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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
- Source :
- Foods, Volume 10, Issue 11, Foods, Vol 10, Iss 2730, p 2730 (2021)
- Publication Year :
- 2021
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2021.
-
Abstract
- 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.
- Subjects :
- Taste
medicine.medical_specialty
Health (social science)
030309 nutrition & dietetics
media_common.quotation_subject
CAPSAICIN
SEGMENTATION
Sensory system
TP1-1185
Plant Science
Audiology
perception
Health Professions (miscellaneous)
Microbiology
Article
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Chemesthesis
Multinomial logistic regression model
Sensory tests
Perception
Medicine
MENTHOL
individual differences
media_common
0303 health sciences
Pungency
business.industry
Chemical technology
04 agricultural and veterinary sciences
taste sensitivity
sensitivity
040401 food science
chemistry
416 Food Science
BITTER TASTE
chemesthesis
3143 Nutrition
business
Menthol
intensity
hierarchical clustering
ASTRINGENCY
chemesthesis sensitivity
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....494450b086fb6f24eb5820006d069585
- Full Text :
- https://doi.org/10.3390/foods10112730