2010 Fiscal Year Final Research Report
Contribution of caloric content to the palatability of sucrose
| Project/Area Number |
21780124
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Kyoto University |
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Principal Investigator |
YAMAZAKI Hanae Kyoto University, 大学院・農学研究科, 助教 (70447895)
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| Project Period (FY) |
2009 – 2010
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| Keywords | ショ糖 / 甘味物質 / 嗜好性 / エネルギー |
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| Research Abstract |
Sucrose causes the higher level of satisfaction in comparison with the other sweet substances. Therefore, it seems difficult to find the perfect sweetener to alternative to sugar. It is supposed that such feeling of contentment is arisen from both signals of sweet stimuli and calories. It is also well-known that the alteration in energy metabolism affect the preference and the sensitivity of sweet taste. The purpose of this study was to investigate the contribution of caloric content to the palatability of sucrose and other sweet taste substances by using diabetic animals. The preference for sugar was significantly increased in diabetic animals and the results suggest that the caloric stimuli generates the feeling of satisfaction not only by post-ingestion but also within the oral cavity.
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