Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Appetite

• Publication date

  2012-02-01

• Fields of study

  Medicine, Environmental Science, Psychology

• Identifiers
  DOI 10.1016/j.appet.2011.09.018PMID 21986186
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• The effects of hedonically acceptable red pepper doses on thermogenesis and appetite.

  2011cited by this paper
• Are Rice and Spicy Diet Good for Functional Gastrointestinal Disorders?

  2010cited by this paper
• Evaluating the Power of Food Scale in obese subjects and a general sample of individuals: development and measurement properties

  2009cited by this paper
• The Power of Food Scale. A new measure of the psychological influence of the food environment.

  2009cited by this paper
• Use of Capsicum frutescens L. by the Indigenous Peoples of Taiwan and the Batanes Islands

  2009cited by this paper
• Assessment of the physical activity level with two questions: validation with doubly labeled water

  2008cited by this paper
• Thermal taste, PROP responsiveness, and perception of oral sensations.

  2008cited by this paper
• Food Choice, Symbolism, and Identity: Bread and Butter Issues for Folkloristics and Nutrition Studies (American Folklore Society Presidential Address, October 2005)

  2007cited by this paper
• Variation in oral sensation: implications for diet and health

  2007cited by this paper
• When the Same Prime Leads to Different Effects

  2007cited by this paper
• The effect of 4-week chilli supplementation on metabolic and arterial function in humans

  2007cited by this paper
• Diet and personality: associations in a population-based sample.

  2006cited by this paper
• Sensory and gastrointestinal satiety effects of capsaicin on food intake

  2005cited by this paper
• A Short History of MSG: Good Science, Bad Science, and Taste Cultures

  2005cited by this paper
• Heat activation of TRPM5 underlies thermal sensitivity of sweet taste

  2005cited by this paper
• Chemesthesis and taste: evidence of independent processing of sensation intensity.

  2005cited by this paper
• 'Thermal taste' predicts higher responsiveness to chemical taste and flavor.

  2004cited by this paper
• Copyright � The Korean Academy of Medical Sciences Comparison of Pressure Pain Threshold, Grip Strength, Dexterity and Touch Pressure of Dominant and Non-Dominant Hands within and Between Right- and Left-Handed Subjects

  2004cited by this paper
• Maximum tolerable dose of red pepper decreases fat intake independently of spicy sensation in the mouth.

  2004cited by this paper
• Why Some Like It Hot: Food, Genes, and Cultural Diversity

  2004cited by this paper
• Genetic Variation in Taste and Preferences for Bitter and Pungent Foods: Implications for Chronic Disease Risk

  2003cited by this paper
• Effect of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects

  2003cited by this paper
• Relationships among extraversion, openness to experience, and sensation seeking

  2003cited by this paper
• Treatment of compensatory gustatory hyperhidrosis with topical glycopyrrolate.

  2003cited by this paper
• Brief measures of sensation seeking for screening and large-scale surveys.

  2003cited by this paper
• Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico

  2003cited by this paper
• Bitter taste of saccharin and acesulfame-K.

  2002cited by this paper
• Human Adaptations to Heat and Cold Stress

  2002cited by this paper
• A labeled affective magnitude (LAM) scale for assessing food liking/disliking

  2001cited by this paper
• An animal model to assess aversion to intra-oral capsaicin: increased threshold in mice lacking substance p.

  2001cited by this paper
• Relation between PROP taster status and fat perception, touch, and olfaction.

  2001cited by this paper
• Personality and dietary habits.

  2000cited by this paper
• THRESHOLDS AND SUPRATHRESHOLD INTENSITY FUNCTIONS FOR CAPSAICIN IN OIL AND AQUEOUS BASED CARRIERS

  2000cited by this paper
• Food acceptance and genetic variation in taste.

  2000cited by this paper
• Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception.

  2000cited by this paper
• Thermal stimulation of taste

  2000cited by this paper
• Effects of capsaicin-containing yellow curry sauce on sympathetic nervous system activity and diet-induced thermogenesis in lean and obese young women.

  2000cited by this paper
• Development of food preferences.

  1999cited by this paper
• Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time

  1999cited by this paper
• Effects of red pepper on appetite and energy intake

  1999cited by this paper
• Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai

  1998cited by this paper
• Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women

  1998cited by this paper
• Influence of PROP-sensitivity on taste perceptions and hedonics in French women. A study performed without retronasal olfaction.

  1998cited by this paper
• Hot spices influence permeability of human intestinal epithelial monolayers.

  1998cited by this paper
• Genetic sensitivity to 6-n-propylthiouracil and sensory responses to sugar and fat mixtures.

  1998cited by this paper
• Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption.

  1998cited by this paper
• Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners.

  1997cited by this paper
• Fat perception is related to PROP taster status.

  1997cited by this paper
• Diet and Risk of Stomach Cancer: A Case-Control Study in Madras, India

  1996cited by this paper
• The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine.

  1996cited by this paper
• Nutritional and Medical Importance of Red Pepper (Capsicum spp.)

  1996cited by this paper
• Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences

  1995cited by this paper
• Effects of red-pepper diet on the energy metabolism in men.

  1995cited by this paper
• Dietary factors and stomach cancer: a case-control study in Korea.

  1995cited by this paper
• Source book of flavors

  1995cited by this paper
• The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey (FAS).

  1995cited by this paper
• Bitterness in wine.

  1994cited by this paper
• Chili pepper consumption and gastric cancer in Mexico: a case-control study.

  1994cited by this paper
• The effects of prior experience with capsaicin on ratings of its burn.

  1994cited by this paper
• PTC/PROP tasting: anatomy, psychophysics, and sex effects.

  1994cited by this paper
• Influences on acceptance of bitter foods and beverages.

  1994cited by this paper
• Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non-likers; implications for liking development

  1993cited by this paper
• A cross-cultural study of taste discrimination with Australians and Japanese

  1993cited by this paper
• RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES

  1993cited by this paper
• Relationships between ingestion and gustatory perception of caffeine.

  1992cited by this paper
• The perception of the taste of KCl, NaCl and quinineHCl is not related to PROP-sensitivity

  1991cited by this paper
• Capsaicin desensitization and recovery on the human tongue.

  1991cited by this paper
• Use and perceived attributes of cruciferous vegetables in terms of genetically-mediated taste sensitivity.

  1990cited by this paper
• Gustatory perception of isohumulones: influence of sex and thiourea taster status

  1990cited by this paper
• Capsaicin sensitization and desensitization on the tongue produced by brief exposures to a low concentration.

  1989cited by this paper
• Bitter taste responses to phenylthiocarbamide are not related to dietary goitrogen intake in human beings.

  1989cited by this paper
• Enduring social enhancement of rats' preferences for the palatable and the piquant.

  1989cited by this paper
• Oral chemical irritation: does it reduce perceived taste intensity?

  1987cited by this paper
• Putting out the fire: Effects of tastants on oral chemical irritation

  1986cited by this paper
• Predictors of food preferences in adult humans.

  1986cited by this paper
• A revised version of the Psychoticism scale.

  1985cited by this paper
• Effects of Oral Capsaicin on Gustatory, Olfactory and Irritant Sensations and Flavor Identification in Humans Who Regularly or Rarely Consume Chili Pepper

  1985cited by this paper
• Adaptation of blood pressure to continuous heavy coffee drinking in young volunteers. A double-blind crossover study.

  1983cited by this paper
• Acquired preferences for piquant foods by chimpanzees.

  1983cited by this paper
• The effects of mere exposure on liking for edible substances.

  1982cited by this paper
• I don't like it; I never tried it: effects of exposure on two-year-old children's food preferences.

  1982cited by this paper
• Tolerance to the humoral and hemodynamic effects of caffeine in man.

  1981cited by this paper
• Weaning practices amongst the Hausas.

  1980cited by this paper
• The nature and acquisition of a preference for chili pepper by humans

  1980cited by this paper
• The alcoholic's taste perception of alcohol: preliminary findings.

  1979cited by this paper
• The alcoholic's taste perception of alcohol: preliminary findings.

  1979cited by this paper
• Reversal of innate aversions: attempts to induce a preference for chili peppers in rats.

  1979cited by this paper
• Sex differences in the correlates of stimulus seeking.

  1972cited by this paper
• Food Action Rating Scale for Measuring Food Acceptance

  1965cited by this paper
• Culture social change and infant feeding. Current trends in tropical regions.

  1962cited by this paper

• Development and initial validation of spicy food somatosensory experience scale

  2026cites this paper
• Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods

  2026influential citation
• Role of TRPV1 in neuroendocrine regulation: a potential target against obesity?

  2025cites this paper
• The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply

  2025cites this paper
• Differential neural correlates of oral capsaicin pleasantness in habitual and non-habitual spicy eaters

  2025cites this paper
• Minimal sensitization to repeated capsaicin exposure during consumption of a real food.

  2025cites this paper
• How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation

  2025cites this paper
• Is this spicy? Investigation of factors that influence spicy food choices by US older adults

  2025cites this paper
• A Systematic Review of the Relationship Between Taste and Personality Traits: Phenomena and possible mechanisms.

  2025cites this paper
• The Psychological Impact of Spicy Food Consumption and Its Individual and Cultural Variations

  2025cites this paper
• Effects of Spicy Food on Sense of Fairness: Mediating Effects of Aggression and Pathogen Avoidance

  2025cites this paper
• Experience-Dependent Behavioral Plasticity in Avoiding Epigallocatechin Gallate (EGCG) Requires DAF-16/FOXO in the AIY Interneurons of Caenorhabditis elegans.

  2024cites this paper
• Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization

  2024cites this paper
• Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods

  2024cites this paper
• Motor impulsivity and spicy food craving: A mediation analysis of insula-based resting state functional connectivity

  2024cites this paper
• "Spicy Touch": Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation.

  2024cites this paper
• Exploring hotness and pungent odour thresholds among three groups of Thai chilli users

  2024cites this paper
• Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties

  2024cites this paper
• Cultural inclusion and corporate sustainability: evidence from food culture and corporate total factor productivity in China

  2023cites this paper
• The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.

  2023cites this paper
• Anti(angiogenic) food components: can be a major source of bias in the investigation of angiogenesis inhibitors

  2023cites this paper
• Methodological approaches to assess tactile sensitivity in the food context-A scoping review.

  2023cites this paper
• Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

  2023cites this paper
• Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and Temporal Check-All-That-Apply (TCATA) methods

  2023cites this paper
• Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception

  2023cites this paper
• Cultural diversity, social integration, and migrant entrepreneurship—evidence from the China migrants dynamic survey

  2023cites this paper
• Toward a Poetics of Chile…in Another Mexico

  2023cites this paper
• Sensory interaction effects between capsicum heat and seasoning ingredients applied to unsalted potato chips

  2022cites this paper
• Chili pepper preference development and its impact on dietary intake: A narrative review

  2022cites this paper
• SpiceWare: Simulating Spice Using Thermally Adjustable Dinnerware to Bridge Cultural Gaps

  2022cites this paper
• Multisensory interaction in the evaluation of beverages and environment for Japanese participants: Flavor, palatability, and cultural impressions

  2022cites this paper
• The effects of capsinoids supplementation on body composition and anthropometric measures: A systematic review and dose-response meta-analysis of randomized controlled trials.

  2022cites this paper
• Food Culture and Sustainable Development: Evidence from Firm-Level Sustainable Total Factor Productivity in China

  2022cites this paper
• The perspectives of traditional and modern medicine on the nature of hot and cold foods

  2022cites this paper
• Beneficial effects of dietary capsaicin in gastrointestinal health and disease.

  2022cites this paper
• The Preference of Signing Auditors Toward Spicy Cuisine and Financial Reporting Quality

  2021cites this paper
• Preferences in ‘Jalapeño’ Pepper Attributes: A Choice Study in Mexico

  2021cites this paper
• The Use of Demographics and Psychographics to Study Product Effects with Nutrient Supplements: Exploratory Multi-Country Data

  2021cites this paper
• Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters.

  2021cites this paper
• Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands.

  2021cites this paper
• Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions.

  2020cites this paper
• Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

  2020cites this paper
• Do Caucasian American and South Asian Indian cultural groups differ in sensitivity to capsaicin? A study designed to control for chili pepper affinity.

  2020cites this paper
• The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups

  2020cites this paper
• American consumers' perception and acceptance of an ethnic food with strong flavor: A case study of Kimchi with varying levels of red pepper and fish sauce.

  2020cites this paper
• Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State

  2020cites this paper
• Individual differences in the perception of orthonasal irritation induced by food.

  2020cites this paper
• Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese

  2020cites this paper
• Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study

  2019cites this paper
• Association Between Pretreatment Dietary Preference and Weight Loss after Radiation Therapy in Head and Neck Cancer Patients: A Pilot Study

  2019cites this paper
• Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.

  2019cites this paper
• Examining the relationship between socioeconomic status and obesity. A case study of Khayelitsha in the Western Cape province of South Africa

  2019cites this paper
• Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders.

  2019cites this paper
• Consumption Stereotypes and Impression Management: Food Intake

  2019cites this paper
• Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

  2019cites this paper
• According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences

  2019cites this paper
• Consumption Stereotypes and Impression Management: Food Choice

  2019cites this paper
• Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists.

  2018cites this paper
• A narrative review of the construct of hedonic hunger and its measurement by the Power of Food Scale

  2018cites this paper
• Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old

  2018cites this paper
• Accounting for tastes: do low-income populations have a higher preference for spicy foods?

  2018cites this paper
• Factors Influencing Food Choices: Perception of Public and Private Junior High School Adolescent Students in Asiakwa in the Eastern Region of Ghana

  2018cites this paper
• Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

  2018cites this paper
• Personality traits and gender influence liking and choice of food pungency

  2018cites this paper
• Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.

  2018cites this paper
• Why is piquant/spicy food so popular?

  2018cites this paper
• Differences in Taste Perception and Spicy Preference: A Thai–Japanese Cross-cultural Study

  2017cites this paper
• An Exploratory Study to Develop Korean Food and Wine Pairing Criteria

  2017cites this paper
• Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications

  2017cites this paper
• Mechanisms involved in the control of feeding behavior in relation to food flavor

  2016cites this paper
• The potential relationship between spicy taste and risk seeking

  2016cites this paper
• Biological factors involved in sensory responses to chemesthetic stimuli

  2016cites this paper
• Psychology of chemesthesis – why would anyone want to be in pain?

  2016cites this paper
• Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

  2016cites this paper
• Chemesthesis and health

  2016cites this paper
• The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time‐intensity analysis

  2016cites this paper
• Individual differences in bitter taste preferences are associated with antisocial personality traits.

  2016cites this paper
• Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption.

  2016cites this paper
• Dietary Capsaicin Protects Cardiometabolic Organs from Dysfunction

  2016cites this paper
• How Consumer's Demographics and Characteristics Influence Lunchtime Eating Behavior? (Case of Undergraduate Students in Bandung City)

  2015cites this paper
• A Pilot Study to Compare a Mushroom-Soy-Beef Burger to an All-Beef Burger in School Meals.

  2015cites this paper
• Relationship of 6-n-propylthiouracil taste intensity and chili pepper use with body mass index, energy intake, and fat intake within an ethnically diverse population.

  2015cites this paper
• Gender differences in the influence of personality traits on spicy food liking and intake.

  2015cites this paper
• Individual differences in bitter taste preferences are associated with antisocial personality 6 traits 7

  2015cites this paper
• Comparison of Capsaicin and Capsiate’s Effects at a Meal

  2015cites this paper
• Determination of Thresholds for Capsaicin in Aqueous and Oil-Based Solutions

  2015cites this paper
• The influence of personality and experience on the perception, liking, and intake of spicy foods

  2014cites this paper
• The Relationship between Food Preferences and Food Choice: A Theoretical Discussion

  2014cites this paper
• Red hot: the crossmodal effect of color intensity on perceived piquancy.

  2014cites this paper
• Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study

  2014influential citation
• Impact of sensory feed additives on feed intake, feed preferences, and growth of female piglets during the early postweaning period.

  2014cites this paper
• Does “spicy girl” have a peppery temper? The metaphorical link between spicy tastes and anger

  2013cites this paper
• Personality factors predict spicy food liking and intake.

  2013cites this paper
• Relationship between food preferences and PROP taster status of college students.

  2013cites this paper
• Spices: the savory and beneficial science of pungency.

  2013cites this paper
• Spicy Pepper Consumption and Preferences in the United States

  2013cites this paper
• Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency.

  2012cites this paper
• The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans.

  2012cites this paper
• Noxious Stimuli Sensitivity in Regular Spicy Food Users and Non-Users: Comparison of Visual Analog and General Labeled Magnitude Scaling

  2011cites this paper
• PERSONALITY AND STATE-DEPENDENT CONSUMPTION

  2011cites this paper