Read by QxMD icon Read

Chemosensory Perception

Pradnya D Rao, Husile Nanding, Andrew A Strasser, Paul M Wise
Introduction: The US Food and Drug Administration banned most "sweet" flavorants for use in cigarettes due to the concern that sweet flavors appeal to young, beginning smokers. However, many of the same flavors, including fruity and confection-associated aromas (e.g. vanilla) are still used in e-cigarettes. Sweet flavors may have a number of effects, including enhancement of the taste of other ingredients. The current work focused on the impact of model flavorants on the taste of a mixture of propylene glycol and vegetable glycerine, solvents used in most e-cigarettes and related products...
April 2018: Chemosensory Perception
Anne Schienle, Axel Wolf, Peter Valentin Tomazic, Rottraut Ille
Introduction: Olfactory dysfunction can have a negative impact on emotional well-being. The aim of the present study was to examine associations between olfactory deficits and two affective personality characteristics (trait anxiety/trait depression). Methods: A questionnaire study was conducted with a total of 116 participants (33 classified as anosmic, 40 as hyposmic, and 39 as normosmic). All participants gave self-reports on two facets of trait depression (dysthymia, euthymia) and trait anxiety (arousal, worrying)...
2018: Chemosensory Perception
Ilona Croy, Tomasz Frackowiak, Thomas Hummel, Agnieszka Sorokowska
INTRODUCTION: Infant body odor is subjectively pleasant to parents and activates reward areas in the brain. Hence, body odor perception might contribute to parental bonding. However, it is unknown whether the perceived pleasantness of children's body odor varies over the course of a child's development. METHODS: Two hundred and thirty-five parents (M = 36.9 years, SD = 7.3) were asked to assess the personal odor pleasantness of their children (N = 367; M = 9...
2017: Chemosensory Perception
Jacquelyn M Omelian, Kaeli K Samson, Suzanne I Sollars
INTRODUCTION: Cross-sensory interaction between gustatory and trigeminal nerves occurs in the anterior tongue. Surgical manipulations have demonstrated that the strength of this relationship varies across development. Capsaicin is a neurotoxin that affects fibers of the somatosensory lingual nerve surrounding taste buds, but not fibers of the gustatory chorda tympani nerve which synapse with taste receptor cells. Since capsaicin is commonly consumed by many species, including humans, experimental use of this neurotoxin provides a naturalistic perturbation of the lingual trigeminal system...
September 2016: Chemosensory Perception
Xirui Zhou, Yuchi Shen, Jane K Parker, Orla B Kennedy, Lisa Methven
INTRODUCTION: Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effect of modalities on fat perception. METHODS: Two sub-studies were conducted...
2016: Chemosensory Perception
Shristi Rawal, Howard J Hoffman, Mallory Honda, Tania B Huedo-Medin, Valerie B Duffy
INTRODUCTION: The US NHANES 2011-2014 protocol includes a taste and smell questionnaire (CSQ) in home-based interviews and brief assessments in mobile exam centers. We report the short- and longer-term test-retest reliability and validity of this protocol against broader chemosensory measures. METHODS: A convenience sample of 73 adults (age=39.5±20.8 years) underwent the NHANES protocol at baseline, 2 weeks and 6 months. For taste, participants rated intensities of two tastants (1 M NaCl, 1 mM quinine) applied to the tongue tip and three tastants (1 M NaCl, 1 mM quinine, 0...
September 2015: Chemosensory Perception
Alissa A Nolden, John E Hayes
INTRODUCTION: Ethanol, the pharmaceutically active ingredient in all alcoholic beverages, elicits multiple percepts including sweet, bitter, drying, and burning. However, quality-specific perceptual dose-response functions have not been previously reported. Also, individual differences in ethanol perception may associate with differences in alcoholic beverage use. Here, we describe the chemosensory profile of ethanol across concentrations in a convenience sample of mixed-age adults; secondarily, we explore whether individual differences in various qualities from ethanol associate with alcohol use behaviors...
September 2015: Chemosensory Perception
John E Hayes
No abstract text is available yet for this article.
September 2015: Chemosensory Perception
Nuala Bobowski
Dietary salt reduction of Americans has been a focus of public health initiatives for more than 40 years primarily due to the association between high salt intake and development of hypertension. Despite past efforts, salt intake of Americans has remained at levels well above dietary recommendations, likely due in part to the hedonic appeal of salty taste. As such, in 2010 the Institute of Medicine suggested a strategy of gradual salt reduction of processed foods, the primary source of Americans' dietary salt intake, via an approach intended to minimize impact on consumer acceptability of lower-sodium foods...
September 2015: Chemosensory Perception
Justus V Verhagen
In olfaction, odors typically engage the lungs on the way to the nose to evoke retronasal smell. This is most notable when the lung has a first pass effect during smoking/vaping, but also upon exhaling after sniffing an odor. The lungs act as a sink for odors, which can both reduce the retronasal odor concentration and the odor mixture makeup. Lung retention is a simple measure that quantifies the effectiveness of the sink. Lung retention has been studied in the context of environmental toxicology and is known for many volatile organic compounds...
August 1, 2015: Chemosensory Perception
Dana L Ciullo, Cedrick D Dotson
INTRODUCTION: Decades of research have suggested that nutritional intake contributes to the development of human disease, mainly by influencing the development of obesity and obesity-related conditions. A relatively large body of research indicates that functional variation in human taste perception can influence nutritional intake as well as body mass accumulation. However, there are a considerable number of studies that suggest that no link between these variables actually exists. These discrepancies in the literature likely result from the confounding influence of a variety of other, uncontrolled, factors that can influence ingestive behavior...
August 2015: Chemosensory Perception
A H Klein, Minh Trannyguen, Christopher L Joe, Carstens M Iodi, E Carstens
INTRODUCTION: The present paper summarizes research using animal models to investigate the roles of thermosensitive transient receptor potential (TRP) channels in somatosensory functions including touch, temperature and pain. We present new data assessing the effects of eugenol and carvacrol, agonists of the warmth-sensitive TRPV3, on thermal, mechanical and pain sensitivity in rats. METHODS: Thermal sensitivity was assessed using a thermal preference test, which measured the amount of time the animal occupied one of two adjacent thermoelectric plates set at different temperatures...
August 2015: Chemosensory Perception
Christian H Lemon
INTRODUCTION: This mini-review discusses some of the parallels between rodent neurophysiological and human psychophysical data concerning temperature effects on sweet taste. METHODS AND PURPOSE: "Sweet" is an innately rewarding taste sensation that is associated in part with foods that contain calories in the form of sugars. Humans and other mammals can show unconditioned preference for select sweet stimuli. Such preference is poised to influence diet selection and, in turn, nutritional status, which underscores the importance of delineating the physiological mechanisms for sweet taste with respect to their influence on human health...
August 2015: Chemosensory Perception
Nadia Byrnes, Michael A Nestrud, John E Hayes
Chemesthetic compounds, responsible for sensations such as burning, cooling, and astringency, are difficult stimuli to work with, especially when the evaluation task requires retasting. Here, we developed a protocol by which chemesthetic compounds can be assessed using sorting. We compared the performance of two cohorts of untrained assessors on this task, one with nose clips and the other without. Similarity matrices were analyzed using multidimensional scaling (MDS) to produce perceptual maps for the two cohorts...
June 1, 2015: Chemosensory Perception
Jordannah Webb, Dieuwerke P Bolhuis, Sara Cicerale, John E Hayes, Russell Keast
BACKGROUND: There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number. METHODS: We employed all five methods to assess taste function of 65 women (21.5 ± 4 years, BMI 22.3 ± 2.8 kg/m(2)). Pearson correlation coefficients were calculated between the different measures...
2015: Chemosensory Perception
Shristi Rawal, Howard J Hoffman, Audrey K Chapo, Valerie B Duffy
INTRODUCTION: The 2011-14 US National Health and Nutrition Examination Survey chemosensory protocol asks adults to self-rate their orthonasal (via nostrils) and retronasal (via mouth) smell abilities for subsequent odor identification testing. From data collected with a similar protocol, we aimed to identify a self-reported olfactory index that showed the best sensitivity (correctly identifying dysfunction) and specificity (correctly indentifying normosmia) with measured olfaction. METHODS: In home-based testing, 121 independent-living older women (age 73±7 years) reported their olfactory function by interviewer-administered survey...
December 1, 2014: Chemosensory Perception
Emma L Feeney, John E Hayes
The sense of taste is often referred to as a 'nutritional gatekeeper', thought to have evolved to indicate energy sources and prevent ingestion of potential toxins. Fungiform papillae are structures on the anterior tongue in which taste buds are situated. They are concentrated at the tongue's tip and they can provide a useful estimate of overall taste bud density for taste research. Some reports suggest taste perception may differ subtly across tongue regions, irrespective of FP number. Other data show an association between taste intensity perception for the bitter compound 6-n-propylthiouracil (PROP) and FP density...
December 2014: Chemosensory Perception
Eike Wehling, Astri J Lundervold, Steven Nordin
There is a rather large, and unfortunate, discrepancy in the outcome between self-reported and standardized assessment of olfactory function. Questions for self-evaluation are commonly used that provide no information of with what to compare (comparison target) one's olfactory function. We therefore investigated whether responses differed between an unspecific question and two questions providing comparison targets. Ninety-six healthy community-dwelling individuals (62.5 % women) aged 49-80 years evaluated their odor identification ability, followed by standardized assessment of odor identification ability...
2014: Chemosensory Perception
Melanie Y Denzer, Stefan Gailer, David W Kern, L Philip Schumm, Norbert Thuerauf, Johannes Kornhuber, Andrea Buettner, Jonathan Beauchamp
Odorant pens are used by medical practitioners and researchers to assess olfactory dysfunction. Despite their routine use, there are currently no data on the gas-phase odorant concentrations released from the pen tips or whether these concentrations scale linearly with the aqueous-phase concentrations inside the pens. The commercially available Sniffin' Sticks odor threshold test containing n-butanol was chosen for evaluation. The gas-phase concentration of n-butanol at the tip of each pen was measured directly in a new set of pens via proton-transfer-reaction mass spectrometry (PTR-MS)...
2014: Chemosensory Perception
Agnieszka Sorokowska, Piotr Sorokowski, Thomas Hummel
Olfactory sensitivity can be evaluated by various tests, with "Sniffin' Sticks" test (SST) being one of the most popular. SST consists of tests for odor threshold, discrimination, and identification. It seems relatively straightforward to administer threshold tests in different groups and societies and it has been shown that odor identification tests requires special adaptation before they can be administered to various populations. However, few studies have investigated the application of an odor discrimination task in various regions/cultures...
2014: Chemosensory Perception
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"