Advancing investigations into the effects of sweet and bitter tastes on agreeableness and hostility

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Rachel S. Herz , Caitlin M. Cunningham , Theresa L. White
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引用次数: 0

Abstract

In the studies to date that have examined the effect of taste on social affect, sweet taste has been reported to increase agreeableness (Meier et al., 2012), and bitter taste has been reported to increase hostility (Sagioglou & Greitemeyer, 2014). However, no study to date has examined changes to both agreeableness and hostility after tasting sweet and bitter substances, nor how the order of self-reporting these feelings, or individual differences in taste sensitivity, may influence the results. Our pre-registered study addressed these questions in 99 female undergraduates. Participants were randomly assigned to taste one of six sweet, bitter and neutral tastants, including those used in prior research on this topic, and then immediately completed the agreeableness and hostility scales used in past research, the order of which was counterbalanced across participants. Participants then evaluated all six tastants on various hedonic scales, and a 6-n-propylthiouracil (PROP) test of taste sensitivity was administered. Statistical analyses did not reveal any association between sweet, or any tastant and agreeableness scores. Hostility ratings were increased after participants tasted bitter, but only when this scale was administered before the agreeableness scale. Sensitivity to PROP did not moderate any of the findings. Based on prior work on self-affirmation and affect (e.g., Lindsay & Creswell, 2014), our results suggest that priming a prosocial self-schema (e.g., agreeableness) can eliminate the hostility induced by bitter taste. However, other explanations are possible and future work should investigate factors including measures of personality states vs. traits, and the timing between tasting and affect assessments.

推进对甜味和苦味对合群性和敌意的影响的研究
在迄今为止考察味觉对社会情感影响的研究中,甜味据报道会增加合意度(Meier 等人,2012 年),而苦味据报道会增加敌意(Sagioglou & Greitemeyer, 2014 年)。然而,迄今为止,还没有研究考察过在品尝甜味和苦味物质后,合意度和敌意的变化,也没有考察过自我报告这些感觉的顺序或个人味觉敏感度的差异会如何影响研究结果。我们的预注册研究针对 99 名女大学生提出了这些问题。参与者被随机分配品尝六种甜味、苦味和中性味道中的一种,其中包括之前有关该主题的研究中使用过的味道,然后立即完成过去研究中使用过的合意度和敌意度量表,参与者之间的顺序是平衡的。然后,受试者根据各种享乐量表对所有六种味道进行评估,并进行 6-正丙基硫脲嘧啶(PROP)味觉敏感性测试。统计分析结果表明,甜味或任何味觉刺激物与宜人性得分之间没有任何关联。参与者在尝到苦味后,敌意评分会增加,但只有在该量表在合意量表之前进行时,敌意评分才会增加。对 PROP 的敏感性并没有缓和任何研究结果。基于之前关于自我肯定和情感的研究(如 Lindsay & Creswell, 2014),我们的结果表明,亲社会的自我概念(如合意度)可以消除苦味引起的敌意。然而,也有可能存在其他解释,未来的工作应该研究包括人格状态与特质的测量,以及品尝与情感评估之间的时间安排等因素。
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
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.
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