Table 2.

Descriptive statistics on perceived intensity, liking, intake and personality measures across all participants.

Variable	Min	Q1	Mean ± SE	Q3	Max
Perceived intensity (3 uM capsaicin)	1.75	8.25	7.00 ± 0.81	11.50	33.50
Perceived intensity (12 uM capsaicin)	1.50	12.75	22.79 ± 1.32	29.00	72.00
Liking (3 uM capsaicin)	−77.50	−1.00	13.58 ± 2.52	29.50	90.50
Liking (12 uM capsaicin)	−130.50	−33.50	−11.57 ± 4.04	13.00	99.50
Liking of an overall spicy meal	−81	13	30.80 ± 3.16	52	98
Liking of the burn of a spicy meal	−78	6	22.9 ± 2.97	44	83
Yearly intake of spicy foods (times per year)	0	12	73.05 ± 9.87	59	365
AISS (possible range 20–80)	31	47	52.7 ± 0.8	58	70
SP subscale of SPSRQ (possible range 0–24)	0	7	11.4 ± 0.5	16	23
SR subscale of SPSRQ (possible range 0–24)	2	8	11.7 ± 0.4	14	21
PID-5 – Impulsivity (possible range 0–24)	5	6	9.5 ± 0.4	12	30
PID-5 – Risk Taking (possible range 0–56)	11	20	26.78 ± 0.83	33	45
Average adjusted pumps (mBART)	1.03	19.3	30.7 ± 1.4	40.3	67.46