Chemesthetic Sensitivity Influences Dietary Choices
A recent study conducted at the University of Helsinki has revealed that individual chemesthetic perception, which relates to chemically induced sensations in the mouth, can significantly influence dietary habits and preferences. This doctoral research, led by Doctoral Researcher Sulo Roukka, MSc, examined the relationship between chemesthetic sensitivity and food consumption patterns among participants.
Chemesthesis refers to the ability to perceive certain chemical stimuli that evoke tactile sensations in the mouth, impacting how consumers experience foods and beverages. The study focused on common items such as chili sauce and alcoholic drinks, noting that individuals with varying levels of chemesthetic sensitivity exhibited different consumption behaviors.
In total, 205 volunteers participated in this sensory study, where they evaluated the intensity of liquid chemesthetic samples including capsaicin (found in chili peppers), menthol, and aluminum ammonium sulfate. Participants described the sensations induced by these samples while providing detailed information about their food-related behaviors and potential influencing factors.
A novel tool developed for measuring chemesthetic sensitivity allowed researchers to classify participants based on their sensitivity levels. Findings demonstrated a correlation between low chemesthetic sensitivity and increased consumption of chili sauce and alcoholic beverages. Additionally, sensations of cooling were linked to the enjoyment and consumption of salty and savory foods.
Roukka noted that individuals who displayed higher sensitivity to chemesthetic properties tended to modify their eating habits by incorporating ingredients such as ketchup or milk to mitigate strong flavors. The research also identified gender differences in chemesthetic responses; for instance, women reported a more intense burning sensation from capsaicin compared to men. Preliminary data suggested that chemesthetic perception might be particularly associated with the consumption of fatty, sweet, salty, and savory foods, as well as alcoholic drinks among male participants, although further research is required to validate these observations.
The implications of these findings are significant, as chemesthetic perception plays a vital role in the overall flavor experience of food, a dimension that has been less explored compared to taste and smell. Understanding these individual differences in food-related behavior can contribute to addressing public health challenges related to nutrition and dietary choices.
Enhanced knowledge of the sensory complexities of food could lead to the development of improved food products and meals tailored to individual preferences. This insight may also assist in creating tastier and healthier plant-based protein products, as well as contribute to further understanding of issues such as alcohol consumption.
