. 2021 Jan 10;10(1):133. doi: 10.3390/foods10010133

Table 2.

Characteristic of participants (n = 56).

Characteristic		Percent of Consumers (%)
Gender	Woman	88.4
Gender	Man	11.6
Age	<25	80.3
	25–40	12.5
	41–56	7.2
Food Neophobia Level *	The most neophilic (10.0–18.3)	20.5
	The most neutral (18.4–33.8)	65.2
	The most neophobic (33.9–70.0)	14.3
Domain-Specific Innovativeness level **	Adapters (6–23)	27.7
	Neutrals (24–28)	37.5
	Innovators (29–42)	34.8
Familiarity with the molecular cuisine term	Yes	90.2
Familiarity with the molecular cuisine term	No	9.8
Possibility of earlier tasting of molecular cuisine	Yes	33.9
Possibility of earlier tasting of molecular cuisine	No	66.1
Familiarity with the Note by Note cuisine term	Yes	26.8
Familiarity with the Note by Note cuisine term	No	72.4
Application of ingredients based on synthetic substances at home (e.g., vanillin, bouillon cube)	Yes	84.8
	No	15.2

* Adapted Food Neophobia Scale (10–70 c.u.) [34]; ** Domain-Specific Innovativeness Scale (6–42 c.u.) (Goldsmith and Hofacker [55] with modifications of Huotilainen et al. [56]).