Capsaicin as a probe of the relationship between bitter taste and chemesthesis

  title={Capsaicin as a probe of the relationship between bitter taste and chemesthesis},
  author={Barry G Green and John E. Hayes},
  journal={Physiology \& Behavior},

The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity.

Findings imply that despite being mediated by different sensory modalities, bitterness and burn are qualitatively similar and it is speculated that this similarity reflects a common function of these 2 sensations as sensory signals of potentially harmful stimuli.

Individual differences in perception of bitterness from capsaicin, piperine and zingerone.

Bitter tasters rated gustatory qualities slightly but significantly higher than did bitter non-tasters, which suggests that perception of capsaicin bitterness is associated with a higher overall taste responsiveness (but not chemesthetic responsiveness) in the CV region.

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

Evidence is provided supporting different effects of Capsaicin on taste perception at threshold level, which has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

Integrating TRPV1 Receptor Function with Capsaicin Psychophysics

Psychophysical studies with capsaicin are consistent with recent findings that have identified TRPV1 channel modulation by phosphorylation and interactions with membrane inositol phospholipids.

Using Milk Fat to Reduce the Irritation and Bitter Taste of Ibuprofen

The hypothesis, based on other reports of similar phenomena, was that increasing the fat content would cause ibuprofen to selectively partition into the fat phase, thereby reducing interaction with sensory receptors and decreasing adversive sensations.

Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study

Results showed that bitter taste disrupted the spatial discrimination of piperine-evoked burning sensations, providing further evidence for a qualitative similarity between burning and bitter sensations and the usefulness of chemical irritants in spatial discrimination tasks.

Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil.

Intensity responses varied substantially across participants, and within a participant, the relationship was strongest between ibuprofen and olive oil, while the correlation found between olive oil and capsaicin may suggest the presence of unknown TRPV1 agonists in olive oil.



Taste suppression following lingual capsaicin pre-treatment in humans.

The results indicate that oral capsaicin reduces certain but not all taste sensations and are discussed in terms of possible physiological and cognitive interactions.

Effects of capsaicin desensitization on taste in humans

Stimulation of bitterness by capsaicin and menthol: differences between lingual areas innervated by the glossopharyngeal and chorda tympani nerves.

The results suggest that Capsaicin and menthol are capable of stimulating a subset of taste neurons that respond to bitter substances, perhaps via receptor-gated ion channels like those recently found in capsaicin- and Menthol-sensitive trigeminal ganglion neurons, and that the glossopharyngeal nerve may contain more such neurons than the chorda tympani nerve.

Suppression of Central Taste Transmission by Oral Capsaicin

A peripheral site of capsaicin suppression of taste is supported possibly via direct or indirect effects on taste transduction or taste receptor cell excitability, arguing against a trigeminally mediated central effect.

Bitter taste of saccharin and acesulfame-K.

Saccharin and acesulfame-K may share a common mechanism for bitter taste reception and transduction, one that varies across individuals and is different from mechanisms mediating bitter responses to PROP.

Interactions between oral chemical irritation, taste and temperature

The oral chemical irritant, capsaicin, at 2, 4 and 8 p.p.m., was combined in mixtures with sucrose (Experiment 1), sodium chloride (Experiment 2) and soup (Experiment 3), each evaluated at two