Relevant bibliographies by topics / Chemesthetic stimuli

Academic literature on the topic 'Chemesthetic stimuli'

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

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Journal articles on the topic "Chemesthetic stimuli"

1

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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2

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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3

Todd, J. Tee, Susan G. Butler, Drew P. Plonk, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of chemesthetic stimuli mixtures with barium on swallowing apnea duration." Laryngoscope 122, no. 10 (September 7, 2012): 2248–51. http://dx.doi.org/10.1002/lary.23511.

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4

Plonk, Drew P., Susan G. Butler, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of Chemesthetic Stimuli, Age, and Genetic Taste Groups on Swallowing Apnea Duration." Otolaryngology–Head and Neck Surgery 145, no. 4 (April 26, 2011): 618–22. http://dx.doi.org/10.1177/0194599811407280.

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5

Byrnes, Nadia K., Christopher R. Loss, and John E. Hayes. "Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience." Food Quality and Preference 46 (December 2015): 142–50. http://dx.doi.org/10.1016/j.foodqual.2015.07.017.

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6

Nagy, Ahmed, Catriona M. Steele, and Cathy A. Pelletier. "Barium Versus Nonbarium Stimuli: Differences in Taste Intensity, Chemesthesis, and Swallowing Behavior in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 3 (June 2014): 758–67. http://dx.doi.org/10.1044/2013_jslhr-s-13-0136.

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Purpose The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. Method Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning–stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. Results Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning–stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. Conclusions Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.
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7

Pelletier, Cathy A., and Catriona M. Steele. "Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 1 (February 2014): 46–56. http://dx.doi.org/10.1044/1092-4388(2013/13-0005).

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8

Risso, Davide, Dennis Drayna, and Gabriella Morini. "Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits." Nutrients 12, no. 11 (October 27, 2020): 3284. http://dx.doi.org/10.3390/nu12113284.

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Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV. This review is focused on the main causes of alteration, reduction, and loss of taste and their potential repercussion on dietary habits and health, with a special focus on the recently developed hypotheses regarding the mechanisms through which SARS-CoV-2 might alter taste perception.
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