Single‐point intensity scaling and time‐intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth‐burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth‐burn but did not effect its duration. While single‐point scaling averaged perceived intensity across time, time‐intensity provided much more information by displaying perception from onset to decay. Eaters and non‐eaters of chili peppers did not differ in their perception of mouth‐burn.
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Nasrawi et al. (1989) studied this question.
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