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Document type:
Zeitschriftenaufsatz
Author(s):
Schöbel, Nicole; Radtke, Debbie; Kyereme, Jessica; Wollmann, Nadine; Cichy, Annika; Obst, Katja; Kallweit, Kerstin; Kletke, Olaf; Minovi, Amir; Dazert, Stefan; Wetzel, Christian H.; Vogt-Eisele, Angela; Gisselmann, Gunter; Ley, Jakob P.; Bartoshuk, Linda M.; Spehr, Jennifer; Hofmann, Thomas; Hatt, Hanns
Title:
Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds
Abstract:
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and astringency perception in human subjects to study the contribution of the taste as well as of the trigeminal sensory system to astringency perception. Subjects with either a lesion or lidocaine anesthesia of the Chorda tym...     »
Journal title:
Chemical Senses
Year:
2014
Journal volume:
39
Journal issue:
6
Pages contribution:
471--487
Fulltext / DOI:
doi:10.1093/chemse/bju014
Print-ISSN:
0379-864X
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