Intraoral trigeminal-mediated sensations influencing taste perception: a systematic review.

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ID: 43906
2019
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Abstract
Food perception is a multimodal sensation which implies cross-modal interplays. Tactile, thermal, painful and kinesthetic stimuli arising from food intake may impact on flavor perception, especially taste perception. The influence of oral somatosensory signals on food taste perception remains unclear. The aim of the present systematic review was to appraise the effects of oral mechanical, thermal, chemical and pain sensations on taste perception. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, a search of the literature from 1968 to 2018 was conducted using MEDLINE via PubMed, EMBASE and clinical trials (PROSPERO registration reference: CRD42018100176). A total of 105 articles were included for analysis. The results from this review suggest that taste abilities and taste perception are frequently modified by food textural and chemical properties. Furthermore, saliva features, dental and prosthetic status and oral pain can also modulate taste perception. Biological and physiological phenomenon underlying these results may be involved such as tastant release, tastant detection, taste transduction and central trigemino-gustatory interplays.
Reference Key
braud2019intraoraljournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Braud, Adeline;Boucher, Yves;
Journal journal of oral rehabilitation
Year 2019
DOI
10.1111/joor.12889
URL
Keywords
pain denture taste tactile saliva chemesthesis food quality teeth

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