The effect of pungency perception and personality traits on consumer's preferences from various regions of Turkiye for cig kofte, a traditional Turkish food

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidOmac, Basri/GQZ-4161-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorBoran, O. S.
dc.contributor.authorOmac, B.
dc.contributor.authorGokce, Y.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:52:14Z
dc.date.available2024-08-04T20:52:14Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe aim of this study was to test whether personality traits influenced liking and choice of pungent foods such as cig kofte for Turkish population. In addition, we explored the role of demographic variables (gender and regions of Turkiye) and various concentration of capsaicin in cig kofte on the relation between personality traits and the frequency of annual cig kofte intake and liking of a spicy meal. Data of 316 participants from different region of Turkiye (47% women and 53% men) were examined. Participants were categorized for demographics, region, and personality traits (sensitivity seeking (AISS), sensitivity to reward (SR) and sensitivity to punishment (SP). They tasted cig kofte including various concentrations of capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide; 50, 75, 100, and 150 mu M) and then evaluated liking and perceived intensity in it.A significant positive correlation was found between the liking of a spicy meal and frequency of annual cig kofte intake. Although a significant negative correlation was observed between the liking of a spicy meal and each concentration of capsaicin in cig kofte, no correlation was seen between the frequency of annual cig kofte intake and each concentration of capsaicin. In addition, the liking of a spicy meal was only associated with a personality trait, AISS, but the frequency of annual cig kofte intake was related to personality traits, AISS and SR. Besides, the relations between the frequency of annual cig kofte intake, liking of a spicy meal, personality traits (AISS, SR, and SP) and various concentration of capsaicin were influenced by both gender and region. Finally, no clear relationship was observed between liking and perceived intensity in cig kofte.en_US
dc.identifier.doi10.1016/j.ijgfs.2022.100569
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85135575206en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100569
dc.identifier.urihttps://hdl.handle.net/11616/100827
dc.identifier.volume29en_US
dc.identifier.wosWOS:000844340000005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCig kofteen_US
dc.subjectCapsaicinen_US
dc.subjectRegional and gender differencesen_US
dc.subjectAISS and SPQR testsen_US
dc.subjectT?rkiyeen_US
dc.titleThe effect of pungency perception and personality traits on consumer's preferences from various regions of Turkiye for cig kofte, a traditional Turkish fooden_US
dc.typeArticleen_US

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