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

Bennett, Samantha M; Hayes, John E

Bennett, Samantha M; Hayes, John E.

Affiliation

Bennett SM; Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA 16802, USA.

Chem Senses ; 37(5): 471-8, 2012 Jun.

Article in En | MEDLINE | ID: mdl-22281531

Subject(s)

Anti-Inflammatory Agents, Non-Steroidal/pharmacology; Capsaicin/pharmacology; Ibuprofen/pharmacology; Plant Oils/pharmacology; Taste Perception/drug effects; Taste/drug effects; Adolescent; Adult; Aldehydes/pharmacology; Area Under Curve; Calcium Channels/metabolism; Cyclopentane Monoterpenes; Female; Humans; Male; Middle Aged; Nerve Tissue Proteins/agonists; Nerve Tissue Proteins/metabolism; Olive Oil; Phenols/pharmacology; TRPA1 Cation Channel; TRPV Cation Channels/agonists; TRPV Cation Channels/metabolism; Taste/physiology; Taste Perception/physiology; Transient Receptor Potential Channels/agonists; Transient Receptor Potential Channels/metabolism

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Full text: 1 Database: MEDLINE Main subject: Taste / Plant Oils / Capsaicin / Anti-Inflammatory Agents, Non-Steroidal / Ibuprofen / Taste Perception Type of study: Prognostic_studies / Qualitative_research Language: En Journal: Chem Senses Year: 2012 Type: Article Affiliation country: United States

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