ReviewChemical senses2019
Chemogenic Subqualities of Mouthfeel.
Review in Chemical senses, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 1 synthesis or guideline pooled it, 53 citations in OpenAlex.
- A systematic review of the biological mediators of fat taste and smell.Physiological reviews · 2023Pooled it
- Article
- From pungency perception to consumer preference: The driving role of alkylamide compounds inFood chemistry: X · 2026Article
- Popularizing Wine Tasting Evaluation: An Adaptation of Mouthfeel Terminology.Foods (Basel, Switzerland) · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups.Foods (Basel, Switzerland) · 2025Article
- Article
- Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond.Frontiers in nutrition · 2025Review
- Drug-induced Tongue Disorders: A Comprehensive Literature Review.Current drug safety · 2025Review
- Time-course of pain and salivary opiorphin release in response to oral capsaicin differ in burning mouth syndrome patients, temporomandibular disorders patients and control subjects.Clinical oral investigations · 2024Observational
- Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception.Nature food · 2024Review
- Effect of carbonated water on cerebral blood flow in the frontal region: a study using near-infrared spectroscopy.Frontiers in behavioral neuroscience · 2024Article
- Interkingdom Detection of Bacterial Quorum-Sensing Molecules by Mammalian Taste Receptors.Microorganisms · 2023Review
- Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks.Foods (Basel, Switzerland) · 2023Article
- Sweet Chestnut (Foods (Basel, Switzerland) · 2022Review
- The Role of TRP Channels in Nicotinic Provoked Pain and Irritation from the Oral Cavity and Throat: Translating Animal Data to Humans.Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco · 2022Review
- Subjective Mouthfeel and Temperature Alterations in COVID-19 Patients Six to Ten Months After Diagnosis.Chemosensory perception · 2022Article
- The role of viscosity in flavor preference: plasticity and interactions with taste.Chemical senses · 2022Article
- Not Only COVID-19: Involvement of Multiple Chemosensory Systems in Human Diseases.Frontiers in neural circuits · 2022Review
- Why Taste Is Pharmacology.Handbook of experimental pharmacology · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 3 institutions in 1 country.
Funding
Abstract
Mouthfeel refers to the physical or textural sensations in the mouth caused by foods and beverages that are essential to the acceptability of many edible products. The sensory subqualities contributing to mouthfeel are often chemogenic in nature and include heat, burning, cooling, tingling, and numbing. These "chemesthetic" sensations are a result of the chemical activation of receptors that are associated with nerve fibers mediating pain and mechanotransduction. Each of these chemesthetic sensations in the oral cavity are transduced in the nervous system by a combination of different molecular channels/receptors expressed on trigeminal nerve fibers that innervate the mouth and tongue. The molecular profile of these channels and receptors involved in mouthfeel include many transient receptor potential channels, proton-sensitive ion channels, and potassium channels to name a few. During the last several years, studies using molecular and physiological approaches have significantly expanded and enhanced our understanding of the neurobiological basis for these chemesthetic sensations. The purpose of the current review is to integrate older and newer studies to present a comprehensive picture of the channels and receptors involved in mouthfeel. We highlight that there still continue to be important gaps in our overall knowledge on flavor integration and perception involving chemesthetic sensations, and these gaps will continue to drive future research direction and future investigation.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.