Myers–Briggs Type Personality Scales and their Relation to Taste Acuity

Corlis, R.; Splaver, Gail; Wisecup, P.; Fischer, Roland

doi:10.1038/216091a0

Cited by 15 publications

(6 citation statements)

References 6 publications

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“…Mean energy content (MEC) is the average amplitude of electrical brain activity expressed in pulses per 20-second period (see 'Drohocki integrator'). Myers-Briggs Type Indicator (MBTI) is a self-reporting inventory with continous scores on four scales of dichotomous Jungian personality types: Extraversion-Introversion (E-I), Sensation-Intuition (S-N), Thinking-Feeling (T-F), and JudgingPerceiving (J-P) [23]. Reaetion time is the time from photic stimulus to the signal produced by the subject pushing a button.…”

Section: Glossarymentioning

confidence: 99%

An electroencephalographic analysis of personality-dependent performance under psilocybin

1971

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An electroencephalographic analysis of personalitydependent psychomotor performance was investigated in 11 volunteers under 160 ~g/kg psilocybin-induced ergotropic arousal. Significant psilocybin-induced changes in mean energy content of EEG, reaction time, and latency and duration of alpha attenuation to photic stimuli were noted in all subjects, as well as significant correlations between EEG parameters, personality types and psychomotor (handwriting) test results. Moreover, a 'clustering' of certain EEG, personality, and handwriting characteristics in specific subjects seems to justify their classification into two general groups.Psilocybin can impair a particular performance in certain subjects, but may improve the same performance in others. Moreover, certain interindividual differences may disappear in response to the drug, or become manifest only under drug influence.

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Section: Glossarymentioning

confidence: 99%

An electroencephalographic analysis of personality-dependent performance under psilocybin

1971

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“…They found no coherence between taste sensitivity and determined personality traits [20]. In another study published in 1967 Corlis and colleges compared the personality of students with high and low quinine taste sensitivity [21]. They found quinine-sensitive participants to be more “intuitive” than the insensitive tasters.…”

Section: Introductionmentioning

confidence: 99%

Agreeable Smellers and Sensitive Neurotics – Correlations among Personality Traits and Sensory Thresholds

Croy¹,

Springborn²,

Lötsch

et al. 2011

PLoS ONE

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Correlations between personality traits and a wide range of sensory thresholds were examined. Participants (N = 124) completed a personality inventory (NEO-FFI) and underwent assessment of olfactory, trigeminal, tactile and gustatory detection thresholds, as well as examination of trigeminal and tactile pain thresholds. Significantly enhanced odor sensitivity in socially agreeable people, significantly enhanced trigeminal sensitivity in neurotic subjects, and a tendency for enhanced pain tolerance in highly conscientious participants was revealed. It is postulated that varied sensory processing may influence an individual's perception of the environment; particularly their perception of socially relevant or potentially dangerous stimuli and thus, varied with personality.

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“…Quinine response is a heritable phenotype [30] that is linked to ingestive behaviors like smoking [31] and eating [32]. Notably, food preference and liking are highly correlated for monozygotic but not dizygotic twins [33,34], a relationship that may be mediated via taste genetics.…”

Section: Introductionmentioning

confidence: 99%

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

Hayes

Duffy

2008

Physiology & Behavior

131

105

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A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or genotype. Here we modeled optimal liking for milk/ sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly sweet and creamy sensations (in liking by sensation models), the fat and sugar levels for hedonic optima varied (in liking by concentration models). Males generally liked higher fat (20 to 40%) and sugar levels, with females disliking unsweetened cream. In quinine/PROP groups, liking peaked at 30% fat/15% sucrose for men and women who tasted 0.32mM quinine more bitter than 3.2mM PROP (n=15); a group previously shown to have highest sugar intakes . Those tasting PROP more bitter than quinine (n=14) reported greater creamy/sweet sensations, with peak liking at lower fat and sweet levels (3.3% fat/10% sucrose). Generally, those in the high FP group perceived more creamy/sweet sensations with level of liking more influenced by sugar level, especially among high FP females. At high sugar/high fat levels low-FP males and females retained this liking while liking fell off for those in the high FP group. In summary, although most liked sweet/creamy sensations, perceptual differences in these sensations varied with oral phenotype, explaining some of the differences in the amount of sugar and fat required to reach hedonic optima. A high affinity for high sugar/high fat mixtures among oral phenotype subgroups has relevance for energy consumption and could explain the link previously observed between oral sensation and body weight.A half-century ago, Fischer and colleagues found correlations between food preference and genetic markers of taste [6-n-propylthiouracil (PROP), quinine]. Recently, a number of studies report differences in sweet liking/disliking with taste phenotype or emerging genes. Here we modeled optimal liking for milk/sugar mixtures using the response surface method among 79 mostly normal weight adults (36 women) who reported low dietary restraint. Two non-overlapping phenotype analyses were performed: a) discordance in PROP versus quinine bitterness and b) number of fungiform papillae (FP, taste papillae on the tongue tip). Although all phenotype groups liked highly Publisher's Disclaimer: This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be di...

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Myers–Briggs Type Personality Scales and their Relation to Taste Acuity

Cited by 15 publications

References 6 publications

An electroencephalographic analysis of personality-dependent performance under psilocybin

An electroencephalographic analysis of personality-dependent performance under psilocybin

Agreeable Smellers and Sensitive Neurotics – Correlations among Personality Traits and Sensory Thresholds

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

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