化学感觉包括了红辣椒产生的灼烧感、椒样薄荷产生的清凉感、碳酸饮料产生的麻刺感和葡萄酒产生的涩感,是化学物质刺激到感受冷、热、疼痛等神经系统而产生的敏感性反应.化学感觉是一个相对较新的术语,最早称为共同化学感觉,后来又称为三叉神经反应.化学感觉与嗅觉、味觉相互结合形成一种独特的食品香味,尽管其他感官输入(例如质地、色泽和温度等)也参与整个香味形成过程.本文对化学感觉的基本特征、它与嗅觉、味觉的相互作用及其转导机制进行了概括介绍.

Metaphor is a common linguistic phenomenon. Conceptual Metaphor Theory (CMT) assumes that metaphor is not only just the language we use to communicate: it reflects a cognitive character that sensorimotor experiences and concrete concepts serve as the foundation for the development of more abstract concepts. According to CMT, the sensorimotor information should be an integral part for representing abstract concepts and the sensorimotor experiences also can be activated as the way of abstract conceptual processing. A growing body of work has found that the processes of abstract concepts are linked to the physical experiences that describe them metaphorically. These studies involve spatial metaphor, thermal metaphor, clean metaphor, haptic metaphor and so on. Future researches should focus on the effect of multiple metaphors on conceptual processing, determine how the unidirectional relationship and bidirectional relationship are shaped and develop the application of CMT.

辣椒素是从辣椒中提取出来的一种具有镇痛作用的物质.通过激活感觉神经纤维上的瞬时感受器电位香草酸受体1 (transient receptor potential vanilloid 1,TRPV1),释放并消耗大量神经肽物质,使神经细胞对伤害性刺激产生脱敏化反应,进而发挥持久的镇痛作用而不影响运动功能.因而在难治性疼痛类疾病中,辣椒素具有独特的治疗价值.以辣椒素为主要成分的制剂已经在临床治疗中开展应用.特定位点注射辣椒素或其类似物resiniferatoxin可以减轻癌痛患者的疼痛症状.但由于辣椒素的治疗剂量与毒性剂量存在部分重叠,使得其在临床应用中受到一定程度的限制.不同的给药方式和作用部位所产生的作用效果可能不同.为深入了解辣椒素的镇痛作用及作用机制,充分发挥其治疗价值,现从不同给药途径总结近几年来辣椒素镇痛作用的研究成果.

搜集和归纳大量的英汉语中味觉词“辣”的隐喻表达，从认知语言学的视角来揭示和解读英汉语中“辣”的隐喻表达的共性和差异。从整体上来讲，汉语中“辣”的隐喻表达的使用（25.4%）比英语中“辣”的隐喻表达的使用（11.58%）广泛得多。从通感隐喻和体验哲学的角度对出现异同的原因进行探讨，可以丰富英汉语中的味觉隐喻研究。

61We analyze the relationship between spicy food eating and endogenous testosterone.61Testosterone is related with the quantity of hot sauce participants consumed.61No correlation was observed between testosterone and a control substance.

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? to investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total 4578 recipes from 93 cookbooks was analysed. We also compiled information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered-that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Chronic pain is one of the most prevalent health problems in our modern world, with millions of people debilitated by conditions such as back pain, headache and arthritis. To address this growing problem, many people are turning to mind-body therapies, including meditation, yoga and cognitive behavioural therapy. This article will review the neural mechanisms underlying the modulation of pain by cognitive and emotional states - important components of mind-body therapies. It will also examine the accumulating evidence that chronic pain itself alters brain circuitry, including that involved in endogenous pain control, suggesting that controlling pain becomes increasingly difficult as pain becomes chronic.

A number of factors likely affect the liking of capsaicin-containing foods such as social influences, repeated exposure to capsaicin, physiological differences in chemosensation, and personality. For example, it is well known that repeated exposure to capsaicin and chilies can result in chronic desensitization. Here, we explore the relationship between multiple personality variables - body awareness/consciousness, sensation seeking, and sensitivity to punishment, and sensitivity to reward - and the liking and consumption of capsaicin-containing foods. As expected, a strong relationship was found between liking of spicy foods and frequency of chili consumption. However, no association was observed between frequency of chili consumption and the perceived burn! sting of sampled capsaicin. Nor was there any association between perceived burn/sting of capsaicin and any of the personality measures. Private Body Consciousness did not relate to any of the measures used in the current study. Sensation Seeking showed positive correlations with the liking of spicy foods, but not non-spicy control foods. Sensitivity to Punishment showed no relation with frequency of chili consumption, and nonsignificant negative trends with liking of spicy foods. Conversely, Sensitivity to Reward was weakly though significantly correlated with the liking of a spicy meal, and similar nonsignificant trends were seen for other spicy foods. Frequency of chili consumption was positively associated with Sensation Seeking and Sensitivity to Reward. Present data indicate individuals who enjoy spicy foods exhibit higher Sensation Seeking and Sensitivity to Reward traits. Rather than merely showing reduced response to the irritating qualities of capsaicin as might be expected under the chronic desensitization hypothesis, these findings support the hypothesis that personality differences may drive differences in spicy food liking and intake. (C) 2012 Elsevier Ltd. All rights reserved.

It has been proposed, and only minimally explored, that personality factors may play a role in determining an individual sensitivity to and preference for capsaicin containing foods. We explored these relationships further here. Participants rated a number of foods and sensations on a generalized liking scale in a laboratory setting; after leaving the laboratory, they filled out an online personality survey, which included Arnett Inventory of Sensation Seeking (AISS) and the Sensitivity to Punishment and Sensitivity to Reward Questionnaire (SPSRQ). Recently, we reported strong and moderate correlations between the liking of a spicy meal and the personality constructs of Sensation Seeking (AISS) and Sensitivity to Reward (SPSRQ), respectively. Here, we use moderation models to explore the relationships between personality traits, perceived intensity of the burn of capsaicin, and the liking and consumption of spicy foods. Limited evidence of moderation was observed; however differential effects of the personality traits were seen in men versus women. In men, Sensitivity to Reward associated more strongly with liking and consumption of spicy foods, while in women, Sensation Seeking associated more strongly with liking and intake of spicy foods. These differences suggest that in men and women, there may be divergent mechanisms leading to the intake of spicy foods; specifically, men may respond more to extrinsic factors, while women may respond more to intrinsic factors.

Reports on experiments into the physiological effects of capsaicin, the main ingredient in `hot' chili peppers, which elicits a sensation of burning pain. Capsaicin's relationship with cDNA; How vanilloid receptors (VR1) react to capsaicin; How capsaicin kills cells that express VR1; Methods used during the experiments; Findings; Discussion.

78 We tested the hypothesis that survival motivation is grounded in a bitter taste. 78 The bitter taste perception made the survival-related words more accessible. 78 Participants were more likely to discount the future when exposed to bitter tastes than sour tastes. 78 A bitter taste led to the excellent retention of words suited for survival scenarios.

In the current study, the associations of reward sensitivity with weight related behaviors and body mass index were investigated in a general population sample of 443 Flemish children (50.3% boys) aged 5.5-11.5 years. Cross-sectional data on palatable food consumption frequency, screen time, physical activity, parental education level and measured length and weight were collected. The Drive subscale of the ehavioral Inhibition Scale/Behavioral Activation Scale was used as a short method to measure reward sensitivity. A significant positive association of reward sensitivity with the fast food and sweet drink consumption frequency was found. Furthermore, a significant positive association of reward sensitivity with the z-score of body mass index was demonstrated, which explained additional variance to the variance explained by palatable food consumption frequency, screen time, physical activity and parental education level. Hence, the assessment of reward sensitivity may have an added value to the assessment of weight-related behavior indicators when evaluating the determinants of overweight in a child. In sum, children high in reward sensitivity might be more attracted to fast food and sweet drinks, and hence, might be more vulnerable to develop unfavorable food habits and overweight. These findings suggest that considering inter-individual differences in reward sensitivity is of importance in future childhood obesity prevention campaigns.

ABSTRACT Long referred to as the ‘common chemical sense’ and frequently described imprecisely as ‘trigeminal sensitivity’, chemesthesis provides the burn of chili pepper, the coolness of menthol and the tingle of carbonation. This article is a brief overview of our current understanding of the nature of this sensibility, including its relationship to the senses of pain and temperature, how it interacts with taste and smell, and why, despite its capacity to produce pungency and pain, it is a prevalent and desirable attribute of flavor.

Drawing upon the theories of conceptual metaphors and embodiment, in the present study we systematically examined the metaphorical link between spicy tastes and anger. In terms of personality, the results showed that participants presumed strangers who liked spicy foods (e.g., chili peppers) were more easily angered (Experiment 1). In addition, we found that people who are higher in trait anger are more likely to have a spicy food preference (Experiment 2). The findings support a metaphorical mapping between taste and personality processes. Keywords: spicy tastes, spicy food, anger, personality traits, metaphor, embodiment.

There has been a recent swell of interest in marketing as well as psychology pertaining to the role of sensory experiences in judgment and decision making. Within marketing, the field of sensory marketing has developed which explores the role of the senses in consumer behavior. In psychology, the dominant computer metaphor of information processing has been challenged by researchers demonstrating various manners in which mental activity is grounded in sensory experience. These findings are arduous to explain using the amodal model of the human mind. In this introduction, we first delineate key assumptions of the information processing paradigm and then discuss some of the key conceptual challenges posed by the research generally appearing under the titles of embodiment, grounded cognition, or sensory marketing. We then address the use of bodily feelings as a source of information; next, we turn to the role of context sensitive perception, imagery, and simulation in consumer behavior, and finally discuss the role of metaphors. Through this discourse, we note the contributions to the present special issue as applicable.

Social cognition is the scientific study of the cognitive events underlying social thought and attitudes. Currently, the field's prevailing theoretical perspectives are the traditional schema view and embodied cognition theories. Despite important differences, these perspectives share the seemingly uncontroversial notion that people interpret and evaluate a given social stimulus using knowledge about similar stimuli. However, research in cognitive linguistics (e.g., Lakoff & Johnson, 1980) suggests that people construe the world in large part through conceptual metaphors, which enable them to understand abstract concepts using knowledge of superficially dissimilar, typically more concrete concepts. Drawing on these perspectives, we propose that social cognition can and should be enriched by an explicit recognition that conceptual metaphor is a unique cognitive mechanism that shapes social thought and attitudes. To advance this metaphor-enriched perspective, we introduce the metaphoric transfer strategy as a means of empirically assessing whether metaphors influence social information processing in ways that are distinct from the operation of schemas alone. We then distinguish conceptual metaphor from embodied simulation--the mechanism posited by embodied cognition theories--and introduce the alternate source strategy as a means of empirically teasing apart these mechanisms. Throughout, we buttress our claims with empirical evidence of the influence of metaphors on a wide range of social psychological phenomena. We outline directions for future research on the strength and direction of metaphor use in social information processing. Finally, we mention specific benefits of a metaphor-enriched perspective for integrating and generating social cognitive research and for bridging social cognition with neighboring fields.

react-text: 437 It is unclear whether embodied-cognition effects are caused by the activation of cultural-linguistic metaphors, or whether these metaphors stem from preverbal mechanisms that directly affect both language and behavior. Therefore, we conducted a study wherein 62 Israeli participants ate sweet or spicy snacks and performed a social judgment task. Preverbal mechanisms assign positive hedonic... /react-text react-text: 438 /react-text [Show full abstract]

We provide systematic evidence for the range and importance of hedonic reversals as a major source of pleasure, and incorporate these findings into the theory of benign masochism. Twenty-nine different initially aversive activities are shown to produce pleasure (hedonic reversals) in substantial numbers of individuals from both college student and Mechanical Turk samples. Hedonic reversals group, by factor analysis, into sadness, oral irritation, fear, physical activity/exhaustion, pain, strong alcohol-related tastes, bitter tastes, and disgust. Liking for sad experiences (music, novels, movies, paintings) forms a coherent entity, and is related to enjoyment of crying in response to sad movies. For fear and oral irritation, individuals also enjoy the bodys defensive reactions. Enjoyment of sadness is higher in females across domains. We explain these findings in terms of benign masochism, enjoyment of negative bodily reactions and feelings in the context of feeling safe, or pleasure at ``mind over body. In accordance with benign masochism, for many people, the favored level of initially negative experiences is just below the level that cannot be tolerated.

This paper deals with the general problem of the acquisition of positive affective responses, by study of the reversal of an innate aversion to the irritant properties of chili pepper. Interviews, observations, and measurements were carried out in both Mexico and the United States. Exposure to gradually increasing levels of chili in food seems to be a sufficient condition for preference development. Chili likers are not insensitive to the irritation that it produces. They come to like the same burning sensation that deters animals and humans that dislike chili; there is a clear hedonic shift. This could be produced by association with positive events, including enhancement of the taste of bland foods, postingestional effects, or social rewards. It is also possible that the initial negative response to chili pepper is essential for the eventual liking. Chili stimulates an innate sensory “warning” system but is not harmful. The enjoyment of the irritation may result from the user's appreciation that the sensation and the body's defensive reaction to it are harmless. Eating of chili, riding on roller coasters, taking very hot baths, and many other human activities can be considered instances of thrill seeking or enjoyment of “constrained risks.” Evidence for and against various explanations of chili ingestion is presented.

Taste, which is almost always accompanied by other oral sensations, serves to identify potential nutrients and toxins. The present study was designed to determine the influence of sensory modality (chemesthetic vs. gustatory) and physiological significance (potentially nutritive vs. potentially harmful) on insular response to oral stimulation. Sixteen subjects underwent functional magnetic resonance imaging scanning while receiving 2 potentially nutritive solutions (sucrose and NaCl), 2 potentially harmful solutions (quinine and capsaicin, a chemesthetic stimulus), and a tasteless control solution. We identified a region of anterior ventral insula that responded to oral stimulation irrespective of modality or physiological significance. However, when subjects tasted a potentially nutritive stimulus, the connectivity between the insula and a feeding network including the hypothalamus, ventral pallidum, and striatum was greater than when tasting a potentially harmful stimulus. No differential connectivity was observed as a function of modality (gustatory vs. chemesthetic). These results support the existence of an integrated supramodal flavor system in the anterior ventral insula that preferentially communicates with the circuits guiding feeding when the flavor is potentially nutritive.

The variety of sensations conveyed by the English word pain tend to be described via expressions that refer to potential causes of bodily damage (e.g., stabbing, burning). Such expressions are used metaphorically when they convey pain experiences that do not directly result from physical damage (e.g., migraine pain). In this paper, I discuss psycholinguistic and neuroscientific research that suggests that these uses of metaphor may facilitate some form of embodied simulation of pain experiences on the part of listeners/readers, which may in turn provide the basis for an empathic response. I suggest that different kinds of metaphorical descriptions of pain vary in terms of their potential for eliciting a response involving embodied simulation, and in terms of the nature and intensity of the simulation they may elicit. I argue that the most relevant characteristics of metaphorical descriptions of pain in this respect are their level of detail, degree of creativity, and textual complexity.

We conducted three studies to examine the relationship between spicy tastes and risk seeking. In Study 1, results from a personality judgment task indicated that people were more inclined to attribute a higher level of risk seeking to individuals who enjoy spicy foods. The second study examined whether people who like spicy foods are actually more risk seeking. In fact, people who reported a preference for spicy tastes scored higher on risk taking, as assessed via the Domain-Specific Risk-Taking Scale (Chinese version). Finally, Study 3 employed an experimental design to manipulate risk-seeking tendencies by having participants experience spicy food tastes in the lab. Momentarily savoring spicy foods increased participants0964 risk taking in the Iowa Gambling Task. The present findings suggest that preferences for spicy tastes could relate to risk-seeking tendencies and subsequent risk-seeking behaviors.

ABSTRACT HYPOTHESIZES THAT MERE REPEATED EXPOSURE OF THE INDIVIDUAL TO A STIMULUS OBJECT ENHANCES HIS ATTITUDE TOWARD IT. BY "MERE" EXPOSURE IS MEANT A CONDITION MAKING THE STIMULUS ACCESSIBLE TO PERCEPTION. SUPPORT FOR THE HYPOTHESIS CONSISTS OF 4 TYPES OF EVIDENCE, PRESENTED AND REVIEWED: (1) THE CORRELATION BETWEEN AFFECTIVE CONNOTATION OF WORDS AND WORD FREQUENCY, (2) THE EFFECT OF EXPERIMENTALLY MANIPULATED FREQUENCY OF EXPOSURE UPON THE AFFECTIVE CONNOTATION OF NONSENSE WORDS AND SYMBOLS, (3) THE CORRELATION BETWEEN WORD FREQUENCY AND THE ATTITUDE TO THEIR REFERENTS, AND (4) THE EFFECTS OF EXPERIMENTALLY MANIPULATED FREQUENCY OF EXPOSURE ON ATTITUDE. THE RELEVANCE FOR THE EXPOSURE-ATTITUDE HYPOTHESIS OF THE EXPLORATION THEORY AND OF THE SEMANTIC SATIATION FINDINGS WERE EXAMINED. (PsycINFO Database Record (c) 2006 APA, all rights reserved).

Despite the development of brief efficacious interventions, they are not reaching a large proportion of college students who continue to drink in a manner that puts them at risk for harm. Recent efforts have attempted to address this issue through the development of brief alcohol interventions that may be more broadly disseminated to college students. Researchers have adapted a variety of approaches to print and computer-based modalities that do not require direct real-time contact with an interventionist. The goal of this paper is to review the empirical evidence for the utility of these brief alcohol interventions that are delivered without direct real-time contact. A systematic review of this research suggests that 090008no-contact090009 interventions are feasible and may have efficacy. Further research is needed to understand the duration of these effects, mechanisms of change, moderators of outcome, and how to enhance the effectiveness of these approaches.