Conclusions
cough, coughs, disordered cough
The results of our work indicate that the volatile compound EB, in addition to being found naturally in foods and serving as a flavor ingredient, is a tussigenic stimulus in humans. We measured the concentration–intensity function of the sensation of UTC using suprathreshold ratings and number of coughs produced after inhaling EB. Moreover, we demonstrated that breath control techniques after EB inhalation reduce UTC. To our knowledge, this is the first application of volatile EB delivery using dynamic olfactometry to induce cough. The methods described here offer unique opportunities for future research directions to investigate normal and disordered cough