Desensitization but not sensitization from commercial chemesthetic beverages

Abstract

Sensations such as spiciness or stinging are particularly challenging to assess in sensory evaluation tests, as sensitization (increase in intensity with repeated tasting) and desensitization (decrease in intensity with repeated tasting) phenomena can confound intensity ratings. However, much of the published work on these phenomena are with model solutions or complex meals rather than commercial beverages. Thus, we tested whether we could observe sensitization or desensitization using canned spicy ginger beer (contained chili extract) and seltzer water. Samples were presented in pairs, with a 20 s wait and no rinse within a pair, but a 4 min wait with rinsing between pairs. Pairs of samples were: ginger beer followed by ginger beer, ginger beer followed by seltzer, seltzer followed by ginger beer, and seltzer followed by seltzer. These pairs were intended to allow us to also test for crosssensitization/desensitization between the two beverages. Tests were conducted both in open cups and capped vials to observe how loss of carbonation influenced sample ratings. Participants tasted all pairs of samples in counterbalanced order and rated samples for intensity of "Spiciness, burning, or stinging sensation," bitterness, sweetness, sourness, overall flavor, and liking/disliking. Results indicate no sensitization effects. Desensitization, however, likely occurred for both beverages. Further, tasting seltzer and ginger beer together in a pair amplified the "bitterness" of the seltzer water, a likely contrast effect. Overall, while sensitization may not interfere with the sensory ratings for these beverages, contrast effects and desensitization should be considered carefully when planning sensory evaluation tests.

Does it burn? The effect of guar gum addition on ginger beer's sensory properties

“…Also, there were no significant differences in the burning sensation based on gender or consumption frequency of carbonated beverages ( P > 0.05). The absence of desensitisation disagrees with the results of Running (2018), as it was identified that desensitisation did occur from ginger beer consumption. This result may have also occurred because different commercial varieties of ginger beer were included in the different studies.…”

“…Their study led to us asking about consumption frequency and evaluating how it can affect participants' responses to ginger beer. This study by Running (2018) Evaluated the Sensitization and Desensitization Effects of Carbonated Water and Ginger Beer. It was very important to our study as we adapted their experimental design.…”

Older US adults like sweetened colas, but not other chemesthetic beverages

“…Beverage type effects were due to plain carbonated water being rated as fizzier than flavored carbonated waters ( p = .00064), which again should be interpreted cautiously as the plain carbonated water was always tasted first. While this effect is plausible, the higher rating for the plain water could have been amplified by desensitization effects on the later beverages (Running, 2018). Both this pattern of higher ratings for the plain carbonated water as well as the potential trend for a difference between age groups could be explained by looking at the contrast effects, which indicate that mainly the older adults were rating the plain carbonated water higher ( p = .011, vs. p = .17 for younger adults).…”

“…Our data should be considered cautiously, as the plain carbonated water was always presented first. This was intentional so that any first sample bias or desensitization effects (Running, 2018; Vickers, 1988) would influence this plain sample more than the flavored samples. However, while the order of tasting may have suppressed the sweetness and augmented the fizziness of the plain carbonated water, the prior literature on how aromas influence sensations lead us to suspect these effects would be maintained if the samples were randomized.…”

“…Plain carbonated water was included in the sample set, but we did not expect this unflavored sample to fare well in the hedonic ratings. This sample was always served first, which achieved two goals: (a) providing a target for first sample bias, as the first sample is often rated as more intense than subsequent samples, and (b) mitigating the influence of desensitization to chemesthesis on the other samples (Running, 2018), which were of greater interest from a translational science perspective. The ginger beer sample was always served last in order to avoid carryover effects from the spiciness.…”