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

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Roukka , S , Puputti , S , Aisala , H , Hoppu , U , Seppä , L & Sandell , M A 2021 , ' The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity ' , Foods , vol. 10 , no. 11 , 2730 . https://doi.org/10.3390/foods10112730

Title: The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
Author: Roukka, Sulo; Puputti, Sari; Aisala, Heikki; Hoppu, Ulla; Seppä, Laila; Sandell, Mari A.
Contributor: Helsingin yliopisto, Avdelningen för livsmedels- och näringsvetenskaper
Helsingin yliopisto, Avdelningen för livsmedels- och näringsvetenskaper
Helsingin yliopisto, Avdelningen för livsmedels- och näringsvetenskaper
Date: 2021
Language: und
Number of pages: 20
Belongs to series: Foods
ISSN: 2304-8158
URI: http://hdl.handle.net/10138/336617
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.
Subject: 416 Food Science
3143 Nutrition
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