Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-08-12 DOI:10.1016/j.foodqual.2025.105670

Sara Spinelli , John Prescott , Caterina Dinnella , Tormod Naes , Erminio Monteleone

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Abstract

This study explores the interplay between PROP responsiveness, a marker of taste acuity, and anxiety-related personality traits in influencing taste perception and preferences, with a focus on potential sex differences. Using a large sample from the Italian Taste Project, over 3000 individuals were studied for their PROP status, personality traits, and responses to bitterness, sourness, astringency, and sweetness in two food models. The results demonstrate that both PROP responsiveness and anxiety-related traits significantly affect taste perception, with anxiety traits modulating the impact of PROP responsiveness in males and females. Notably, these effects vary by sex when it comes to taste acceptability of a bitter chocolate pudding; in females, anxiety-related traits influence more strongly taste acceptability, unlike males where taste responsiveness is more important. In both sexes low-anxiety related traits were associated with higher liking for vegetables and pulses differing in sensory properties. This study emphasizes the need to consider both taste acuity and personality traits in understanding individual differences in food preferences and perception and highlights the importance of sex-specific strategies for promoting healthy eating habits.

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味觉反应，焦虑相关的人格特征，以及食物偏好的性别差异

本研究探讨了PROP反应性（味觉灵敏度的标志）和焦虑相关人格特质在影响味觉感知和偏好方面的相互作用，并重点研究了潜在的性别差异。使用来自意大利味觉项目的大量样本，研究了3000多人的PROP状态、个性特征以及对两种食物模型中苦味、酸味、涩味和甜味的反应。结果表明，PROP反应性和焦虑相关特质均显著影响味觉，其中焦虑特质调节了男性和女性PROP反应性的影响。值得注意的是，当谈到苦巧克力布丁的口味可接受度时，这些影响因性别而异；在女性中，与焦虑相关的特征对味觉可接受性的影响更大，而在男性中，味觉反应性更重要。在两性中，低焦虑相关的特征与更喜欢蔬菜和豆类的感觉特性有关。本研究强调，在理解食物偏好和感知的个体差异时，需要考虑味觉敏锐度和人格特征，并强调了促进健康饮食习惯的性别特定策略的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

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.