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Perceptual and affective responses to sampled capsaicin differ by reported intake
Food Quality and Preference ( IF 5.3 ) Pub Date : 2017-01-01 , DOI: 10.1016/j.foodqual.2016.08.003
Alissa A Nolden 1 , John E Hayes 1
Affiliation  

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.

中文翻译:

对采样辣椒素的感知和情感反应因报告的摄入量而异

本研究旨在 a) 为辣椒素在各种浓度范围内引起的多种品质生成超阈值剂量反应函数,以及 b) 重新审视强度等级和喜好如何作为自我报告摄入量的函数而不同。个人对八种辣椒素样品的烧灼感和苦味以及不喜欢/喜欢程度进行了评级。还评估了报告的对辣椒的偏好、辣椒摄入频率、先前的经验和个性的措施。在这里,我们证实了先前的研究结果,即实验室中的烧伤与报告的辣椒摄入量不同,很少有消费者报告烧伤更多。我们通过探索辣椒素感知如何因报告的喜好和多样性寻求的措施而变化来扩展这些发现。我们还解决了一个问题,即烧伤等级的差异是否可能是由于先前的经验而不是通常假设的慢性脱敏导致的不同群体使用量表的结果。通过使用广义标度方法和回忆的感觉,我们得出结论,这里和其他地方观察到的差异不太可能是由于参与者使用评分量表的方式不同。
更新日期:2017-01-01
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