DATA_Perception of tactile disgust - the role of object characteristics, sensitivity to different disgust subscales and fear

This dataset contains data from 113 participants, collected in three individual runs, one in Olomouc, Czech Republic (S1, n = 32) in April 2022, and two in Prague, Czech Republic, in June 2022 (S2, n = 51) and in October 2022 (S3, n = 30). The participants underwent an experimental task. In this task, they were asked to touch eight objects hidden in boxes, rating their tactile disgust upon touching the object, disgust at the thought of putting the object in their mouth, and the likelihood of falling sick if the object was licked or consumed, on a scale from 1 (not at all/none) to 7 (very/high). They were also asked to rate their feeling of fear while touching the object, on a scale 1 (not at all) to 5 (very), and object characteristics (slimy, wet, viscous/sticky, lumpy, brittle and greasy), on a scale from 1 (not at all) to 6 (very). The objects were: O1: Tapioca (soaked and drained), O2: Coconut flakes, O3: Molasses on baking paper with dried fruits, O4: Towel (control object), O5: Bathroom tile with dried shaving cream, O6: Runny oatmeal with pieces of pear, O7: Wet Play-Doh in an excrement shape, O8: Mayonnaise. Participants also completed the Disgust Scale-Revised, the Three Domains of Disgust Scale (Pathogen domain), and the Perceived Vulnerability to Disease questionnaire; a subsample (N = 57) completed the Culpepper Disgust Image Set.<br><br>The dataset was used for the analysis of tactile disgust in relation to existing disgust measures and the objects' characteristics and how fear could influence these relationships. In the analyses, we used correlations (wide format dataset) and mixed models (long format dataset).