Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell. Examples of chemesthetic sensations include the burn-like irritation from capsaicin and related compounds in foods like chili peppers; the coolness of menthol in mouthwashes and topical analgesic creams; the stinging or tingling of carbonated beverages in the nose and mouth;[1] the tear-induction of cut onions;[2] and the pungent, cough-inducing sensation in the back of the throat elicited by the oleocanthal in high-quality extra virgin olive oil.[3] Some of these sensations may be referred to as spiciness, pungency, or piquancy.