Abstract
The response to menthol and its effect on the excitability of the gustatory receptors were studied by recording the impulse activity in the chorda tympani nerve of the cat. It was observed that menthol elicited a slowly increasing activity in all gustatory fibres. Adding menthol changed the gustatory response of the sapid solutions in two respects: a) It slightly suppressed the initial burst of activity, b) It enhanced the sustained response. Rinsing with menthol left the gustatory receptors with a changed sensitivity to stimulation with other sapid solutions. This effect on the receptors was related to concentration and length of the preceding menthol rinse. It showed also variations with regard to stimulus, concentration and subject.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 361-368 |
| Number of pages | 8 |
| Journal | Acta Physiologica Scandinavica |
| Volume | 76 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jul 1969 |
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Hellekant, G. (1969). The Effect of Menthol on Taste Receptors. Acta Physiologica Scandinavica, 76(3), 361-368. https://doi.org/10.1111/j.1748-1716.1969.tb04479.x