{"title":"Does personality make a difference? Exploring the connections between the big five personality traits and entomophagy among Japanese consumers","authors":"Zining Wang , Jaewoo Park","doi":"10.1016/j.foodqual.2024.105225","DOIUrl":null,"url":null,"abstract":"<div><p>Because of their comparatively high nutritious and various environmental advantages compared to other livestock, the academic and public interest in edible insects increased greatly. In previous studies, personality traits have been recognized as important factors in shaping consumers’ food choices and evaluations. However, the exploration of the connections between personality traits and entomophagy remains an area with limited research. With a valid sample size of 284 Japanese consumers, we investigated the relationships between the big five personality traits and attitudes towards entomophagy (i.e., disgust towards and interest in entomophagy). The analysis results indicate that the big five personality traits influence consumer attitudes towards entomophagy. More specifically, while conscientiousness and neuroticism present positive correlations with the disgust, openness presents a negative correlation with the disgust. Similarly, while openness presents a positive correlation with the interest, conscientiousness presents a negative correlation with the interest. Besides, agreeableness and extraversion show insignificant connections with both attitudes. We also examined gender differences and found that the correlations between the big five personality traits and the attitudes differ between males and females.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324001277","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Because of their comparatively high nutritious and various environmental advantages compared to other livestock, the academic and public interest in edible insects increased greatly. In previous studies, personality traits have been recognized as important factors in shaping consumers’ food choices and evaluations. However, the exploration of the connections between personality traits and entomophagy remains an area with limited research. With a valid sample size of 284 Japanese consumers, we investigated the relationships between the big five personality traits and attitudes towards entomophagy (i.e., disgust towards and interest in entomophagy). The analysis results indicate that the big five personality traits influence consumer attitudes towards entomophagy. More specifically, while conscientiousness and neuroticism present positive correlations with the disgust, openness presents a negative correlation with the disgust. Similarly, while openness presents a positive correlation with the interest, conscientiousness presents a negative correlation with the interest. Besides, agreeableness and extraversion show insignificant connections with both attitudes. We also examined gender differences and found that the correlations between the big five personality traits and the attitudes differ between males and females.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.