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Related Experiment Videos

Does exposure enhance liking for the chilli burn?

R J Stevenson1, M R Yeomans

  • 1University of Sussex, Brighton, UK.

Appetite
|April 1, 1995
PubMed
Summary

Repeated exposure to a novel chilli burn (capsaicin) in food increased liking for the sensation. This effect was specific to the chilli burn and not observed for other foods or drinks.

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Area of Science:

  • Food science
  • Sensory perception
  • Consumer behavior

Background:

  • Mere exposure can enhance liking for novel stimuli.
  • The development of liking for specific tastes, like chilli burn, is not fully understood.

Purpose of the Study:

  • To investigate if repeated exposure to chilli burn (capsaicin) in food enhances liking for it.
  • To determine if this effect is specific to the chilli sensation and not influenced by initial unfamiliarity or sensory changes.

Main Methods:

  • Two experiments exposed participants to meals with varying capsaicin concentrations.
  • Liking and sensory ratings for chilli burn and control foods/drinks were recorded over multiple exposures.
  • Capsaicin concentration series in tomato juice were tested before and after exposure to assess effects on liking and sensory perception.

Main Results:

  • Repeated exposure led to a linear increase in liking for the chilli burn (capsaicin) in food.
  • No significant changes in liking were observed for the food vehicle or a non-chilli flavored food.
  • Liking and sensory ratings for capsaicin in tomato juice were unaffected by the exposure to chilli burn in food, suggesting specificity.

Conclusions:

  • Repeated exposure to a novel chilli burn in a food context can significantly enhance liking for that sensation.
  • The increase in liking appears specific to the chilli burn itself and not generalized to other stimuli or dependent on changes in burn intensity or arousal.

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