Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination

Lv, Cong; Lou, Luling; Mosca, Ana Carolina; Wang, Xinmiao; Yang, Ni; Chen, Jianshe

doi:10.1016/j.foodhyd.2019.105578

Cited by 14 publications

(14 citation statements)

References 78 publications

(81 reference statements)

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“…Additionally, another possible explanation is that the consumption of capsaicin may reduce the threshold of aroma perception, which leads to a much higher intensity of aroma perception, despite no significant change in aroma concentration released in the nose. Lv et al (2020) discovered that viscosity discrimination threshold decreased after rinsing the mouth with capsaicin (20 mg/L), and tongue temperature was increased by 1.3 °C. Although this increase was not large, its effect was a long-lasting during the 60 s observation period.…”

Section: Resultsmentioning

confidence: 99%

Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

LWT

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Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.

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Section: Resultsmentioning

confidence: 99%

Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

LWT

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“…A methodological study estimated the time to measure thresholds (detection or discrimination) to 20 min per respondent, also providing test protocol recommendation such as rewetting the tongue continuously in order to maintain sensitivity (Etter et al, 2020). Further, the authors of the study concluded a floor effect for measuring detection thresholds where the majority of respondents could detect the lowest filament weight that is commercially available (0.008 g) as limitation, a result found in several other studies as well (Breen et al, 2019;Lv et al, 2020;Santagiuliana et al, 2019). Correspondingly, the detection measurement via R Index with lowest filament weight showed a better discrimination between respondents than the next heavier filament (Appiani et al, 2020;Zhou et al, 2021); distributions being; however, still skewed toward a high fraction of detecting respondents (Appiani et al, 2020).…”

Section: One-point Pressure (15 Methods Descriptions)mentioning

confidence: 95%

“…Vibration thresholds were correlated to viscosity discrimination thresholds in a food model (Lv et al, 2020).…”

Section: Vibration Sensitivity (Two Methods Descriptions)mentioning

confidence: 99%

Methodological approaches to assess tactile sensitivity in the food context—A scoping review

Galler,

Varela

2023

Journal of Texture Studies

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In contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi‐dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer‐reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after‐swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.

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“…Concerning texture perception, Lv et al. (2020) observed a small decrease in thickness discrimination thresholds of maltodextrin solutions after stimulation with capsaicin. One possible mechanism that has been proposed to explain an enhancement of taste, smell, or texture perception by trigeminal stimuli is a synergistic, cognitive effect that enhances sensory intensity when different sensory qualities are perceived simultaneously together (Keast & Breslin, 2003; Wang et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

Lyu

Hendriks

Geary

et al. 2022

Journal of Food Science

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The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n = 66 participants (49 women, 25.5 ± 5.8 years, BMI 22.9 ± 2.8 kg/m 2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice).

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Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination

Cited by 14 publications

References 78 publications

Impact of capsaicin on aroma release and perception from flavoured solutions

Impact of capsaicin on aroma release and perception from flavoured solutions

Methodological approaches to assess tactile sensitivity in the food context—A scoping review

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

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