7.24.06
Volume 2, Issue 22
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science
On Hotness: Two Studies Examining the Spiciness Mitigation Effect
By Jensen, J.K, & Jensen, E.C.W
One of the authors of this paper initially encountered an as yet unexplained phenomenon several years ago in which spicy food was rendered considerably less intense by a night spent in the refrigerator. He had ordered an incredibly intense chicken dish, which he was completely unable to finish. Crying, sweating profusely, and enduring the taunting jibes of his companion, he asked for a doggie bag. Once back home, the chicken went into the fridge for approximately twenty-four hours of down time. To the author's surprise, the food was much less spicy the next day, even though it had been reheated. This phenomenon was discussed with a colleague recently, and it was decided that a proper examination should be made under laboratory conditions. This study seeks simply isolate an effect - that is, we wish to find out if spicy food is indeed less spicy the next day. We will not at this point seek to determine a mechanism by which this occurs, but rather, to simply find out if a spiciness-mitigation phenomena can be recorded. When food too spicy is ordered in a restaurant, it is always met with gross embarrassment and awkwardness. Do we tell the wait staff to send it back? Do we confess to our dining companions, or just push the food around the plate and pretend to enjoy it? More often than not, a pleasant night out becomes stilted: "why is so-and-so sweating so much? He's creeping me out." The initial shock of too much capsaicin on the tongue may be unavoidable, but it was hoped that the current set of experiments would show that even seemingly volcanic fare would prove quite tolerable the next day. So, don't leave the food behind. It may be that in taking it with you, you can save some face.
Study 1
We attempted to locate a spiciness mitigation effect in the delayed consumption of pizza. It was predicted that the pizza would initially have rather intense spiciness levels, but that after refrigeration and reheating, such spiciness would have tapered considerably.
Methods
Participants
2 University of Colorado graduate students (1 male, 0 non-Whites, Mean Age = 31) who did not receive compensation for their participation. Participants had normal to corrected vision and no reported brain injury. One subject was dropped for failure to follow instructions during session 2.
Stimulus Materials
Pizza. One medium sized
(14") pizza with two toppings was purchased from a local pizza franchise.
The pizza was ordered with pineapple and jalapeno slices but was delivered
with pepperoni and jalapeno slices. After determining this substitution
would not substantially alter the results the experiment continued (inter-rater
reliability = 100%).
Cooling unit. A General Electric refrigerator set at 4 was employed to cool the pizza slices, randomly selected, for the second session.
Design
The study was a true experiment in which half of the pizza slices were randomly assigned to be consumed immediately and half were refrigerated to be consumed the following day.
Procedure
Session 1. The male participant was instructed to telephone "BlackJack Pizza and order two medium, two topping pizzas. One with pineapple and jalapeno and one with only pepperoni." A second topping was not specified for the pepperoni pizza. After completing the first task, the pizza was delivered. The two participants and a minor who was unconnected with the experiment consumed the pizzas. The participants were instructed to randomly select a slice of each pizza type. After satiation, the remaining pizza was placed into a cooling unit until session 2, which took place two days later.
Session 2. After two days, the participants were gathered around a small child's table and instructed to "eat leftovers for lunch". The female participant failed to follow instructions and had cheese, crackers, and part of the present minor's pepperoni-alone pizza. The male participant consumed 3 pieces of the pepperoni-jalapeno pizza.
Scoring
Scores were subjective self-perception of "hotness". In addition to self-reports, explicit statements related to the pizza spiciness were recorded and coded by both participants. Inter-rater reliability statistics are reported for those statements.
Results
Session 1. Both participants self-reported that the pizza was hot. The female participant removed 3 jalapenos from her first slice of pizza and 2 from her second. The male participant ate all of his jalapenos. Both participants together consumed a pitcher of water. Both participants, and the minor present, noted sweat on the male participant's forehead (inter-rater reliability = 100%) and the male participant subsequently reported removing his glasses because "they're making me hot".
Session 2. As noted, the female participant failed to follow instructions and did not consume the specified leftovers. The male participant reheated his pizza in a 350 degree oven for fifteen minutes. He was observed saying "This pizza isn't as hot today. I don't really even need water" He self-reported that the pizza was significantly less spicy two days later. Thus, our original hypothesis was supported.
Discussion
Despite the fact that we had a very low N for study 1, we did find significant results. The participant reported less "hotness" two days later. While our original hypothesis was supported, the mechanism whereby the jalapeno pizza appeared to be less spicy two days later remained unclear. In addition to this, subject attrition reduced our power by 50%. One drawback to study 1 was the lack of numerical ratings of "hotness". Because subjects were simply asked their impression of the hotness but were not instructed to scale the hotness it was impossible to run inferential statistics. Another possible confounding factor was the presence of air-conditioning during session two, but not session one. Thus, we decided that a second study would be required to extend study 1 by replicating it's original effects in the presence of consistent air conditioning and by asking participants to rate "hotness" on a likert-type scale of 1 to 7 with 1 being not hot and 7 being very hot.
In addition to this, study 2 used a slightly shorter time interval and altered the secondary ingredients in order to focus more attention on possible mediators and moderators. Thus, in study 2, we prepared "jalapeno poppers". This slightly modified the cheese used, from mozzarella to cream cheese, and significantly reduced the amount of grain product present from study 1.
Study 2
We attempted to locate a spiciness mitigation effect in the delayed consumption of jalapeno poppers. It was predicted that the jalapeno poppers would initially have rather intense spiciness levels, but that after refrigeration and reheating, such spiciness would have tapered considerably.
Methods
Participants
The same participants were employed for the second experiment, plus an additional two (2 males, 1 non-White, Mean Age = 33). No compensation was received (other than the jalapeno poppers). All participants completed their assigned tasks, and no minors were present. Participants had normal to corrected vision and no reported brain injury.
Stimulus Materials
Poppers. Jalapeno poppers were prepared according to the recipe found in appendix A.
Cooling unit. The same
General Electric refrigerator was used, with the cooling dial once again
set at 4.
Design
The study was a within subjects true experiment in which half of the jalapeno poppers were randomly assigned to be consumed immediately and half were refrigerated to be consumed the following day. In order to control for outside factors, neither session took place in the presence of air conditioning.
Procedure
Session 1.
The poppers
were prepared in the laboratory by one of the male participants, which took
approximately half an hour. After the poppers were deemed sufficiently ready
for consumption by the laboratory staff, the participants each ate one popper
while milling about the room. After consumption of each popper, hotness
scores were recorded.
Session 2.
The second
session was conducted approximately twenty-four hours later in the same
room. Each participant consumed one reheated popper, once again milling
about, and recorded a hotness score after each one.
Scoring
A likert-type scale was used for hotness scoring. On this scale, 0 indicated "not at all spicy" while 10 indicated, "incredibly spicy".
Results
In order to examine "hotness" difference from session 1 to session 2, a one-tailed paired t-test was run*. There was a statistically significant difference between session 1 (X=5.38) and session 2( X=1.87), t(4) = -2.94, p < .05. During session 2, participants reported less "hotness" than during session 1.
*While there is some debate in the statistical world as to the use of the one-tailed versus two-tailed probability test, we felt it was justified as our hypothesis, that session 2 would be less hot, was theoretically driven by study 1 and personal experience. In addition to this, the use of the two-tailed probability test still yielded a marginally significant results p = .06.
Discussion
As compared to the first experiment, the second had double the number of participants, and thus had considerably more power. The hypothesized phenomena was supported, and though the mechanism by which jalapenos diminished in hotness intensity was not definitively isolated, strong suggestions as to the mechanism were discovered, and will be elaborated further in the General Discussion. The second study succeeded in eliminating the possible interruptive factors attributable to study 1, notably the inconsistency in room temperature levels and the lack of scale rating.
General Discussion
We initially set out to identify a phenomenon we have termed "spiciness-mitigation". We have not only succeeded in this regard, but we feel there is ample evidence to suggest a prima facie mechanism: the significant decline in spiciness is likely due to what we shall term the Capsaicin/Casein Overlap Hypothesis. Put briefly, capsaicin, the agent responsible for the spiciness of peppers, is an oil. When served with a dish containing cheese, bonding may occur, which results in less capsaicin-caused spiciness being detected by the tongue. Cheese is a lipid, and thus the spicy oils may, over time (during the period of refrigeration), attach to the cheese molecules. As a result, when eating reheated spicy food, particularly those spicy dishes containing cheese, less capsaicin may be deposited in the mouth. Because the capsaicin is bonded, and not moving about freely, it likely passes into the esophagus rapidly , and does not cause the same level of mouth-burn. Clearly, however, the suggestion of a Capsaicin/Casein Overlap Hypothesis is intended to be strictly preliminary, and will need to be isolated with further experiments. Also, it should be noted that if such a hypothesis is confirmed, it would leave questions about spiciness-mitigation in Thai food, or other spicy cuisines that do not make use of cheese.
Both the authors of this paper personally know a man who ate food that was so spicy he descended into a hallucinogenic ordeal. This, dear reader, is not acceptable. We do, however, usually feel compelled to continue eating, even when the pepper intensity as far beyond our capabilities. Whether this is caused by senseless bravado, or simply by a desire not to call attention to oneself, the results are pitiful. Too often a waiter or waitress will ask if we are "still working" on cleaning our plates. And we shouldn't have to muster a "yes" when we're drenched in a sweaty, spiciness-induced stupor. We can now confidently take a dish home and refrigerate it, knowing it will be quite pleasant the next day.
Appendix A
Jalapeno Poppers Recipe
8 large jalapenos
¼ cup special K cereal - crushed into crumbs
1 egg
¼ cup flour
1 t spike
4 ounces cream cheese
¼ cup shredded cheddar cheese
1 t cumin
Preheat the broiler. Cut the jalapenos in half vertically. Discard the stems and seeds. Place the jalapenos cut side down on a broiler rack. Broil 3-4 minutes, until slightly charred. Turn and broil other side 2-3 minutes until tender-crisp. Remove from broiler. Put the flour, egg, and special -k mixed with spike into separate bowls. In a medium bowl blend cream cheese with cheddar and cumin.
Preheat oven to 400 degrees. Spoon 1 tablespoon cream cheese mixture into jalapenos. Lightly coat each jalapeno on both sides with flour, then egg, then special-k. Place with stuffed side up on a baking sheet. Bake for 8-10 minutes until golden brown and warmed through. Let cool for 3-4 minutes. Consume.
Discuss this article in the AmNerd Fora!
Study 1
We attempted to locate a spiciness mitigation effect in the delayed consumption of pizza. It was predicted that the pizza would initially have rather intense spiciness levels, but that after refrigeration and reheating, such spiciness would have tapered considerably.
Methods
Participants
2 University of Colorado graduate students (1 male, 0 non-Whites, Mean Age = 31) who did not receive compensation for their participation. Participants had normal to corrected vision and no reported brain injury. One subject was dropped for failure to follow instructions during session 2.
Stimulus Materials
Pizza. One medium sized
(14") pizza with two toppings was purchased from a local pizza franchise.
The pizza was ordered with pineapple and jalapeno slices but was delivered
with pepperoni and jalapeno slices. After determining this substitution
would not substantially alter the results the experiment continued (inter-rater
reliability = 100%). Cooling unit. A General Electric refrigerator set at 4 was employed to cool the pizza slices, randomly selected, for the second session.
Design
The study was a true experiment in which half of the pizza slices were randomly assigned to be consumed immediately and half were refrigerated to be consumed the following day.
Procedure
Session 1. The male participant was instructed to telephone "BlackJack Pizza and order two medium, two topping pizzas. One with pineapple and jalapeno and one with only pepperoni." A second topping was not specified for the pepperoni pizza. After completing the first task, the pizza was delivered. The two participants and a minor who was unconnected with the experiment consumed the pizzas. The participants were instructed to randomly select a slice of each pizza type. After satiation, the remaining pizza was placed into a cooling unit until session 2, which took place two days later.
Session 2. After two days, the participants were gathered around a small child's table and instructed to "eat leftovers for lunch". The female participant failed to follow instructions and had cheese, crackers, and part of the present minor's pepperoni-alone pizza. The male participant consumed 3 pieces of the pepperoni-jalapeno pizza.
Scoring
Scores were subjective self-perception of "hotness". In addition to self-reports, explicit statements related to the pizza spiciness were recorded and coded by both participants. Inter-rater reliability statistics are reported for those statements.
Results
Session 1. Both participants self-reported that the pizza was hot. The female participant removed 3 jalapenos from her first slice of pizza and 2 from her second. The male participant ate all of his jalapenos. Both participants together consumed a pitcher of water. Both participants, and the minor present, noted sweat on the male participant's forehead (inter-rater reliability = 100%) and the male participant subsequently reported removing his glasses because "they're making me hot".
Session 2. As noted, the female participant failed to follow instructions and did not consume the specified leftovers. The male participant reheated his pizza in a 350 degree oven for fifteen minutes. He was observed saying "This pizza isn't as hot today. I don't really even need water" He self-reported that the pizza was significantly less spicy two days later. Thus, our original hypothesis was supported.
Discussion
Despite the fact that we had a very low N for study 1, we did find significant results. The participant reported less "hotness" two days later. While our original hypothesis was supported, the mechanism whereby the jalapeno pizza appeared to be less spicy two days later remained unclear. In addition to this, subject attrition reduced our power by 50%. One drawback to study 1 was the lack of numerical ratings of "hotness". Because subjects were simply asked their impression of the hotness but were not instructed to scale the hotness it was impossible to run inferential statistics. Another possible confounding factor was the presence of air-conditioning during session two, but not session one. Thus, we decided that a second study would be required to extend study 1 by replicating it's original effects in the presence of consistent air conditioning and by asking participants to rate "hotness" on a likert-type scale of 1 to 7 with 1 being not hot and 7 being very hot.
In addition to this, study 2 used a slightly shorter time interval and altered the secondary ingredients in order to focus more attention on possible mediators and moderators. Thus, in study 2, we prepared "jalapeno poppers". This slightly modified the cheese used, from mozzarella to cream cheese, and significantly reduced the amount of grain product present from study 1.
Study 2
We attempted to locate a spiciness mitigation effect in the delayed consumption of jalapeno poppers. It was predicted that the jalapeno poppers would initially have rather intense spiciness levels, but that after refrigeration and reheating, such spiciness would have tapered considerably.
Methods
Participants
The same participants were employed for the second experiment, plus an additional two (2 males, 1 non-White, Mean Age = 33). No compensation was received (other than the jalapeno poppers). All participants completed their assigned tasks, and no minors were present. Participants had normal to corrected vision and no reported brain injury.
Stimulus Materials
Poppers. Jalapeno poppers were prepared according to the recipe found in appendix A.
Cooling unit. The same
General Electric refrigerator was used, with the cooling dial once again
set at 4.Design
The study was a within subjects true experiment in which half of the jalapeno poppers were randomly assigned to be consumed immediately and half were refrigerated to be consumed the following day. In order to control for outside factors, neither session took place in the presence of air conditioning.
Procedure
Session 1.
The poppers
were prepared in the laboratory by one of the male participants, which took
approximately half an hour. After the poppers were deemed sufficiently ready
for consumption by the laboratory staff, the participants each ate one popper
while milling about the room. After consumption of each popper, hotness
scores were recorded.Session 2.
The second
session was conducted approximately twenty-four hours later in the same
room. Each participant consumed one reheated popper, once again milling
about, and recorded a hotness score after each one.Scoring
A likert-type scale was used for hotness scoring. On this scale, 0 indicated "not at all spicy" while 10 indicated, "incredibly spicy".
Results
In order to examine "hotness" difference from session 1 to session 2, a one-tailed paired t-test was run*. There was a statistically significant difference between session 1 (X=5.38) and session 2( X=1.87), t(4) = -2.94, p < .05. During session 2, participants reported less "hotness" than during session 1.
*While there is some debate in the statistical world as to the use of the one-tailed versus two-tailed probability test, we felt it was justified as our hypothesis, that session 2 would be less hot, was theoretically driven by study 1 and personal experience. In addition to this, the use of the two-tailed probability test still yielded a marginally significant results p = .06.
Discussion
As compared to the first experiment, the second had double the number of participants, and thus had considerably more power. The hypothesized phenomena was supported, and though the mechanism by which jalapenos diminished in hotness intensity was not definitively isolated, strong suggestions as to the mechanism were discovered, and will be elaborated further in the General Discussion. The second study succeeded in eliminating the possible interruptive factors attributable to study 1, notably the inconsistency in room temperature levels and the lack of scale rating.
General Discussion
We initially set out to identify a phenomenon we have termed "spiciness-mitigation". We have not only succeeded in this regard, but we feel there is ample evidence to suggest a prima facie mechanism: the significant decline in spiciness is likely due to what we shall term the Capsaicin/Casein Overlap Hypothesis. Put briefly, capsaicin, the agent responsible for the spiciness of peppers, is an oil. When served with a dish containing cheese, bonding may occur, which results in less capsaicin-caused spiciness being detected by the tongue. Cheese is a lipid, and thus the spicy oils may, over time (during the period of refrigeration), attach to the cheese molecules. As a result, when eating reheated spicy food, particularly those spicy dishes containing cheese, less capsaicin may be deposited in the mouth. Because the capsaicin is bonded, and not moving about freely, it likely passes into the esophagus rapidly , and does not cause the same level of mouth-burn. Clearly, however, the suggestion of a Capsaicin/Casein Overlap Hypothesis is intended to be strictly preliminary, and will need to be isolated with further experiments. Also, it should be noted that if such a hypothesis is confirmed, it would leave questions about spiciness-mitigation in Thai food, or other spicy cuisines that do not make use of cheese.
Both the authors of this paper personally know a man who ate food that was so spicy he descended into a hallucinogenic ordeal. This, dear reader, is not acceptable. We do, however, usually feel compelled to continue eating, even when the pepper intensity as far beyond our capabilities. Whether this is caused by senseless bravado, or simply by a desire not to call attention to oneself, the results are pitiful. Too often a waiter or waitress will ask if we are "still working" on cleaning our plates. And we shouldn't have to muster a "yes" when we're drenched in a sweaty, spiciness-induced stupor. We can now confidently take a dish home and refrigerate it, knowing it will be quite pleasant the next day.
Appendix A
Jalapeno Poppers Recipe
8 large jalapenos
¼ cup special K cereal - crushed into crumbs
1 egg
¼ cup flour
1 t spike
4 ounces cream cheese
¼ cup shredded cheddar cheese
1 t cumin
Preheat the broiler. Cut the jalapenos in half vertically. Discard the stems and seeds. Place the jalapenos cut side down on a broiler rack. Broil 3-4 minutes, until slightly charred. Turn and broil other side 2-3 minutes until tender-crisp. Remove from broiler. Put the flour, egg, and special -k mixed with spike into separate bowls. In a medium bowl blend cream cheese with cheddar and cumin.
Preheat oven to 400 degrees. Spoon 1 tablespoon cream cheese mixture into jalapenos. Lightly coat each jalapeno on both sides with flour, then egg, then special-k. Place with stuffed side up on a baking sheet. Bake for 8-10 minutes until golden brown and warmed through. Let cool for 3-4 minutes. Consume.
Discuss this article in the AmNerd Fora!