| Abstract: | Concentration series of four oral chemical irritants derivedfrom spices (capsicum oleoresin, vanillyl nonamide, piperineand ginger oleoresin) were evaluated for perceived intensityand perceived areas of sensation over time. Growth of sensationwith concentration was described by power function relationshipsand decrements in sensation over time were described by exponentialdecay. Peak sensation intensity was correlated with stimulatedsalivary flow rate. The number of oral areas reported as irritatedincreased with concentration and decreased over time. Whilesome differences were observed among compounds in the areasof stimulation, the dorsal tongue surface and tongue edges werehighly responsive to all compounds. A sequential desensitizationwas observed, in which stimuli were perceived as less strongwhen following a stronger irritant than when following a weakerone. |
