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A non-invasive measurement of tongue surface temperature

Lv, Cong; Wang, Xinmiao; Chen, Jianshe; Yang, Ni; Fisk, Ian


Cong Lv

Xinmiao Wang

Jianshe Chen

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Associate Professor


Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional methods such as clinical thermometers and thermocouples for oral temperature measurement are not most applicable during food oral consumption due to its invasive nature and interference with food. In this study, infrared thermal (IRT) imager was investigated for its feasibility for the measurement of tongue surface temperature. The IRT technique was firstly calibrated using a digital thermometer (DT). The technique was then used to measure tongue surface temperature after tongue was stimulated by (1) water rinsing at different temperatures (0-45?); and (2) treated with capsaicin solutions (5, 10, and 20 ppm). For both cases, tongue surface temperature showed significant changes as a result of the physical and chemical stimulation. Results confirm that IRT is feasible for tongue temperature measurement and could be a useful supporting tool in future for the study of food oral processing and sensory perception.


Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507.

Journal Article Type Article
Acceptance Date Aug 20, 2018
Online Publication Date Aug 25, 2018
Publication Date Feb 1, 2019
Deposit Date Nov 22, 2018
Publicly Available Date Aug 26, 2019
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 1873-7145
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 116
Pages 499-507
Keywords Tongue temperature; Oral temperature; Infrared thermal (IRT) imager; Capsaicin; Food oral processing; Food sensory
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