This study investigated the effect of temperature on taste and chemesthetic sensations produced by the prototypical salty and sour stimuli NaCl and citric acid. Experiment 1 measured the perceived intensity of irritation (burning, stinging) and taste (saltiness, sourness) produced on the tongue tip by brief (3 s) exposures to suprathreshold concentrations of NaCl and citric acid at 3 different temperatures (12, 34, and 42 °C). No significant effects of temperature were found on the taste or sensory irritation of either stimulus. Experiment 2 investigated the potential effects of temperature on sensory irritation at peri-threshold concentrations and its sensitization over time. Measurements were again made on the tongue tip at the same 3 temperatures. Heating was found to enhance the perception of irritation at peri-threshold concentrations for both stimuli, whereas cooling suppressed sensitization of irritation for NaCl but not for citric acid. These results (i) confirm prior evidence that perception of suprathreshold salty and sour tastes are independent of temperature; (ii) demonstrate that heat has only weak effects on sensory irritation produced by brief exposures to NaCl and citric acid; and (iii) suggest that sensitization of the irritation produced by NaCl and citric acid occur via different peripheral mechanisms that have different thermal sensitivities. Overall, the results are consistent with involvement of the heat-sensitive channel TRPV1 in the sensory irritation of both stimuli together with one or more additional channels (e.g., acid-sensing channel, epithelial sodium channel, TRPA1) that are insensitive to heat and may possibly be sensitive to cooling.

中文翻译：

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温度对感觉刺激的选择性影响，但对NaCl和柠檬酸的味觉没有影响。

这项研究调查了温度对原型咸味和酸味氯化钠和柠檬酸产生的味道和化学感觉的影响。实验1测量了在3种不同温度下分别短暂地（3 s）暴露于NaCl和柠檬酸的超临界浓度时（3 s）在舌尖产生的刺激感（灼痛，刺痛）和味觉（咸味，酸味）的感觉强度。 42°C）。没有发现温度对两种刺激的味道或感觉刺激有显着影响。实验2研究了温度在阈值附近浓度对感官刺激的潜在影响及其随时间的敏感性。再次在相同的3个温度下对舌尖进行测量。发现加热对两种刺激在阈值附近浓度时都增强了刺激感，而冷却抑制了对NaCl而不是对柠檬酸的刺激敏感性。这些结果（i）证实了先前的证据，即对高于阈值的咸味和酸味的感知与温度无关；（ii）证明热量对短暂暴露于氯化钠和柠檬酸中所产生的感觉刺激仅有微弱的影响；（iii）提示NaCl和柠檬酸产生的刺激作用是通过具有不同热敏性的不同外围机制发生的。总体而言，结果与热敏通道TRPV1参与两种刺激的感觉刺激以及一个或多个其他通道（例如酸敏感通道，上皮钠通道，