PMID- 8840926
OWN - NLM
STAT- MEDLINE
DCOM- 19970117
LR  - 20190712
IS  - 0031-9384 (Print)
IS  - 0031-9384 (Linking)
VI  - 60
IP  - 2
DP  - 1996 Aug
TI  - Psychophysical responses to single and multiple presentations of the oral 
      irritant zingerone: relationship to frequency of chili consumption.
PG  - 617-24
AB  - There are few data on the psychophysical properties of zingerone, one of the 
      pungent components in ginger, particularly in contrast to capsaicin. The 
      time-intensity characteristics of zingerone irritation were examined using 
      high-frequency, intermediate-frequency, and low-frequency users of chili, who 
      rated the intensity of whole-mouth rinses of 1% zingerone at 6-s intervals for 3 
      min. Maximum intensity was reached within the first 20 s, while the zingerone was 
      in the mouth. At this stage, there were no differences between groups. Following 
      expectoration at 30 s, frequent users showed a more rapid decline in rated 
      intensity than did intermediate users, who showed a more rapid decline than 
      infrequent users. Capsaicin sensitization and desensitization are dependent upon 
      the interstimulus intervals (ISIs) used. A second experiment, also using groups 
      of high-, intermediate-, and low-frequency chili users, examined whether 
      sensitization to zingerone could be demonstrated using ISIs based on the point of 
      maximum intensity observed in the first study. In contrast to sensitization 
      effects found with capsaicin, slight desensitization was observed over 10 
      successive zingerone stimuli. Following a 5-min hiatus in stimulation, further 
      desensitization was observed over 10 results point to the ability of zingerone to 
      self-desensitize, although the effect is of a smaller magnitude than that of 
      capsaicin. None of these effects varied as a function of chili use. Analysis of 
      the qualities that constituted zingerone irritation found that the sensations 
      produced are predominantly burning and warmth, making it qualitatively similar to 
      capsaicin.
FAU - Prescott, J
AU  - Prescott J
AD  - Sensory Research Centre, CSIRO Division of Food Science & Technology, North Ryde, 
      N.S.W., Australia.
FAU - Stevenson, R J
AU  - Stevenson RJ
LA  - eng
PT  - Clinical Trial
PT  - Journal Article
PL  - United States
TA  - Physiol Behav
JT  - Physiology & behavior
JID - 0151504
RN  - 0 (Irritants)
RN  - 4MMW850892 (zingerone)
RN  - 6JKA7MAH9C (Guaiacol)
SB  - IM
MH  - Adult
MH  - Feeding Behavior/*physiology
MH  - Female
MH  - Food
MH  - Guaiacol/*analogs & derivatives/pharmacology
MH  - Humans
MH  - Irritants/*pharmacology
MH  - Kinetics
MH  - Male
MH  - *Spices
EDAT- 1996/08/01 00:00
MHDA- 1996/08/01 00:01
CRDT- 1996/08/01 00:00
PHST- 1996/08/01 00:00 [pubmed]
PHST- 1996/08/01 00:01 [medline]
PHST- 1996/08/01 00:00 [entrez]
AID - S0031-9384(96)80039-4 [pii]
AID - 10.1016/s0031-9384(96)80039-4 [doi]
PST - ppublish
SO  - Physiol Behav. 1996 Aug;60(2):617-24. doi: 10.1016/s0031-9384(96)80039-4.