Effects of Residual Toothpaste Flavor on Flavor Profiles of Common Foods and Beverages

Abstract

Because toothpaste and other menthol/surfactant‐containing products have residual effects, researchers should ensure that enough time has elapsed between use of toothpaste and evaluation of food products. In this study, orange juice, coffee, sausage and processed cheese were profiled under controlled conditions and at 4, 12, 30 and 60 min after panelists brushed with a strongly mentholated toothpaste. Residual effects of the toothpaste at 4 min reduced several aromatic attributes, but did not affect most fundamental taste or texture attributes. A mint aromatic was observed in some food products after toothpaste use, even after 12 min. Chemesthetic attributes were diminished when a product was presented within 12 min of brushing. Results suggested that the amount of time needed between brushing and tasting depended on the food product. Orange juice, an acidic beverage, required at least an hour's delay; fatty, solid foods could be tasted almost immediately after toothbrushing if provided a warm‐up sample first.

Determination of a lexicon for the sensory flavor attributes of smoked food products

“…However, in some studies options such as crackers (Ross et al, ) or mozzarella cheese, cucumbers, apples, and unsalted crackers (Lucak & Delwiche, ) worked as a palate cleanser. Our experience and published research also suggests that time and water are probably the best palate cleansers (Allison, Chambers IV, & Chambers, ; Allison, Chambers IV, Milliken, & Chambers, ) and that other cleanser typically do not work although there definitely is an impact of some components like menthol on other flavors (Allison & Chambers, ). However, our experience also shows that panelists believe that palate cleansers work and most work suggest they cannot hurt.…”

“…The fundamental taste factor associated with a citric acid solution. Reference: 0.015% Citric Acid Solution 5 1.5 0.05% Citric Acid Solution 5 3.5 (a) 5 aromatic that is smelled only and the intensity is translated to the flavor in the mouth for the purposes of intensity evaluation.. components like menthol on other flavors (Allison & Chambers, 2005).…”

Descriptive Sensory Analysis of Toothpaste Flavor and Texture Using Two Sampling Methods: Brushing Versus Spoon Tasting

“…For the brushing technique, the panelists brushed their teeth for 30 s. They were instructed to brush teeth surfaces, minimize brushing the gums and to exclude tongue brushing to reduce any enhancement of cooling or burn from overbrushing and irritation of epithelial surfaces (Allison and Chambers 2005). Panelists started with their incisors and progressed to brushing their molars.…”

“…For each product sampling, toothpaste was served either on a toothbrush or white plastic spoon, depending on the condition selected for evaluation. When the toothpaste was served on a brush, a regular Oral‐B Advantage toothbrush (Oral‐B, Belmont, CA) was selected for its soft, nylon‐rounded bristles, and because it had been used in previously published sensory research (Allison and Chambers 2005; Allison et al. 2007).…”

Quantitative (Technical) Wine Assessment

“…These flavorants can affect olfactory and gustatory sensations, respectively. Usually, an hour is sufficient to erase any of these sensory distortions (Allison and Chambers, 2005).…”