The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

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The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

Year of publication

2021

Authors

Roukka, Sulo; Puputti, Sari; Aisala, Heikki; Hoppu, Ulla; Seppä, Laila; Sandell, Mari A.

Organizations and authors

University of Helsinki

Seppä Laila

Sandell Mari A.

Roukka Sulo

University of Turku

Aisala Heikki

Sandell Mari

Puputti Sari

Hoppu Ulla

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

Foods

Parent publication name

Foods

Volume

10

Issue

11

Article number

2730

ISSN

2304-8158

​Publication forum

85072

​Publication forum level

1

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Fully open publication channel

Self-archived

Yes

License of the self-archived publication

CC BY

Other information

Fields of science

Other agricultural sciences; Biochemistry, cell and molecular biology; Health care science

Keywords

ASTRINGENCY; Bitter taste; capsaicin; chemesthesis; chemesthesis sensitivity; hierarchical clustering; Individual differences; intensity; menthol; perception; segmentation; sensitivity; taste sensitivity

Publication country

Switzerland

Internationality of the publisher

International

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.3390/foods10112730

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes
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