Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions-Reference-Cited by-同舟云学术

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Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions

Published:2019-04 Issue: Volume:73 Page:192-201
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Scott Nicole O.,Burgess Brenda,Tepper Beverly J.

Funder

New Jersey Agricultural Experiment Station

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference50 articles.

1. Sensation seeking: A new conceptualization and a new scale;Arnett;Personality and Individual Differences,1994

2. Association of thermal taste and PROP responsiveness with food liking, neophobia, body mass index, and waist circumference;Bajec;Food Quality and Preference,2010

3. Personality factors predict spicy food liking and intake;Byrnes;Food Quality and Preference,2013

4. Gender differences in the influence of personality traits on spicy food liking and intake;Byrnes;Food Quality and Preference,2015

5. Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption;Byrnes;Appetite,2016

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