Chlorhexidine gluconate at a dose used to control bacteria in the mout
h has a reversible effect on taste perception. Taste-intensity ratings
and taste-quality identification for concentration series of sucrose,
sodium chloride, citric acid and quinine hydrochloride were obtained
from 15 healthy humans. The participants rinsed with 0.12% chlorhexidi
ne for 3 min twice a day. Each individual was tested 3 times: before t
he 4-day rinse period, 30 min after the final rinse, and 4 days after
the rinse period. Chlorhexidine rinses reduced the perceptual intensit
y of sodium chloride and quinine hydrochloride, not sucrose or citric
acid. No effects on taste perception were detected 4 days after the ri
nse period. The identification of sodium chloride as salty was serious
ly impaired by chlorhexidine but the identification of quinine hydroch
loride as bitter was not affected. Specific sites of action of chlorhe
xidine on the taste epithelium are not known but its effects on salty
taste may be related to its strong positive charge and its effect on b
itter taste may be related to its amphiphilicity. Chlorhexidine has pr
omise as a probe of taste transduction, as well as for the management
of salty/bitter dysgeusias in humans.