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

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dc.contributor.author Roukka, Sulo
dc.contributor.author Puputti, Sari
dc.contributor.author Aisala, Heikki
dc.contributor.author Hoppu, Ulla
dc.contributor.author Seppä, Laila
dc.contributor.author Sandell, Mari A.
dc.date.accessioned 2021-11-23T11:14:01Z
dc.date.available 2021-11-23T11:14:01Z
dc.date.issued 2021-11
dc.identifier.citation 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
dc.identifier.other PURE: 170290055
dc.identifier.other PURE UUID: 02014e32-e166-4aaf-ad7d-12fab403d4b6
dc.identifier.other Bibtex: foods10112730
dc.identifier.other ORCID: /0000-0001-7161-1050/work/103663082
dc.identifier.other WOS: 000724392100001
dc.identifier.uri http://hdl.handle.net/10138/336617
dc.description.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. fi
dc.format.extent 20
dc.language.iso eng
dc.relation.ispartof Foods
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject 416 Food Science
dc.subject 3143 Nutrition
dc.subject chemesthesis
dc.subject chemesthesis sensitivity
dc.subject hierarchical clustering
dc.subject individual differences
dc.subject intensity
dc.subject perception
dc.subject sensitivity
dc.subject taste sensitivity
dc.subject BITTER TASTE
dc.subject ASTRINGENCY
dc.subject CAPSAICIN
dc.subject SEGMENTATION
dc.subject INTENSITY
dc.subject MENTHOL
dc.title The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity en
dc.type Article
dc.contributor.organization Department of Food and Nutrition
dc.contributor.organization Doctoral Programme in Food Chain and Health
dc.contributor.organization Helsinki Institute of Sustainability Science (HELSUS)
dc.contributor.organization Senses and Food
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.3390/foods10112730
dc.relation.issn 2304-8158
dc.rights.accesslevel openAccess
dc.type.version publishedVersion

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