hunger）。^[3]

食物的适口性高低，是受到食用者大脑中犒赏机制影响^[4]。伏隔核与大脑的奖赏、快乐、成瘾有关，且注入鸦片类药物会增加对食物的欲望^[5]。
个体摄取食物时，与食物适口性有关的“喜欢吃(liking)”某食物、与生理性需求驱使的“想要吃(wanting)”某食物的机制不同^[6]。

人们在用餐后会产生饱足感进而抑制进食欲望，亦即对于食物的渴望会随着摄入量的增加而降低^[7]。然而，相较于一般常见食物，此现象在人们各自偏好、适口性高的食物中较不明显，导致人们倾向摄取更多的该类食物；反之，某些适口性低的食物会降低人们对于该食物的摄取欲望^[8]，举例而言，香菜对于带有特定基因OR6A2的人而言适口性极低，以致于其在香菜上的摄取量会比其他不具此基因的人少^[9]。

食欲受到正回馈及负回馈的调控，正回馈与适口性食物的刺激相关，而负回馈则与饱足感有关^[10]。由于在食物摄入之前，大脑会先对此做出评估及判断，因此以往摄食经验、餐具的外观及大小等因素也会影响食欲，如红色餐盘会抑制食欲，也可被视为一种节食减肥的方法^[11]。

[1]
Pandurangan M, Hwang I. Systemic mechanism of taste, flavour and palatability in brain. Appl Biochem Biotechnol. 2015 Mar;175(6):3133-47. doi: 10.1007/s12010-015-1488-3. Epub 2015 Jan 21. PMID 25733187.
[2]
Yeomans, Martin R. Taste, palatability and the control of appetite. Proceedings of the Nutrition Society. 1998-11, 57 (4). ISSN 0029-6651. doi:10.1079/PNS19980089 （英语）.
[3]
Lowe MR, Butryn ML. Hedonic hunger: a new dimension of appetite? Physiol Behav. 2007 Jul 24;91(4):432-9. doi: 10.1016/j.physbeh.2007.04.006. Epub 2007 Apr 12. PMID 17531274.
[4]
Wassum KM; Ostlund SB; Maidment NT; Balleine BW. Distinct opioid circuits determine the palatability and the desirability of rewarding events.. PMID. Proc Natl Acad Sci U S A . 2009 Jul 28;106(30):12512-7. [2023-03-27]. doi:10.1073/pnas.0905874106. （原始内容存档于2023-03-27）.
[5]
C Davis; C Zai; R D Levitan; A S Kaplan; J C Carter; C Reid-Westoby; C Curtis; K Wight; J L Kennedy. Opiates, overeating and obesity: a psychogenetic analysis. PMID. Int J Obes (Lond) . [2023-03-27]. doi:10.1038/ijo.2010.276. （原始内容存档于2023-03-27）.
[6]
Graham Finlayson; Neil King; John Blundell. The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. PMID. [2023-03-27]. doi:10.1016/j.appet.2007.06.007. （原始内容存档于2023-03-27）.
[7]
Blundell, JE; Rogers, PJ. Hunger, hedonics and the control of satiation and satiety. Friedman, MA (编). Chemical senses, volume 4: Appetite and nutrition. New York: Marcel Dekker. 1991: 127–148 [2023-03-28]. （原始内容存档于2023-03-28）.
[8]
Yeomans, M. R.; Lee, M. D.; Gray, R. W.; French, S. J. Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads. International Journal of Obesity. 2001-08, 25 (8) [2023-03-28]. ISSN 1476-5497. doi:10.1038/sj.ijo.0801653. （原始内容存档于2023-03-28）（英语）.
[9]
Eriksson, Nicholas; Wu, Shirley; Do, Chuong B.; Kiefer, Amy K.; Tung, Joyce Y.; Mountain, Joanna L.; Hinds, David A.; Francke, Uta. A genetic variant near olfactory receptor genes influences cilantro preference. Flavour. 2012-11-29, 1 (1). ISSN 2044-7248. doi:10.1186/2044-7248-1-22.
[10]
Smith, Gerard P. The direct and indirect controls of meal size. Neuroscience & Biobehavioral Reviews. 1996-01-01, 20 (1) [2023-03-28]. ISSN 0149-7634. doi:10.1016/0149-7634(95)00038-G. （原始内容存档于2023-09-18）（英语）.
[11]
Spence, Charles. On the psychological impact of food colour. Flavour. 2015-04-22, 4 (1). ISSN 2044-7248. doi:10.1186/s13411-015-0031-3.

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[1] [1]
Pandurangan M, Hwang I. Systemic mechanism of taste, flavour and palatability in brain. Appl Biochem Biotechnol. 2015 Mar;175(6):3133-47. doi: 10.1007/s12010-015-1488-3. Epub 2015 Jan 21. PMID 25733187.

[2] [2]
Yeomans, Martin R. Taste, palatability and the control of appetite. Proceedings of the Nutrition Society. 1998-11, 57 (4). ISSN 0029-6651. doi:10.1079/PNS19980089 （英语）.

[:0-3] [3]
Lowe MR, Butryn ML. Hedonic hunger: a new dimension of appetite? Physiol Behav. 2007 Jul 24;91(4):432-9. doi: 10.1016/j.physbeh.2007.04.006. Epub 2007 Apr 12. PMID 17531274.

[4] [4]
Wassum KM; Ostlund SB; Maidment NT; Balleine BW. Distinct opioid circuits determine the palatability and the desirability of rewarding events.. PMID. Proc Natl Acad Sci U S A . 2009 Jul 28;106(30):12512-7. [2023-03-27]. doi:10.1073/pnas.0905874106. （原始内容存档于2023-03-27）.

[5] [5]
C Davis; C Zai; R D Levitan; A S Kaplan; J C Carter; C Reid-Westoby; C Curtis; K Wight; J L Kennedy. Opiates, overeating and obesity: a psychogenetic analysis. PMID. Int J Obes (Lond) . [2023-03-27]. doi:10.1038/ijo.2010.276. （原始内容存档于2023-03-27）.

[6] [6]
Graham Finlayson; Neil King; John Blundell. The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. PMID. [2023-03-27]. doi:10.1016/j.appet.2007.06.007. （原始内容存档于2023-03-27）.

[7] [7]
Blundell, JE; Rogers, PJ. Hunger, hedonics and the control of satiation and satiety. Friedman, MA (编). Chemical senses, volume 4: Appetite and nutrition. New York: Marcel Dekker. 1991: 127–148 [2023-03-28]. （原始内容存档于2023-03-28）.

[8] [8]
Yeomans, M. R.; Lee, M. D.; Gray, R. W.; French, S. J. Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads. International Journal of Obesity. 2001-08, 25 (8) [2023-03-28]. ISSN 1476-5497. doi:10.1038/sj.ijo.0801653. （原始内容存档于2023-03-28）（英语）.

[9] [9]
Eriksson, Nicholas; Wu, Shirley; Do, Chuong B.; Kiefer, Amy K.; Tung, Joyce Y.; Mountain, Joanna L.; Hinds, David A.; Francke, Uta. A genetic variant near olfactory receptor genes influences cilantro preference. Flavour. 2012-11-29, 1 (1). ISSN 2044-7248. doi:10.1186/2044-7248-1-22.

[10] [10]
Smith, Gerard P. The direct and indirect controls of meal size. Neuroscience & Biobehavioral Reviews. 1996-01-01, 20 (1) [2023-03-28]. ISSN 0149-7634. doi:10.1016/0149-7634(95)00038-G. （原始内容存档于2023-09-18）（英语）.

[11] [11]
Spence, Charles. On the psychological impact of food colour. Flavour. 2015-04-22, 4 (1). ISSN 2044-7248. doi:10.1186/s13411-015-0031-3.

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适口性

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适口性

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大脑机制

适口性及饱足感之于整体进食量的影响

参考资料

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