Premium
EFFECTS OF ORAL RINSING ON THE PERCEPTION OF RESIDUAL COOLING AND BURN IN HIGHLY MENTHOLATED TOOTHPASTE
Author(s) -
SUWONSICHON SUNTAREE,
CHAMBERS EDGAR,
CHAMBERS DELORES H.,
MILLIKEN GEORGE A.
Publication year - 2009
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2009.00211.x
Subject(s) - menthol , chemistry , food science , toothpaste , pulp and paper industry , engineering , organic chemistry
Oral rinsing with crackers and water previously was found to reduce residual menthol cooling and burn perception to some extent. In this study, the effectiveness of oral rinsing with sucrose, butter, milk or celery, in combination with crackers and water on reducing residual cooling and burn from highly mentholated toothpaste was compared with oral rinsing with only crackers and water. After toothbrushing, five highly trained descriptive panelists rinsed and rated oral cooling and burn intensity at various times over a 30‐min period. Only overall cooling intensity was reduced (slightly) when sucrose or butter was used in combination with crackers and water. However, the decay rate and truncated time for oral cooling and burn were not affected by these additional rinse agents. Celery and milk did not provide any additional effects. A 20 to 22‐min interstimulus delay between samples and liberal rinsing with cracker and water are recommended for sensory testing of mentholated products.PRACTICAL APPLICATIONS The use of rinse agents is common in sensory testing to help the mouth return to stasis and reduce carryover effects from prior samples. The typical cracker/water rinse regimen frequently is modified by using agents such as milk or other products. This research shows that such modifications probably do not produce the desired effect in products with relatively high menthol levels, such as those that might be found in some lozenges, candies, gums or toothpaste. The simple, common sensory rinse procedure of crackers and water – along with time – is not appreciably aided for those mentholated products by adding additional rinse agents to the regimen. This research helps researchers and manufacturers to better design sensory tests, taking into consideration time lags between products.