Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste

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 to oral rinsing with only crackers and water. After tooth brushing, 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 20-22 min interstimulus delay between samples and liberal rinsing with cracker and water are recommended for sensory testing of mentholated products.

Reference Information:

Suwonsichon, S., Chambers, E. IV, Chambers, D.H., and Milliken, G.A. 2009. Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste. J. Sensory Studies. 24: 290-300.

This entry was posted on Wednesday, December 16th, 2009. It is filed under Human Nutrition and is tagged with descriptive, menthol, rinse, sensory, toothpaste.