Oral irritation by sodium chloride: sensitization, self-desensitization, and cross-sensitization to capsaicin

@article{Dessirier2001OralIB,
  title={Oral irritation by sodium chloride: sensitization, self-desensitization, and cross-sensitization to capsaicin},
  author={Jean Marc Dessirier and Michael O'Mahony and M Iodi-Carstens and Elisa C Yao and Earl E. Carstens},
  journal={Physiology \& Behavior},
  year={2001},
  volume={72},
  pages={317-324}
}

Oral irritation by mustard oil: self-desensitization and cross-desensitization with capsaicin.

The temporal patterns of oral irritation exhibited by mustard oil, and its reciprocal cross-desensitization with capsaicin, are similar to those of menthol and nicotine.

Selective Effects of Temperature on the Sensory Irritation but not Taste of NaCl and Citric Acid

The results are consistent with involvement of the heat-sensitive channel TRPV1 in the sensory irritation of both stimuli together with one or more additional channels (e.g., acid-sensing channel, epithelial sodium channel, TRPA1) that are insensitive to heat and may possibly be sensitive to cooling.

Psychophysical Evaluation of a Sanshool Derivative (Alkylamide) and the Elucidation of Mechanisms Subserving Tingle

Results show that lingual alkylamide evokes a complex sensation that is temporally dynamic and consistent with in vitro and in vivo experiments suggesting these compounds activate mechanosensitve neurons via blockade of KCNK two-pore potassium channels to induce the novel tingling sensation.

Oral Chemesthesis and Taste

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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