Role of Temperature as an 'False Heat' or False Coolness'

Role of Temperature as an 'False Heat' or False Coolness'

False Coolness -- Some substances activate cold trigeminal receptors. One can sense a cool sensation (also known as "cold", "fresh" or "minty") from, e.g., spearmint, menthol, ethanol or camphor, which is caused by the food activating the TRP-M8 ion channel on nerve cells that signal cold. The reactions behind this sense are therefore analogous to those behind the hot sense. Unlike the actual change in temperature described for sugar substitutes, coolness is only a perceived phenomena.
Spiciness or (false) heat --Substances such as ethanol and capsaicin cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The heat is caused by the food activating a nerve cell ion channel called TRP-V1, which is also activated by hot temperatures. The sensation, usually referred to as "hot" or "spicy", is a notable feature of Mexican, Indian, Tex-Mex, Szechuan, Korean, and Thai cuisine. The two main plants providing this sensation are chili peppers (those fruits of the Capsicum plant that contain capsaicin) and black pepper.

Astringency

Some foods, such as tea or unripe fruits, contain tannins that constrict organic tissue. The best example of this is unripe persimmons, whose juice causes a very unpleasant astringent sensation on any part of the mouth it touches. Less exact terms for the astringent sensation include: "rubbery", "hard", "styptic", "dry", "rough", "harsh" (especially for wine) and "tart" (normally referring to sourness).
Source :Reference Link