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Carneiro GR, Rocha CDS, Fernandes MVP, Barão CE, Pimentel TC. Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging. Foods 2024; 13:1975. [PMID: 38998481 PMCID: PMC11241530 DOI: 10.3390/foods13131975] [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: 05/29/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used. The "processed by ultrasound" information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the "processed by ultrasound" information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.
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Affiliation(s)
- Gabrielly Ribeiro Carneiro
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
| | - Caique dos Santos Rocha
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
| | | | - Carlos Eduardo Barão
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí 87703-536, Paraná, Brazil; (M.V.P.F.); (C.E.B.)
| | - Tatiana Colombo Pimentel
- Department of Food Engineering, State University of Maringá (UEM), Maringá 87020-900, Paraná, Brazil; (G.R.C.); (C.d.S.R.)
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí 87703-536, Paraná, Brazil; (M.V.P.F.); (C.E.B.)
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2
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Velázquez AL, Vidal L, Antúnez L, Alcaire F, Varela P, Ares G. Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study. Food Res Int 2023; 170:113001. [PMID: 37316071 DOI: 10.1016/j.foodres.2023.113001] [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: 02/26/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | - Florencia Alcaire
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
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3
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Orr RE, Giezenaar C, Godfrey AJR, Hort J. Development of a consumer‐led emotion lexicon for meat and
plant‐based
burger patties using digitally recreated eating contexts. J SENS STUD 2023. [DOI: 10.1111/joss.12824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Rebekah E. Orr
- Food Experience and Sensory Testing (Feast) Lab Massey University Palmerston North New Zealand
| | - Caroline Giezenaar
- Food Experience and Sensory Testing (Feast) Lab Massey University Palmerston North New Zealand
| | - A. Jonathan R. Godfrey
- Statistics Group, School of Mathematical and Computational Sciences Massey University Palmerston North New Zealand
| | - Joanne Hort
- Food Experience and Sensory Testing (Feast) Lab Massey University Palmerston North New Zealand
- Riddet Institute, Massey University Palmerston North New Zealand
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da Quinta N, Ríos Y, Baranda A, Martinez de Marañón I. Identification and applicability of emoji appropriate to describe food experiences in child-centred studies: A comparison between food names and images. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Ding W, Lu Q, Fan L, Yin M, Xiao T, Guo X, Zhang L, Wang X. Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs ( Eriocheir sinensis): The Use of Artificial Neural Network Model. Foods 2022; 11:foods11244106. [PMID: 36553846 PMCID: PMC9777666 DOI: 10.3390/foods11244106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/05/2022] [Accepted: 12/10/2022] [Indexed: 12/24/2022] Open
Abstract
This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.
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Affiliation(s)
- Wei Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Licheng Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Tong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xueqian Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- Correspondence:
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Sick J, Almli V, Dinnella C, Berget I, Monteleone E, Spinelli S. Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Marañón-Vásquez GA, Maia LC, Barreto LSDC, da Cruz MF, Jural LA, Araújo MTDS, Pithon MM. Emoji as promising tools for emotional evaluation in orthodontics. Prog Orthod 2022; 23:28. [PMID: 35844016 PMCID: PMC9288943 DOI: 10.1186/s40510-022-00418-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 05/14/2022] [Indexed: 12/02/2022] Open
Abstract
Background Emoji are pictograms frequently used in social networks capable of expressing emotions. These tools can provide insights into people's behavior that could not be obtained with the use of textual communication. Recently, emoji have been introduced to various research fields as successful alternatives to word-based questionnaires for measure emotional responses. The objective of this study was to preliminarily evaluate the discriminating ability and relationship of these tools with different occlusal conditions/malocclusions.
Methods Online surveys were applied to adult individuals (n = 201; mean age = 27.4 ± 5.7; 37.3% males, 62.7% females). Subjects issued acceptance scores (10-point scale) and expressed their emotional status using a 30-emoji list in relation to nine occlusal conditions: C1–crowding, C2–anterior open bite, C3–interincisal diastema, C4–increased overjet + deep bite (Class II div. 1), C5–anterior crossbite (Class III), C6–ideal occlusion, C7–unilateral posterior crossbite, C8–anterior open bite plus bilateral posterior crossbite plus crowding, and C9–deep bite (Class II div. 2). Cochran's Q and McNemar tests were used to compare the frequencies of choice of emoji between conditions. Correspondence analyses were applied to assess the association between occlusal conditions and emoji. Kendall's correlation coefficient was calculated to evaluate the relationship between mean acceptance scores and frequency counts of each emoji. Results The frequency of choice between conditions showed a significant difference for 25 of the 30 emoji (P < 0.05), indicating an adequate discriminating ability of these tools. Emoji were grouped predominantly based on their emotional valence (positive/negative) and arousal/activation (high/low). Positive emoji were associated with the most accepted conditions (i.e., C6, C3), while negative emoji with the most rejected ones (i.e., C8, C1, C2). Although only weak, positive correlations between acceptance and positively valenced emoji, and negative correlations between acceptance and negatively valenced emoji were observed (P < 0.05).
Conclusions Emoji have an adequate discriminatory ability and would allow determining emotional profiles in the face of different occlusal conditions. Further research is necessary to consolidate the use of these tools in an instrument that allows measuring emotional responses. Supplementary Information The online version contains supplementary material available at 10.1186/s40510-022-00418-3.
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8
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Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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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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10
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Kutsuzawa G, Umemura H, Eto K, Kobayashi Y. Age Differences in the Interpretation of Facial Emojis: Classification on the Arousal-Valence Space. Front Psychol 2022; 13:915550. [PMID: 35910971 PMCID: PMC9333063 DOI: 10.3389/fpsyg.2022.915550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Emojis are universal tools that are frequently used to express people’s emotional states throughout daily communications. They are often applied in various fields of research, such as consumer surveys, as indicators of users’ emotional states. Further analyses of emoji interpretation among people with age are required to ensure the validity of emojis as a metric in such fields of research, thereby reducing misunderstandings. However, details regarding the effect of age on both arousal and valence, as they pertain to the interpretation of emojis, remain unclear. Therefore, in this study, we investigate the effects of the interpretation of facial emojis on the arousal-valence space among people of varying age groups. We conducted an online survey involving 2,000 participants, whereby we employed a nine-point scale to evaluate the valence and arousal levels associated with 74 facial emojis. Based on the two axes of valence and arousal among the age groups involved in this study, emojis are categorized into six similar clusters. For the two negative clusters, i.e., strongly negative and moderately negative sentiments, the group involving middle-aged participants showed significantly higher levels of arousal compared to the group involving young participants. Additionally, not all emojis classified into the aforementioned negative clusters indicate age difference. Based on these results, this study recommends using emojis with no age-related effects on the negative clusters as indices for evaluating human emotions.
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11
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Galler M, Grendstad ÅR, Ares G, Varela P. Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Schouteten JJ, Verwaeren J, Rini L, Almli VL. Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice. Food Res Int 2022; 157:111299. [DOI: 10.1016/j.foodres.2022.111299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/29/2022] [Accepted: 04/22/2022] [Indexed: 11/16/2022]
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14
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Les expériences gustatives précoces persistent-elles à influencer les préférences alimentaires des enfants à l’âge scolaire ? NUTR CLIN METAB 2022. [DOI: 10.1016/j.nupar.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Aguiar EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Res Int 2022; 154:110999. [DOI: 10.1016/j.foodres.2022.110999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 01/05/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022]
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16
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Toet A, Van der Burg E, Van den Broek TJ, Kaneko D, Brouwer AM, Van Erp JBF. Linking Categorical and Dimensional Approaches to Assess Food-Related Emotions. Foods 2022; 11:foods11070972. [PMID: 35407059 PMCID: PMC8997768 DOI: 10.3390/foods11070972] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 11/16/2022] Open
Abstract
Reflecting the two main prevailing and opposing views on the nature of emotions, emotional responses to food and beverages are typically measured using either (a) a categorical (lexicon-based) approach where users select or rate the terms that best express their food-related feelings or (b) a dimensional approach where they rate perceived food items along the dimensions of valence and arousal. Relating these two approaches is problematic since a response in terms of valence and arousal is not easily expressed in terms of emotions (like happy or disgusted). In this study, we linked the dimensional approach to a categorical approach by establishing mapping between a set of 25 emotion terms (EsSense25) and the valence–arousal space (via the EmojiGrid graphical response tool), using a set of 20 food images. In two ‘matching’ tasks, the participants first imagined how the food shown in a given image would make them feel and then reported either the emotional terms or the combination of valence and arousal that best described their feelings. In two labeling tasks, the participants first imagined experiencing a given emotion term and then they selected either the foods (images) that appeared capable to elicit that feeling or reported the combination of valence and arousal that best reflected that feeling. By combining (1) the mapping between the emotion terms and the food images with (2) the mapping of the food images to the valence–arousal space, we established (3) an indirect (via the images) mapping of the emotion terms to the valence–arousal space. The results show that the mapping between terms and images was reliable and that the linkages have straightforward and meaningful interpretations. The valence and arousal values that were assigned to the emotion terms through indirect mapping to the valence–arousal space were typically less extreme than those that were assigned through direct mapping.
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Affiliation(s)
- Alexander Toet
- TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands; (E.V.d.B.); (D.K.); (A.-M.B.); (J.B.F.V.E.)
- Correspondence:
| | - Erik Van der Burg
- TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands; (E.V.d.B.); (D.K.); (A.-M.B.); (J.B.F.V.E.)
- Brain and Cognition Department, University of Amsterdam, 1012 Amsterdam, The Netherlands
| | - Tim J. Van den Broek
- TNO, Netherlands Organization for Applied Scientific Research, Research Group Microbiology & Systems Biology, 3700 Zeist, The Netherlands;
| | - Daisuke Kaneko
- TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands; (E.V.d.B.); (D.K.); (A.-M.B.); (J.B.F.V.E.)
- Kikkoman Europe R&D Laboratory B.V., Nieuwe Kanaal 7G, 6709 Wageningen, The Netherlands
| | - Anne-Marie Brouwer
- TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands; (E.V.d.B.); (D.K.); (A.-M.B.); (J.B.F.V.E.)
| | - Jan B. F. Van Erp
- TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands; (E.V.d.B.); (D.K.); (A.-M.B.); (J.B.F.V.E.)
- Research Group Human Media Interaction, University of Twente, 7522 Enschede, The Netherlands
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Sick J, Monteleone E, Dinnella C, Pierguidi L, Spinelli S. Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Penna ACG, Durço BB, Pagani MM, Pimentel TC, Mársico ET, Silva ACO, Esmerino EA. Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis. J SENS STUD 2022. [DOI: 10.1111/joss.12734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Anna Carolina G. Penna
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Bruna B. Durço
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Monica M. Pagani
- Department of Food Technology, Faculty of Food Engineering Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
| | | | - Eliane T. Mársico
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Adriana C. O. Silva
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food Technology, Faculty of Food Engineering Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
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19
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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Kutsuzawa G, Umemura H, Eto K, Kobayashi Y. Classification of 74 facial emoji's emotional states on the valence-arousal axes. Sci Rep 2022; 12:398. [PMID: 35087076 PMCID: PMC8795184 DOI: 10.1038/s41598-021-04357-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/20/2021] [Indexed: 11/15/2022] Open
Abstract
Emojis are frequently used by people worldwide as a tool to express one's emotional states and have recently been considered for assessment in research. However, details regarding the ways in which they correspond to human emotional states remain unidentified. Thus, this study aimed to understand how emojis are classified on the valence and arousal axes and to examine the relationship between the former and human emotional states. In an online survey involving 1082 participants, a nine-point scale was employed to evaluate the valence and arousal levels of 74 facial emojis. Results from the cluster analysis revealed these emojis to be categorized into six different clusters on the two axes of valence and arousal. Further, the one-way analysis of variance indicated that these clusters have six valence and four arousal levels. From the results, each cluster was interpreted as (1) a strong negative sentiment, (2) a moderately negative sentiment, (3) a neutral sentiment with a negative bias, (4) a neutral sentiment with a positive bias, (5) a moderately positive sentiment, and (6) a strong positive sentiment. Therefore, facial emojis were found to comprehensively express the human emotional states.
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Affiliation(s)
- Gaku Kutsuzawa
- Human Augmentation Research Center, National Institute of Advanced Industrial Science and Technology, Kashiwa, Japan.
| | - Hiroyuki Umemura
- Human Augmentation Research Center, National Institute of Advanced Industrial Science and Technology, Kashiwa, Japan
| | - Koichiro Eto
- Human Augmentation Research Center, National Institute of Advanced Industrial Science and Technology, Kashiwa, Japan
| | - Yoshiyuki Kobayashi
- Human Augmentation Research Center, National Institute of Advanced Industrial Science and Technology, Kashiwa, Japan
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21
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Liechti C, Delarue J, Souchon I, Bosc V, Saint-Eve A. “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies. Front Nutr 2022; 8:749596. [PMID: 35141262 PMCID: PMC8819632 DOI: 10.3389/fnut.2021.749596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 12/13/2021] [Indexed: 11/13/2022] Open
Abstract
Consuming too much fat, sugar, and salt is associated with adverse health outcomes. Food reformulation is one possible strategy to enhance the food environment by improving the nutritional quality of commercial products. However, food reformulation faces many hindrances. One way to alleviate some of these hindrances is to embrace a multicriteria approach that is based on a market inventory. In this objective, additional sensory screening and water content analyses allow going beyond nutrition and composition information on the packaging. However, due to feasibility reasons for later in-depth analyses, it is necessary to work with several reduced and manageable products. To the best of the authors' knowledge, in the literature, there is no sample selection approach taking into account multiple criteria as a base for future food reformulation. The overall aim of this paper is to propose a method to select the best representative products from the market base, for future reformulation by going beyond nutrition and composition information on the packaging. This approach considered therefore nutrition, composition, economic, water content, and sensory information with the example of the cookies market. The first step is the creation of an extensive cookie database including sensory and water content information. In total 178 cookies among the French market were identified, then focus was placed on 62 chocolate chip cookies only. Sensory screening and water content analyses of all 62 products were conducted. The second step is to make an informed subset selection, thanks to a cluster analysis based on 11 nutrition, composition, and water content variables. A representative subset of 18 cookies could be derived from the obtained clusters. The representativity was evaluated with statistical uni- and multivariate analyses. Results showed a broad variety of chocolate chips cookies with a large nutritional, compositional, water content, and sensory differences. These results highlighted the first paths for future reformulation in this product category and showed the importance to include physical product information beyond the information on the packaging. This complete database on the selected cookies constituted a solid base for identifying future reformulation levers, in order to improve the nutritional quality and health.
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Affiliation(s)
- Carole Liechti
- University of Paris Saclay, UMR SayFood, AgroParisTech, INRAE, Palaiseau, France
| | - Julien Delarue
- University of Paris Saclay, UMR SayFood, AgroParisTech, INRAE, Palaiseau, France
- Department of Food Science and Technology, University of Davis, Davis, CA, United States
| | | | - Véronique Bosc
- University of Paris Saclay, UMR SayFood, AgroParisTech, INRAE, Palaiseau, France
| | - Anne Saint-Eve
- University of Paris Saclay, UMR SayFood, AgroParisTech, INRAE, Palaiseau, France
- *Correspondence: Anne Saint-Eve
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22
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Pinto VRA, Lima Filho T, Minim VPR, Della Lucia SM, Souza LBA, Silva FL, Vidigal MCTR, Carvalho AF, Perrone ÍT. Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold. J SENS STUD 2021. [DOI: 10.1111/joss.12726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Tarcísio Lima Filho
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Louise Bergamin Athayde Souza
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Fernanda Lopes Silva
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | | | - Antônio Fernandes Carvalho
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF) Juiz de Fora Minas Gerais Brazil
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23
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Jaeger SR, Jin D, Ryan GS, Schouteten JJ. Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use. Foods 2021; 10:foods10112880. [PMID: 34829161 PMCID: PMC8619849 DOI: 10.3390/foods10112880] [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: 10/27/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 11/18/2022] Open
Abstract
Emoji have been argued to have considerable potential for emotion research but are struggling with uptake in part because knowledge about their meaning is lacking. The present research included 24 emoji (14 facial, 10 non-facial) which were characterized using the PAD model (Pleasure-Arousal-Dominance) of human affect by 165 consumers in New Zealand and 861 consumers in the UK. The results from the two countries were remarkably similar and contributed further evidence that emoji are suitable for cross-cultural research. While significant differences between the emoji were established for each of the PAD dimensions, the mean scores differed most on the Pleasure dimension (positive to negative), then on the Arousal dimension (activated to deactivated), and lastly on the Dominance dimension (dominance to submissive). The research also directly measured the perceived appropriateness of the 24 emoji for use with foods and beverages. The emoji face savoring food, clapping hands and party popper were in the top-5 for the highest appropriateness in food and beverage context for both studies, as was a strong negative expression linked to rejection (Study 1: face vomiting; Study 2: nauseated face). On the other hand, zzz and oncoming fist were considered as the least appropriate to be used in a food and beverage context in both studies. Again, the results from the UK and NZ were in good agreement and identified similar groups of emoji as most and least suitable for food-related consumer research.
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Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand; (S.R.J.); (D.J.); (G.S.R.)
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand; (S.R.J.); (D.J.); (G.S.R.)
| | - Grace S. Ryan
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand; (S.R.J.); (D.J.); (G.S.R.)
| | - Joachim J. Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
- Correspondence:
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İlhan M, Taşdelen Teker G, Güler N, Ergenekon Ö. Effects of Category Labeling With Emojis on Likert-Type Scales on the Psychometric Properties of Measurements. JOURNAL OF PSYCHOEDUCATIONAL ASSESSMENT 2021. [DOI: 10.1177/07342829211047677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Today, emoji have become a popular option for anchoring the categories of Likert-type scales applied to not only adults but also children. The aim of this study was to investigate the effects of category labeling with emoji by comparing the psychometric properties of the emoji- and verbal-anchored versions of the mathematics motivation scale applied to students aged 8–11 years (grades 3, 4, and 5). The participants of the study comprised 658 students. According to the research results, students used the upper categories of the scale more intensively in the emoji-anchored version than in the verbal-anchored one. Parallel to this, the means calculated for the emoji-anchored version were found to be significantly higher. Moreover, the results of the research revealed that the verbal-anchored scale form yielded more reliable and valid measures than the emoji-anchored version.
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Affiliation(s)
- Mustafa İlhan
- Department of Mathematics Education, Dicle University Faculty of Education, Diyarbakır, Turkey
| | - Gülşen Taşdelen Teker
- Department of Medical Education and Informatics, Hacettepe University School of Medicine, Ankara, Turkey
| | - Neşe Güler
- Department of Educational Sciences, İzmir Demokrasi University Faculty of Education, İzmir, Turkey
| | - Ömer Ergenekon
- Nafiye Ömer Şevki Cizrelioğlu Kindergarten, School Principal, Diyarbakır, Turkey
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25
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Schouteten JJ, Meiselman HL. The potential of using emoji instead of words when measuring emotions associated with food. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104182] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Schouteten JJ. Are questionnaires the best way to measure emotions for food products and beverages? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104122] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Jaeger SR, Vidal L, Ares G. Should emoji replace emotion words in questionnaire-based food-related consumer research? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104121] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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da Cruz MF, Rocha RS, Silva R, Freitas MQ, Pimentel TC, Esmerino EA, Cruz AG, Fidalgo TKDS, Maia LC. Probiotic fermented milks: Children's emotional responses using a product-specific emoji list. Food Res Int 2021; 143:110269. [PMID: 33992370 DOI: 10.1016/j.foodres.2021.110269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/19/2022]
Abstract
This study aimed to develop and validate a product-specific emoji list and use this list to analyse children's emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7-14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products.
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Affiliation(s)
- Mariana F da Cruz
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Erick A Esmerino
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Tatiana K da S Fidalgo
- Departamento e Odontologia Preventiva e Comunitária, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Lucianne C Maia
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
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29
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Tzompa-Sosa DA, Dewettinck K, Gellynck X, Schouteten JJ. Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation. Food Res Int 2021; 141:110140. [PMID: 33642007 DOI: 10.1016/j.foodres.2021.110140] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 11/26/2022]
Abstract
Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect.
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Affiliation(s)
- Daylan A Tzompa-Sosa
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium.
| | - Koen Dewettinck
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
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30
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Rocha C, Ribeiro JC, Costa Lima R, Prista C, Raymundo A, Vaz Patto MC, Cunha LM. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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31
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Liu S, Li N. Going virtual in the early years: 30-month-old toddlers recognize commonly used emojis. Infant Behav Dev 2021; 63:101541. [PMID: 33618213 DOI: 10.1016/j.infbeh.2021.101541] [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: 09/01/2020] [Revised: 02/08/2021] [Accepted: 02/11/2021] [Indexed: 11/24/2022]
Abstract
People nowadays do not only display facial expressions in face to face communication but also in on-line communication using graphical symbols named emojis. The present study explored 30-month-old toddlers' ability to recognize emojis that represented six basic human emotions. In the study, 38 toddlers first saw scenarios that elicited different emotions in an actor and were asked to visually identify the matching emoji in the presence of a distractor. Eye-tracking results showed that toddlers could correctly identify the emoji that represented the emotion in each scenario. Toddlers then heard different emotion words and were again found to be able to identify the matching emoji. These findings provide preliminary evidence that the ability to recognize and understand the emotional value of emotion symbols in the virtual world emerges early in development.
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Affiliation(s)
- Siying Liu
- Institute of Linguistics, Shanghai International Studies University, Shanghai, China.
| | - Na Li
- School of Psychology and Cognitive Science, East China Normal University, Shanghai, China
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32
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Santiago‐Cruz IA, Jesús Ramírez‐Rivera E, López‐Espíndola M, Hidalgo‐Contreras JV, Prinyawiwatkul W, Herrera‐Corredor JA. Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups. J SENS STUD 2021. [DOI: 10.1111/joss.12638] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Emmanuel Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Yucatán Mexico
| | - Mirna López‐Espíndola
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz Mexico
| | | | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA
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Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits. Foods 2020; 10:foods10010021. [PMID: 33374690 PMCID: PMC7822426 DOI: 10.3390/foods10010021] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/09/2020] [Accepted: 12/18/2020] [Indexed: 12/26/2022] Open
Abstract
Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.
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34
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Galler M, Næs T, L. Almli V, Varela P. How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Sick J, Spinelli S, Dinnella C, Monteleone E. Children’s selection of emojis to express food-elicited emotions in varied eating contexts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103953] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Sick J, Monteleone E, Pierguidi L, Ares G, Spinelli S. The Meaning of Emoji to Describe Food Experiences in Pre-Adolescents. Foods 2020; 9:foods9091307. [PMID: 32947969 PMCID: PMC7555141 DOI: 10.3390/foods9091307] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/11/2020] [Accepted: 09/13/2020] [Indexed: 02/06/2023] Open
Abstract
Ongoing research has shown that emoji can be used by children to discriminate food products, but it is unclear if they express emotions and how they are linked to emotional words. Little is known about how children interpret emoji in terms of their emotional meaning in the context of food. This study aimed at investigating the emotional meaning of emoji used to describe food experiences in 9–13-year-old pre-adolescents and to measure related age and gender differences. The meaning of 46 emoji used to describe food experience was explored by: mapping emoji according to similarities and differences in their emotional meaning using the projective mapping technique, and linking emoji with emotion words using a check-all-that-apply (CATA) format. The two tasks gave consistent results and showed that emoji were discriminated along the valence (positive vs. negative) and power (dominant vs. submissive) dimension, and to a lower extent along the arousal dimension (high vs. low activation). In general, negative emoji had more distinct meanings than positive emoji in both studies, but differences in nuances of meaning were found also among positive emoji. Girls and older pre-adolescents (12–13 years old (y.o.)) discriminated positive emoji slightly better than boys and younger pre-adolescents (9–11 y.o.). This suggests that girls and older pre-adolescents may be higher in emotional granularity (the ability to experience and discriminate emotions), particularly of positive emotions. The results of the present work can be used for the development of an emoji-based tool to measure emotions elicited by foods in pre-adolescents.
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Affiliation(s)
- Julia Sick
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (L.P.); (S.S.)
- Correspondence:
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (L.P.); (S.S.)
| | - Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (L.P.); (S.S.)
| | - Gastón Ares
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, 91000 Canelones, Uruguay;
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy; (E.M.); (L.P.); (S.S.)
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37
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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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38
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Jones LL, Wurm LH, Norville GA, Mullins KL. Sex differences in emoji use, familiarity, and valence. COMPUTERS IN HUMAN BEHAVIOR 2020. [DOI: 10.1016/j.chb.2020.106305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Deubler G, Swaney‐Stueve M. The
K‐State
emoji scale, a cross‐cultural validation with adults. J SENS STUD 2020. [DOI: 10.1111/joss.12573] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Grace Deubler
- Sensory & Consumer Research CenterKansas State University Olathe Kansas USA
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Olivos-Jara P, Segura-Fernández R, Rubio-Pérez C, Felipe-García B. Biophilia and Biophobia as Emotional Attribution to Nature in Children of 5 Years Old. Front Psychol 2020; 11:511. [PMID: 32265804 PMCID: PMC7099053 DOI: 10.3389/fpsyg.2020.00511] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Accepted: 03/03/2020] [Indexed: 12/01/2022] Open
Abstract
Introduction Connectedness to nature is a concept that reflects the emotional relationship between the self and the natural environment, based on the theory of biophilia, the innate predisposition to the natural environment. However, the biophobic component has largely been ignored, despite, given its adaptive functional role, being an essential part of the construct. If there is a phylogenetic component underlying nature connectedness, biophilic, and/or biophobic, there should be evidence of this record from early childhood. The main aim of this study is therefore to describe the emotional attributions identified in 5 years old. Methodology Two studies were conducted. In the first, 94 children expressed their concept of nature and made basic emotional attributions to a set of 30 images of natural, using a software designed for the study. In the second, 39 children repeated the procedure and provided explanations for their responses. Results The main results show that, in general, children use both positive and negative emotions, which may be related to a three-dimensional model of emotional attributions to nature. The most widely attributed emotion is happiness. However, fear is the second most common attribution. The role of happiness could be explained by a feeling of security and familiarity, while the importance of fear in nature could show an adaptive response of the fear of wild nature in children. This interpretation could be confirmed when analyzing specifically the emotional attributions, classifying the images according to biological and ecosystemic criteria. Thus, for example, more emotional attributions are explained by the “pleasantness” attributed to primary producers and landscapes (e.g., flora), versus attributions of “harm” to the images of secondary and tertiary consumers (e.g., hunters). Conclusion These results provide evidence in favor of a didactic procedure to study emotional attributions to images of nature in preschool children. They suggest the incorporation of biophobia as an important adaptive factor in connectedness to nature and a tripartite emotional hypothesis based on the valences of the attributed emotions.
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Affiliation(s)
- Pablo Olivos-Jara
- Department of Psychology, School of Labor Relations and Human Resources, University of Castilla-La Mancha, Albacete, Spain
| | - Raquel Segura-Fernández
- Department of Pedagogy, School of Education, University of Castilla-La Mancha, Albacete, Spain
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Pinto VRA, Teixeira CG, Lima TS, De Almeida Prata ERB, Vidigal MCTR, Martins E, Perrone ÍT, Carvalho AFD. Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil. Food Res Int 2019; 129:108833. [PMID: 32036918 DOI: 10.1016/j.foodres.2019.108833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/07/2019] [Accepted: 11/15/2019] [Indexed: 01/07/2023]
Abstract
Emojis can be used to explore food-evoked emotions in order to provide information that can support the product development and marketing decisions. This study aimed to evaluate consumers' acceptance, purchase intent and emotional responses to milk beverages, with and without kefir added, before and after these consumers were informed about the products' composition (0%, 15%, 30% and 50% m/v) and health claims toward kefir (blind and informed tests, respectively). Emotional responses were assessed by emoji use within a RATA questionnaire in order quantify the perceived significance of the emojis chosen. In the informed test, the consumers' perception of the sensory attributes of the milk beverages, such as their perception of an acid taste in added kefir beverages was shown to have changed. Overall, participants attributed significantly higher acceptance and purchase intent scores to added kefir beverages after they had been informed on its health benefits. In addition, expressions of positive emotion increased when participants were exposed to stimuli related to health benefits of kefir (15%, 30% and 50% m/v), while negative expressions of emotion decreased. The provided information of kefir modified valence and arousal in subjects, and it can be said that to 30% of kefir can be added to yogurt without compromising its sensory acceptability. Thus, health benefits alone cannot improve product acceptance, since participants found a 50% addition of kefir to be unpleasant when tasted during a blind test. Mixed beverages may present a probiotic beverage alternative for consumers who dislike kefir milk, but want to include it in their diets. The implications of liking and purchase intent and how they are linked to emotions are discussed in this paper as well.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Camila Gonçalves Teixeira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Tatiana Santos Lima
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | | | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, CEP 36036-330 Juiz de Fora, MG, Brazil
| | - Antônio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil.
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Affiliation(s)
- Grace Deubler
- Sensory & Consumer Research CenterKansas State University Olathe KS USA
| | | | - Tegan Jepsen
- Sensory & Consumer Research CenterKansas State University Olathe KS USA
| | - Belinda P. Su‐Fern
- International Flavors and Fragrances, Greater Asia, Pte Ltd Singapore Singapore
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43
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Sick J, Højer R, Olsen A. Children's Self-Reported Reasons for Accepting and Rejecting Foods. Nutrients 2019; 11:nu11102455. [PMID: 31615110 PMCID: PMC6836127 DOI: 10.3390/nu11102455] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/26/2019] [Accepted: 10/03/2019] [Indexed: 11/16/2022] Open
Abstract
Children's eating behavior does not necessarily align with dietary recommendations, and there is a need for better understanding the factors underlying their food choices. The aim of this study was to investigate children's self-reported reasons for accepting and rejecting foods. A questionnaire was developed with reasons based on prior research and in-depth interviews. A set of various food stimuli covering different types was evaluated by 106 girls and 99 boys aged 10-13 years by checking all reasons that apply (CATA) for either accepting or rejecting them. Results showed gender differences among reasons for both food acceptance and rejection, but also in liking and willingness to re-taste the stimuli. The most common reason for food acceptance was good taste in boys and curiosity in girls; for food rejection they were bad taste, bad smell and dislike of appearance in boys and bad taste, bad smell, dislike of appearance and texture in girls. Overall, boys liked the food stimuli more than girls and were more willing to re-taste them. Future research should focus more on the role of sensory properties in both acceptance and rejection, and the potential of children's curiosity as a driver in tasting foods should be further explored.
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Affiliation(s)
- Julia Sick
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti 6, 50144 Florence, Italy.
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Rikke Højer
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
- University College Absalon, Center for Nutrition & Rehabilitation, Nutrition & Health, Slagelsevej 72, 4180 Sorø, Denmark.
| | - Annemarie Olsen
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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Abstract
In a recent study on food-evoked emotions, we observed that people often misunderstood the currently available affective self-report tools. We, therefore, developed a new intuitive and language-independent self-report instrument called the EmojiGrid: a rectangular response grid labeled with facial icons (emoji) that express different degrees of valence and arousal. We found that participants intuitively and reliably reported their affective appraisal of food by clicking on the EmojiGrid, even without verbal instructions. In this study, we investigated whether the EmojiGrid can also serve as a tool to assess one’s own (experienced) emotions and perceived emotions of others. In the first experiment, participants (N = 90) used the EmojiGrid to report their own emotions, evoked by affective images from a database with corresponding normative ratings (obtained with a 9-point self-assessment mannikin scale). In the second experiment, participants (N = 61) used the EmojiGrid to report the perceived emotional state of persons shown in different affective situations, in pictures from a database with corresponding normative ratings (obtained with a 7-point Likert scale). For both experiments, the affective (valence and arousal) ratings obtained with the EmojiGrid show excellent agreement with the data provided in the literature (intraclass correlations of at least 0.90). Also, the relation between valence and arousal shows the classic U-shape at the group level. Thus, the EmojiGrid appears to be a useful graphical self-report instrument for the assessment of evoked and perceived emotions.
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Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jaeger SR, Roigard CM, Jin D, Vidal L, Ares G. Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research. Food Res Int 2019; 119:895-907. [DOI: 10.1016/j.foodres.2018.10.074] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/25/2018] [Accepted: 10/25/2018] [Indexed: 12/14/2022]
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Schouteten JJ, Verwaeren J, Gellynck X, Almli VL. Comparing a standardized to a product-specific emoji list for evaluating food products by children. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.09.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Lima M, de Alcantara M, Martins IBA, Ares G, Deliza R. Can front-of-pack nutrition labeling influence children's emotional associations with unhealthy food products? An experiment using emoji. Food Res Int 2019; 120:217-225. [PMID: 31000233 DOI: 10.1016/j.foodres.2019.02.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 02/12/2019] [Accepted: 02/17/2019] [Indexed: 12/13/2022]
Abstract
Food products targeted at children are usually marketed using persuasive elements aimed at creating positive hedonic and emotional associations. For this reason, changes in children's emotional associations with unhealthy food products can discourage their consumption. In this context, the aim of the present study was to compare children's emotional associations with food products featuring different front-of-pack (FOP) nutrition labelling schemes. A total of 492 children (6-12 years old) were randomly divided into three groups, each of which evaluated a series of packages featuring different FOP nutrition labelling schemes: guidelines daily amount (GDA), traffic light system (TLS) and nutritional warnings. For each of the six packages and three unpackaged products, children were asked to select all the emoji from a list that described how they would feel eating the product. Data were analyzed using generalized linear models. FOP nutrition labelling significantly influenced the frequency of use five of the 16 emoji. In general, children who evaluated packages with directive and semi-directive schemes used emoji associated with positive emotions less frequently than those who evaluated packages with the GDA system. The effect of FOP nutrition labelling scheme on emotional associations was moderated by age and type of school. The effect of directive and semi-directive FOP nutritional schemes, in special nutritional warnings, tended to be higher for younger children and children from public schools. These results suggest that FOP nutrition labelling may contribute to discouraging consumption of products with high content of nutrients associated with non-communicable diseases among children.
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Affiliation(s)
- Mayara Lima
- Food Technology Department, Technology Institute, Federal Rural University of Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil.
| | - Marcela de Alcantara
- PDJ CNPq/Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, CEP 23020-470 Rio de Janeiro, RJ, Brazil
| | - Inayara B A Martins
- Food Technology Department, Technology Institute, Federal Rural University of Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, Pando, Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, CEP 23020-470 Rio de Janeiro, RJ, Brazil
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Toet A, Kaneko D, Ushiama S, Hoving S, de Kruijf I, Brouwer AM, Kallen V, van Erp JBF. EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions. Front Psychol 2018; 9:2396. [PMID: 30546339 PMCID: PMC6279862 DOI: 10.3389/fpsyg.2018.02396] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 11/13/2018] [Indexed: 12/24/2022] Open
Abstract
Research on food experience is typically challenged by the way questions are worded. We therefore developed the EmojiGrid: a graphical (language-independent) intuitive self-report tool to measure food-related valence and arousal. In a first experiment participants rated the valence and the arousing quality of 60 food images, using either the EmojiGrid or two independent visual analog scales (VAS). The valence ratings obtained with both tools strongly agree. However, the arousal ratings only agree for pleasant food items, but not for unpleasant ones. Furthermore, the results obtained with the EmojiGrid show the typical universal U-shaped relation between the mean valence and arousal that is commonly observed for a wide range of (visual, auditory, tactile, olfactory) affective stimuli, while the VAS tool yields a positive linear association between valence and arousal. We hypothesized that this disagreement reflects a lack of proper understanding of the arousal concept in the VAS condition. In a second experiment we attempted to clarify the arousal concept by asking participants to rate the valence and intensity of the taste associated with the perceived food items. After this adjustment the VAS and EmojiGrid yielded similar valence and arousal ratings (both showing the universal U-shaped relation between the valence and arousal). A comparison with the results from the first experiment showed that VAS arousal ratings strongly depended on the actual wording used, while EmojiGrid ratings were not affected by the framing of the associated question. This suggests that the EmojiGrid is largely self-explaining and intuitive. To test this hypothesis, we performed a third experiment in which participants rated food images using the EmojiGrid without an associated question, and we compared the results to those of the first two experiments. The EmojiGrid ratings obtained in all three experiments closely agree. We conclude that the EmojiGrid appears to be a valid and intuitive affective self-report tool that does not rely on written instructions and that can efficiently be used to measure food-related emotions.
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Affiliation(s)
- Alexander Toet
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Daisuke Kaneko
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands.,Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
| | - Shota Ushiama
- Research and Development Department, Kikkoman Corporation, Noda, Japan
| | - Sofie Hoving
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Inge de Kruijf
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Anne-Marie Brouwer
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Victor Kallen
- Department of Microbiology and Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO), Zeist, Netherlands
| | - Jan B F van Erp
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands.,Research Group Human Media Interaction, University of Twente, Enschede, Netherlands
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50
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Kaneko D, Toet A, Ushiama S, Brouwer AM, Kallen V, van Erp JBF. EmojiGrid: A 2D pictorial scale for cross-cultural emotion assessment of negatively and positively valenced food. Food Res Int 2018; 115:541-551. [PMID: 30599977 DOI: 10.1016/j.foodres.2018.09.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/13/2018] [Accepted: 09/21/2018] [Indexed: 02/07/2023]
Abstract
Because of the globalization of world food markets there is a growing need for valid and language independent self-assessment tools to measure food-related emotions. We recently introduced the EmojiGrid as a language-independent, graphical affective self-report tool. The EmojiGrid is a Cartesian grid that is labeled with facial icons (emoji) expressing different degrees of valence and arousal. Users can report their subjective ratings of valence and arousal by marking the location on the area of the grid that corresponds to the emoji that best represent their affective state when perceiving a given food or beverage. In a previous study we found that the EmojiGrid is robust, self-explaining and intuitive: valence and arousal ratings were independent of framing and verbal instructions. This suggests that the EmojiGrid may be a valuable tool for cross-cultural studies. To test this hypothesis, we performed an online experiment in which respondents from Germany (GE), Japan (JP), the Netherlands (NL) and the United Kingdom (UK) rated valence and arousal for 60 different food images (covering a large part of the affective space) using the EmojiGrid. The results show that the nomothetic relation between valence and arousal has the well-known U-shape for all groups. The European groups (GE, NL and UK) closely agree in their overall rating behavior. Compared to the European groups, the Japanese group systematically gave lower mean arousal ratings to low valenced images and lower mean valence ratings to high valenced images. These results agree with known cultural response characteristics. We conclude that the EmojiGrid is potentially a valid and language-independent affective self-report tool for cross-cultural research on food-related emotions. It reliably reproduces the familiar nomothetic U-shaped relation between valence and arousal across cultures, with shape variations reflecting established cultural characteristics.
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Affiliation(s)
- Daisuke Kaneko
- TNO Microbiology and Systems Biology, Zeist, the Netherlands; Kikkoman Europe R&D Laboratory B.V., Nieuwe Kanaal 7G, 6709PA Wageningen, the Netherlands
| | - Alexander Toet
- TNO Human Factors, Kampweg 55, 3769DE Soesterberg, the Netherlands.
| | - Shota Ushiama
- Research & Development Department, Kikkoman Corporation, Noda, Japan
| | | | - Victor Kallen
- TNO Microbiology and Systems Biology, Zeist, the Netherlands
| | - Jan B F van Erp
- TNO Human Factors, Kampweg 55, 3769DE Soesterberg, the Netherlands; Research Group Human Media Interaction, University of Twente, Enschede, the Netherlands
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