The nature and acquisition of a preference for chili pepper by humans

@article{Rozin1980TheNA,
  title={The nature and acquisition of a preference for chili pepper by humans},
  author={Paul Rozin and Deborah Schiller},
  journal={Motivation and Emotion},
  year={1980},
  volume={4},
  pages={77-101}
}
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… 
Reversal of innate aversions: attempts to induce a preference for chili peppers in rats.
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It is concluded that in contrast to humans, it is extremely difficult to reverse innate aversions in rats.
The Role of Pavlovian Conditioning in the Acquisition of Food Likes and Dislikes a
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