Skip to main content
SpringerLink
Log in

Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors

  • Published:
Chemosensory Perception

Abstract

Introduction

Chemesthetic compounds, responsible for sensations such as burning, cooling, and astringency, are difficult stimuli to work with, especially when the evaluation task requires retasting.

Methods

Here, we developed a protocol by which chemesthetic compounds can be assessed using sorting. We compared the performance of two cohorts of untrained assessors on this task, one with nose clips and the other without. Similarity matrices were analyzed using multidimensional scaling (MDS) to produce perceptual maps for the two cohorts

Results

Overall, the groupings from the nose-open cohort tended to follow a biological basis, consistent with previous findings that suggest compounds that activate a common receptor will elicit similar sensations. The nose-open and nose-pinched cohorts generated significantly different maps. The nose-pinched cohort had a higher variance in the MDS solution than the nose-open group. While the nose-open cohort generated seven clusters, the nose-pinched cohort generated only two clusters, seemingly based on the ready identification of chemesthetic sensations or not. There was less consensus regarding the attributes used to describe the samples in the nose-pinched cohort than in the nose-open cohort as well, as this cohort collectively generated more attributes but fewer were significant in regression.

Conclusion

Sorting can be used with orally delivered chemesthetic stimuli in naive assessors, and the resulting perceptual maps differ when nose clips are worn.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Albin KC, Simons CT (2010) Psychophysical evaluation of a sanshool derivative (alkylamide) and the elucidation of mechanisms subserving tingle. PLoS ONE 5:e9520

    Google Scholar 

  • Alpizar YA, Boonen B, Gees M, Sanchez A, Nilius B, Voets T, Talavera K (2013) Allyl isothiocyanate sensitizes TRPV1 to heat stimulation. Pflügers Arch-Eur J Physiol 466:507–515

  • Arnett J (1994) Sensation seeking : a new conceptualization and a new scale. Personal Individ Differ 16:7

    Google Scholar 

  • Bader M, Stark TD, Dawid C, Lösch S, Hofmann T (2014) All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation. J Agric Food Chem 62:2479–2488

    CAS  Google Scholar 

  • Bandell M, Macpherson LJ, Patapoutian A (2007) From chills to chilis: mechanisms for thermosensation and chemesthesis via thermoTRPs. Curr Opin Neurobiol 17:490–497

    CAS  Google Scholar 

  • Bandell M et al (2004) Noxious cold ion channel TRPA1 is activated by pungent compounds and bradykinin. Neuron 41:849–857

    CAS  Google Scholar 

  • Bautista DM et al (2006) TRPA1 mediates the inflammatory actions of environmental irritants and proalgesic agents. Cell 124:1269–1282

    CAS  Google Scholar 

  • Bell R, Marshall DW (2003) The construct of food involvement in behavioral research: scale development and validation. Appetite 40:235–244

    Google Scholar 

  • Bennett SM, Hayes JE (2012) Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil. Chem Senses 37:471–478

    CAS  Google Scholar 

  • Bertino M, Lawless HT (1993) Understanding mouthfeel attributes: a multidimensional scaling approach. J Sens Stud 8:101–114

    Google Scholar 

  • Blancher G, Clavier B, Egoroff C, Duineveld K, Parcon J (2012) A method to investigate the stability of a sorting map. Food Qual Prefer 23:36–43

    Google Scholar 

  • Breslin P, Gilmore M, Beauchamp G, Green B (1993) Psychophysical evidence that oral astringency is a tactile sensation. Chem Senses 18:405–417

    CAS  Google Scholar 

  • Bryant BP, Mezine I (1999) Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons. Brain Res 842:452–460

    CAS  Google Scholar 

  • Calixto JB, Kassuya CA, André E, Ferreira J (2005) Contribution of natural products to the discovery of the transient receptor potential (TRP) channels family and their functions. Pharmacol Ther 106:179–208

    CAS  Google Scholar 

  • Cartier R, Rytz A, Lecomte A, Poblete F, Krystlik J, Belin E, Martin N (2006) Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map. Food Qual Prefer 17:562–571

    Google Scholar 

  • Caterina MJ, Schumacher MA, Tominaga M, Rosen TA, Levine JD, Julius D (1997) The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature 389:816–824

    CAS  Google Scholar 

  • Cheng W et al (2012) Heteromeric heat-sensitive transient receptor potential channels exhibit distinct temperature and chemical response. J Biol Chem 287:7279–7288

    CAS  Google Scholar 

  • Chollet S, Lelièvre M, Abdi H, Valentin D (2011) Sort and Beer: everything you wanted to know about the sorting task but did not dare to ask. Food Qual Prefer 22:507–520

    Google Scholar 

  • Chollet S, Valentin D (2000) Le degré d’expertise at-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin. Annee Psychol 100:11–36

    Google Scholar 

  • Chollet S, Valentin D, Abdi H (2005) Do trained assessors generalize their knowledge to new stimuli? Food Qual Prefer 16:13–23

    Google Scholar 

  • Chung G, Im S, Kim Y, Jung S, Rhyu M-R, Oh S (2014) Activation of transient receptor potential ankyrin 1 by eugenol. Neuroscience 261:153–160

    CAS  Google Scholar 

  • Cliff M, Heymann H (1992) Descriptive analysis of oral pungency. J Sens Stud 7:12

    Google Scholar 

  • Cliff MA, Green BG (1994) Sensory irritation and coolness produced by menthol: evidence for selective desensitization of irritation. Physiol Behav 56:1021–1029

    CAS  Google Scholar 

  • Cliff MA, Green BG (1996) Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences. Physiol Behav 59:487–494

    CAS  Google Scholar 

  • Dessirier J-M, O’Mahony M, Carstens E (2001) Oral irritant properties of menthol: sensitizing and desensitizing effects of repeated application and cross-desensitization to nicotine. Physiol Behav 73:25–36

    CAS  Google Scholar 

  • Dessirier J-M, O’Mahony M, Sieffermann J-M, Carstens E (1998) Mecamylamine inhibits nicotine but not capsaicin irritation on the tongue: psychophysical evidence that nicotine and capsaicin activate separate molecular receptors. Neurosci Lett 240:65–68

    CAS  Google Scholar 

  • Doerner JF, Gisselmann G, Hatt H, Wetzel CH (2007) Transient receptor potential channel A1 is directly gated by calcium ions. J Biol Chem 282:13180–13189

    CAS  Google Scholar 

  • Eckert W III, Julius D, Basbaum A (2006) Differential contribution of TRPV1 to thermal responses and tissue injury-induced sensitization of dorsal horn neurons in laminae I and V in the mouse. Pain 126:184–197

    CAS  Google Scholar 

  • Everaerts W et al (2011) The capsaicin receptor TRPV1 is a crucial mediator of the noxious effects of mustard oil. Curr Biol 21:316–321

    CAS  Google Scholar 

  • Falahee M, MacRae A (1997) Perceptual variation among drinking waters: the reliability of sorting and ranking data for multidimensional scaling. Food Qual Prefer 8:389–394

    Google Scholar 

  • Faye P, Brémaud D, Durand Daubin M, Courcoux P, Giboreau A, Nicod H (2004) Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings. Food Qual Prefer 15:781–791

    Google Scholar 

  • Faye P, Brémaud D, Teillet E, Courcoux P, Giboreau A, Nicod H (2006) An alternative to external preference mapping based on consumer perceptive mapping. Food Qual Prefer 17:604–614

    Google Scholar 

  • Fischer MJ, Balasuriya D, Jeggle P, Goetze TA, McNaughton PA, Reeh PW, Edwardson JM (2014) Direct evidence for functional TRPV1/TRPA1 heteromers. Pflügers Arch-Eur J Physiol 466:2229–2241

  • Galopin CC, Furrer SM, Goeke A (2004) Pungent and tingling compounds in Asian cuisine. Chall Taste Chem Biol 867:139–152

    CAS  Google Scholar 

  • García-Martínez C et al (2002) Attenuation of thermal nociception and hyperalgesia by VR1 blockers. Proc Natl Acad Sci 99:2374–2379

    Google Scholar 

  • García-Sanz N, Fernández-Carvajal A, Morenilla-Palao C, Planells-Cases R, Fajardo-Sánchez E, Fernández-Ballester G, Ferrer-Montiel A (2004) Identification of a tetramerization domain in the C terminus of the vanilloid receptor. J Neurosci 24:5307–5314

    Google Scholar 

  • Govindarajan V (1979) Pungency: the stimuli and their evaluation [Food flavour]. In: ACS Symposium series American Chemical Society

  • Green B (2002) Psychophysical measurement of oral chemesthesis. In: Simon SA, Nicolelis MAL (eds) Methods in chemosensory research. CRC Press, Boca Raton, FL, pp 3–19

  • Green BG (1985) Menthol modulates oral sensations of warmth and cold. Physiol Behav 35:427–434

    CAS  Google Scholar 

  • Green BG (1989) Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration. Neurosci Lett 107:173–178

    CAS  Google Scholar 

  • Green BG (1991) Capsaicin cross-desensitization on the tongue: psychophysical evidence that oral chemical irritation is mediated by more than one sensory pathway. Chem Senses 16:675–689

    CAS  Google Scholar 

  • Green BG, Hayes JE (2003) Capsaicin as a probe of the relationship between bitter taste and chemesthesis. Physiol Behav 79:811–821

    CAS  Google Scholar 

  • Green BG, Hayes JE (2004) Individual differences in perception of bitterness from capsaicin, piperine and zingerone. Chem Senses 29:53–60

    Google Scholar 

  • Green BG, Rentmeister-Bryant H (1998) Temporal characteristics of capsaicin desensitization and stimulus-induced recovery in the oral cavity. Physiol Behav 65:141–149

    CAS  Google Scholar 

  • Green BG, Shaffer GS (1993) The sensory response to capsaicin during repeated topical exposures: differential effects on sensations of itching and pungency. Pain 53:323–334

    CAS  Google Scholar 

  • Gwartney E, Heymann H (1995) The temporal perception of menthol. J Sens Stud 10:393–400

    Google Scholar 

  • Hatem S, Attal N, Willer J-C, Bouhassira D (2006) Psychophysical study of the effects of topical application of menthol in healthy volunteers. Pain 122:190–196

    CAS  Google Scholar 

  • Holliins M, Faldowski R, Rao S, Young F (1993) Perceptual dimensions of tactile surface texture: a multidimensional scaling analysis. Percept Psychophys 54:697–705

    Google Scholar 

  • Husson F, Lê S, Mazet J (2007) Facto Mine R: Factor Analysis and Data Mining with R. R package version 1.05.

  • Jancso G, Kiraly E, Jancsó-Gábor A (1977) Pharmacologically induced selective degeneration of chemosensitive primary sensory neurones. Nature 270:741–743

    CAS  Google Scholar 

  • Jiang L, Kubota K (2004) Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.). J Agric Food Chem 52:4197–4203

    CAS  Google Scholar 

  • Jordt S-E et al (2004) Mustard oils and cannabinoids excite sensory nerve fibres through the TRP channel ANKTM1. Nature 427:260–265

    CAS  Google Scholar 

  • Karashima Y, Damann N, Prenen J, Talavera K, Segal A, Voets T, Nilius B (2007) Bimodal action of menthol on the transient receptor potential channel TRPA1. J Neurosci 27:9874–9884

    CAS  Google Scholar 

  • Karrer T, Bartoshuk L (1991) Capsaicin desensitization and recovery on the human tongue. Physiol Behav 49:757–764

    CAS  Google Scholar 

  • Karrer T, Bartoshuk L (1995) Effects of capsaicin desensitization on taste in humans. Physiol Behav 57:421–429

    CAS  Google Scholar 

  • Klein AH, Carstens MI, Carstens E (2013) Eugenol and carvacrol induce temporally desensitizing patterns of oral irritation and enhance innocuous warmth and noxious heat sensation on the tongue. Pain 154:2078–2087

  • Klein AH et al (2011) A tingling sanshool derivative excites primary sensory neurons and elicits nocifensive behavior in rats. J Neurophysiol 105:1701–1710

    CAS  Google Scholar 

  • Kruskal JB (1964) Multidimensional scaling by optimizing goodness of fit to a nonmetric hypothesis. Psychometrika 29:1–27

    Google Scholar 

  • Krzanowski W, Marriott F (1994) Kendall’s Library of Statistics: No 1. Multivariate analysis: Part 1: distributions, ordination and inference.

  • Lawless H (2013) Segmentation. Quantitative sensory analysis: psychophysics, models and intelligent design, 1 edn. John Wiley & Sons, Ltd., Chichester, pp 323–339

  • Lawless H, Horne J (2000) Category reviews and multidimensional scaling. Cornell University, Ithaca

  • Lawless HT (1989) Exploration of fragrance categories and ambiguous odors using multidimensional scaling and cluster analysis. Chem Senses 14:349–360

    CAS  Google Scholar 

  • Lawless HT, Glatter S (1990) Consistency of multidimensional scaling models derived from odor sorting. J Sens Stud 5:217–230

    Google Scholar 

  • Lawless HT, Sheng N, Knoops SS (1995) Multidimensional scaling of sorting data applied to cheese perception. Food Qual Prefer 6:91–98

    Google Scholar 

  • Lawless HT, Stevens DA (1988) Responses by humans to oral chemical irritants as a function of locus of stimulation. Percept Psychophys 43:72–78

    CAS  Google Scholar 

  • Lelièvre M, Chollet S, Abdi H, Valentin D (2008) What is the validity of the sorting task for describing beers? A study using trained and untrained assessors. Food Qual Prefer 19:697–703

    Google Scholar 

  • Lim J, Lawless HT (2005) Qualitative differences of divalent salts: multidimensional scaling and cluster analysis. Chem Senses 30:719–726. doi:10.1093/chemse/bji064

    CAS  Google Scholar 

  • Macpherson LJ, Hwang SW, Miyamoto T, Dubin AE, Patapoutian A, Story GM (2006) More than cool: promiscuous relationships of menthol and other sensory compounds. Mol Cell Neurosci 32:335–343

    CAS  Google Scholar 

  • McDonald S, Barrett P, Bond L (2010) What kind of hot is it? Perfumer & Flavorist 35:32–39

    CAS  Google Scholar 

  • McKemy DD, Neuhausser WM, Julius D (2002) Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature 416:52–58

    CAS  Google Scholar 

  • McNamara FN, Randall A, Gunthorpe MJ (2005) Effects of piperine, the pungent component of black pepper, at the human vanilloid receptor (TRPV1). Br J Pharmacol 144:781–790

    CAS  Google Scholar 

  • Nestrud MA, Lawless HT (2008) Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers. Food Qual Prefer 19:431–438

    Google Scholar 

  • Nestrud MA, Lawless HT (2010) Perceptual mapping of apples and cheeses using projective mapping and sorting. J Sens Stud 25:390–405

    Google Scholar 

  • Ohta T, Imagawa T, Ito S (2007) Novel agonistic action of mustard oil on recombinant and endogenous porcine transient receptor potential V1 (pTRPV1) channels. Biochem Pharmacol 73:1646–1656

    CAS  Google Scholar 

  • Parr WV, White KG, Heatherbell DA (2004) Exploring the nature of wine expertise: what underlies wine experts’ olfactory recognition memory advantage? Food Qual Prefer 15:411–420

    Google Scholar 

  • Peier AM et al (2002a) A TRP channel that senses cold stimuli and menthol. Cell 108:705–715

    CAS  Google Scholar 

  • Peier AM et al (2002b) A heat-sensitive TRP channel expressed in keratinocytes. Science 296:2046–2049

    CAS  Google Scholar 

  • Popper R, Heymann H (1996) Analyzing differences among products and panelists by multidimensional scaling. Data Handl Sci Technol 16:159–184

    Google Scholar 

  • Prescott J (1999) The generalizability of capsaicin sensitization and desensitization. Physiol Behav 66:741–749

    CAS  Google Scholar 

  • Prescott J, Allen S, Stephens L (1993) Interactions between oral chemical irritation, taste and temperature. Chem Senses 18:389–404

    CAS  Google Scholar 

  • Prescott J, Stevenson RJ (1995) Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili. Physiol Behav 58:1117–1127

    CAS  Google Scholar 

  • Prescott J, Stevenson RJ (1996a) Desensitization to oral zingerone irritation: effects of stimulus parameters. Physiol Behav 60:1473–1480

    CAS  Google Scholar 

  • Prescott J, Stevenson RJ (1996b) Psychophysical responses to single and multiple presentations of the oral irritant zingerone: relationship to frequency of chili consumption. Physiol Behav 60:617–624

    CAS  Google Scholar 

  • Prescott J, Swain-Campbell N (2000) Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters. Chem Senses 25:239–246. doi:10.1093/chemse/25.3.239

    CAS  Google Scholar 

  • Riera C et al (2009) Compounds from Sichuan and Melegueta peppers activate, covalently and non-covalently, TRPA1 and TRPV1 channels. Br J Pharmacol 157:1398–1409

    CAS  Google Scholar 

  • Robert P, Escoufier Y (1976) A unifying tool for linear multivariate statistical methods: the RV-coefficient. Appl Stat 25:257–265

  • Rosenberg S, Nelson C, Vivekananthan P (1968) A multidimensional approach to the structure of personality impressions. J Pers Soc Psychol 9:283

    CAS  Google Scholar 

  • Rosenberg S, Park Kim M (1975) The method of sorting as a data-gathering procedure in multivariate research. Multivar Behav Res 10:489–502

    Google Scholar 

  • Saint-Eve A, Paçi Kora E, Martin N (2004) Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies. Food Qual Prefer 15:655–668

    Google Scholar 

  • Salas MM, Hargreaves KM, Akopian AN (2009) TRPA1-mediated responses in trigeminal sensory neurons: interaction between TRPA1 and TRPV1. Eur J Neurosci 29:1568–1578

    Google Scholar 

  • Schiffman SS, Erickson RP (1971) A psychophysical model for gustatory quality. Physiol Behav 7:617–633

    CAS  Google Scholar 

  • Schiffman SS, Reynolds ML, Young FW, Carroll JD (1981) Introduction to multidimensional scaling: theory, methods, and applications. Academic Press, New York

    Google Scholar 

  • Simons CT, Carstens MI, Carstens E (2003) Oral irritation by mustard oil: self-desensitization and cross-desensitization with capsaicin. Chem Senses 28:459–465

    CAS  Google Scholar 

  • Staruschenko A, Jeske NA, Akopian AN (2010) Contribution of TRPV1-TRPA1 interaction to the single channel properties of the TRPA1 channel. J Biol Chem 285:15167–15177

    CAS  Google Scholar 

  • Story GM et al (2003) ANKTM1, a TRP-like channel expressed in nociceptive neurons, is activated by cold temperatures. Cell 112:819–829

    CAS  Google Scholar 

  • Szallasi A, Blumberg PM (1999) Vanilloid (capsaicin) receptors and mechanisms. Pharmacol Rev 51:159–212

    CAS  Google Scholar 

  • Talavera K et al (2009) Nicotine activates the chemosensory cation channel TRPA1. Nat Neurosci 12:1293–1299

    CAS  Google Scholar 

  • Tang C, Heymann H (2002) Multidimensional sorting, similarity scaling and free-choice profiling of grape jellies. J Sens Stud 17:493–509

    Google Scholar 

  • Thomas CJC, Lawless HT (1995) Astringent subqualities in acids. Chem Senses 20:593–600

    CAS  Google Scholar 

  • Todd P, Bensinger M, Biftu T (1977) Determination of pungency due to capsicum by gas–liquid chromatography. J Food Sci 42:660–665

    CAS  Google Scholar 

  • Tominaga M et al (1998) The cloned capsaicin receptor integrates multiple pain-producing stimuli. Neuron 21:531–543

    CAS  Google Scholar 

  • Torgerson WS (1952) Multidimensional scaling: I. Theory and method. Psychometrika 17:401–419

    Google Scholar 

  • Valentin D, Chollet S, Lelievre M, Abdi H (2012) Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int J Food Sci Technol 47:1563–1578

    CAS  Google Scholar 

  • Vogt-Eisele A, Weber K, Sherkheli M, Vielhaber G, Panten J, Gisselmann G, Hatt H (2007) Monoterpenoid agonists of TRPV3. Br J Pharmacol 151:530–540

    CAS  Google Scholar 

  • Vriens J, Appendino G, Nilius B (2009) Pharmacology of vanilloid transient receptor potential cation channels. Mol Pharmacol 75:1262–1279

    CAS  Google Scholar 

  • Wise PM, Wysocki CJ, Lundström JN (2012) Stimulus selection for intranasal sensory isolation: eugenol is an irritant. Chem Senses 37:509–514

    CAS  Google Scholar 

  • Xiao B, Dubin AE, Bursulaya B, Viswanath V, Jegla TJ, Patapoutian A (2008) Identification of transmembrane domain 5 as a critical molecular determinant of menthol sensitivity in mammalian TRPA1 channels. J Neurosci 28:9640–9651

    CAS  Google Scholar 

  • Xu H, Delling M, Jun JC, Clapham DE (2006) Oregano, thyme and clove-derived flavors and skin sensitizers activate specific TRP channels. Nat Neurosci 9:628–635

    CAS  Google Scholar 

  • Yang B et al (2003) Activation of vanilloid receptor 1 (VR1) by eugenol. J Dent Res 82:781–785

    CAS  Google Scholar 

  • Yang X (2008) Aroma constituents and alkylamides of red and green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium). J Agric Food Chem 56:1689–1696

    CAS  Google Scholar 

  • Yasuda I, Takeya K, Itokawa H (1982) Distribution of unsaturated aliphatic acid amides in japanese Zanthoxylum species. Phytochemistry 21:1295–1298

    CAS  Google Scholar 

  • Zurborg S, Yurgionas B, Jira JA, Caspani O, Heppenstall PA (2007) Direct activation of the ion channel TRPA1 by Ca2+. Nat Neurosci 10:277–279

    CAS  Google Scholar 

Download references

Acknowledgments

This manuscript was prepared in partial fulfillment of a Doctor of Philosophy degree by the first author. The authors of this manuscript would like to thank Dr. Christopher Simons for his donation of a huajiao extract to be used in the experiment, Laura M. Boone and Meghan Kane for assistance with data collection, and all of our participants for their time and involvement in the study. This work was supported by funds from the Pennsylvania State University, US Department of Agriculture Hatch Project PEN04332 funds, and a National Institutes of Health grant from the National Institute National of Deafness and Communication Disorders [DC010904] to J.E.H.

Compliance with Ethics Requirements

ᅟ

Conflict of Interest

The lead author declares no conflict of interest. The second author is presently employed by Ocean Spray Cranberries, Inc, who has no other interest in this work and was not involved in the conception or design of the study or the decision to publish. The corresponding author has previously accepted speaking and/or consulting fees from the Wm. Wrigley Co, General Mills Inc, Tate & Lyle PLC, Symrise AG, and PepsiCo for unrelated work. The corresponding author has also served on the Scientific Advisory Board for Medifast, Inc. None of these organizations have had any influence over study conception, design or interpretation, or the decision to publish these data.

Ethics Declaration

All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008. Informed consent was obtained from all participants included in the study.

Author information

Authors and Affiliations

  1. Sensory Evaluation Center, University Park, PA, USA

    Nadia K. Byrnes & John E. Hayes

  2. Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA

    Nadia K. Byrnes & John E. Hayes

  3. Ocean Spray Cranberries, Inc., Lakeville, MA, USA

    Michael A. Nestrud

Authors
  1. Nadia K. Byrnes
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Michael A. Nestrud
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. John E. Hayes
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to John E. Hayes.

Electronic supplementary material

Below is the link to the electronic supplementary material.

ESM 1

Setup used for the sorting task for both cohorts (PNG 2827 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Byrnes, N.K., Nestrud, M.A. & Hayes, J.E. Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors. Chem. Percept. 8, 19–32 (2015). https://doi.org/10.1007/s12078-015-9178-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12078-015-9178-7

Keywords

Search

Navigation