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Capsaicin is viewed as a purely chemesthetic stimulus that selectively  stimulates the somatosensory system. Here we show that when applied to small  areas of the tongue, capsaicin can produce a bitter taste as well as sensory  irritation. In experiment 1, individuals were screened for the ability to  perceive bitterness from capsaicin on the circumvallate papillae. Fifteen of  25 subjects who reported at least weak bitterness rated the intensity of  taste, irritation and coolness produced by 100-320 μM capsaicin and 100-320  mM menthol applied via cotton swabs to the tip (fungiform region), the  posterior edge (foliate region), and the dorsal posterior surface  (circumvallate region) of the tongue. Sucrose, citric acid, sodium chloride  and quinine hydrochloride were applied to the same areas to assess tastes  responsiveness. On average, capsaicin and menthol produced `moderate'  bitterness (and no other significant taste qualities) in the circumvallate  region, and weaker bitterness on the side and tip of the tongue. Sensory  irritation from capsaicin was rated significantly higher at the tongue tip,  whereas menthol coolness was rated higher in the circumvallate region. In  experiment 2 we applied sucrose and quinine hydrochloride together with  capsaicin to investigate the effects other taste stimuli might have on  capsaicin's reported bitterness. As expected, adding quinine produced stronger  bitterness in the circumvallate and fungiform regions, and adding sucrose  significantly reduced the bitterness of capsaicin in the circumvallate region.  Overall, the results suggest that capsaicin and menthol are capable of  stimulating a subset of taste neurons that respond to bitter substances,  perhaps via receptor-gated ion channels like those recently found in  capsaicin- and menthol-sensitive trigeminal ganglion neurons, and that the  glossopharyngeal nerve may contain more such neurons than the chorda tympani  nerve. That some people fail to perceive bitterness from capsaicin further  implies that the incidence of capsaicin-sensitive taste neurons varies across  people as well as between gustatory nerves.

Stimulation of Bitterness by Capsaicin and Menthol: Differences Between Lingual Areas Innervated by the Glossopharyngeal and Chorda Tympani Nerves