دورية أكاديمية
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.
| العنوان: | The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations. |
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| المؤلفون: | Zhang LL; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: zhangll@bjfu.edu.cn., Ma C; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China., Wang HY; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China., Zheng YM; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China., Zhang QB; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China., Zhong K; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China., Shi BL; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China. Electronic address: shibl@cnis.ac.cn., Zhao L; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China. Electronic address: zhaolei@cnis.ac.cn. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2023 Apr; Vol. 166, pp. 112631. Date of Electronic Publication: 2023 Feb 24. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Capsaicin* , Subliminal Stimulation*, Humans ; Propylthiouracil ; Sensation/physiology ; Feeding Behavior |
| مستخلص: | The tingling evoked by Sichuan pepper and the burning elicited by chili pepper constitutes the typical flavor of Sichuan cuisine and is a component of leisure food. Although factors affecting the burning sensation have extensively been studied, few studies have examined the factors of individual sensitivity, personality traits, and dietary habits that contribute to the perception of oral tingling sensation, which hinders the formulation of tingling products and the development of new products. In contrast, many studies have examined the factors influencing the burning sensation. In this web-based survey, 68 participants disclosed their dietary habits, liking for tingling and hot foods, and psychological traits. Individual sensitivity to the tingling and burning sensation produced by a range of Sichuan pepper oleoresin and capsaicin solutions was determined using rated differences from control, generalized labeled magnitude scale method and ranking test. The consistency score indicated the accuracy of individual ranking results while also providing an indirect response to the sensitivity of the participant to supra-threshold for burning or tingling. Individual ratings for medium Sichuan pepper oleoresin concentrations significantly correlated with the just noticeable difference (p < 0.01), and ratings for medium and high capsaicin concentrations correlated significantly with 6-n-propylthiouracil ratings (p < 0.01). Notably, the power exponent of burning was significantly correlated with the burning recognition threshold (p < 0.01), and the power exponent of tingling and burning were significantly correlated (r = 0.340, p < 0.05). There was a negative correlation between supra-threshold tingling and burning sensation perceptions and life satisfaction ratings. Further, intensity ratings for oral tingling and burning sensation did not always correspond with individual sensitivity indicators (e.g., recognition threshold, 6-n-propylthiouracil, just noticeable difference, and consistency score). Thus, this study provides new insight into establishing a sensory selection method for chemesthetic sensation panelists and theoretical guidelines for formulation design and in-depth analysis of popular tingling dishes and foods. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Burning; Dietary; Perception; Psychological; Tingling |
| المشرفين على المادة: | S07O44R1ZM (Capsaicin) 721M9407IY (Propylthiouracil) |
| تواريخ الأحداث: | Date Created: 20230313 Date Completed: 20230315 Latest Revision: 20230320 |
| رمز التحديث: | 20240628 |
| DOI: | 10.1016/j.foodres.2023.112631 |
| PMID: | 36914308 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2023.112631 |