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| Poster #276 Examining Orthonasal and Oral Trigeminal Receptor Activation and Role in Spicy Food Preferences |
| Rebecca S. Estrada, Caitlin M. Cunningham, Theresa L. White Le Moyne College, SYRACUSE, NY, United States |
Most of the literature on the relationship between human food preferences and sting has focused on oral TRPV1 activation, despite the fact that the trigeminal nerve branches widely and includes several receptor types. The present within-subjects designed study examined frequency of spicy food consumption (FFC) based on personality (extraversion, food neophobia, sensation seeking), receptor type, and stimulus properties (familiarity, edibility, intensity, likeability) in response to both orthonasal and oral stimuli. Capsaicin (TRPV1) was delivered to participants orally, while cinnamaldehyde (TRPA1), camphor (TRPV1), eucalyptol (TRPM8), and vanillin (Non-Trigeminal practice) were delivered orthonasally. Principle component analysis was performed on the 3 items that compose the FFC scale. The first principle component (Spicy PC) accounted for 83% of the variance across items; this component (scaled and centered) was used as thedependent variable in a stepwise backward regression that included SS, extraversion, food neophobia and their interactions as predictors. The resultant model included only the novelty subscale of the sensation seeking personality, (t(90) = 2.970, p = .004); No other personality factors or psychophysical ratings entered the model. Sensation Seeking Novelty subscales were correlated inversely with food neophobia and extraversion. Thus, self-reported spicy food consumption was related to novelty aspects of sensation-seeking personality, though it was unrelated to psychophysical ratings of the trigeminal stimuli in the present experiment. |