Chemesthesis
Chemesthesis is the detection of potentially harmful chemicals by the skin and mucous membranes.smell.
Examples of chemesthetic sensations include the burn-like irritation from
extra virgin olive oil.[4] Some of these sensations may be referred to as spiciness, pungency, or piquancy.[5]
Chemesthetic sensations sometimes arise by direct chemical activation of ion channels on sensory nerve fibers, for example of
TRPA or TRPM subtypes. Alternatively, irritant chemicals may activate cells of the epithelium to release substances that indirectly activate the nerve fibers. The respiratory passages, including the nose and trachea, possess specialized cells called solitary chemosensory cells[6] which release acetylcholine[7]
or other activators to excite nearby nerve fibers.
Because chemoresponsive nerve fibers are present in all types of skin, chemesthetic sensations can be stimulated from anywhere on the body's surface as well as from mucosal surfaces in the nose, mouth, eyes, etc. Mucus membranes are generally more sensitive to chemesthetic stimuli because they lack the barrier function of cornified skin.
Much of the chemesthetic flavor sensations are mediated by the
trigeminal nerves, large nerves responsible for motor functions and sensation in the face. Flavors that stimulate the trigeminal nerves are therefore important. For example, the carbon dioxide in carbonated beverages is a trigeminal stimulant.[3]
References
- ISBN 9780128016947.
Chemesthesis is the detection of chemical irritants or toxins by cutaneous neurons and is an important underlying chemosensory process.
- PMID 23990956.
- ^ ISBN 9781441964878.
- PMID 21248124.
- .
Long referred to as the 'common chemical sense' and frequently described imprecisely as 'trigeminal sensitivity', chemesthesis provides the burn of chili pepper, the coolness of menthol and the tingle of carbonation.
- PMID 12857948.
- PMID 21606356.
Further reading
- Green, B.G.; Mason, J.R.; Kare, M.R., eds. (1990). Irritation. Chemical Senses, Vol. 2. New York: Marcel-Dekker. p. iv.
- Shusterman D. (2002). "Individual factors in nasal chemesthesis". Chemical Senses. 27 (6): 551–564. PMID 12142331.
- Green BG, Hayes JE (2003). "Capsaicin as a probe of the relationship between bitter taste and chemesthesis". Physiology and Behavior. 79 (4–5): 811–821. S2CID 43236583.
- Green BG, Alvarez-Reeves M, George P (2005). "Chemesthesis and taste: Evidence of independent processing of sensation intensity". Physiology and Behavior. 86 (4): 526–537. S2CID 40854973.