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

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 ch...

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Autores principales:	Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A. Sandell
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chemesthesis chemesthesis sensitivity hierarchical clustering individual differences intensity perception Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0ebc671b5af0466d9e2e294eb3fd5403
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spelling	oai:doaj.org-article:0ebc671b5af0466d9e2e294eb3fd54032021-11-25T17:34:54ZThe Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity10.3390/foods101127302304-8158https://doaj.org/article/0ebc671b5af0466d9e2e294eb3fd54032021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2730https://doaj.org/toc/2304-8158Chemesthesis 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 (<i>N</i> = 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.Sulo RoukkaSari PuputtiHeikki AisalaUlla HoppuLaila SeppäMari A. SandellMDPI AGarticlechemesthesischemesthesis sensitivityhierarchical clusteringindividual differencesintensityperceptionChemical technologyTP1-1185ENFoods, Vol 10, Iss 2730, p 2730 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chemesthesis chemesthesis sensitivity hierarchical clustering individual differences intensity perception Chemical technology TP1-1185
spellingShingle	chemesthesis chemesthesis sensitivity hierarchical clustering individual differences intensity perception Chemical technology TP1-1185 Sulo Roukka Sari Puputti Heikki Aisala Ulla Hoppu Laila Seppä Mari A. Sandell The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
description	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 (<i>N</i> = 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.
format	article
author	Sulo Roukka Sari Puputti Heikki Aisala Ulla Hoppu Laila Seppä Mari A. Sandell
author_facet	Sulo Roukka Sari Puputti Heikki Aisala Ulla Hoppu Laila Seppä Mari A. Sandell
author_sort	Sulo Roukka
title	The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
title_short	The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
title_full	The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
title_fullStr	The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
title_full_unstemmed	The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
title_sort	individual differences in the perception of oral chemesthesis are linked to taste sensitivity
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0ebc671b5af0466d9e2e294eb3fd5403
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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

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