Can trigeminal sensations impact saltiness perception? A mini-review

Area of Science:

• Food Science
• Sensory Science
• Neuroscience

Background:

• Reduced sodium intake is a public health goal, but salt reduction impacts food flavor.
• Flavor perception involves taste, smell, and trigeminal sensations (chemesthesis).
• Trigeminal stimulants can modulate taste perception, including saltiness.

Purpose of the Study:

• To review cross-modal interactions between trigeminal stimulants and saltiness perception.
• To discuss the mechanisms of trigeminal stimulation on flavor.
• To examine sensory studies on using chemical irritants to enhance saltiness.

Main Methods:

• Literature review of cross-modal sensory science.
• Analysis of chemical irritant properties and their sensory impact.
• Evaluation of studies on trigeminal stimulation and saltiness perception.

Main Results:

• Trigeminal stimulation, like capsaicin, can increase perceived saltiness.
• Undesirable sensations (burning, bitterness) often accompany trigeminal enhancement of saltiness.
• Chemical properties of irritants can limit their food industry application.

Conclusions:

• Trigeminal stimulants offer potential for salt reduction but require careful management of sensory trade-offs.
• Understanding cross-modal interactions is key to developing palatable low-sodium foods.
• Further research is needed on optimizing trigeminal stimulant use for food applications.