Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper

We explore interactions between the irritant effects of oralcapsaicin and gustatory and olfactory sensations, and the extentto which experience with chili pepper, and liking for its sensoryproperties are associated with changes in the perception oforal capsaicin. Oral capsaicin partially masks gustatory andolfactory sensations, but surprisingly, it does not interferewith flavor identification Regular users rate the intensityof orally-induced irritation from capsaicin as markedly lowerIn spite of this difference, the partial masking of the magnitudeof olfactory or gustatory sensations exerted by capsaicin isapproximately equal in the two groups. There are indicationsthat decrements in flavor identification under capsaicin aregreater in chili dislikers (non-eaters). The pattern of resultssuggests that the masking effect of capsaicin on taste and smellarises at the stage of processing before (or on a parallel pathto) the appreciation of the magnitude of the capsaicin-inducedburn sensation.