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Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity

Tao Su, Xiao Gao, Hongjun Li, Li Zhang, Pengfei Han, Hong Chen

2021Food Quality and Preference25 citationsDOI

Topics & Concepts

CapsaicinTasteDetection thresholdMentholOdorFood scienceSensory systemAudiologyMedicineChemistryInternal medicinePsychologyNeuroscienceOrganic chemistryReceptorReal-time computingComputer scienceOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies
Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity | Litcius