Chemogenic Subqualities of Mouthfeel

Christopher T. Simons, Amanda H. Klein, Earl Carstens

Research output: Contribution to journalReview article

1 Citation (Scopus)

Abstract

Mouthfeel refers to the physical or textural sensations in the mouth caused by foods and beverages that are essential to the acceptability of many edible products. The sensory subqualities contributing to mouthfeel are often chemogenic in nature and include heat, burning, cooling, tingling, and numbing. These "chemesthetic" sensations are a result of the chemical activation of receptors that are associated with nerve fibers mediating pain and mechanotransduction. Each of these chemesthetic sensations in the oral cavity are transduced in the nervous system by a combination of different molecular channels/receptors expressed on trigeminal nerve fibers that innervate the mouth and tongue. The molecular profile of these channels and receptors involved in mouthfeel include many transient receptor potential channels, proton-sensitive ion channels, and potassium channels to name a few. During the last several years, studies using molecular and physiological approaches have significantly expanded and enhanced our understanding of the neurobiological basis for these chemesthetic sensations. The purpose of the current review is to integrate older and newer studies to present a comprehensive picture of the channels and receptors involved in mouthfeel. We highlight that there still continue to be important gaps in our overall knowledge on flavor integration and perception involving chemesthetic sensations, and these gaps will continue to drive future research direction and future investigation.

Original languageEnglish (US)
Article numberbjz016
Pages (from-to)281-288
Number of pages8
JournalChemical Senses
Volume44
Issue number5
DOIs
StatePublished - Jun 1 2019

Fingerprint

Mouth
Nerve Fibers
Transient Receptor Potential Channels
Food and Beverages
Trigeminal Nerve
Potassium Channels
Ion Channels
Tongue
Nervous System
Names
Protons
Hot Temperature
Pain
Direction compound
Drive

Keywords

  • carbonation
  • chemesthesis
  • flavor
  • mouthfeel
  • nociceptor

ASJC Scopus subject areas

  • Physiology
  • Sensory Systems
  • Physiology (medical)
  • Behavioral Neuroscience

Cite this

Simons, C. T., Klein, A. H., & Carstens, E. (2019). Chemogenic Subqualities of Mouthfeel. Chemical Senses, 44(5), 281-288. [bjz016]. https://doi.org/10.1093/chemse/bjz016

Chemogenic Subqualities of Mouthfeel. / Simons, Christopher T.; Klein, Amanda H.; Carstens, Earl.

In: Chemical Senses, Vol. 44, No. 5, bjz016, 01.06.2019, p. 281-288.

Research output: Contribution to journalReview article

Simons, CT, Klein, AH & Carstens, E 2019, 'Chemogenic Subqualities of Mouthfeel', Chemical Senses, vol. 44, no. 5, bjz016, pp. 281-288. https://doi.org/10.1093/chemse/bjz016
Simons CT, Klein AH, Carstens E. Chemogenic Subqualities of Mouthfeel. Chemical Senses. 2019 Jun 1;44(5):281-288. bjz016. https://doi.org/10.1093/chemse/bjz016
Simons, Christopher T. ; Klein, Amanda H. ; Carstens, Earl. / Chemogenic Subqualities of Mouthfeel. In: Chemical Senses. 2019 ; Vol. 44, No. 5. pp. 281-288.
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