嗅觉功能的差异:个性和性别的作用

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Pankaj Tyagi, Sonal Bansal, Anju Sharma, Uma Shanker Tiwary, Pritish Kumar Varadwaj
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引用次数: 0

摘要

本研究旨在调查个体的性别和个性特征与其检测、识别和辨别气味的能力之间的关系。嗅觉能力数据集由 207 名健康的人类志愿者组成。气味识别测试数据集是使用一组 10 种不同的气味来收集的,气味辨别测试数据集是使用成熟的 "Sniffin sticks"(Burghardt®,德国 Wedel 公司)气味辨别测试工具来收集的。为了评估研究参与者的五大人格特质,我们使用了基于国际人格项目库--神经质、外向性和开放性(IPIP-NEO)的自我报告调查问卷。在此,我们进行了统计分析,以研究人格测量和性别对嗅觉表现的影响,以及嗅觉表现与感知气味强度、愉快度和熟悉度之间的关系。研究结果表明,性别和人格特质与气味辨别和识别存在一定的关系,但与气味检测无关。自觉性和经验开放性人格特质与气味识别呈正相关,而宜人性和自觉性人格特质与气味辨别呈正相关。外向型人格量表与气味辨别呈负相关。此外,男性受试者在气味识别任务中的表现优于女性,而女性受试者在气味辨别任务中的表现则优于男性。单独分析时,男性神经质人格领域与气味识别任务相关,而女性则不相关。正确识别气味还与气味的熟悉程度有关。 实际应用 本研究的结果可能会对包括香料和食品行业在内的一系列行业产生重要的实际影响。这些发现可能有助于根据消费者的个性和性别偏好来定制产品,从而提高产品的吸引力。此外,香料和食品行业还可以利用与特定性格类型或性别相关的香料和口味,开展有针对性的营销活动。同样,还可以通过代表不同性格类型和性别来改进产品测试,从而获得更准确的反馈。研究结果可以进一步指导开发能与特定性格和性别群体产生共鸣的香味和口味搭配。总之,通过考虑与个性和性别相关的嗅觉差异,香水和食品行业可以更有效地细分目标市场,设计出吸引不同消费群体的产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Differences in olfactory functioning: The role of personality and gender

This study aimed to investigate the relationship between the gender and personality traits of individuals and their ability to detect, identify, and discriminate odors. The dataset on olfactory performance was compiled from a panel of 207 healthy human volunteers. The dataset for the odor identification test was collected using a set of 10 distinct odorants, and the odor discrimination test dataset was collected using a well-established “Sniffin sticks” (Burghardt®, Wedel, Germany) odor discrimination test kit. To assess the Big Five personality traits of study participants, a self-report survey questionnaire based on the International Personality Item Pool-Neuroticism, Extraversion, and Openness (IPIP-NEO) was used. Here, we conducted a statistical analysis to investigate the role of personality measures and gender on olfactory performance, as well as the relationship between olfactory performance and perceived odor intensity, pleasantness, and familiarity. The findings of the study suggest the existence of some relationships between gender and personality traits and odor discrimination and identification, but not odor detection. Conscientiousness and openness to experience personality traits were positively correlated with odor identification, while agreeableness and conscientiousness personality traits were positively correlated with odor discrimination. The extroversion personality scale was negatively correlated with odor discrimination. Additionally, male participants performed better than females in odor identification tasks, while females performed better in odor discrimination. The neuroticism personality domain was associated with odor identification tasks in males but not in females when analyzed separately. Correct identification of odors was also associated with their perceived familiarity.

Practical Applications

The results of this study may have important practical implications for a range of industries, including the fragrance and food industries. These findings may help tailor products to specific consumer preferences based on personality and gender, enhancing product appeal. Further, the fragrance and food industries can develop targeted marketing campaigns using fragrances and flavors associated with particular personality types or genders. Similarly, product testing can also be improved by representing a diverse range of personality types and genders to obtain more accurate feedback. The study insights can further guide the development of flavor and taste pairings that resonate with specific personality and gender groups. Overall, by considering olfactory differences related to personality and gender, the fragrance and food industries can segment their target markets more effectively and design products that appeal to different consumer groups.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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