Perceptual and affective responses to sampled capsaicin differ by reported intake

Abstract

The present study was conducted to a) generate suprathresold dose-response functions for multiple qualities evoked by capsaicin across a wide range of concentrations, and b) revisit how intensity ratings and liking may differ as a function of self reported intake. Individuals rated eight samples of capsaicin for perceived burn and bitterness, as well as disliking/liking. Measures of reported preference for chili peppers, chili intake frequency, prior experience and personality measures were also assessed. Here, we confirm prior findings showing that burn in the laboratory differs with reported chili intake, with infrequent consumers reporting more burn. We extend these findings by exploring how capsaicin perception varies by reported liking, and measures of variety seeking. We also address the question of whether differences in burn ratings may potentially be an artifact of differential scale usage across groups due to prior experience, and not chronic desensitization, as is typically assumed. By using generalized scaling methods and recalled sensations, we conclude the differences observed here and elsewhere are not likely due to differences in how participants use rating scales.

FNS or the Varseek-scale? Proposals for a valid operationalization of neophilia

“…The case of VSK7 is again typical of reversed-coded items and their consequences on the dimensionality of constructs assessed by factor analysis. Nolden & Hayes (2017) also retain six items. The factor restitutes 59.6% of the variance of the six items retained, and reliability is achieved (Table 2).…”

“…As for neophilia, Steenkamp (1993) associates it with the variety-seeking tendency in the food domain, defined as "the motivation factor that aims at providing variation in stimulation through varied product consumption, irrespective of the instrumental or functional value of alternatives". Other authors retain this conceptual equivalence and consider the search for variety as the "willingness to try new foods and overall adventurousness in the diet" (Nolden & Hayes, 2017), which is therefore hardly different from neophilia, seen as the "willingness to try new or novel foods" (Ristic, Johnson, Meiselman, Hoek, & Bastian, 2016).…”

Orosensory responsiveness and alcohol behaviour

“…As individuals transition from nondrinkers to drinkers, alcoholic beverages may simply become more palatable, analogous to individuals with a high intake of chili peppers reporting higher liking of and lower burning from capsaicin than individuals with a low intake (Nolden & Hayes, 2017). The latter finding has been attributed to dietary exposure to capsaicin resulting in desensitization (Nolden & Hayes, 2017). Similarly, it is plausible that regular exposure to ethanol leads to increased preference for and consumption of alcoholic beverages through desensitization to ethanol.…”

Desensitization but not sensitization from commercial chemesthetic beverages

“…However, observing the sensitization effect for real foods in the laboratory has proven challenging, though desensitization has been observed (Prescott, 1999). Indeed, chronic desensitization is thought to drive the differences in reported spiciness intensity of consumers and non-consumers of spicy chili peppers, as consumers consistently report lesser intensity of spiciness compared to non-consumers (Nolden, 2016;Nolden & Hayes, 2017;Prescott & Stevenson, 1995;Stevenson & Prescott, 1994).…”