Nadia Byrnes, MS, a doctoral candidate at Pennsylvania State University, presented her research that set out to determine whether there was a correlation between personality types and hot-spice preferences.
She conducted a study of 184 participants--nonsmokers ages 18 to 45 without any known issues that would compromise their ability to taste, primarily Caucasian and slightly more women than men (63 percent).
Byrnes assessed the group using the Arnett Inventory of Sensation Seeking (AISS), a test for the personality trait of sensation-seeking, defined as desiring novel and intense stimulation and presumed to contribute to risk preferences.
Those in the group who score above the mean AISS score are considered more open to risks and new experiences, while those scoring below the mean are considered less open to those things.
The subjects were given 25 micrometers of capsaicin, the active component of chili peppers, and asked to rate how much they liked a spicy meal as the burn from the capsaicin increased in intensity.
Those in the group who fell below the mean AISS rapidly disliked the meal as the burn increased.
People who were above the mean AISS had a consistently high liking of the meal even as the burn increased.
Those in the mean group liked the meal less as the burn increased, but not nearly as rapidly as those below the mean.
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