Chemesthesis is the detection of potentially harmful chemicals by 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, large nerves responsible for motor functions and sensation in the face. Flavors that stimulate the trigeminal nerves are therefore important. For example, the carbon dioxide in carbonated beverages is a trigeminal stimulant.[3]
- ^ 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 & 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 & 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. 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.