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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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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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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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4
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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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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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What is behind a facial emoji? The effects of context, age, and gender on children’s understanding of emoji. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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8
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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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9
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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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10
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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; 11:972. [PMID: 35407059 PMCID: PMC8997768 DOI: 10.3390/foods11070972] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [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.)
| | - 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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11
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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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12
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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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13
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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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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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15
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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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16
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Ares G, Vidal L, Jaeger SR. How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires. J SENS STUD 2021. [DOI: 10.1111/joss.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gastón Ares
- Sensometrics & Consumer Science Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Limited Auckland New Zealand
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17
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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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18
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Tian G, Lu L, McIntosh C. What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104060] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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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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20
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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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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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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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23
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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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24
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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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25
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Jaeger SR, Jin D, Hunter DC, Roigard CM, Hedderley DI. Multi-response approaches in product-focused investigations: Methodological variations across three case studies. Food Res Int 2020; 132:109113. [PMID: 32331657 DOI: 10.1016/j.foodres.2020.109113] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/24/2020] [Accepted: 02/18/2020] [Indexed: 02/06/2023]
Abstract
Consumers' product experiences are increasingly uncovered using approaches that extend beyond acceptability and sensory perception. The present research is situated in this context and adopts a multi-response approach to jointly obtain attitudinal, conceptual, emotional, situational and/or sensorial evaluations. With the aim of greater methodological understanding, three case studies were conducted with samples in three product categories (fruit- and vegetable-based beverages (n = 10), seafood (n = 6) and chocolate (n = 7)) using consumers from New Zealand (n = 196), India (living in New Zealand) (n = 138) and China (n = 167), conducted in central location (CLT) or home-use test (HUT) settings. Showcasing this multi-response approach and demonstrating its versatility in product research is the main contribution of the research. Across the three case studies different combinations of response types and scaling formats were successfully used (including CATA (check-all-that-apply) questions, yes/no questions and rating scales), and it was also found that tasted foods and written stimuli (food names) served equally well as stimuli. The degree of liking or disliking for individual samples was a useful benchmark against which to interpret the other types of responses, and situational appropriateness, obtained as item-by-use (IBU) responses always contributed unique insights. Facial emoji to obtain product-emotion associations yielded less valuable insights than a conceptualisation task. As expected, and in accordance with the rationale for adopting a multi-response approach, the combination of response types yielded greater stimuli insights than would otherwise have been gained. This held for each of the three case studies and supported future applications using a multi-response approach that extends beyond many related initiatives by including four response types in each case study.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Auckland 1142, New Zealand.
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Auckland 1142, New Zealand
| | - Denise C Hunter
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Auckland 1142, New Zealand
| | - Christina M Roigard
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Auckland 1142, New Zealand
| | - Duncan I Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North Research Centre, Private Bag 11600, Palmerston North 4442, New Zealand
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26
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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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27
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Bai Q, Dan Q, Mu Z, Yang M. A Systematic Review of Emoji: Current Research and Future Perspectives. Front Psychol 2019; 10:2221. [PMID: 31681068 PMCID: PMC6803511 DOI: 10.3389/fpsyg.2019.02221] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 09/17/2019] [Indexed: 01/17/2023] Open
Abstract
A growing body of research explores emoji, which are visual symbols in computer mediated communication (CMC). In the 20 years since the first set of emoji was released, research on it has been on the increase, albeit in a variety of directions. We reviewed the extant body of research on emoji and noted the development, usage, function, and application of emoji. In this review article, we provide a systematic review of the extant body of work on emoji, reviewing how they have developed, how they are used differently, what functions they have and what research has been conducted on them in different domains. Furthermore, we summarize directions for future research on this topic.
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Affiliation(s)
- Qiyu Bai
- The School of Journalism and Communication, Renmin University of China, Beijing, China.,Research Center of Journalism and Social Development, Renmin University of China, Beijing, China
| | - Qi Dan
- The School of Journalism and Communication, Renmin University of China, Beijing, China
| | - Zhe Mu
- The School of Journalism and Communication, Renmin University of China, Beijing, China
| | - Maokun Yang
- The School of Journalism and Communication, Renmin University of China, Beijing, China
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28
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Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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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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