Chemesthesis and health

Mattes, Richard D.; Ludy, Mary‐Jon

doi:10.1002/9781118951620.ch12

Cited by 2 publications

(2 citation statements)

References 115 publications

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“…The word “chemesthesis” is defined as the sensitivity of mucosal surfaces to chemical compounds found in various pharmacological and hygiene products as well as in foods and beverages. A wide variety of chemesthetic sensations (such as astringent, burning, cooling, painful, pungent, and tickling), can be perceived in the human body when chemical compounds are directly activating somatosensory nerves 1–6 . The chemesthesis eliciting compounds are agonists to specific chemical receptors of the somatosensory system 7 .…”

Section: Introductionmentioning

confidence: 99%

“…A wide variety of chemesthetic sensations (such as astringent, burning, cooling, painful, pungent, and tickling), can be perceived in the human body when chemical compounds are directly activating somatosensory nerves. 1 , 2 , 3 , 4 , 5 , 6 The chemesthesis eliciting compounds are agonists to specific chemical receptors of the somatosensory system. 7 In the oral cavity area, the transient receptor potential (TRP) family of cation channels is expressed in sensory nerve endings innervating the mucosa in epithelial cells.…”

Section: Introductionmentioning

confidence: 99%

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Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate

Roukka

Puputti

Aisala

et al. 2023

Clinical Translational Sci

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This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically sensitive receptors of the somatosensory system and are also chemesthetic compounds. Capsaicin is a naturally occurring alkaloid activating pungency perception. l‐Menthol is a cyclic monoterpene working also as a medical cooling agent. Aluminum ammonium sulfate is used as a dehydrating agent and additive known to activate astringency in oral cavity. The objective of the study was to identify factors explaining individual differences in the perception of oral chemesthesis measured as sensitivity to chemesthetic compounds and their recognition. The subjects (N = 205) evaluated quality‐specific prototypic compounds at five different concentration levels. Differences between gender were discovered in capsaicin sensitivity with men being less sensitive than women. Age was associated with the perception of capsaicin, l‐menthol, aluminum ammonium sulfate, and the combined oral chemesthetic sensitivity. Quality‐specific recognition ratings were also contributing to the sensitivity to chemesthetic compounds. A combined oral chemesthetic recognition score was created based on quality‐specific recognition ratings. Increasing age generally indicated weaker recognition skills. Better recognizers had a higher combined oral chemesthetic sensitivity score than poorer recognizers. These results provide new information about chemesthesis. The results suggest that age and gender are important factors in explaining individual differences in sensitivity to capsaicin, l‐menthol, and aluminum ammonium sulfate. In addition, recognition skills are associated with the sensitivity based on the quality‐specific recognition scores.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate

Roukka

Puputti

Aisala

et al. 2023

Clinical Translational Sci

View full text Add to dashboard Cite

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Exploring hotness and pungent odour thresholds among three groups of Thai chilli users

Toontom,

Meenune,

Aguiar

et al. 2024

Int J of Food Sci Tech

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SummarySensory thresholds of hotness and pungent odour were determined from 120 chilli users. Three groups of Light (L), Moderate (M), and Heavy (H) chilli users were categorised based on their chilli consumption habits and sensitivity to hotness standard solutions. After the screening test, the users participated in 12 Alternative Forced Choice (AFC)‐sets, for each of three stimuli (capsaicin and 1‐Penten‐3‐One (1P3O) odour and dried chilli powder). The dried chilli 3‐AFC sample's concentration range was calculated to equate the same range of standard capsaicin stimuli for hotness sensation measurements. Concentrations of the three stimuli tested were in a range of (0.08–16.80 dry basis g L−1) for standardised dried chilli powder, (0.10–20.16 mg L−1) for capsaicin, and (0.01–2.04 μL L−1) for 1P3O. Heavy chilli users group threshold, as anticipated, indicated the highest average recognition level of stimuli in terms of pungency odour perceived from dried chilli (5.88 g L−1) and 1P3O (1.34 μL L−1), as well as for hotness sensation from dried chilli (7.19 g L−1) and capsaicin (12.79 mg L−1) samples. The magnitudes of heavy user's thresholds were exponentially higher than that of light users. At the recognition thresholds of oral hotness perception, the level of capsaicin presented in dried chilli sample was found to be much lower than the concentration of standard capsaicin sample. It was concluded that pungent odours and other flavours in dried chilli, increase hotness perception as compared with capsaicin stimulus. We also confirmed that 1P3O contributes to chilli pungent odour.

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Chemesthesis and health

Cited by 2 publications

References 115 publications

Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate

Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate

Exploring hotness and pungent odour thresholds among three groups of Thai chilli users

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