Enhancing Food Coldness Perception via Synchronous Posterior Neck Cold stimulus during Swallowing

This investigation proposes a novel method to enhance the perceived temperature of food, aimed at helping individuals with conditions like dentin hypersensitivity who struggle to consume foods at optimal temperatures. Conventional methods for this purpose often are impractical for sensitive individuals. This study introduces a new technique that applies external cold stimuli to the posterior neck, avoiding direct contact with oral sensory receptors. We designed a device to deliver precise cold stimuli to this area and empirical assessments were conducted using ice cream, selected for its cooling properties and variable texture. The focus was on synchronizing the cold stimuli with the swallowing process, hypothesizing that this coordination could enhance thermal and tactile perception integration without disrupting eating. The study engaged 25 participants and utilized Ura’s modification of Scheffé’s paired comparison method for statistical evaluation. The results show that this technique significantly enhances the sensation of cold in food, suggesting that external thermal stimuli can improve the dining experience without altering the food itself or affecting the taste.