Results 141 to 150 of about 1,303 (175)
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Integration of Taste, Smell, and Chemesthesis: Clinical Implications
Sensory Science and Chronic Diseases, 2021Brianne M. Linne, C. Simons
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Anatomy, Physiology, and Neurobiology of Olfaction, Gustation, and Chemesthesis
Sensory Science and Chronic Diseases, 2021R. Jaime-Lara +2 more
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, 2016 Human chemosensory perception of methyl isothiocyanate: chemesthesis and odor.
Regulatory Toxicology and Pharmacology, 2010An unpublished laboratory study by Russell and Rush (1996) showed that human subjects sense the presence of methyl isothiocyanate (MITC) via the eyes at concentrations as low as hundreds of ppb in air, with dependence upon duration of exposure. The longer the stimulation, the lower the concentrations sensed.
W. Cain +3 more
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Dynamics of Nasal Chemesthesis
Annals of the New York Academy of Sciences, 2009Dynamics, or how stimulation occurs over time, influences the somatosensory impact of volatile chemicals. Within an experimental session, sensation waxes with steady presentation over seconds to minutes, may reach a plateau, and then may fade. Long‐term occupational exposure can desensitize the trigeminal system.
Paul M, Wise +2 more
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Chemesthesis and taste: evidence of independent processing of sensation intensity.
Physiology & Behavior, 2005The ability to perceive taste from temperature alone ("thermal taste") was recently shown to predict higher perceptual responsiveness to gustatory and olfactory stimuli. This relationship was hypothesized to be due in part to individual differences in CNS processes involved in flavor perception.
B. Green +3 more
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Chemesthesis : Pungency as a component of flavor
Trends in Food Science & Technology, 1996Abstract Long referred to as the ‘common chemical sense’ and frequently described imprecisely as ‘trigeminal sensitivity’, chemesthesis provides the burn of chili pepper, the coolness of menthol and the tingle of carbonation. This article is a brief overview of our current understanding of the nature of this sensibility, including its relationship to
B. Green
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4 – TASTE, SMELL AND CHEMESTHESIS IN PRODUCT EXPERIENCE
, 2008A. Cardello, P. Wise
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