4.3 Article

Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

Antonietta Robino et al.

Summary: The study found that PROP phenotype is mainly associated with TAS2R38 genotype and affects the intensity of tastes and somatosensory stimuli. TAS2R38 genotype was identified as the most important variable for explaining differences in taste intensity, while PROP status was the second most influential variable.

FOOD QUALITY AND PREFERENCE (2022)

Article Food Science & Technology

Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults

Tao Yang et al.

Summary: The study found a significant decrease in taste sensitivity (sweetness) with aging, but not in chemesthetic sensation (capsaicin and Sichuan peppercorn). There were significant correlations between taste sensitivity (sweetness) and chemesthetic sensation (capsaicin) with facial emotion perceptual performance, while no significant correlation was found with facial identity perceptual performance.

FOOD QUALITY AND PREFERENCE (2022)

Article Biochemistry & Molecular Biology

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

Mei Wang et al.

Summary: Astringency, an important sensory characteristic in food and beverages, was found to vary with age, salivary flow, and protein amount in this study. The elderly group exhibited a higher astringency threshold compared to the young group, and a negative correlation between salivary flow and threshold was observed only in the young group.

MOLECULES (2022)

Review Biochemistry & Molecular Biology

Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

Mee-Ra Rhyu et al.

Summary: Chemesthesis plays a central role in food consumption, with plant-derived molecules affecting taste qualities through TRPA1 and TRPV1 channels. Agonists of TRPA1 and TRPV1 can influence bitter, sour, and salt taste qualities.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Article Food Science & Technology

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

Sulo Roukka et al.

Summary: Chemesthesis is a part of flavor experience and its perception varies among individuals. This study found that people can perceive chemesthesis at different intensity levels and can be classified into different oral chemesthesis sensitivity groups. Additionally, there were significant positive correlations between oral chemesthesis sensitivity and taste sensitivity.
Review Behavioral Sciences

A review of the flavor profile of metal salts: understanding the complexity of metallic sensation

Michelle J. Y. Ecarma et al.

Summary: Metallic sensation is a complex experience primarily studied through metal salts, eliciting taste, smell, and chemesthetic sensations. It can be challenging to define and characterize due to involvement of multiple chemosensory systems. Enhancing scientific understanding has the potential to improve food and pharmaceuticals, identify suppression strategies, and address disparities in knowledge and treatment for metallic taste disorders.

CHEMICAL SENSES (2021)

Article Medicine, General & Internal

Vitamin B and Zinc Supplements and Capsaicin Oral Rinse Treatment Options for Burning Mouth Syndrome

Viktors Jankovskis et al.

Summary: The study aimed to determine the efficacy of vitamin B complex and zinc supplements and 0.02% topical capsaicin rinse in alleviating pain/burning levels in BMS patients. Both treatment methods showed statistically significant reduction in pain/burning levels, indicating their effectiveness in managing BMS symptoms.

MEDICINA-LITHUANIA (2021)

Article Multidisciplinary Sciences

Structure of the cold- and menthol-sensing ion channel TRPM8

Ying Yin et al.

SCIENCE (2018)

Article Food Science & Technology

Multidimensional measurement of individual differences in taste perception

Sari Puputti et al.

FOOD QUALITY AND PREFERENCE (2018)

Article Food Science & Technology

Personality traits and gender influence liking and choice of food pungency

Sara Spinelli et al.

FOOD QUALITY AND PREFERENCE (2018)

Article Psychology, Biological

Detection and modulation of capsaicin perception in the human oral cavity

Gregory Smutzer et al.

PHYSIOLOGY & BEHAVIOR (2018)

Review Biochemistry & Molecular Biology

Capsaicin: From Plants to a Cancer-Suppressing Agent

Angela M. Chapa-Oliver et al.

MOLECULES (2016)

Review Biochemistry & Molecular Biology

Capsaicin, Nociception and Pain

Barbara Frias et al.

MOLECULES (2016)

Review Nutrition & Dietetics

Dietary Capsaicin Protects Cardiometabolic Organs from Dysfunction

Fang Sun et al.

NUTRIENTS (2016)

Article Behavioral Sciences

Perception of Trigeminal Mixtures

Renee-Pier Filiou et al.

CHEMICAL SENSES (2015)

Article Neurosciences

Sex differences in chemosensation: sensory or emotional?

Kathrin Ohla et al.

FRONTIERS IN HUMAN NEUROSCIENCE (2013)

Article Chemistry, Medicinal

Menthol – Pharmacology of an Important Naturally Medicinal “Cool”

Joseph A. Farco et al.

MINI-REVIEWS IN MEDICINAL CHEMISTRY (2013)

Article Behavioral Sciences

Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil

Samantha M. Bennett et al.

CHEMICAL SENSES (2012)

Article Behavioral Sciences

Individual Differences in the Chemical Senses: Is There a Common Sensitivity?

Johan N. Lundstroem et al.

CHEMICAL SENSES (2012)

Review Biochemistry & Molecular Biology

Central Processing of the Chemical Senses: An Overview

Johan N. Lundstroem et al.

ACS CHEMICAL NEUROSCIENCE (2011)

Review Pharmacology & Pharmacy

The vanilloid receptor TRPV1: Role in cardiovascular and gastrointestinal protection

Jun Peng et al.

EUROPEAN JOURNAL OF PHARMACOLOGY (2010)

Review Endocrinology & Metabolism

Thermogenic ingredients and body weight regulation

R. Hursel et al.

INTERNATIONAL JOURNAL OF OBESITY (2010)

Article Chemistry, Medicinal

Effectiveness and Safety of Topical Capsaicin Cream in the Treatment of Chronic Soft Tissue Pain

S. Chrubasik et al.

PHYTOTHERAPY RESEARCH (2010)

Article Nutrition & Dietetics

Effects of novel capsinoid treatment on fatness and energy metabolism in humans: possible pharmacogenetic implications

Soren Snitker et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)