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

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Abstract
We explore interactions between the irritant effects of oral capsaicin and gustatory and olfactory sensations, and the extent to which experience with chili pepper, and liking for its sensory properties are associated with changes in the perception of oral capsaicin. Oral capsaicin partially masks gustatory and olfactory sensations, but surprisingly, it does not interfere with flavor identification Regular users rate the intensity of orally-induced irritation from capsaicin as markedly lower In spite of this difference, the partial masking of the magnitude of olfactory or gustatory sensations exerted by capsaicin is approximately equal in the two groups. There are indications that decrements in flavor identification under capsaicin are greater in chili dislikers (non-eaters). The pattern of results suggests that the masking effect of capsaicin on taste and smell arises at the stage of processing before (or on a parallel path to) the appreciation of the magnitude of the capsaicin-induced burn sensation.