Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn.
Oral rinsing with different solutions significantly reduced mouth-burn of capsaicin solutions in both eaters and noneaters of chili peppers. Cold solutions (5 degrees C) were more effective in reduction of mouth-burn than solutions at 20 degrees C. Sucrose solutions (10%) at 20 degrees C and whole milk at 5 degrees C were equally effective while 5% ethanol was no more effective in mouth-burn reduction than water at 20 degrees C. Reduction of mouth-burn by sucrose was not dose dependent. Noneaters of chili peppers experienced a slightly greater reduction of mouth-burn from sucrose solutions than eaters. Oral rinsing with sweetened milk containing 0 and 10% fat, of varying globule size, resulted in similar degree of mouth-burn reduction. The first (control) sample was rated higher in intensity than subsequent ones, suggesting desensitization, which appears to be due to the interaction of stimulation of chemo-, mechano-, thermo- and gustatory receptors.
Nasrawi
C W
CW
Department of Food Science and Technology, University of California, Davis 95616.
Pangborn
R M
RM
D000328:Adult; D000428:Alcohol Drinking / Q000502:physiology; D000818:Animals; D002211:Capsaicin / Q000494:pharmacology*; D005260:Female; D006185:Habituation, Psychophysiologic / Q000187:drug effects; D006801:Humans; D008297:Male; D008892:Milk; D009619:Nociceptors / Q000187:drug effects*; D012684:Sensory Thresholds / Q000187:drug effects; D013649:Taste / Q000187:drug effects*; D013650:Taste Buds / Q000187:drug effects*; D013697:Thermosensing / Q000187:drug effects; D014059:Tongue / Q000294:innervation*
D002211:Capsaicin