Responses by humans to oral chemical irritants as a function of locus of stimulation

A review of assessment methods for measuring individual differences in oral somatosensory perception

While taste and smell perception have been thoroughly investigated, our understanding of oral somatosensory perception remains limited. Further, assessing and measuring individual differences in oral somatosensory perception pose notable challenges. This review aimed to evaluate the existing methods to assess oral somatosensory perception by examining and comparing the strengths and limitations of each method. The review highlighted the lack of standardized assessment methods and the various procedures within each method. Tactile sensitivity can be assessed using several methods, but each method measures different tactile dimensions. Further investigations are needed to confirm its correlation with texture sensitivity. In addition, measuring a single textural attribute may not provide an overall representation of texture sensitivity. Thermal sensitivity can be evaluated using thermal-change detection or temperature discrimination tests. The chemesthetic sensitivity tests involve either localized or whole-mouth stimulation tests. The choice of an appropriate method for assessing oral somatosensory sensitivity depends on several factors, including the specific research objectives and the target population. Each method has its unique intended purpose, strengths, and limitations, so no universally superior approach exists. To overcome some of the limitations associated with certain methods, the review offers alternative or complementary approaches that could be considered. Researchers can enhance the comprehensive assessment of oral somatosensory sensitivity by carefully selecting and potentially combining methods. In addition, a standardized protocol remains necessary for each method.

Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units

The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.

A Timely Application-Temporal methods, past, present, and future

Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.

Effect of Piperine on Saltiness Perception

Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine's influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine's effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mean of the individual threshold was 0.55 ± 0.15 ppm. Piperine increased the saltiness perception of the model solutions, but it also increased the bitterness and decreased the sweetness of the solutions. The piperine significantly increased the saltiness intensity of the soups (evaluated using a generalized labelled magnitude), but during the TCATA task, the salty attribute was selected less for the soup with piperine than the control (based on the average proportion of selection). The TCATA indicated that the peppery attribute dominated the participants' perception of the soup with piperine. More studies are needed to assess piperine's cross-modal interactions.

The tongue map and the spatial modulation of taste perception

There is undoubtedly a spatial component to our experience of gustatory stimulus qualities such as sweet, bitter, salty, sour, and umami, however its importance is currently unknown. Taste thresholds have been shown to differ at different locations within the oral cavity where gustatory receptors are found. However, the relationship between the stimulation of particular taste receptors and the subjective spatially-localized experience of taste qualities is uncertain. Although the existence of the so-called ‘tongue map’ has long been discredited, the psychophysical evidence clearly demonstrates significant (albeit small) differences in taste sensitivity across the tongue, soft palate, and pharynx (all sites where taste buds have been documented). Biases in the perceived localization of gustatory stimuli have also been reported, often resulting from tactile capture (i.e., a form of crossmodal, or multisensory, interaction). At the same time, varying responses to supratheshold tastants along the tongue's anterior-posterior axis have putatively been linked to the ingestion-ejection response. This narrative review highlights what is currently known concerning the spatial aspects of gustatory perception, considers how such findings might be explained, given the suggested balanced distribution of taste receptors for each basic taste quality where taste papillae are present, and suggests why knowing about such differences may be important.

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The existence of the tongue map has long been discredited.

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Taste receptors in the oral cavity respond to all tastes regardless of their location.

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Human psychophysical data highlights a significant spatial modulation of taste perception in the oral cavity.

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Highly-controlled studies of taste psychophysics rarely capture the full multisensory experience associated with eating and drinking.

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

Simple Summary

The chemical senses smell, taste, and trigeminal sense enable us to interact with the environment and play an essential role in protecting us from hazardous events. It is theorized that capsaicin and piperine not only elicit burning, but also bitter sensations through bitter taste-responding gustatory receptor cells that possess special channels. Similar psychophysiological responses to capsaicin and piperine suggest that bitter taste might also disrupt the spatial discrimination to piperine-induced burning sensations. 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.

Abstract

This study aimed to investigate the perceptual similarity between piperine-induced burning sensations and bitter taste using piperine-impregnated taste strips (PTS). This pilot study included 42 healthy participants. PTS of six ascending concentrations (1 mg, 5 mg, 10 mg, 15 mg, 20 mg, and 25 mg piperine/dL 96% ethanol) were presented at the anterior tongue, and participants rated perceived intensity and duration. Then, participants performed a spatial discrimination task in which they had to report which of the two strips presented to the anterior tongue contained an irritating stimulus when one strip was always a PTS while the other strip was impregnated with either a single taste quality (sweet or bitter) or a blank strip. Repeated measures one-way ANOVA revealed that burning sensations of higher concentrated PTS were perceived more intense and more prolonged compared to lower concentrated PTS. McNemar’s test showed that PTS were identified correctly significantly less often when presented with bitter strips compared to when presented with blank (p = 0.002) or sweet strips (p = 0.017). Our results showed that bitter taste disrupts the spatial discrimination of piperine-evoked burning sensations. PTS might serve as a basis for further studies on disease-specific patterns in chemosensory disorders.

Do Caucasian American and South Asian Indian cultural groups differ in sensitivity to capsaicin? A study designed to control for chili pepper affinity

Although different cultural groups are known to vary in their tolerance for hot chili peppers, the influence of factors such as cultural background and upbringing on sensitivity to compounds in spicy food is unclear. A study was designed to investigate sensitivity differences to capsaicin between Caucasian American and South Asian Indian cultural groups while controlling for general chili pepper affinity. The two cultural groups were selected to match on metrics related to chili pepper use and liking. Subjects were exposed to a capsaicin (100 ppm) stimulus on the tongue, cheek, hard palate, and lip and rated the intensity of irritation every 30 s, over a 10-min period. Overall sensitivity to capsaicin in the oral cavity did not differ between the groups, nor were responses different between the groups depending on the oral cavity area stimulated. These data suggest a limited role of cultural attributes on capsaicin sensitivity between Caucasian Americans and South Asian Indians. The methods and findings here provide subject recruitment insight and guidance on effectively designing a sensory study to answer perceptual questions regarding specific subject groups. PRACTICAL APPLICATION: This study design provides a model for researchers interested in utilizing sensory testing to answer questions about subject groups. Although the objective of this study regarded sensitivity differences across two cultural groups, alterations in the subject matching process used presently could be easily implemented to investigate sensitivity across other differing subject characteristics of interest.

Assessing regional sensitivity and desensitization to capsaicin among oral cavity mucosae

This study aimed to determine perceptual response differences and characterize desensitization to capsaicin over time across several oral cavity mucosae- the tongue, cheek, hard palate, and lip. For each region, subjects rated the intensity of capsaicin and a vehicle control over a 10-minute period. Following a rest period, capsaicin was reapplied on each pretreated area and subjects indicated which side felt more irritated then rated each side every 30 seconds, over 3.5 minutes. Results from the initial task indicated significantly greater irritation on the tongue than hard palate, hard palate than cheek and lip, but no significant differences between the cheek and lip. Time to max intensity was delayed on the hard palate compared to the tongue, cheek, and lip. Desensitization, as indicated by a significant proportion of subjects choosing the vehicle-pretreated side over capsaicin-pretreated side as having stronger irritation, was exhibited on the tongue and hard palate, but not the cheek and lip. Given these data, a secondary experiment that utilized a higher capsaicin concentration was conducted on the cheek and lip only. Results showed significantly higher overall irritation on the lip than the cheek. Desensitization was exhibited on both areas, although the extent was greater on the lip. Based on differences in sensitivity and the extent of desensitization among these areas, these results indicate oral cavity mucosae respond to, but are impacted differently by, capsaicin exposure.

Development of a Regional Taste Test that uses Edible Circles for Stimulus Delivery

Introduction

Measurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli, and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing.

Methods

Edible circles placed at six different regions of the tongue were used to examine regional sensitivity to quinine for bitter taste, NaCl for salt taste, sucralose for sweet taste, and capsaicin for pungency. The six regions included the anterior tip of the tongue, the left and right lateral margins of the tongue (anterior and posterior), and the circumvallate region. Testing was completed with the mouth open, and the mouth closed.

Results

Intensity ratings at all sites were higher in the closed mouth condition for the three taste stimuli. Quinine intensity was highest at the circumvallate region with the mouth closed. NaCl and sucralose intensity were highest at the anterior tip and circumvallate regions. Capsaicin intensity was most highly perceived at the anterior tip of the tongue, but open and closed mouth intensity ratings showed no significant differences.

Conclusions

Regional differences in chemosensory perception were observed on the tongue, and these differences were dependent on the chemosensory stimulus, tongue region, and tasting mode.

Implications

Edible circles show minimal diffusion with saliva, can be used to examine both taste and irritation, and may be used to identify regional papillae counts on the tongue. Finally, edible circles should be invaluable for examining damage to the oral cavity.

A non-invasive measurement of tongue surface temperature

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional methods such as clinical thermometers and thermocouples for oral temperature measurement are not most applicable during food oral consumption due to its invasive nature and interference with food. In this study, infrared thermal (IRT) imager was investigated for its feasibility for the measurement of tongue surface temperature. The IRT technique was firstly calibrated using a digital thermometer (DT). The technique was then used to measure tongue surface temperature after tongue was stimulated by (1) water rinsing at different temperatures (0-45 °C); and (2) treated with capsaicin solutions (5, 10, and 20 ppm). For both cases, tongue surface temperature showed significant changes as a result of the physical and chemical stimulation. Results confirm that IRT is feasible for tongue temperature measurement and could be a useful supporting tool in future for the study of food oral processing and sensory perception.

Deconvoluting physical and chemical heat: Temperature and spiciness influence flavor differently

Flavor is an essential, rich and rewarding part of human life. We refer to both physical and chemical heat in similar terms; elevated temperature and capsaicin are both termed hot. Both influence our perception of flavor, however little research exists into the possibly divergent effect of chemical and physical heat on flavor. A human sensory panel was recruited to determine the equivalent level of capsaicin to match the heat of several physical temperatures. In a subsequent session, the intensities of multiple concentrations of tastant solutions were scaled by the same panel. Finally, panelists evaluated tastants plus equivalent chemical or physical "heat". All basic tastes aside from umami were influenced by heat, capsaicin, or both. Interestingly, capsaicin blocked bitter taste input much more powerfully than elevated temperature. This suggests that despite converging percepts, chemical and physical heat have a fundamentally different effect on the perception of flavor.

Integrating TRPV1 Receptor Function with Capsaicin Psychophysics

Capsaicin is a naturally occurring vanilloid that causes a hot, pungent sensation in the human oral cavity. This trigeminal stimulus activates TRPV1 receptors and stimulates an influx of cations into sensory cells. TRPV1 receptors function as homotetramers that also respond to heat, proinflammatory substances, lipoxygenase products, resiniferatoxin, endocannabinoids, protons, and peptide toxins. Kinase-mediated phosphorylation of TRPV1 leads to increased sensitivity to both chemical and thermal stimuli. In contrast, desensitization occurs via a calcium-dependent mechanism that results in receptor dephosphorylation. Human psychophysical studies have shown that capsaicin is detected at nanomole amounts and causes desensitization in the oral cavity. Psychophysical studies further indicate that desensitization can be temporarily reversed in the oral cavity if stimulation with capsaicin is resumed at short interstimulus intervals. Pretreatment of lingual epithelium with capsaicin modulates the perception of several primary taste qualities. Also, sweet taste stimuli may decrease the intensity of capsaicin perception in the oral cavity. In addition, capsaicin perception and hedonic responses may be modified by diet. Psychophysical studies with capsaicin are consistent with recent findings that have identified TRPV1 channel modulation by phosphorylation and interactions with membrane inositol phospholipids. Future studies will further clarify the importance of capsaicin and its receptor in human health and nutrition.

Perceptual mapping of chemesthetic stimuli in naïve assessors

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. Overall, the groupings from the nose open cohort tended to follow a biological basis, consistent with previous findings that suggest compounds that activate a common receptor will elicit similar sensations. The nose-open and nose-pinched cohorts generated significantly different maps. The nose-pinched cohort had a higher variance in the MDS solution than the nose-open group. While the nose-open cohort generated seven clusters, the nose-pinched cohort generated only two clusters, seemingly based on the ready identification of chemesthetic sensations or not. There was less consensus regarding the attributes used to describe the samples in the nose-pinched cohort than in the nose-open cohort as well, as this cohort collectively generated more attributes but fewer were significant in regression.

Perceptual mapping of chemesthetic stimuli in naïve assessors

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. Overall, the groupings from the nose open cohort tended to follow a biological basis, consistent with previous findings that suggest compounds that activate a common receptor will elicit similar sensations. The nose-open and nose-pinched cohorts generated significantly different maps. The nose-pinched cohort had a higher variance in the MDS solution than the nose-open group. While the nose-open cohort generated seven clusters, the nose-pinched cohort generated only two clusters, seemingly based on the ready identification of chemesthetic sensations or not. There was less consensus regarding the attributes used to describe the samples in the nose-pinched cohort than in the nose-open cohort as well, as this cohort collectively generated more attributes but fewer were significant in regression.

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

Chemesthetic sensations elicited by ibuprofen, extra-virgin olive oil, and capsaicin were compared to quantify perceptual differences between known agonists of TRPA1 and TRPV1. Extra virgin olive oil contains a phenolic compound, oleocanthal, which is thought to share unique chemesthetic qualities with the nonsteroidal anti-inflammatory drug, ibuprofen. Pilot work suggested participants had difficulty distinguishing between multiple chemesthetic subqualities (e.g., burn, sting, itch, tickle, etc.) in a multiattribute rating task. Here, we assessed overall irritation via direct scaling, and a check all that apply task was used to collect information about chemesthetic subqualities over time. Replicated ratings were collected at discrete intervals using the generalized labeled magnitude scale to generate time-intensity curves; maximum intensity (Imax) and area under the curve were extracted for each participant. Intensity responses varied substantially across participants, and within a participant, the relationship was strongest between ibuprofen and olive oil. However, there were also positive, albeit weaker, correlations between capsaicin and ibuprofen and capsaicin and olive oil. The correlation found between olive oil and capsaicin may suggest the presence of unknown TRPV1 agonists in olive oil. This view was also supported by the qualitative data: capsaicin was described most often as burning and warm/hot, whereas ibuprofen was numbing and tickling. Olive oil shared characteristics with both capsaicin (warm/hot) and ibuprofen (tickle).

Psychophysical evaluation of a sanshool derivative (alkylamide) and the elucidation of mechanisms subserving tingle

Previous studies investigated the neural and molecular underpinnings of the tingle sensation evoked by sanshool and other natural or synthetic alkylamides. Currently, we sought to characterize the psychophysical properties associated with administration of these compounds. Like other chemesthetic stimuli, the synthetic tingle analog isobutylalkylamide (IBA) evoked a sensation that was temporally dynamic. Repeated IBA application at short (30 sec) interstimulus intervals (ISI) resulted in a tingle sensation that increased across trials. Application at longer ISIs (approximately 30 min) resulted in a sensation of decreased intensity consistent with self-desensitization. Prior treatment with the TRPV1 or TRPA1 agonists, capsaicin and mustard oil did not cross-desensitize the tingle sensation evoked by IBA suggesting that neither TRPV1 nor TRPA1 participate in the transduction mechanism sub-serving tingle. When evaluated over 30-min time period, lingual IBA evoked a sensation that was described initially as tingling and pungent but after approximately 15 min, as a cooling sensation. Further, we found that the sensation evoked by lingual IBA was potentiated by simultaneous application of cold (0 degrees C) and cool (21 degrees C) thermal stimuli but was unaffected by warm (33 degrees C) and hot (41 degrees C) temperatures. Finally, to test the hypothesis that the tingling sensation is subserved by the activation of mechanosensitve fibers, we evaluated lingual tactile thresholds in the presence and absence of lingual IBA. The presence of IBA significantly raised lingual tactile thresholds, whereas capsaicin did not, identifying a role for mechanosensitive fibers in conveying the tingle sensation evoked by sanshool-like compounds. Collectively, these 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.

The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity

Although it has long been studied as a pure sensory irritant, the ability of capsaicin to evoke, mask, and desensitize bitter taste suggests that burning sensations and bitter taste might be closely related perceptually. The current study investigated the psychophysical relationship between bitterness and burning using 2 different approaches. In Experiment 1, spatial discrimination of 4 taste stimuli was measured in the presence or absence of capsaicin. The subjects' task was to report which of 3 swabs, spaced 1 cm apart and presented to the tongue tip, contained a taste stimulus when 1) water was presented on the other 2 swabs or 2) when 10 muM capsaicin was presented on all 3 swabs. The presence of capsaicin did not change performance on the 3 alternative forced-choice (3-AFC) task for sweet, sour, and salty stimuli, while the localization error for 1.8 mM quinine sulfate (QSO(4)) increased significantly. In Experiment 2, the perceptual similarity/dissimilarity of taste stimuli and capsaicin was measured directly using pairs of stimuli applied to opposite sides of the tongue tip on swabs separated by 2 cm. Multidimensional scaling analyses showed that capsaicin fell nearer to QSO(4) than to any other taste stimulus. Cluster analysis corroborated this finding: capsaicin was closely linked with QSO(4) and the capsaicin-QSO(4) group was separated from the other taste stimuli. The latter result indicated that bitterness was more similar to burning than to the other tastes. These findings imply that despite being mediated by different sensory modalities, bitterness and burn are qualitatively similar. We speculate that this similarity reflects a common function of these 2 sensations as sensory signals of potentially harmful stimuli.

Suppression of central taste transmission by oral capsaicin

Because intraoral capsaicin is reported to reduce the perceived intensity of certain taste qualities, we investigated whether it affects the central processing of gustatory information. The responses of gustatory neurons in the nucleus tractus solitarius (NTS) to tastant stimuli were recorded before and after lingual application of capsaicin in anesthetized rats. Thirty-four NTS units were characterized as responding best to sucrose (0.3 m), NaCl (0.1 m), citric acid (0.03 m), monosodium glutamate (0.2 m), or quinine (0.001 m). During lingual application of 330 microm capsaicin for 7 min, the firing rate increased for five units and decreased for four units; the remainder were unaffected. Immediately after capsaicin, responses to each tastant were in nearly all cases depressed (mean, 61.5% of control), followed by recovery in most cases. NTS tastant-evoked unit responses were unaffected by lingual application of vehicle (5% ethanol). Capsaicin elicited an equivalent reduction (to 64.5%) in tastant-evoked responses of nine additional NTS units recorded in rats with bilateral trigeminal ganglionectomy, arguing against a trigeminally mediated central effect. Furthermore, capsaicin elicited a puncate pattern of plasma extravasation in the tongue that matched the distribution of fungiform papillae. These results support a peripheral site of capsaicin suppression of taste possibly via direct or indirect effects on taste transduction or taste receptor cell excitability. The depressant effect of capsaicin on gustatory transmission might underlie its ability to reduce the perceived intensity of some taste qualities.

Psychophysics of taste lateralization on anterior tongue

There have been very few investigations of the spatial properties of taste stimuli localized to specific areas of the oral cavity. This is surprising, since the spatial localization of taste sensations may contribute to the overall taste percept, much as do quality, intensity, and the temporal characteristics of tastes. The difficulty in eliminating the confounding factor of a tactile sensation may partially account for the paucity of such studies, since a gustatory stimulus cannot be presented as a liquid without a tactile component. As a step toward understanding the localizability of gustatory sensations, we designed a yoked stimulator and an experimental procedure to control for tactile cues. Lateral discrimination was evaluated at the tip of the tongue with four taste stimuli (sodium saccharin, sodium chloride, citric acid, and quinine hydrochloride) by presenting a taste and a blank solution simultaneously at two locations on the tongue. We found that subjects could lateralize all four taste stimuli in the absence of any discriminative tactile cues. Subjects' ability to lateralize varied as a psychometric function of the stimulus concentration. Detection thresholds, measured in a forced-choice two-interval staircase procedure with the same yoked stimulator that was used in the lateralization task, were always lower than lateralization thresholds, and both lateralization and detection thresholds were correlated within subjects. Subjects were unable to lateralize taste cues on a nongustatory surface under the upper lip at the highest tested concentrations, at which performance was 100% on a gustatory surface (dorsal anterior tongue). These results show that (1) taste compounds can be lateralized in the absence of any discriminative mechanical cue (but only on the gustatory epithelium) and (2) although the localization of a compound does not logically require conscious detection of the taste (cf. blind sight), subjects always detected a taste when they were able to lateralize.

The influence of removing extracellular Ca2+ in the desensitization responses to capsaicin, zingerone and olvanil in rat trigeminal ganglion neurons

Desensitization is a process that describes the diminishing effect of a drug upon repeated applications. In regard to capsaicin, the pungent compound in hot pepper, it is well established that removal of extracellular calcium markedly diminishes desensitization. To explore whether this behavior extends to other analogues of capsaicin, we have determined the effect of removing extracellular calcium with capsaicin analogues, zingerone and olvanil, by whole-cell patch clamping cultured rat trigeminal ganglion neurons. Zingerone, like capsaicin, is pungent but has a shorter acyl chain, whereas olvanil is non-pungent and has a longer acyl chain. The currents evoked by 30-s applications of 30 mM zingerone or 1 microM olvanil repeated every 3 min differ in two important ways from the responses evoked by 1 microM capsaicin under these same conditions. In the presence of extracellular calcium, repeated applications of zingerone and olvanil produce nearly complete desensitization. Also in contrast to capsaicin, removing extracellular calcium for these two agonists does not diminish desensitization. These data analyses suggest the existence of calcium-independent pathways that can result in desensitization, and that pungency is not related to the phenomenon of desensitization.

Activation of neurons in rat trigeminal subnucleus caudalis by different irritant chemicals applied to oral or ocular mucosa

To investigate the role of trigeminal subnucleus caudalis in neural mechanisms of irritation, we recorded single-unit responses to application of a variety of irritant chemicals to the tongue or ocular mucosa in thiopental-anesthetized rats. Recordings were made from wide dynamic range (WDR) and nociceptive-specific units in superficial layers of the dorsomedial caudalis (0-3 mm caudal to obex) responsive to mechanical stimulation and noxious heating of the ipsilateral tongue ("tongue" units) and from WDR units in ventrolateral caudalis (0-2 caudal to obex) responsive to mechanical and noxious thermal stimulation of cornea-conjunctiva and frequently also surrounding skin ("cornea-conjunctival" units). The following chemicals were delivered topically (0.1 ml) onto the dorsal anterior tongue or instilled into the ipsilateral eye: capsaicin (0.001-1% = 3.3 x 10(-2) to 3.3 x 10(-5) M), ethanol (15-80%), histamine (0.01-10% = 9 x 10(-1) to 9 x 10(-4) M), mustard oil (allyl-isothiocyanate, 4-100% = 4 x 10(-1) to 10 M), NaCl (0.5-5 M), nicotine (0.01-10% = 6 x 10(-1) to 6 x 10(-4) M), acidified phosphate buffer (pH 1-6), piperine (0.01-1% = 3.5 x 10(-2) to 3.5 x 10(-4) M), serotonin (5-HT; 0.3-3% = 1.4 x 10(-1) to 1.4 x 10(-2) M), and carbonated water. The dose-response relationship and possible tachyphylaxis were tested for each chemical. Of 32 tongue units, 31 responded to one or more, and frequently all, chemicals tested. The population responded to 75.3% of the various chemicals tested (</=10 per unit). The incidence of responses was independent of the order of chemicals tested, except for capsaicin, which reduced subsequent responses. Responses to histamine, nicotine, 5-HT, and ethanol had a more rapid onset and shorter duration compared with capsaicin, acid, and mustard oil. Responses to all chemicals increased in a dose-related manner. Successive responses to repeated application decreased significantly for nicotine, 5-HT, capsaicin, and piperine. Spontaneous firing increased significantly 5-10 min after initial application of capsaicin. Of 31 corneal-conjunctival units, 29 responded to one or more chemicals, and the population responded to 65% of all chemicals tested. Responses increased in a dose-related manner for all chemicals, and successive responses decreased significantly for histamine, nicotine, ethanol, acid, and capsaicin. Responses of tongue units to histamine and nicotine were reduced significantly by ceterizine (H1 antagonist) and mecamylamine, respectively. Mecamylamine also significantly reduced responses of corneal-conjunctival units to nicotine. Different classes of irritant chemicals contacting the oral or ocular mucosa can activate individual sensory neurons in caudalis, presumably via independent peripheral transduction mechanisms. Multireceptive units with input from the tongue or cornea-conjunctiva exhibited a similar spectrum of excitability to different irritant chemicals. Such neurons would not be capable of discriminating among different chemically evoked irritant sensations but could contribute to a common chemical sense.

Regional tongue sensitivity for sweetness and pungency of ethanol-aspartame mixtures

Binary mixtures of aspartame prepared at three levels of concentration and dissolved in four ethanolic dilutions were perceptually evaluated. Sweet-pungent combinations were presented in solution or in disks of filter paper (paper) soaked in the solutions. Variations in sweetness and pungency were examined at two oral loci including the tip and the back plus the front of the tongue in the liquid condition or the tip and the back of the tongue in the paper condition. A similar behavior was observed in liquid and paper conditions; as the concentration of aspartame and ethanol increased so did the intensity for sweet and pungent qualities. Whereas sweetness was not influenced by ethanol addition (2-8% V/V), a suppressive effect of aspartame (1-4 mM) on pungency was noted for liquid but not for the paper condition. Sweetness was enhanced when the back plus the front of the tongue was stimulated by solutions. Finally, there was a complex pattern of regional effects on the perceived pungency of alcoholic-sweet solutions that was not replicated in the paper condition.

Brainstem neurons expressing c-Fos immunoreactivity following irritant chemical stimulation of the rat's tongue

Many chemicals including nicotine, capsaicin and piperine (pungent chemicals in red and black peppers, respectively) evoke oral pain and irritation via largely unknown neural mechanisms. As a first step in defining the central pathway for oral chemical irritation, we have used an immunohistochemical method to map locations of brainstem neurons expressing the nuclear protein, c-Fos (a putative nociceptive marker), following application of various irritants to the tongue. In barbiturate-anesthetized rats, one of the following was applied to the dorsal surface of the tongue: nicotine (0.5%), capsaicin (0.1%), histamine (2 or 20%), piperine (0.2%), acetylcholine (10%) or vehicle control (0.9% saline, dH2O, 70% ethanol). After 2 h the rat was perfused with fixative and the brainstem removed, sectioned, and processed immunohistochemically. Following application of each irritant, fos-immunoreactive nuclei were consistently observed in the superficial dorsal horn of dorsomedial trigeminal nucleus caudalis (-3 to +0.5 mm relative to obex), interstitial (paratrigeminal) nucleus, and area postrema. Approximately equal numbers were observed bilaterally even with unilateral application to the tongue. Fos-immunoreactive nuclei were observed in dorsomedial trigeminal caudalis bilaterally when a restricted area on the tip of the tongue was stimulated with capsaicin, but were located predominantly ipsilaterally following stimulation of the lateral tongue. Few or no Fos-immunoreactive nuclei were seen in these areas in control rats. Numbers of Fos-immunoreactive nuclei were significantly increased following nicotine and capsaicin in ventrolateral trigeminal nucleus caudalis and nucleus of the solitary tract. Fos-immunoreactivity was also seen consistently in the ventrolateral medulla dorsal to the lateral reticular nucleus, and vestibular and cochlear nuclei, and less consistently in nucleus raphe pallidus and inferior olive, in both irritant and in control groups, indicating that it was not stimulus-evoked. These results have identified a population of neurons in the dorsomedial trigeminal nucleus caudalis likely to be involved in signaling chemical irritation of the tongue. Increases in Fos-immunoreactivity observed in the nucleus of the solitary tract, area postrema, and ventrolateral trigeminal caudalis also suggest roles for these areas in autonomic responses consequent to oral irritation.

Sensory irritation. Relation to indoor air pollution

All mucosae of the body possess chemical sensitivity provided by the CCS. Airborne chemicals can stimulate the CCS through the ocular, nasal, and respiratory mucosae, evoking different pungent sensations, for example, stinging, irritation, burning, piquancy, prickling, freshness, and tingling. Pungent sensations elicited in the nose differ from odor sensations in various characteristics. They are achieved at considerably higher concentrations than those necessary to elicit odor, but they increase with the concentration of the stimulus in a steeper fashion than odor. Pungent sensations from mixtures of compounds show a higher degree of addition--relative to the pungency of the individual components--than that of odor sensations. Pungency is more resistant to adaptation than odor, and, unlike it, displays considerable temporal integration with continuous stimulation. Measurement of a reflex, transitory apnea produced upon inhalation of pungent chemicals holds promise as an objective indicator of the functional status of the CCS. Results from the measurement of this reflex have agreed quantitatively with sensory data in a number of studies, and have shown higher common chemical sensitivity in nonsmokers (compared to smokers), in females (compared to males), and in young adults (compared to the elderly). Research issues mentioned here include the following: 1. We can rarely validate the symptoms putatively caused by indoor air pollution objectively. Without such means, we will always have the potential problem of overreporting and embellishment. Although one person may seem more sensitive than another, the difference may lie in a greater proclivity to complain. 2. Studies of anosmic persons offer a simple means to understand the functional characteristics of the nasal CCS. Studies of chemical series in such subjects should eventually allow construction of quantitative structure-activity models for human pungency perception. The human data can be compared with relevant animal data when possible. 3. The rules of additivity of pungency in mixtures need explication. Regarding the possible role of VOCs in the creation of irritation, we need to ask whether subthreshold levels add up or even amplify each other to produce noticeable irritation. Do repetitive or continuous exposures to subthreshold concentrations increase sensitivity to those substances, so that they evoke pungency when they otherwise would not? Do the various mucose--ocular, nasal, throat--differ in their sensitivity? 4. Modulation of CCS sensitivity by long-term and short-term inhalation of various agents (for example, environmental tobacco smoke) would seem a suitable topic for further research.

Capsaicin desensitization and recovery on the human tongue

The desensitization resulting from application of 10 or 100 ppm capsaicin was investigated, using daily testing of a capsaicin series (1-1000 ppm, in log steps). The series showed a significant decrement in perceived burn following desensitization with either concentration. Perceived burn of 100 and 1000 ppm did not recover from 100 ppm desensitization in six days, and perceived burn of 1-1000 ppm did not recover from 100 ppm desensitization in six days. When single capsaicin concentrations, rather than the series, were tested at one, two, four, or six days after desensitization, 10 ppm recovered from 10 ppm desensitization in one or two days, and 100 ppm recovered from 100 ppm desensitization between two and four days. This suggests that daily testing with the capsaicin series delayed recovery from desensitization. Nontasters of 6-n-propylthiouracil rated capsaicin burn lower than did tasters. The application method of rolling capsaicin onto the tongue with a swab was found to transiently inhibit burn. Implications for ingesting capsaicin products are discussed.

Odorous and pungent attributes of mixed and unmixed odorants

In order to explore functional properties of the olfactory and common chemical senses as well as their relation to the total nasal sensation experienced, various concentrations of two pungent odorants were presented alone and in the presence of different backgrounds of the other irritant. Stimuli comprised formaldehyde (at 1.0, 3.5, 6.9, and 16.7 ppm), ammonia (at 210, 776, 1,172, and 1,716 ppm), and their 16 possible binary mixtures. Subjects were asked to estimate the total nasal perceived intensity, and then to assess the olfactory (odor) and common chemical (pungency) attributes of the evoked sensations. The results showed that stimulus-response functions for pungency are steeper than those for odor. Furthermore, odor was always hypoadditive in mixtures (i.e., mixtures were perceived as less intense than the sum of their components), whereas pungency was, mainly, additive, and even suggested hyperadditivity. Total perceived intensity of the stimuli, alone and in mixtures, followed the stimulus-response patterns for pungency, which, therefore, emerged as the dominating attribute used by subjects in scaling the explored range of concentrations. The relationship between total nasal perceived intensity of the mixtures and that of their components reflected hypoaddition, resembling the outcome for the odor attribute.

Acid and NaCl self-adaptation with micro-drop stimulation of fungiform papillae

A small drop of either citric acid, HCl, or NaCl, judged to be approximately equal in magnitude, was applied to two papillae for a fixed duration (15 sec). The stimulus was then reapplied to the same papillae and judged for magnitude of sensation ("self-adaptation" design). NaCl was about 50% less intense after 15 sec of prior exposure whereas citric acid showed no significant decline and HCl showed either no decline or a significant increase in magnitude. When citric acid was tested with a longer exposure time (55 sec), significant decline in citric acid magnitude occurred for all subjects. These outcomes are discussed with regard to the problem of cutaneous irritation caused by certain stimuli and the difficulty of extracting cutaneous sensations from the sensory experience of strong concentrations of acids and salts.

Methyl salicylate as a cutaneous stimulus: a psychophysical analysis

Two experiments were performed to examine the perceptual effects of methyl salicylate on hairy skin in humans. In the first experiment, the sensitivity to methyl salicylate (prepared in an ethanol and water vehicle and applied via filter paper) was measured in a paradigm that required subjects to report both the perceived intensity and the perceptual quality of the sensations they experienced. The results indicated that methyl salicylate could be reliably detected at concentrations between 3 and 12%. Peak perceived intensities increased with increasing concentration, and the dominant sensation quality reported was "burning". The second experiment, which measured the effect of methyl salicylate on the perception of temperature change, revealed that the compound enhances the perception of warming but does not affect the perception of cooling. For most subjects, methyl salicylate produced a hyperalgesia to heating. Overall, the data suggest that methyl salicylate probably produces its sensory effects via stimulation and/or sensitization of a population of cutaneous nociceptors.