ArticleJournal of food science2025
Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed. Participants were segmented into the ST and SS groups using hierarchical cluster analysis based on their spiciness perception of ramen samples with different capsaicin intensities. Sensory evaluations of kimchi included assessments of appearance, color, crispness, spiciness, saltiness, and umami using a nine-point hedonic scale and a five-point just-about-right (JAR) scale. Notably, spiciness exhibited significant differences in both liking and JAR ratings (p < 0.001). A direct comparison of spiciness liking for K4 showed that SS participants had significantly lower preference compared to ST participants. Open-ended responses revealed that 34.1% of ST participants found K4's spiciness "just about right," whereas 83% of SS participants found it too strong. The ST group exhibited higher spiciness tolerance and preference, particularly for strongly spiced kimchi, whereas the SS group preferred milder kimchi and rated the spiciest samples poorly. These findings underscore the importance of individual and cultural factors in sensory evaluation and provide insights for developing kimchi products tailored to diverse consumer preferences. PRACTICAL APPLICATIONS: The findings of this study reveal that individual differences in spiciness perception and tolerance significantly influence kimchi preferences. This information can guide the development of customized kimchi products catering to varying consumer needs and global markets, thereby enhancing product acceptance and marketability.
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Registered trials
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