Personality traits and gender influence liking and choice of food pungency

Food Quality and Preference

Volumn 66, Issue , 2018, Pages 113-126

  Spinelli, Sara ^a   De Toffoli, Alessandra ^a   Dinnella, Caterina ^a   Laureati, Monica ^b   Pagliarini, Ella ^b   Bendini, Alessandra ^c   Braghieri, Ada ^d   Gallina Toschi, Tullia ^c   Sinesio, Fiorella ^e   Torri, Luisa ^f   Gasperi, Flavia ^g   Endrizzi, Isabella ^g   Magli, Massimiliano ^h   Borgogno, Monica ⁱ   di Salvo, Riccardo ^j   Favotto, Saida ^k   Prescott, John ^a,l   Monteleone, Erminio ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF BASILICATA   (Italy)

^e Food and Nutrition Research Center   (Italy)

^f University of Gastronomic Science   (Italy)

^g RESEARCH AND INNOVATION CENTRE   (Italy)

^h CNR   (Italy)

ⁱ Mérieux NutriSciences Research   (Italy)

^j Agris Sardegna   (Italy)

^k UNIVERSITY OF UDINE   (Italy)

^l TasteMatters Research and Consulting   (Australia)

more..

Author keywords

Capsaicin; Chili pepper intake; Choice; Gender; Liking; Personality traits; PROP responsiveness; Pungency

Indexed keywords

EID: 85041562345     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2018.01.014     Document Type: Article

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