ArticleChemosensory perception2015
Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency.
Article in Chemosensory perception, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers.Physiology & behavior · 2024Trial
- Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu.Journal of food science · 2026Article
- Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches.Foods (Basel, Switzerland) · 2026Article
- Comparable Effectiveness of Novel and Commercial Saliva Substitute Gels in Dental Patients Experiencing Xerostomia: A Randomized, Double-Blind Crossover Trial.Gels (Basel, Switzerland) · 2026Article
- Taste matters: lessons learned in translating a conditioned drug cue reactivity paradigm from rodents to humans.Frontiers in psychology · 2026Article
- Alcohol drinking is associated with greater calcium activity in mouse central amygdala dynorphin-expressing neurons.Progress in neuro-psychopharmacology & biological psychiatry · 2025Article
- What IsFoods (Basel, Switzerland) · 2024Article
- Cocaine and amphetamine regulated transcript (CART) mediates sex differences in binge drinking through central taste circuits.Neuropsychopharmacology : official publication of the American College of Neuropsychopharmacology · 2024Article
- Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers.Human brain mapping · 2024Article
- Escalation of alcohol intake is associated with regionally decreased insular cortex activity but not changes in taste quality.Alcohol, clinical & experimental research · 2023Article
- Self-Reported Olfactory Dysfunction and Diet Quality: Findings from the 2011-2014 National Health and Nutrition Examination Survey (NHANES).Nutrients · 2021Article
- Associations between chronic cigarette smoking and taste function: Results from the 2013-2014 national health and nutrition examination survey.Physiology & behavior · 2021Article
- Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit.International journal of food science · 2021Article
- Mixtures of Sweeteners and Maltodextrin Enhance Flavor and Intake of Alcohol in Adolescent Rats.Chemical senses · 2020Article
- Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study.Foods (Basel, Switzerland) · 2020Article
- Article
- Regional Variation of Bitter Taste and Aftertaste in Humans.Chemical senses · 2019Article
- Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review.Nutrients · 2019Article
- Putting out the fire - Efficacy of common beverages in reducing oral burn from capsaicin.Physiology & behavior · 2019Article
- Taste Perception and Caffeine Consumption: An fMRI Study.Nutrients · 2018Article
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2 authors.
Funding
Abstract
introductionEthanol, the pharmaceutically active ingredient in all alcoholic beverages, elicits multiple percepts including sweet, bitter, drying, and burning. However, quality-specific perceptual dose-response functions have not been previously reported. Also, individual differences in ethanol perception may associate with differences in alcoholic beverage use. Here, we describe the chemosensory profile of ethanol across concentrations in a convenience sample of mixed-age adults; secondarily, we explore whether individual differences in various qualities from ethanol associate with alcohol use behaviors.
methodsParticipants (
resultsIntensity of most qualities increased as a function of ethanol concentration, although the dominant sensation differed with concentration. The dominant sensation for 8 and 16 % ethanol was bitterness (7.4±1.0; 13.5±1.4), whereas for 32 and 48 % ethanol, burning/tingling was the dominant sensation (29.7±2.1; 44.7±2.4). Variation in quality-specific intensities of sampled ethanol explained variability in the reported intake frequency for beer, wine, straight spirits, and number of drinking occasions. The number of years reported drinking (grand mean 10.5±0.8) was not significantly associated with perceptual ratings for sampled ethanol.
conclusionsIn a convenience sample of mixed-aged adults, the sensations from suprathreshold ethanol varied by concentration: bitterness dominated at lower concentrations, while burn dominated at higher concentrations. Exploratory analyses also suggest that differences in chemosensory responses across participants may associate with measures of alcohol use.
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