Effects of oral chemical irritation on taste |
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Authors: | H Lawless D A Stevens |
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Affiliation: | Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104 USA;Psychology Department, Clark University, Worcester, MA 01610 USA |
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Abstract: | Oral irritation was induced by rinses with capsicum oleoresin and with piperine, constituents of red and black pepper, respectively. The perceived intensities of two concentrations of each of four tastants representing the four classical taste qualities were evaluated after rinsing with these irritants. Comparing taste intensity after rinses with capsicum and after control rinses with emulsifying agents or water, there were significant decrements in taste intensity of citric acid and quinine, and on one concentration of sucrose, but no effect on salt. The effects of piperine were more broad, with significant decrements in perceived intensity relative to emulsion controls for all substances. |
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Keywords: | Taste Trigeminal nerve Oral sensations Sensory inhibition |
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