Oral chemesthesis is the sense that allows us to feel certain chemical sensations in our mouth, like the heat from chili sauce or the coolness of menthol. This can change how much we enjoy and consume some foods and drinks.
A recent study from the University of Helsinki explored how sensitive people are to these chemicals and how that links to their eating habits. Doctoral Researcher Sulo Roukka conducted this research to see how chemesthetic sensitivity influences what we eat and our preferences.
In his research, Roukka found that those who are more sensitive to chemesthetic sensations also tend to have different taste sensitivities and preferences. The study involved 205 volunteers who tasted various liquids, such as capsaicin (from chili), menthol, and aluminum ammonium sulfate. They shared their feelings about these sensations along with their eating habits.
Using a new tool to measure chemesthetic sensitivity, the study discovered interesting patterns. For example, people with lower sensitivity often consume more chili sauce and alcoholic drinks. Additionally, those who felt a cooling sensation from menthol also reported enjoying salty foods more.
“My findings showed that sensitive individuals were more likely to use condiments like ketchup or add milk to coffee to lessen the intensity of these sensations,” says Sulo Roukka.
The study also uncovered some gender differences. Women reported feeling the burning heat of capsaicin more intensely than men. Further analysis suggested that for men, chemesthetic sensitivity might relate particularly to their consumption of fatty, sweet, or salty foods and alcoholic beverages. However, Roukka emphasized that this area needs more exploration.
Understanding these individual differences is crucial for addressing food and nutrition issues. Chemesthetic perception plays a key role in how we experience food flavors, yet it hasn’t been studied as much as taste and smell.
“By gaining insights into food sensory experiences, we can create better food products and meals that match individual likes and dislikes. This could also help develop tastier and healthier plant-based proteins or even offer insights into addiction issues,” says Roukka.
This study is part of a broader program in Finland, focusing on how we perceive food through multiple senses, with support from various academic and research institutions.
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Agriculture, Capsaicin, Food, Research
