1Assistant Professor,
2Assistant Professor,
3Assistant Professor,
4Postgraduate student,
Orofacial thermoreception results in qualitatively diverse percepts of temperature as the result of complicated central neural mechanisms along the thermosensory pathways to the cortex. Foods that enter the mouth and objects that touch the face often have temperatures that differ from the orofacial tissues. The resulting transfer of thermal energy evokes discharges in, or alters the ongoing discharge activity if different classes of thermoreceptors supplying the epithelia. The different classes of thermoreceptors differ in their response properties and explain human's capacity to distinguish between thermal stimuli at very high to very low temperatures.
A cool drink of water, a hot cup of coffee, a warm glass of flavored milk. Qualitatively different adjectives such as hot, cool, warm describe our perception of a single dimension of stimulation that of temperature or thermal energy. Signal from temperature sensitive receptors or thermoceptors in the orofacial region contribute greatly to the enjoyment of foods. Foods that enter the mouth and objects that touch the face often have temperatures that differ from the orofacial tissues.
Thermosensation, Thermoreceptors, Orofacial thermosensitivity
