ArticleFood quality and preference2017
Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake.
Article in Food quality and preference, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed.
- Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers.Physiology & behavior · 2024Trial
- Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods.Foods (Basel, Switzerland) · 2026Review
- Modulating hypertrophic scar formation by targeting endothelial transient receptor potential vanilloid-1/nuclear factor kappa-B/interleukin-6 axis to regulate angiogenesis.Burns & trauma · 2026Article
- Impact of Allyl Isothiocyanate Addition on Consumers' Sensory Perception in a Solid Food Matrix.Journal of food science · 2025Article
- Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups.Journal of food science · 2025Article
- Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: A small case-control series.Physiology & behavior · 2023Article
- Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients.Supportive care in cancer : official journal of the Multinational Association of Supportive Care in Cancer · 2023Article
- Transient loss and recovery of oral chemesthesis, taste and smell with COVID-19: a small case-control series.medRxiv : the preprint server for health sciences · 2023Article
- Effect of Piperine on Saltiness Perception.Foods (Basel, Switzerland) · 2023Article
- The heat is on: Consumers modify their oral processing behavior when eating spicy foods.Current research in food science · 2023Article
- Chili pepper preference development and its impact on dietary intake: A narrative review.Frontiers in nutrition · 2022Review
- Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study.Biology · 2021Article
- Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.Foods (Basel, Switzerland) · 2020Article
- Article
- Chemosensory Changes from Cancer Treatment and Their Effects on Patients' Food Behavior: A Scoping Review.Nutrients · 2019Article
- Putting out the fire - Efficacy of common beverages in reducing oral burn from capsaicin.Physiology & behavior · 2019Article
- Application of Intelligent Recommendation Techniques for Consumers' Food Choices in Restaurants.Frontiers in psychiatry · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
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.
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Registered trials
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