Relevant bibliographies by topics / Chemesthetic

Academic literature on the topic 'Chemesthetic'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Chemesthetic"

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Roukka, Sulo, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, and Mari A. Sandell. "The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity." Foods 10, no. 11 (November 8, 2021): 2730. http://dx.doi.org/10.3390/foods10112730.

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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.
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Rhyu, Mee-Ra, Yiseul Kim, and Vijay Lyall. "Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1." International Journal of Molecular Sciences 22, no. 7 (March 25, 2021): 3360. http://dx.doi.org/10.3390/ijms22073360.

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In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary taste qualities via the release of substance P and calcitonin gene-related peptide (CGRP) from trigeminal neurons and their subsequent effects on CGRP receptor expressed in Type III taste receptor cells. Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities.
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Parma, Valentina, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, et al. "More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis." Chemical Senses 45, no. 7 (June 20, 2020): 609–22. http://dx.doi.org/10.1093/chemse/bjaa041.

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Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19–79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (−79.7 ± 28.7, mean ± standard deviation), taste (−69.0 ± 32.6), and chemesthetic (−37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.
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Albayay, Javier, Lara Fontana, Valentina Parma, and Massimiliano Zampini. "Chemosensory Dysfunction in Long-Term COVID-19 Assessed by Self-Reported and Direct Psychophysical Methods." Life 12, no. 10 (September 25, 2022): 1487. http://dx.doi.org/10.3390/life12101487.

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Chemosensory dysfunction is a frequent postacute sequela of COVID-19. Depending on the type of test used to measure it (self-report vs. direct test), the degree of chemosensory dysfunction in long-term COVID-19 has been found to be highly variable. In this manuscript, we report the cross-sectional data (first assessment) of a longitudinal study (6-month follow-up) examining smell, taste, and chemesthesis in participants affected by long-term COVID-19 (COVID+) and participants without COVID-19 (COVID−) by means of both self-reported and direct psychophysical methods. In total, 208 Italian participants (COVID+ n = 133; COVID− n = 75) completed the Smell and Taste Check developed by the Global Consortium for Chemosensory Research (GCCR), which includes self-reports on smell, taste, and chemesthetic abilities as well as direct intensity ratings of unstandardized smell, taste, and chemesthetic household items. Furthermore, all participants completed SCENTinel, a validated direct smell test. We found a positive association between the self-reported, unstandardized direct test and the validated direct test for smell, indicating moderate to large agreement across measures. Furthermore, the performance on SCENTinel was significantly associated with self-reported smell loss. A positive association between the self-reports and the intensity of household items was also retrieved for taste and chemesthesis. The time relative to COVID-19 onset (267.3 ± 113.9 days) did not modulate the chemosensory performance of self-reported abilities, intensity ratings, and SCENTinel. All in all, we confirm the impairment of three chemical senses (smell, taste, and chemesthesis) in an independent sample of Italian participants affected by long-term COVID-19 by using and comparing self-reported and direct psychophysical methods. We contribute to the discussion on best practices to monitor chemosensory dysfunction in individuals affected by long-term COVID-19.
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Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (March 31, 2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.

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Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with dysphagia, these oral sensory systems can be used to improve swallowing function. Texture is the most common current approach, but the other oral sensations, particularly chemesthesis, may also hold potential for making sensory modified foods for dysphagia management. However, modifying any of these sensory properties also alters the overall food flavor, which can lead to decreased liking of the food.
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Byrnes, Nadia K., Michael A. Nestrud, and John E. Hayes. "Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors." Chemosensory Perception 8, no. 1 (March 22, 2015): 19–32. http://dx.doi.org/10.1007/s12078-015-9178-7.

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Running, Cordelia A. "Desensitization but not sensitization from commercial chemesthetic beverages." Food Quality and Preference 69 (October 2018): 21–27. http://dx.doi.org/10.1016/j.foodqual.2018.05.001.

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Thibodeau, Margaret, and Gary Pickering. "Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli." Beverages 7, no. 2 (April 29, 2021): 23. http://dx.doi.org/10.3390/beverages7020023.

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Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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Wierenga, Madison R., Ciera R. Crawford, and Cordelia A. Running. "Older US adults like sweetened colas, but not other chemesthetic beverages." Journal of Texture Studies 51, no. 5 (July 29, 2020): 722–32. http://dx.doi.org/10.1111/jtxs.12549.

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Bennett, S. M., and J. E. Hayes. "Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil." Chemical Senses 37, no. 5 (January 25, 2012): 471–78. http://dx.doi.org/10.1093/chemse/bjr129.

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Dissertations / Theses on the topic "Chemesthetic"

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Petit, Céline E. F. "Multimodal flavour perception : influence of colour and chemesthesis." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438309.

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KRIVAL, CATHERINE (KATE) RACHEL. "EFFECTS OF CARBONATED VS. THIN AND THICKENED LIQUIDS ON SWALLOWING IN ADULTS WITH NEUROGENIC OROPHARYNGEAL DYSPHAGIA." University of Cincinnati / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1186623264.

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Boušová, Jiřina. "Změny v Srdeční Frekvenci Novorozenců v Reakci na Odoranty s Relativně Silnou a Slabou Trigeminální Komponentou." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-267850.

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The widely accepted view nowadays is that experiencing odours as rather pleasant or unpleasant is, to a certain degree, shaped on a daily basis through individual experience within one's culture via evaluative conditioning or, rather marginally so, via mere exposure to that certain odour. In other words, humans are not born with any fixed set of olfactory likes or dislikes but rather, they acquire them throughout their lifetime. However, olfactory sensation is not a "pure" percept, as odorant stimuli generally elicit a qualitative percept of an odorant - generated mainly by the olfactory nerve - as well as some degree of chemesthesis - a tactile confound of the odour generated mainly by the trigeminal nerve. The olfactory and trigeminal system exhibit complex interactions at both the peripheral and central level of chemosensory processing, which is also reflected in perceptual characteristics of the final percept, including perceived pleasantness (hedonics). If the olfactory contribution alone does not easily predict neonatal odour hedonics, due to newborns' limited previous exposure to chemosensory inputs, one may hypothesize that together with the strength of the trigeminal contribution they may form a significant factor affecting neonatal appetitive/aversive responses to odours. In the present...
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Books on the topic "Chemesthetic"

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McDonald, Shane T., David A. Bolliet, and John E. Hayes, eds. Chemesthesis. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.

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Hayes, John, Shane T. McDonald, and David Bolliet. Chemesthesis: Chemical touch in food and eating. Chichester, West Sussex: John Wiley & Sons, Inc., 2016.

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Lakkis, Jamileh. Chemosensates: Chemistry and Role in Flavour and Chemesthetic Perception. Elsevier Science & Technology, 2020.

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McDonald, Shane T., David A. Bolliet, and John E. Hayes. Chemesthesis: Chemical Touch in Food and Eating. Wiley & Sons, Incorporated, John, 2016.

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McDonald, Shane T., David A. Bolliet, and John E. Hayes. Chemesthesis: Chemical Touch in Food and Eating. Wiley & Sons, Limited, John, 2016.

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McDonald, Shane T., David A. Bolliet, and John E. Hayes. Chemesthesis: Chemical Touch in Food and Eating. Wiley & Sons, Incorporated, John, 2016.

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Book chapters on the topic "Chemesthetic"

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Bolliet, David A. "Analytical chemistry of chemesthetic compounds." In Chemesthesis, 185–226. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch11.

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Haley, Howard, and Shane T. McDonald. "Spice and herb extracts with chemesthetic effects." In Chemesthesis, 32–47. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch3.

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Ward, Cindy. "Some like it hot! Sensory analysis of products containing chemesthetic compounds." In Chemesthesis, 166–84. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch10.

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Green, Barry G. "Introduction." In Chemesthesis, 1–7. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch1.

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Mattes, Richard D., and Mary-Jon Ludy. "Chemesthesis and health." In Chemesthesis, 227–49. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch12.

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Loss, Christopher R., and Ali Bouzari. "On food and chemesthesis - food science and culinary perspectives." In Chemesthesis, 250–67. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch13.

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Carstens, E. "Overview of chemesthesis with a look to the future." In Chemesthesis, 268–85. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch14.

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Dalton, Pamela, and Nadia Byrnes. "Psychology of chemesthesis - why would anyone want to be in pain?" In Chemesthesis, 8–31. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch2.

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Alpizar, Yeranddy A., Thomas Voets, and Karel Talavera. "Molecular mechanisms underlying the role of TRP channels in chemesthesis." In Chemesthesis, 48–76. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch4.

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Saunders, Cecil J., and Wayne L. Silver. "Anatomy and physiology of chemesthesis." In Chemesthesis, 77–91. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch5.

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