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Chemesthetic Agents
In foods and beverages, taste goes beyond sweet, sour, salty, bitter and umami. Research is looking at harnessing chemesthetic agents, chemical compounds that activate receptors located in the oral and nasal area that create sensations such burning, cooling, stinging and tingling. Find the science behind these taste sensations.
January 9, 2014
1 Min Read
Taste goes beyond sweet, sour, salty, bitter and umami. Research is looking at harnessing chemesthetic agents, chemical compounds that activate receptors located in the oral and nasal area that create sensations such burning, cooling, stinging and tingling. John Hayes, Ph. D., Assistant Professor of Food Science and Director of Sensory Evaluation Center at Penn State University discusses the science behind these taste sensations.
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