Chemesthesis is the chemical sensitivity of the skin and mucous membranes.[1] Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell.
Examples of chemesthetic sensations include the burn-like irritation from capsaicin and related compounds in foods like chili peppers; the coolness of menthol in mouthwashes and topical analgesic creams; the stinging or tingling of carbonated beverages in the nose and mouth;[2] the tear-induction of cut onions;[3] and the pungent, cough-inducing sensation in the back of the throat elicited by the oleocanthal in high-quality extra virgin olive oil.[4] Some of these sensations may be referred to as spiciness, pungency, or piquancy.[5]
Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers, for example of transient receptor potential channels including those of the TRPV, TRPA or TRPM subtypes. Alternatively, irritant chemicals may activate cells of the epithelium to release substances that indirectly activate the nerve fibers. The respiratory passages, including the nose and trachea, possess specialized cells called solitary chemosensory cells[6] which release acetylcholine[7] or other activators to excite nearby nerve fibers.
Because chemoresponsive nerve fibers are present in all types of skin, chemesthetic sensations can be stimulated from anywhere on the body's surface as well as from mucosal surfaces in the nose, mouth, eyes, etc. Mucus membranes are generally more sensitive to chemesthetic stimuli because they lack the barrier function of cornified skin.
Much of the chemesthetic flavor sensations are mediated by the trigeminal nerves, which are relatively large and important nerves. Flavors that stimulate the trigeminal nerves are therefore important - for example, carbon dioxide is the trigeminal stimulant in carbonated beverages.[3]
ReferencesEdit
^Jay P. Slack (2016). "Molecular Pharmacology of Chemesthesis". Chemosensory Transduction: The Detection of Odors, Tastes, and Other Chemostimuli. pp. 375–391. doi:10.1016/B978-0-12-801694-7.00021-4. ISBN9780128016947. Chemesthesis is the detection of chemical irritants or toxins by cutaneous neurons and is an important underlying chemosensory process.
^Wise, Paul M.; Wolf, Madeline; Thom, Stephen R.; Bryant, Bruce (2013-08-21). "The Influence of Bubbles on the Perception Carbonation Bite". PLOS ONE. 8 (8): e71488. Bibcode:2013PLoSO...871488W. doi:10.1371/journal.pone.0071488. ISSN 1932-6203. PMC3749224. PMID 23990956.
^ abH. Lawless & H. Heymann (2010). Sensory Evaluation of Food. Chemical Senses, Vol. 2 , Principles and Practices (2nd ed.). New York: Springer Science. p. 41. ISBN9781441964878.
^Peyrot des Gachons C, Uchida K, Bryant B, Shima A, Sperry JB, Dankulich-Nagrudny L, Tominaga M, Smith AB 3rd, Beauchamp GK, Breslin PA (19 January 2011). "Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal". J Neurosci. 31 (3): 999–1009. doi:10.1523/JNEUROSCI.1374-10.2011. PMC3073417. PMID 21248124.
^B. G. Green (December 1996). "Chemesthesis: Pungency as a component of flavor". Trends in Food Science & Technology. 7 (12): 415–420. doi:10.1016/S0924-2244(96)10043-1. Long referred to as the 'common chemical sense' and frequently described imprecisely as 'trigeminal sensitivity', chemesthesis provides the burn of chili pepper, the coolness of menthol and the tingle of carbonation.
^Finger TE, Böttger B, Hansen A, et al. (2003). "Solitary chemoreceptor cells in the nasal cavity serve as sentinels of respiration". Proc Natl Acad Sci U S A. 100 (15): 8981–6. Bibcode:2003PNAS..100.8981F. doi:10.1073/pnas.1531172100. PMC166424. PMID 12857948.
^Krasteva G, Canning BJ, Hartmann P, et al. (2011). "Cholinergic chemosensory cells in the trachea regulate breathing". Proc Natl Acad Sci U S A. 108 (23): 9478–83. Bibcode:2011PNAS..108.9478K. doi:10.1073/pnas.1019418108. PMC3111311. PMID 21606356.
Green, B.G.; Mason, J.R.; Kare, M.R., eds. (1990). Irritation. Chemical Senses, Vol. 2. New York: Marcel-Dekker. p. iv.
Shusterman D. (2002). "Individual factors in nasal chemesthesis". Chemical Senses. 27 (6): 551–564. doi:10.1093/chemse/27.6.551. PMID 12142331.
Green BG, Hayes JE (2003). "Capsaicin as a probe of the relationship between bitter taste and chemesthesis". Physiology and Behavior. 79 (4–5): 811–821. doi:10.1016/S0031-9384(03)00213-0. PMID 12954427. S2CID 43236583.
Green BG, Alvarez-Reeves M, George P (2005). "Chemesthesis and taste: Evidence of independent processing of sensation intensity". Physiology and Behavior. 86 (4): 526–537. doi:10.1016/j.physbeh.2005.08.038. PMID 16199067. S2CID 40854973.
October 25, 2023
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Chemesthesis is the chemical sensitivity of the skin and mucous membranes 1 Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain touch and thermal perception These chemical induced reactions do not fit into the traditional sense categories of taste and smell Examples of chemesthetic sensations include the burn like irritation from capsaicin and related compounds in foods like chili peppers the coolness of menthol in mouthwashes and topical analgesic creams the stinging or tingling of carbonated beverages in the nose and mouth 2 the tear induction of cut onions 3 and the pungent cough inducing sensation in the back of the throat elicited by the oleocanthal in high quality extra virgin olive oil 4 Some of these sensations may be referred to as spiciness pungency or piquancy 5 Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers for example of transient receptor potential channels including those of the TRPV TRPA or TRPM subtypes Alternatively irritant chemicals may activate cells of the epithelium to release substances that indirectly activate the nerve fibers The respiratory passages including the nose and trachea possess specialized cells called solitary chemosensory cells 6 which release acetylcholine 7 or other activators to excite nearby nerve fibers Because chemoresponsive nerve fibers are present in all types of skin chemesthetic sensations can be stimulated from anywhere on the body s surface as well as from mucosal surfaces in the nose mouth eyes etc Mucus membranes are generally more sensitive to chemesthetic stimuli because they lack the barrier function of cornified skin Much of the chemesthetic flavor sensations are mediated by the trigeminal nerves which are relatively large and important nerves Flavors that stimulate the trigeminal nerves are therefore important for example carbon dioxide is the trigeminal stimulant in carbonated beverages 3 References Edit Jay P Slack 2016 Molecular Pharmacology of Chemesthesis Chemosensory Transduction The Detection of Odors Tastes and Other Chemostimuli pp 375 391 doi 10 1016 B978 0 12 801694 7 00021 4 ISBN 9780128016947 Chemesthesis is the detection of chemical irritants or toxins by cutaneous neurons and is an important underlying chemosensory process Wise Paul M Wolf Madeline Thom Stephen R Bryant Bruce 2013 08 21 The Influence of Bubbles on the Perception Carbonation Bite PLOS ONE 8 8 e71488 Bibcode 2013PLoSO 871488W doi 10 1371 journal pone 0071488 ISSN 1932 6203 PMC 3749224 PMID 23990956 a b H Lawless amp H Heymann 2010 Sensory Evaluation of Food Chemical Senses Vol 2 Principles and Practices 2nd ed New York Springer Science p 41 ISBN 9781441964878 Peyrot des Gachons C Uchida K Bryant B Shima A Sperry JB Dankulich Nagrudny L Tominaga M Smith AB 3rd Beauchamp GK Breslin PA 19 January 2011 Unusual pungency from extra virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal J Neurosci 31 3 999 1009 doi 10 1523 JNEUROSCI 1374 10 2011 PMC 3073417 PMID 21248124 B G Green December 1996 Chemesthesis Pungency as a component of flavor Trends in Food Science amp Technology 7 12 415 420 doi 10 1016 S0924 2244 96 10043 1 Long referred to as the common chemical sense and frequently described imprecisely as trigeminal sensitivity chemesthesis provides the burn of chili pepper the coolness of menthol and the tingle of carbonation Finger TE Bottger B Hansen A et al 2003 Solitary chemoreceptor cells in the nasal cavity serve as sentinels of respiration Proc Natl Acad Sci U S A 100 15 8981 6 Bibcode 2003PNAS 100 8981F doi 10 1073 pnas 1531172100 PMC 166424 PMID 12857948 Krasteva G Canning BJ Hartmann P et al 2011 Cholinergic chemosensory cells in the trachea regulate breathing Proc Natl Acad Sci U S A 108 23 9478 83 Bibcode 2011PNAS 108 9478K doi 10 1073 pnas 1019418108 PMC 3111311 PMID 21606356 Further reading Edit nbsp Food portalGreen B G Mason J R Kare M R eds 1990 Irritation Chemical Senses Vol 2 New York Marcel Dekker p iv Shusterman D 2002 Individual factors in nasal chemesthesis Chemical Senses 27 6 551 564 doi 10 1093 chemse 27 6 551 PMID 12142331 Green BG Hayes JE 2003 Capsaicin as a probe of the relationship between bitter taste and chemesthesis Physiology and Behavior 79 4 5 811 821 doi 10 1016 S0031 9384 03 00213 0 PMID 12954427 S2CID 43236583 Green BG Alvarez Reeves M George P 2005 Chemesthesis and taste Evidence of independent processing of sensation intensity Physiology and Behavior 86 4 526 537 doi 10 1016 j physbeh 2005 08 038 PMID 16199067 S2CID 40854973 Retrieved from https en wikipedia org w index php title Chemesthesis amp oldid 1040473960, wikipedia, wiki, book, books, library,
