Dynamic Temporal Sensory Transition during Skin Application of Oligosaccharides:

Abstract

When aqueous solutions of five oligosaccharides and one polyol compound were applied to the skin, tactile intensity and temporal changes, as defined by five Japanese onomatopoeic words, were observed. Moreover, the relationships between the sensations and the physical and chemical properties were investigated. No difference in the tactile characteristics was observed among the samples during application; however, there was a difference in the characteristics among samples in the sensations of “beta-beta (sticky)”, “gishi-gishi (squeaky)”, and “sarasara (smooth)” after application. In terms of temporal changes, the sensations of oligosaccharides were first described as “nuru-nuru (slimy)”, which then changed to “gishi-gishi (squeaky)” and later to “beta-beta (sticky)”, “shittori (moist)”, and “sara-sara (smooth)”. Among the samples, a difference was observed in the timing of feeling “beta-beta (sticky)”, “shittori (moist)”, and “sara-sara (smooth)”. The correlation between the “beta-beta (sticky)” feeling, which is a contextually undesirable quality of oligosaccharides, and the physical and chemical properties was determined. A high correlation was observed among adhesiveness, integral value of the application force for the final 20 s of application, and solubility. It was considered that the sticky oligosaccharides have these physical properties that were highly correlated described above.