Abstract
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.
Highlights
Personality research often explores the development of and influences on personality traits, characteristics that are sometimes defined as ‘‘enduring tendencies or habitual patterns of behavior, thought, and emotion’’ [1]
The five-factor model of personality [2] enables a description of human personality in a relatively economical way
It is intended to supply a comprehensive taxonomy of traits using only five basic categories- extraversion, neuroticism, agreeableness, openness and conscientiousness and provides opportunity to effectively explore potential influences on the development of personality traits and their relationships with other parameters such as sensory ability
Summary
Personality research often explores the development of and influences on personality traits, characteristics that are sometimes defined as ‘‘enduring tendencies or habitual patterns of behavior, thought, and emotion’’ [1]. Gustatory perception is activated during eating, so that potentially dangerous nature of the food (often associated with the bitterness of the food), and the nutrition value of food (sweetness) can be estimated It is not immediately clear how an enhanced or reduced ability to perceive food (oral) stimuli –within a normal range – would influence personality. The trigeminal chemosensory as well as the electrical cutaneous channels we could hypothesize enhanced neuroticism in people with high sensitivity to potentially painful and/or dangerous stimuli, both conceptually and on the basis of some, albeit limited, evidence. In one study Zverev and Mipando (2008) obtained taste detection thresholds in 60 volunteers and correlated these with the results from application of the Eysencks Personality Inventory They found no coherence between taste sensitivity and determined personality traits [20]. The current study was developed to explore multi-modal chemosensory abilities in people and potential relationships between specific chemosensory modalities and personality traits
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