The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity [PDF]
Foods, 2021 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.
Sulo Roukka +5 more
doaj +17 more sources
Smell, taste and chemesthesis disorders in patients with the SARS-CoV-2 during Omicron variant pandemic in China [PDF]
Heliyon, 2023 Chemosensory disorders (including smell, taste and chemesthesis) are among the established symptoms of COVID-19 infection; however, new data indicate that the changes in chemosensory sensation caused by COVID-19 may differ among populations and COVID-19 ...
Ying Chen +6 more
doaj +3 more sources
Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: A small case-control series. [PDF]
Physiol Behav, 2023 Transient loss of smell is a common symptom of influenza and other upper respiratory infections. Loss of taste is possible but rare with these illnesses, and patient reports of 'taste loss' typically arise from a taste / flavor confusion.
Weir EM +4 more
europepmc +7 more sources
Factors explaining individual differences in the oral perception of capsaicin, l‐menthol, and aluminum ammonium sulfate [PDF]
Clinical and Translational Science, 2023 This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically sensitive receptors of the somatosensory system
Sulo Roukka +5 more
doaj +3 more sources
Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1. [PDF]
Int J Mol Sci, 2021 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.
Rhyu MR, Kim Y, Lyall V.
europepmc +5 more sources
Chemosensory Dysfunction in Long-Term COVID-19 Assessed by Self-Reported and Direct Psychophysical Methods [PDF]
Life, 2022 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.
Javier Albayay +3 more
doaj +2 more sources
Self-reported symptom study of COVID-19 chemosensory dysfunction in Malaysia [PDF]
Scientific Reports, 2022 Alterations in the three chemosensory modalities—smell, taste, and chemesthesis—have been implicated in Coronavirus Disease 2019 (COVID-19), yet emerging data suggest a wide geographic and ethnic variation in the prevalence of these symptoms.
Shen-Han Lee +34 more
doaj +2 more sources
The need for sensory nutrition research in individuals with smell loss [PDF]
Clinical Nutrition Open Science, 2022 Summary: Millions of people will now suffer from long-term smell loss as a result of infection with the SARS-CoV-2 virus. Smell is an integral component of the flavor of foods, which is one of the primary drivers of ingestive behavior.
Stephanie R. Hunter, Pamela H. Dalton
doaj +2 more sources
Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective [PDF]
FoodsThis review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids ...
Sofia Panzani +4 more
doaj +2 more sources
Functional Connectivity of the Chemosenses: A Review [PDF]
Frontiers in Systems Neuroscience, 2022 Functional connectivity approaches have long been used in cognitive neuroscience to establish pathways of communication between and among brain regions.
Michael C. Farruggia +6 more
doaj +2 more sources