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Published on January 25, 2025
A groundbreaking doctoral thesis from the University of Helsinki has uncovered how an individual’s chemesthetic sensitivity—sensitivity to chemically induced tactile sensations in the mouth—affects their dietary habits and food preferences. This research has significant implications for understanding how people experience and consume certain foods and drinks, such as chili sauce and alcoholic beverages.
Doctoral Researcher Sulo Roukka, MSc, led the study that explored the relationship between chemesthetic sensitivity, taste sensitivity, and consumption behavior. Roukka’s research focused on understanding how this tactile sensation influences food choices and overall dietary patterns, offering a fresh perspective on food perception beyond the commonly studied senses of taste and smell.
In the study, 205 volunteers participated in sensory testing, where they evaluated the intensity of liquid chemesthetic samples including capsaicin (found in chili peppers), menthol, and aluminum ammonium sulfate. The participants also provided data on their food consumption behaviors and preferences. A novel chemesthetic sensitivity tool was used to categorize individuals based on their ability to detect and experience these sensations.
The results were telling. The study found that individuals with lower chemesthetic sensitivity were more likely to consume larger amounts of chili sauce and alcoholic beverages, indicating that a heightened sensitivity to these sensations may reduce the desire for such products. Additionally, those who experienced a cooling sensation more intensely tended to prefer and consume more salty and savory foods.
“We observed that sensitive individuals often modified their consumption by using products like ketchup or adding milk to coffee,” said Roukka. “These habits suggest an effort to mitigate the intensity of chemesthetic properties in food.”
The research also highlighted gender differences in chemesthetic perception. Women reported experiencing the burning sensation from capsaicin more strongly than men. Preliminary findings suggest that chemesthetic sensitivity may influence the consumption of fatty, sweet, salty, and savory foods, especially among men. However, Roukka emphasized that further studies are needed to confirm these findings.
Understanding chemesthetic sensitivity provides new insights into food behavior. The research reveals how sensory experiences, often overlooked compared to taste and smell, influence food choices. Roukka’s findings could help in developing food products that cater to diverse preferences, potentially leading to healthier and tastier options, such as plant-based proteins. Furthermore, the study offers the possibility of new perspectives on the development of conditions like alcoholism.
“The more we understand the complex sensory aspects of food, the better we can create products that align with individual preferences and health goals,” Roukka added.
Disclaimer: This article is based on research findings from a doctoral thesis by Doctoral Researcher Sulo Roukka at the University of Helsinki. The study’s conclusions are preliminary and may require further investigation to fully understand the long-term effects of chemesthetic sensitivity on dietary habits and food preferences.
For more details, refer to the full research paper: Insights into Oral Chemesthetic Perception: A Focus on Food-Related Behavior.
