Chemesthetic Agents

<p>In foods and beverages, taste goes beyond sweet, sour, salty, bitter and umami. Research is looking at harnessing chemesthetic agents, chemical compounds that activate receptors located in the oral and nasal area that create sensations such burning, cooling, stinging and tingling. Find the science behind these taste sensations.</p>

Taste goes beyond sweet, sour, salty, bitter and umami. Research is looking at harnessing chemesthetic agents, chemical compounds that activate receptors located in the oral and nasal area that create sensations such burning, cooling, stinging and tingling. John Hayes, Ph. D., Assistant Professor of Food Science and Director of Sensory Evaluation Center at Penn State University discusses the science behind these taste sensations.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish