The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

Zhang, Lulu; Shi, Bolin; Sun, Pei; Zheng, Ying-Ming; Zhong, Kui; Wang, Houyin; Cui, Ying; Liu, Long-Yun; Xie, Ran; Zhao, Lei

doi:10.1016/j.lwt.2021.111070

Cited by 6 publications

(6 citation statements)

References 48 publications

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“…These findings prove that chemesthesis sensitivity has more interactions between its modalities than with taste modalities. Similar chemesthetic interaction was found between pungency (Sichuan pepper oleoresin) and heat (capsaicin) in research that used a similar methodology of measuring and analyzing individual sensitivity [40].…”

Section: Oral Chemesthesis Sensitivity Group Interactionssupporting

confidence: 54%

“…For further studies, the association between PROP taster status and chemesthesis sensitivity will also be suspected. Zhang et al (2021) studied the correlation between taste and chemesthesis by applying pungency (Sichuan pepper oleoresin), heat (capsaicin), bitterness (PROP), and saltiness (NaCl) [40]. Their study showed that the sensitivity to bitterness could be partly predicted by the heat of capsaicin and pungency of Sichuan pepper oleoresin.…”

Section: Interactions Between Chemesthesis and Taste Sensitivitymentioning

confidence: 99%

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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Roukka

Puputti

Aisala

et al. 2021

Foods

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Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.

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Section: Oral Chemesthesis Sensitivity Group Interactionssupporting

confidence: 54%

Section: Interactions Between Chemesthesis and Taste Sensitivitymentioning

confidence: 99%

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Roukka

Puputti

Aisala

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Results showed that 2.00 g/L (41.67%, proportion of the preference panelists) and 6.00 g/L (38.89%) were the most preferred salt solutions (Figure S1), which suggested that all panelists had different saltiness preferences. The result of this work was consistent with the report by Zhang et al 35 that there were high and low sensitivity groups in saltiness perception. Therefore, 2.00 and 6.00 g/L NaCl solutions were used for further salt substitution experiments.…”

Section: Preference Tests Of Saltiness Perceptionsupporting

confidence: 93%

“…In this section, TDS was applied to evaluate the differences between the salt-reduced solution and non-salt-reduced solution. The oral processing times of the salt solution were 0, 20,25,30,35,40,45,50, 55, and 60 s, respectively. Two milliliters of salt solution were added into the mouth at each test, and the panelists had 5 min between each test to rinse mouth, drink, and rest until no peculiar taste lasted in the mouth before the next experiment.…”

Section: Temporal Dominance Of Sensations (Tds) Evaluationmentioning

confidence: 99%

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Shan

Qiao

et al. 2022

J. Agric. Food Chem.

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Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and L-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of L-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na + to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na + , and prolonging the saltiness perception.

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“…Certain substances, such as capsaicin, elicit the sensation in question, which interacts with receptors located in the oral cavity and on the tongue . The experience of spiciness is classified as chemesthetic perception, indicating its association with chemical senses rather than fundamental tastes, such as sweetness, saltiness, sourness, bitterness, and umami . The sensation of spiciness is typically described as a feeling of heat, burning, or irritation in the mouth and on the tongue.…”

Section: Introductionmentioning

confidence: 99%

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Ahmed,

Ansari,

Bishwanathan

et al. 2024

Langmuir

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Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.

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The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

Cited by 6 publications

References 48 publications

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

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