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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厌恶倾向和苦味回味反应

介绍

高水平的厌恶倾向（在任何给定情况下通常会产生厌恶情绪的趋势）与对苦味的敏感性增加有关。本研究检查了厌恶倾向与对苦味回味敏感性之间的关系。

方法

共有200名妇女用浓缩的艾草茶（苦艾蒿）漱口。每15秒钟进行10分钟评估产生的余味（苦涩和厌恶的强度）。计算多元线性回归分析以捕获回味等级与情感变量（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等级和随着时间的推移更快地减少厌恶有关。较高的抑郁评分与较慢的厌恶感降低相关。

结论

我们证明了情感变量可以预测艾草回味反应的时间过程。厌恶倾向高与厌恶恢复时间短有关。

含义

缩短的反感恢复可能是适应性的，因为它可以更快地处理新的反感刺激。