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Baranda AB, Ríos Y, Llorente R, Naranjo AB, da Quinta N. Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population. Food Res Int 2024; 183:114158. [PMID: 38760149 DOI: 10.1016/j.foodres.2024.114158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 05/19/2024]
Abstract
The elderly population holds significance among consumers because many of them experience alterations in taste and smell or suffer from physical disorders. These factors can lead to reduced food intake, malnutrition, and, consequently, serious health problems. Therefore, there is a need to develop tailored products for seniors, offering both nutrition and appealing foods with easily consumable textures. Among the various characteristics of food, appearance stands out as one of the most critical aspects influencing food preferences and choices. Surprisingly, there is limited knowledge about how food shape affects the holistic emotional responses of seniors. The objective of this study was to investigate the impact of food shape on the emotional responses of seniors. This exploration involved the use of explicit methods, such as self-reported questionnaires, and implicit methods, including the measurement of skin conductance responses and facial expressions, as well as their combination. To achieve this goal, we enlisted the participation of 50 individuals (54 % women) from the senior population aged between 55 and 75 years. These participants evaluated two food products with identical sensory characteristics in terms of taste, texture, and flavor. However, these products differed in terms of their shape. We measured their degree of liking and emotional responses using a 7-point hedonic scale, EsSense25, in conjunction with galvanic skin response, and facial expressions, which served as representatives of behavioural and physiological responses. The multivariate analysis allowed to examine sample configurations by gender and establish associations between variables. The combination of implicit and explicit methods led to better discrimination of samples of the same category than the use of each of the methods independently. Although both samples elicited equivalent liking perceptions, they evoked distinct emotional responses, measured at cognitive, physiological, and behavioural levels. In general, men and women experienced different emotions while observing, smelling, handling, or consuming both samples, both consciously and unconsciously. This newfound knowledge could be valuable when designing food products for this demographic. The ultimate goal is to engage consumers and enhance their enjoyment of the food experience by offering more visually appealing food options.
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Affiliation(s)
- Ana B Baranda
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain.
| | - Yolanda Ríos
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Raquel Llorente
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Ana Belén Naranjo
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Noelia da Quinta
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA). Parque Tecnológico de Bizkaia. Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
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2
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Seo HS, Rockers L, Kim YG. The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ). Foods 2023; 12:foods12112250. [PMID: 37297493 DOI: 10.3390/foods12112250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/11/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their evoked emotions (i.e., MR condition) from a list of 12 pairs of emotion terms of the CEQ, in response to the 14 food images. Both SR and MR conditions were tested within a remote (online) session. To minimize both a potential carry-over effect of the "within-participants design" and an influence of environmental factors in the remote testing, Study 2 asked 64 U.S. participants to do so over two separated sessions on two different days in a controlled laboratory setting. In both Studies 1 and 2, participants selected the CEQ's emotion-term pairs in the MR condition more frequently than in the SR condition, leading to the MR condition's higher capacity to discriminate test samples. While the configurations of the correspondence analysis biplots drawn in the SR and MR conditions were similar, those in the MR condition were more likely to be similar to the configurations of the principal component analysis biplots drawn from the ratings of valence and arousal for food image samples. In conclusion, this study provides robust empirical evidence that the MR condition can perform better in capturing sample differences in food-evoked emotions, while the SR condition is also effective in characterizing emotional profiles of test samples. Our findings will provide practical insights to sensory professionals, enabling them to effectively leverage the CEQ or its variants when measuring food-evoked emotions.
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Affiliation(s)
- Han-Seok Seo
- Department of Computer and Information Security, and Industry Academy Cooperation Foundation, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Lydia Rockers
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Young-Gab Kim
- Department of Computer and Information Security, and Convergence Engineering for Intelligent Drone, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
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3
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Yildirim E, Akbulut FP, Catal C. Analysis of facial emotion expression in eating occasions using deep learning. MULTIMEDIA TOOLS AND APPLICATIONS 2023; 82:1-13. [PMID: 37362640 PMCID: PMC10031178 DOI: 10.1007/s11042-023-15008-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/30/2022] [Accepted: 02/27/2023] [Indexed: 06/28/2023]
Abstract
Eating is experienced as an emotional social activity in any culture. There are factors that influence the emotions felt during food consumption. The emotion felt while eating has a significant impact on our lives and affects different health conditions such as obesity. In addition, investigating the emotion during food consumption is considered a multidisciplinary problem ranging from neuroscience to anatomy. In this study, we focus on evaluating the emotional experience of different participants during eating activities and aim to analyze them automatically using deep learning models. We propose a facial expression-based prediction model to eliminate user bias in questionnaire-based assessment systems and to minimize false entries to the system. We measured the neural, behavioral, and physical manifestations of emotions with a mobile app and recognize emotional experiences from facial expressions. In this research, we used three different situations to test whether there could be any factor other than the food that could affect a person's mood. We asked users to watch videos, listen to music or do nothing while eating. This way we found out that not only food but also external factors play a role in emotional change. We employed three Convolutional Neural Network (CNN) architectures, fine-tuned VGG16, and Deepface to recognize emotional responses during eating. The experimental results demonstrated that the fine-tuned VGG16 provides remarkable results with an overall accuracy of 77.68% for recognizing the four emotions. This system is an alternative to today's survey-based restaurant and food evaluation systems.
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Affiliation(s)
- Elif Yildirim
- Department of Computer Engineering, Istanbul Kültür University, Istanbul, Turkey
| | - Fatma Patlar Akbulut
- Department of Computer Engineering, Istanbul Kültür University, Istanbul, Turkey
| | - Cagatay Catal
- Department of Computer Science and Engineering, Qatar University, Doha, Qatar
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4
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Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
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Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
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5
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Serpico M, Rovai D, Wilke K, Lesniauskas R, Garza J, Lammert A. Studying the Emotional Response to Insects Food Products. Foods 2021; 10:foods10102404. [PMID: 34681453 PMCID: PMC8535747 DOI: 10.3390/foods10102404] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 12/04/2022] Open
Abstract
Insects have been proposed as a sustainable food solution due to their environmental, nutritional, and socioeconomic value; however, in the western world, insects are viewed as disgusting. This research aimed to understand the acceptance of insect-based products in the US market by studying the emotional response to such. A survey of 826 consumers was conducted using (1) a modified version of the EsSense Profile® questionnaire to capture the emotional response to pictures of different kinds of foods, (2) images to evaluate the influence of the presence or absence of non-visible insects in food products, (3) information about the environmental value of insects, and (4) socioeconomic demographics. Disgust was found as a barrier to product acceptance. Insect food products were positively correlated with the emotions of interest, understanding, daring, adventurous, and worried, and negatively correlated with the emotions satisfied, good, pleasant, happy, calm, warm, nostalgic, and secure. The influence of sustainability-related information on the emotional response to such products is complex and should be carefully considered.
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Affiliation(s)
- Michelangelo Serpico
- ESCP Business School–Turin Campus, Corso Unione Sovietica 218 bis, 10134 Torino, Italy;
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA;
| | - Kristine Wilke
- Garza Consulting, Grand Rapids, MI 49501, USA; (K.W.); (J.G.)
| | | | - Jeff Garza
- Garza Consulting, Grand Rapids, MI 49501, USA; (K.W.); (J.G.)
| | - Amy Lammert
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Correspondence:
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6
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Kenney AL, Phan UTX, Adhikari K. Applying acceptability and emotion to understand the consumer's consumption habits and involvement with coffee. J SENS STUD 2021. [DOI: 10.1111/joss.12713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Uyen Thuy Xuan Phan
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Koushik Adhikari
- Food Science & Technology University of Georgia Griffin Georgia USA
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7
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Romeo‐Arroyo E, Mora M, Vázquez‐Araújo L. Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces. J SENS STUD 2021. [DOI: 10.1111/joss.12707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elena Romeo‐Arroyo
- Faculty of Gastronomy Sciences, Basque Culinary Center Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - María Mora
- Faculty of Gastronomy Sciences, Basque Culinary Center Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
| | - Laura Vázquez‐Araújo
- Faculty of Gastronomy Sciences, Basque Culinary Center Mondragon Unibertsitatea Donostia‐San Sebastián Spain
- BCCInnovation, Technology Center in Gastronomy Basque Culinary Center Donostia‐San Sebastián Spain
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8
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Calvo-Porral C, Rivaroli S, Orosa-González J. The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry. Foods 2021; 10:foods10040794. [PMID: 33917669 PMCID: PMC8067963 DOI: 10.3390/foods10040794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of beverage product, since pleasant or positive emotions are primarily associated with beverages’ consumption. The analysis suggests that individuals predominantly associate beverages with pleasant emotions, regardless of the type of beverage, while the level of alcohol content seems to be influencing the different emotions and affect. The research results provide valuable insights to help managers and marketers understand the choice and preference for different beverages.
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Affiliation(s)
- Cristina Calvo-Porral
- Business Department, Facultad Economía y Empresa, University of A Coruña, Campus Elviña s/n, 15001 Coruña, Spain;
- Correspondence:
| | - Sergio Rivaroli
- Department of Agricultural and Food Sciences, University of Bologna, Viale Giuseppe Fanin 50, 40127 Bologna, Italy;
| | - Javier Orosa-González
- Business Department, Facultad Economía y Empresa, University of A Coruña, Campus Elviña s/n, 15001 Coruña, Spain;
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9
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The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 2021; 10:foods10030642. [PMID: 33803676 PMCID: PMC8002928 DOI: 10.3390/foods10030642] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.
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10
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Thibodeau M, Yang Q, Ford R, Pickering G. English version of the food disgust scale: Optimization and other considerations. J SENS STUD 2021. [DOI: 10.1111/joss.12639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Margaret Thibodeau
- Department of Biological Sciences Brock University St. Catharines Ontario Canada
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition and Dietetics University of Nottingham Sutton Bonington UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics University of Nottingham Sutton Bonington UK
| | - Gary Pickering
- Department of Biological Sciences Brock University St. Catharines Ontario Canada
- Cool Climate Oenology and Viticulture Institute Brock University St. Catharines Ontario Canada
- Department of Psychology Brock University St. Catharines Ontario Canada
- National Wine and Grape Industry Centre Charles Sturt University Wagga Wagga New South Wales Australia
- Sustainability Research Centre University of the Sunshine Coast Sippy Downs Queensland Australia
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11
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Cassani L, Fiszman S, Alvarez MV, Moreira MR, Laguna L, Tarrega A. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Samant SS, Seo HS. Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition. Food Res Int 2020; 132:109095. [PMID: 32331675 DOI: 10.1016/j.foodres.2020.109095] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Product-related sensory and non-sensory cues have been studied in the past to understand purchase behavior among consumers. However, there has been little research related to integrating emotional responses with such cues to achieve better prediction of consumer purchase behavior. This study aimed to determine the impacts of sensory attribute intensities (SAI), non-sensory factors (NSF), and emotions on purchase intent and consumer choice. Emotional responses were measured using a self-reported emotion questionnaire (EQ), facial expression analysis (FE), and autonomic nervous system responses (ANS). Sixty-nine adults were asked to view product labels, and look at, smell, and drink five commercially-available vegetable juice samples. For each sample, SAI, NSF, EQ, FE, ANS, and purchase intent ratings were measured. Participants were also asked to select the one they would be most likely to buy. Results showed that the five samples differed significantly with respect to SAI, NSF, and emotional responses measured by EQ and FEs. SAI (bitterness intensity) and NSF (brand liking) played an extremely important role in purchase-related behavior of vegetable juice products. Correlation analysis and a PLSR prediction model further revealed that products with higher ratings of purchase intent elicited lower levels of negative emotions and higher levels of positive emotions, as measured by EQ as well as FE. In conclusion, this study shows that NSF in combination with SAI and emotions measured using EQ and FE can modulate consumer purchase intent toward vegetable juice products under informed tasting conditions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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13
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Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences. SENSORS 2019; 19:s19204397. [PMID: 31614504 PMCID: PMC6832136 DOI: 10.3390/s19204397] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/30/2019] [Accepted: 10/07/2019] [Indexed: 11/18/2022]
Abstract
Probing food experience or liking through verbal ratings has its shortcomings. We compare explicit ratings to a range of (neuro)physiological and behavioral measures with respect to their performance in distinguishing drinks associated with different emotional experience. Seventy participants tasted and rated the valence and arousal of eight regular drinks and a “ground truth” high-arousal, low-valence vinegar solution. The discriminative power for distinguishing between the vinegar solution and the regular drinks was highest for sip size, followed by valence ratings, arousal ratings, heart rate, skin conductance level, facial expression of “disgust,” pupil diameter, and Electroencephalogram (EEG) frontal alpha asymmetry. Within the regular drinks, a positive correlation was found between rated arousal and heart rate, and a negative correlation between rated arousal and Heart Rate Variability (HRV). Most physiological measures showed consistent temporal patterns over time following the announcement of the drink and taking a sip. This was consistent over all nine drinks, but the peaks were substantially higher for the vinegar solution than for the regular drinks, likely caused by emotion. Our results indicate that implicit variables have the potential to differentiate between drinks associated with different emotional experiences. In addition, this study gives us insight into the physiological temporal response patterns associated with taking a sip.
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14
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Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups. Food Res Int 2018; 115:526-534. [PMID: 30599974 DOI: 10.1016/j.foodres.2018.10.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 09/16/2018] [Accepted: 10/01/2018] [Indexed: 11/20/2022]
Abstract
Emotion-based terms selected by Asians and Westerners were analyzed to develop lexicons associated with chocolate consumption. Hence, an online-based questionnaire (Study 1: N = 206; 51% Asians, 49% Westerners) and a chocolate (milk and dark) tasting session (Study 2: N = 75; 52% Asians, 48% westerners) were conducted to assess emotion terms related to chocolate consumption using Check-All-That-Apply methodology. Emotional satisfaction was the main reason for chocolate consumption. Furthermore, selection of emotional terms was different between cultures and gender. For both studies (1 and 2), flavor of chocolate was the most important factor that determined purchase intention. For Study 2, milk and dark chocolate evoked different emotion terms for participants. The lexicon developed for milk chocolate had similar emotion terms compared to the Study 1 lexicon (online). Developing an emotion lexicon using an online survey could provide a reduced lexicon compared to lexicons generated during the tasting session and can be used as a fast-screening method to develop simplified emotion lexicons due to its similarity to the tasting lexicon. Newly developed lexicons from this study can be applied to sensory consumer tests of chocolate.
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16
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17
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Kaneko D, Toet A, Brouwer AM, Kallen V, van Erp JBF. Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review. Front Psychol 2018; 9:911. [PMID: 29937744 PMCID: PMC6002740 DOI: 10.3389/fpsyg.2018.00911] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Accepted: 05/18/2018] [Indexed: 12/01/2022] Open
Abstract
Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii) to categorize these methods along measurement level (physiological, behavioral, and cognitive) and emotional processing level (unconscious sensory, perceptual/early cognitive, and conscious/decision making) level. This 3 × 3 categorization may help researchers to compile a set of complementary measures (“toolbox”) for their studies. We included 101 peer-reviewed articles that evaluate consumer's emotions and were published between 1997 and 2016, providing us with 59 different measures. More than 60% of these measures are based on self-reported, subjective ratings and questionnaires (cognitive measurement level) and assess the conscious/decision-making level of emotional processing. This multitude of measures and their overrepresentation in a single category hinders the comparison of results across studies and building a complete multi-faceted picture of food-evoked emotions. We recommend (1) to use widely applied, validated measures only, (2) to refrain from using (highly correlated) measures from the same category but use measures from different categories instead, preferably covering all three emotional processing levels, and (3) to acquire and share simultaneously collected physiological, behavioral, and cognitive datasets to improve the predictive power of food choice and other models.
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Affiliation(s)
- Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands.,Microbiology and Systems Biology, TNO, Zeist, Netherlands
| | - Alexander Toet
- Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands
| | | | - Victor Kallen
- Microbiology and Systems Biology, TNO, Zeist, Netherlands
| | - Jan B F van Erp
- Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands.,Human Media Interaction, University of Twente, Enschede, Netherlands
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18
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Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles. Food Res Int 2018; 106:11-21. [DOI: 10.1016/j.foodres.2017.12.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/02/2017] [Accepted: 12/14/2017] [Indexed: 11/17/2022]
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19
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Ganster DC, Crain TL, Brossoit RM. Physiological Measurement in the Organizational Sciences: A Review and Recommendations for Future Use. ANNUAL REVIEW OF ORGANIZATIONAL PSYCHOLOGY AND ORGANIZATIONAL BEHAVIOR 2018. [DOI: 10.1146/annurev-orgpsych-032117-104613] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Daniel C. Ganster
- Department of Management, College of Business, Colorado State University, Fort Collins, Colorado 80523, USA
| | - Tori L. Crain
- Department of Psychology, College of Natural Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
| | - Rebecca M. Brossoit
- Department of Psychology, College of Natural Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
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20
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Lotufo Haddad AM, Margalef MI, Armada M, Goldner MC. Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4124-4134. [PMID: 28220503 DOI: 10.1002/jsfa.8280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 02/06/2017] [Accepted: 02/16/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. RESULTS Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking. CONCLUSION Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Agustina M Lotufo Haddad
- Consejo de Investigación de la Universidad Nacional de Salta, Salta, Argentina
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
| | - María Isabel Margalef
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
| | - Margarita Armada
- Facultad de Ingeniería, Universidad Nacional de Salta, Salta, Argentina
- Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina
| | - María Cristina Goldner
- Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina
- Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina
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21
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Bell B, Adhikari K, Chambers E, Alavi S, King S, Haub M. Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †. Foods 2017; 6:foods6080070. [PMID: 28820459 PMCID: PMC5575645 DOI: 10.3390/foods6080070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 07/20/2017] [Accepted: 08/16/2017] [Indexed: 11/26/2022] Open
Abstract
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.
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Affiliation(s)
- Brandon Bell
- WhiteWave Foods Company, Broomfield, CO 80021, USA.
| | - Koushik Adhikari
- Food Science & Technology, University of Georgia, Griffin, GA 30223, USA.
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA.
| | - Sajid Alavi
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Silvia King
- Silvia C. King Consulting LLC, Maineville, OH 45039, USA.
| | - Mark Haub
- Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA.
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Samant SS, Chapko MJ, Seo HS. Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions. Food Res Int 2017; 100:325-334. [PMID: 28873694 DOI: 10.1016/j.foodres.2017.07.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/26/2017] [Accepted: 07/07/2017] [Indexed: 11/19/2022]
Abstract
Traditional methods of sensory testing focus on capturing information about multisensory perceptions, but do not necessarily measure emotions elicited by these food and beverages. The objective of this study was to develop an optimum model of predicting overall liking (rating) and preference (choice) based on taste intensity and evoked emotions. One hundred and two participants (51 females) were asked to taste water, sucrose, citric acid, salt, and caffeine solutions. Their emotional responses toward each sample were measured by a combination of a self-reported emotion questionnaire (EsSense25), facial expressions, and autonomic nervous system (ANS) responses. In addition, their perceived intensity and overall liking were measured. After a break, participants re-tasted the samples and ranked them according to their preference. The results showed that emotional responses measured using self-reported emotion questionnaire and facial expression analysis along with perceived taste intensity performed best to predict overall liking as well as preference, while ANS measures showed limited contribution. Contrary to some previous research, this study demonstrated that not only negative emotions, but also positive ones could help predict consumer liking and preference. In addition, since there were subtle differences in the prediction models of overall liking and preference, both aspects should be taken into account to understand consumer behavior. In conclusion, combination of evoked emotions along with sensory perception could help better understand consumer acceptance as well as preference toward basic taste solutions.
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Affiliation(s)
- Shilpa S Samant
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Matthew J Chapko
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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Wardy W, Chonpracha P, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W, Jirangrat W. Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products. J Food Sci 2017; 82:500-508. [DOI: 10.1111/1750-3841.13610] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 12/08/2016] [Accepted: 12/11/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Wisdom Wardy
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Pitchayapat Chonpracha
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Napapan Chokumnoyporn
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry; Chiang Mai Univ.; Chiang Mai 50100 Thailand
| | - Sujinda Sriwattana
- Sensory Evaluation and Consumer Testing Unit, Faculty of Agro-Industry; Chiang Mai Univ.; Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Wannita Jirangrat
- School of Food and Nutrition, College of Health, Massey Inst. of Food Science and Technology; Massey Univ.; Auckland 0745 New Zealand
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Schouteten JJ, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products. J Dairy Sci 2016; 100:169-186. [PMID: 27837971 DOI: 10.3168/jds.2016-11495] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/20/2016] [Indexed: 11/19/2022]
Abstract
Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.
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Affiliation(s)
- Joachim J Schouteten
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Benedikt Sas
- Department of Food Safety and Food Quality, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium
| | - Xavier Gellynck
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
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