Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity

Su, T; Gao, X; Li, HJ; Zhang, L; Han, PF; Chen, H

Han, PF; Chen, H (通讯作者),Southwest Univ, Key Lab Cognit & Personal, Minist Educ, Chongqing 400715, Peoples R China.

FOOD QUALITY AND PREFERENCE, 2022; 96 ():

Abstract

The trigeminal and gustatory perceptions interact with each other during food consumption. Long-term repeated exposure to sensory stimuli leads to pla......

Full Text Link