Sweet taste preference and personality traits using a white wine

SALIBA, Anthony J., WRAGG, Kate and RICHARDSON, Paul (2009). Sweet taste preference and personality traits using a white wine. Food Quality and Preference, 20 (8), 572-575.

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Official URL: http://dx.doi.org/10.1016/j.foodqual.2009.05.009
Link to published version:: https://doi.org/10.1016/j.foodqual.2009.05.009
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    Abstract

    Understanding the influences of food and drink consumption patterns could help elucidate the factors that promote healthy dietary practices. Research has begun to investigate the influence of personality traits on dietary decisions. The current experiment measured personality traits and sweet taste preference using white wine in a healthy sample of adults (n = 45). Sweet taste preference was associated with a higher level of impulsiveness but lower openness. These traits have previously been suspected to influence dietary choices [Davis, C., Strachan, S., & Berkson, M. (2004). Sensitivity to reward: Implications for overeating and overweight. Appetite, 42, 131–138; Goldberg, L. R., & Strycker, L. A. (2002).

    Item Type: Article
    Research Institute, Centre or Group - Does NOT include content added after October 2018: Psychology Research Group
    Identification Number: https://doi.org/10.1016/j.foodqual.2009.05.009
    Page Range: 572-575
    Depositing User: Sam Wharam
    Date Deposited: 25 Sep 2012 15:31
    Last Modified: 18 Mar 2021 20:01
    URI: http://shura.shu.ac.uk/id/eprint/6214

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