“Some of the nerves in the system are chemically sensitive and transmit sensations such as the burning heat of hot peppers, pungency of garlic, refreshing coolness of mint and the tingly sensation of carbonation,” says Phil Parisi, vice president and technical director at David Michael & Co., a flavor company specializing in beverage, food and confectionery flavors.

The brain responds to sensates (flavors that stimulate the tongue or palate) with characteristic defense reflex responses: sneezing, sweating, tearing, excessive or increased salivation, puckering and other involuntary facial muscle reflexes.