Effect of personality in the emotional response evoked by wine products

Mora Gijón, María and Chaya Romero, Carolina and Urdaneta, Elena (2018). Effect of personality in the emotional response evoked by wine products. In: "8th European Conference on Sensory and Consumer Research", 02/09/2018-05/09/2018, Verona, Italia. p. 3.

Description

Title: Effect of personality in the emotional response evoked by wine products
Author/s:
  • Mora Gijón, María
  • Chaya Romero, Carolina
  • Urdaneta, Elena
Item Type: Presentation at Congress or Conference (Poster)
Event Title: 8th European Conference on Sensory and Consumer Research
Event Dates: 02/09/2018-05/09/2018
Event Location: Verona, Italia
Title of Book: EUROSENSE 2018
Date: September 2018
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Emotional response studies deserve nowadays much research attention. However, few works have reported the influence of individual differences. The purpose of this research is to find out the relationship between personality traits and the emotional response of consumers. Six wines were assessed in terms of hedonic and emotional response (modified EsSense25 (1)) by 175 consumers. Consumers were clustered into four consumers? segments according to their personality traits measured by Big Five Inventory method (2). A strong effect of personality on emotional response elicited by the wine samples was found on 14 emotions. In addition, a significant effect of wine was found for six emotions. The main differences on personality were due to two consumers? segments: Group 4, with higher scores on dimensions of extraversion, agreeableness and consciousness and Group 1 being higher in the neuroticism dimension and lower on extraversion and agreeableness. In terms of emotional response both groups showed opposite behaviour: Positive emotions such as active, adventurous, enthusiastic, happy, joyful, loving, satisfied and warm received higher scores by Group 4 as compared to Group 1. The opposite happened with negative emotions such as bored, worried and disgusted, which were significantly higher in consumers Group 1, biased on the neuroticism dimension (Figure 1). No significant interactions (wine x personality) were found. However, as compared to a previous work (3) a better description of emotional response differences by wine was found. Splitting the consumers? panel by their personality profile provided more evidence on the differences among wine evoked emotions (Figure 2). To conclude, personality traits have an additive effect on the emotional response. This effect should be taken into account in future studies in order to get a more realistic overview of the differences among products in terms of emotional response.

More information

Item ID: 57738
DC Identifier: http://oa.upm.es/57738/
OAI Identifier: oai:oa.upm.es:57738
Official URL: http://www.eurosense.elsevier.com/
Deposited by: Memoria Investigacion
Deposited on: 19 Feb 2020 12:59
Last Modified: 19 Feb 2020 12:59
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