ReviewJournal of the science of food and agriculture2026
Can trigeminal sensations impact saltiness perception? A mini-review.
Review in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
1 citing paper in PubMed.
- Genetic Variants Influencing Taste Perception and Food Preferences: Current Evidence.Nutrients · 2026Review
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.
Funding
Abstract
Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis). Trigeminal sensations are a protective mechanism integral to a human's warning system. Unlike odours and tastes, which interact with olfactory receptors on the epithelium and gustatory receptors on the tongue, chemical irritants act on the pain, temperature, and touch receptors in the oral region. These chemical irritants can lead to sensations such as burning, heat, cooling, and fizziness. This trigeminal stimulation can potentially increase the perception of other tastes and odours. A relationship between trigeminal stimulants (e.g., capsaicin) and the perceived salty taste of food products has been identified. However, this effect on saltiness perception can often be eclipsed by accompanying undesirable sensory characteristics, such as sourness, bitterness, metallic, and burning sensations, resulting in decreased consumer acceptability. Furthermore, the chemical irritants' volatility, reactivity, and low solubility can limit their use in the food industry. This mini-review will characterize the cross-modal interactions of trigeminal stimulants on saltiness perception, as well as discuss their mechanism of action and sensory studies that investigated the use of chemical irritants to enhance saltiness perception. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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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.