Effect of personality on the emotional response elicited by wines

Mora, María; Urdaneta, Elena; Chaya, Carolina

doi:10.1016/j.foodqual.2019.03.015

Cited by 22 publications

(15 citation statements)

References 32 publications

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“…Wine consumption is affected by a variety of economic, social, cultural, psychological, demographic, and attitudinal factors (e.g., Yakovlev and Guessford, 2013; Holmes and Anderson, 2017; Gustavsen and Rickertsen, 2018; Fogarty and Voon, 2018; Hart and Alston, 2019). Personality traits have been found to affect an individual's liking of food (e.g., Shipman and Durmus, 2016), food choices (e.g., Keller and Siegrist, 2015), sweet taste preference in wine (Saliba, Wragg, and Richardson, 2009), emotional response elicited by wines (Mora, Urdaneta, and Chaya, 2019), and alcohol consumption (e.g., Malouff et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Personality Traits and Consumption of Wine and Beer

Gustavsen

Rickertsen

2019

J Wine Econ

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Little attention has been paid to the effects of personality traits on the consumption of wine and beer. We used a survey to investigate the associations between personality traits and the differences in expected consumption frequencies of wine and beer for 3,482 Norwegian respondents. High scores on extraversion and openness to experiences increased the expected frequency of wine consumption, high score on agreeableness reduced the frequency of wine consumption, while scores on conscientiousness and neuroticism had no effects. For beer, there were no significant effects between personality traits and the frequency of consumption. (JEL Classification: D12, Q13).

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Section: Introductionmentioning

confidence: 99%

Personality Traits and Consumption of Wine and Beer

Gustavsen

Rickertsen

2019

J Wine Econ

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“…Personality profiles were obtained by means of the Big Five Inventory questionnaire, which is a self-reported instrument designed to measure five dimensions of personality, namely openness, conscientiousness, extraversion, agreeableness, and neuroticism (John & Srivastava, 1999). One of the main findings was that personality traits more than wine sample had a higher influence on emotions evoked by wine (Mora et al, 2019). Moreover, extraversion and neuroticism were the personality traits most closely aligned with emotions.…”

Section: Taster Profile According To Emotions Evoked By Winementioning

confidence: 91%

“…Moreover, extraversion and neuroticism were the personality traits most closely aligned with emotions. Specifically, participants high in extraversion reacted more strongly to wines containing positive sensory attributes, while participants high in neuroticism rated higher negative emotions (Mora et al, 2019).…”

Section: Taster Profile According To Emotions Evoked By Winementioning

confidence: 93%

“…The link between personality traits and emotions evoked by wine is another aspect of consumer profiles that was evaluated by Mora et al (2019). Personality profiles were obtained by means of the Big Five Inventory questionnaire, which is a self-reported instrument designed to measure five dimensions of personality, namely openness, conscientiousness, extraversion, agreeableness, and neuroticism (John & Srivastava, 1999).…”

Section: Taster Profile According To Emotions Evoked By Winementioning

confidence: 99%

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Exploring Emotions as a New Quality Parameter in Wine

Pedroza

Herrell

2022

Wine Business Journal

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Emotions are a fundamental step in sensory evaluation and relate to how consumers make purchase decisions or express preference for specific wine styles. Despite their relevance, it is unclear if emotions can be used as a strategy to evaluate quality and preference in wine. This review aims to define the sensory and physiological processes underlying emotions, revise the current framework to measure emotions in wines, and explore the latest findings linking flavor and marketing actions with emotions and ultimately with wine quality.

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“…Penelitian sebelumnya mengkaitkan pilihan pangan dengan respon emosi terhadap berbagai produk pangan siap saji maupun produk segar. Studi terbaru menunjukkan bahwa makanan atau minuman yang dapat menimbulkan emosi berhubungan dengan preferensi konsumen dan preferensi produk seperti breakfast drink (Gutjar et al, 2014), jus buah dan sayur (Waehrens et al, 2018), cokelat (Gunaratne et al, 2019 dan wine (Mora et al, 2019). Pengujian respon emosional dapat dilakukan secara eksplisit dan implisit.…”

Section: Pendahuluanunclassified

Preferensi Konsumen Terhadap Empat Varietas Unggul Mangga Indonesia Berdasarkan Respon Emosi

Fitriyah

Wijaya

Nurtama

2021

jtip

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Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.

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Effect of personality on the emotional response elicited by wines

Cited by 22 publications

References 32 publications

Personality Traits and Consumption of Wine and Beer

Personality Traits and Consumption of Wine and Beer

Exploring Emotions as a New Quality Parameter in Wine

Preferensi Konsumen Terhadap Empat Varietas Unggul Mangga Indonesia Berdasarkan Respon Emosi

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