Some like it hot: A temporal analysis of hedonic responses to chili pepper

Rozin, Paul; Ebert, Lori; Schull, Jonathan

doi:10.1016/s0195-6663(82)80033-0

Cited by 51 publications

(26 citation statements)

References 9 publications

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“…Only recently have the sensory and perceptual characteristics of chemical irritation in the mouth begun to be explored systematically, and ethanol has not been among the compounds studied. Researchers have usually focused instead on two irritants that appear in peppers: capsaicin (e.g., Green, 1986;Lawless, 1984;Rozin, Ebert, & Schull, 1982;Stevens & Lawless, 1986) and piperine (e.g., Lawless, 1984).…”

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confidence: 99%

Spatial and temporal factors in the perception of ethanol irritation on the tongue

Green

1988

Perception & Psychophysics

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The sensitivity of the tongue to the irritation produced by ethanol was measured in five experiments. It was discovered in the first two experiments that both latency to the onset of irritation and perceived intensity of irritation varied with the locus of lingual stimulation. The tonguetip and the side of the tongue were found to be more sensitive (that is, they tended to produce higher magnitude estimates and shorter response latencies) than sites toward the middle of the tongue, with the tonguetip being the most sensitive area tested. However, even on the tonguetip the latency to onset of irritation (approximately 2-6 sec) was much longer than typical values for taste sensation. The third experiment demonstrated that increasing the size of the ethanol stimulus resulted in shorter response latencies and more intense irritation. The latter result indicates that the sensory system responsible for ethanol irritation is capable of significant (but incomplete) spatial summation. The final two experiments showed that significant summation also occurs when stimulus area is increased by adding a second stimulus at another lingual locus. Possible explanations for the regional differences in sensitivity and for the relatively long onset latencies of chemical irritation are discussed.

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confidence: 99%

Spatial and temporal factors in the perception of ethanol irritation on the tongue

Green

1988

Perception & Psychophysics

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“…Even when one unimodal stimulus (here, CO 2 ) arouses a sensation of pain, this intrinsically painful feature becomes part of the integrated percept of a familiar object or food. As suggested by Rozin et al [34], the memory representation of this food may thus inhibit the pain or warning value of the trigeminal input (CO 2 here), and even make it desirable.…”

Section: Discussionmentioning

confidence: 93%

Dissociated Representations of Pleasant and Unpleasant Olfacto-Trigeminal Mixtures: An fMRI Study

Bensafi

Iannilli²,

Poncelet

et al. 2012

PLoS ONE

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How the pleasantness of chemosensory stimuli such as odorants or intranasal trigeminal compounds is processed in the human brain has been the focus of considerable recent interest. Yet, so far, only the unimodal form of this hedonic processing has been explored, and not its bimodal form during crossmodal integration of olfactory and trigeminal stimuli. The main purpose of the present study was to investigate this question. To this end, functional magnetic resonance imaging (fMRI) was used in an experiment comparing brain activation related to a pleasant and a relatively unpleasant olfacto-trigeminal mixture, and to their individual components (CO2 alone, Orange alone, Rose alone). Results revealed first common neural activity patterns in response to both mixtures in a number of regions: notably the superior temporal gyrus and the caudate nucleus. Common activations were also observed in the insula, although the pleasant mixture activated the right insula whereas the unpleasant mixture activated the left insula. However, specific activations were observed in anterior cingulate gyrus and the ventral tegmental area only during the perception of the pleasant mixture. These findings emphasized for the firs time the involvement of the latter structures in processing of pleasantness during crossmodal integration of chemosensory stimuli.

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“…In line with these notions, analysis of hedonic responding to events and stimuli over time has often suggested that informative differences between individuals and/or experimental conditions are reflected in time dynamics rather than in static measures of liking/disliking (Rozin, Ebert, & Schull, 1982).…”

Section: Discussionmentioning

confidence: 99%

Out of mind, out of heart: Attention affects duration of emotional experience

Freund

Keil

2013

Cognition & Emotion

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It has been suggested that the extent to which a person maintains attention to pleasant versus unpleasant aspects of a given stimulus has an effect on the self-reported affective state. This assumption was empirically tested in two experiments. In Study 1, participants received the instruction either to focus on a positive emotion-eliciting event (winning a tournament chess game) or to focus their attention on an affectively neutral distraction task (describing drawings). Study 2 used negative performance feedback in a cognitive task to induce unpleasant affect and included three experimental groups (waiting condition, continuing with the same cognitive task, distraction by a different cognitive task). Results converged to show that distracting attention away from the emotion-eliciting event leads to a shorter duration of the emotional experience. These findings support the attention-focus hypothesis.

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Some like it hot: A temporal analysis of hedonic responses to chili pepper

Cited by 51 publications

References 9 publications

Spatial and temporal factors in the perception of ethanol irritation on the tongue

Spatial and temporal factors in the perception of ethanol irritation on the tongue

Dissociated Representations of Pleasant and Unpleasant Olfacto-Trigeminal Mixtures: An fMRI Study

Out of mind, out of heart: Attention affects duration of emotional experience

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