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Prescott J, Spinelli S. Arousal and the modulation of sensory experience: evidence from food-related emotions. Philos Trans R Soc Lond B Biol Sci 2024; 379:20230255. [PMID: 39005029 DOI: 10.1098/rstb.2023.0255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Accepted: 03/04/2024] [Indexed: 07/16/2024] Open
Abstract
Across sensory systems, several stimulus collative characteristics, including intensity, novelty, complexity and perceived dangerousness, are known to elicit high levels of physiological and psychological arousal. It has become apparent that food rejections by both children and adults are frequently linked to such arousal-inducing characteristics. This paper examines how arousal and arousability are important elements in responding to stimuli generally, but specifically to foods, ultimately influencing food preferences and choices. It is clear that responses to sensory properties are subject not just to variations in perceptual sensitivity due to genetics or experience-as in the case of widely rejected qualities such as bitterness or pungency-but also to the arousal potential of those stimuli. Moreover, this is linked to various enduring aspects of personality, suggesting that the impact of arousal on food choices is merely one aspect of a more general sensory sensitivity. The impact of diet on various health outcomes underlines the importance of understanding the relationship of arousal to food choices. This article is part of the theme issue 'Sensing and feeling: an integrative approach to sensory processing and emotional experience'.
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Affiliation(s)
- John Prescott
- Psychology, University of Newcastle, Callaghan, New South Wales 2308, Australia
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, 50144 Firenze, Italy
| | - Sara Spinelli
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università degli Studi di Firenze, 50144 Firenze, Italy
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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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Heussen F, Holthuysen N, Kremer S, Rason J, Worch T. Beyond Liking: Innovative approach using CATA to better understand consumer’s associations to products. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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JAEGER SR, CARDELLO AV, JIN D, RYAN GS, GIACALONE D. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Res Int 2023; 167:112666. [PMID: 37087252 DOI: 10.1016/j.foodres.2023.112666] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/24/2023] [Accepted: 03/05/2023] [Indexed: 03/13/2023]
Abstract
Plant-based (PB) yoghurts is a rapidly expanding food category with the potential to reduce many of the negative environmental impacts associated with the farming of dairy cattle and related greenhouse gas emissions. Within the context of growing consumer demand for PB products, this research aimed to identify the main drivers of consumer acceptance of PB yoghurts through data drawn from a consumer study of 113 adult New Zealand participants who tasted a representative range of commercially available vanilla-flavoured PB yoghurts, and provided sample evaluations using a multi-variable measurement approach comprised of liking ratings, emotional responses, sensory characterisations, and holistic / conceptual perceptions. The primary finding of this study was that the overall acceptability of currently available PB yoghurts is low, leading to poor attitudes and low willingness to consume PB yoghurts. The examined products were characterised by the presence of several sensory attributes that negatively impacted consumer liking, either because they were unexpected or because their intensity level was too high. Among the main sensory issues identified were perceived sourness (acidity), lumpy appearance and non-white colour. In contrast, vanilla flavour and a creamy/smooth texture were identified as the main drivers of liking. The multi-response approach used in this study enabled a comprehensive characterisation of the products. One of the key insights gained was that negative emotional activation, caused by the presence of unexpected sensory attributes in the samples, was the main driver of product rejection. This was likely due to the disparity between consumers' sensory expectations, formed primarily based on their experience with dairy yoghurts, and the actual experience upon tasting the PB yoghurts. Overall, the findings indicate that the sensory properties of currently available PB yoghurts are a significant barrier to their adoption by most consumers and that addressing these sensory deficiencies is essential to achieving mainstream market acceptance of these products.
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Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ). Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104674] [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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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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The who, what, where, when, why and how of measuring emotional response to food. A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data. Foods 2022; 11:foods11060816. [PMID: 35327239 PMCID: PMC8947549 DOI: 10.3390/foods11060816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 12/04/2022] Open
Abstract
The Italian market of processed tomatoes (whole peeled and unpeeled tomatoes, chopped tomato pulp, tomato purée, and concentrated tomato paste) rose, thanks to the Italian tradition of using such products in many recipes of cuisine, until early 2000; since then, it has declined to date. Moreover, such products are traditionally considered low-price products, and their market is characterized by intense price competition. Thus, recently, producers have started to differentiate their products as a way to achieve higher margins, and escape from competition in price. By using the sales data of Italian processed tomatoes sold in several retail stores and a hedonic price model, we estimated the implicit prices associated with several attributes that are currently available in processed tomato products on the market. We find that a protected designation of origin, organic certification, and flavoring, as well as the indication of tomato variety, are the most valuable features of processed tomato products sold in the Italian market. This implies that product differentiation strategies that could be suggested to producers as the most effective are those aimed at enhancing the territorial link of the product, the environmental sustainability of the production process, and organoleptic product features, as well as its convenience.
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Morizet D, Doyen A, Dairou V, Lebarbanchon L, Spinelli S. Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104385] [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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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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Gurdian CE, Torrico DD, Li B, Prinyawiwatkul W. Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein. Foods 2022; 11:foods11030337. [PMID: 35159488 PMCID: PMC8833981 DOI: 10.3390/foods11030337] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, and (3) after tasting/after ECP statement. Attributes’ liking scores were evaluated only after tasting/before ECP statement. Liking scores (mixed-effects ANOVA), emotions, and PI across moments within treatments/across treatments within moments were evaluated. Emotion-based penalty-lift analyses for OL within moments were assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed PI and variables’ importance. Although formulations’ OL and PI were similar across moments, plain and Italian chips had higher after-tasting (before and after ECP statement) OL than the Cajun chips. Moments indirectly affected OL via emotions elicitation. Valence and activation/arousal emotions discriminated across moments for the plain treatment whereas valence and mostly activation/arousal terms discriminated across moments for the Italian and Cajun treatments, respectively. For either formulation or moment, “interested” and “adventurous” positively affected OL. Before and after-tasting attribute liking, “satisfied,” and “enthusiastic” emotions were critical in predicting after-tasting informed PI.
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Affiliation(s)
- Cristhiam E. Gurdian
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Bin Li
- Department of Experimental Statistics, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
- Correspondence:
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12
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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Fitriyah RSN, Wijaya CH, Nurtama B. PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.116] [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] Open
Abstract
Understanding the consumer preferences and needs for new products is really important to support the acceptance and marketing success of a product. This study associated the preferences with emotional responses to various ready-to-eat and fresh food products. The objective was to obtain the preference based on emotional responses from different superior mango cultivars named agri gardina 45 (AG), gadung 21 (GD), red garifta (GM) and orange garifta (GO). The preference profile was measured by the 9-point hedonic scale, while the emotional response by EsSense25 combined with rating questionnaire and 5-point scale. This study involved 108 panelists. The finding showed that consumers liked gadung and orange garifta, while slighlty liked agri gardina and red garifta. Additionally, the EsSense25’s response showed that 4 out of 25 emotional terms were significantly different among the cultivars, namely happy, joyful, satisfied, and disgusted. However, fifteen attributes among the 25 emotion terms strongly correlated with liking, with the strongest terms on joyful, happy, satisfied, interested, secure, and free. These six emotions were associated with garifta orange, one of the newly released cultivars. The results suggested that garifta orange is potentially well-accepted and commercialized widely.
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Malfeito-Ferreira M. Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Giacalone D, Jaeger SR. Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding. Appetite 2021; 167:105589. [PMID: 34252494 DOI: 10.1016/j.appet.2021.105589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 11/25/2022]
Abstract
Measures of product performance that effectively predict food and beverage choices are highly sought after. A simple method to add value to hedonic data is that of item-by-use (IBU) appropriateness, where consumers are presented with a list of possible consumption situations and asked to indicate how well a product fits them. A persistent misconception surrounding this approach is that it is relevant for discriminating between different products, but not between variants within the same product category, which is often the focus of sensory and consumer studies. To provide a deeper understanding of the sensory underpinnings of appropriateness, the present work presents experimental evidence from six consumer studies (116-210 consumers per study) employing unbranded product variants from the same category. Products were successfully discriminated based on IBU appropriateness in all studies, even when sensory variation was unidimensional and controlled (such as a basic lemonade recipe varying in sugar content). While product differentiation based on the sensory profiles was greater than differentiation based on appropriateness, the results clearly show that sensory variation, in and of itself, is sufficient to elicit differences in perceived appropriateness. As expected, the degree of inter-product differences in appropriateness was approximately linearly related to the degree of differences in sensory profiles. Finally, while some sensory properties independently affected perceived appropriateness, the magnitude (and in some cases the direction) of the effects often depended on the level of product liking.
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Affiliation(s)
| | - Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Ltd., Auckland, New Zealand
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Martinez-Levy AC, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, Di Flumeri G, Cherubino P, Babiloni F, Sinesio F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods 2021; 10:foods10071527. [PMID: 34359397 PMCID: PMC8303925 DOI: 10.3390/foods10071527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/08/2021] [Accepted: 06/25/2021] [Indexed: 11/16/2022] Open
Abstract
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.
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Affiliation(s)
- Ana C. Martinez-Levy
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Communication and Social Research, Sapienza University of Rome, Via Salaria 113, 00198 Rome, Italy
| | - Elisabetta Moneta
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Dario Rossi
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Business and Management, LUISS Guido Carli, Viale Romania 32, 00197 Rome, Italy
| | - Arianna Trettel
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
| | - Marina Peparaio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Eleonora Saggia Civitelli
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Gianluca Di Flumeri
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Patrizia Cherubino
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Fabio Babiloni
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
- College of Computer Science and Technology, Hangzhou Dianzi University, Hangzhou 310005, China
| | - Fiorella Sinesio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
- Correspondence:
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A Detailed Characterisation of Appetite, Sensory Perceptional, and Eating-Behavioural Effects of COVID-19: Self-Reports from the Acute and Post-Acute Phase of Disease. Foods 2021; 10:foods10040892. [PMID: 33921603 PMCID: PMC8072610 DOI: 10.3390/foods10040892] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/14/2021] [Accepted: 04/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sensory perception alterations are common in relation to COVID-19 disease, but less is known about the characteristic of the sensory alterations, and how they associate with alterations in appetite and eating behaviour. The current study aims to investigate the acute and long-term effects of COVID-19 disease on (1) the desire for food, hunger, and satiety sensations; (2) smell, taste, and flavour perception; (3) meals and intake of food types; and (4) the frequency of commonly applied strategies to tackle potential changes in appetite and sensory perception. An online survey was conducted among Danish adults (n = 102) who had experienced changes in appetite, sensory perception, and/or food-related pleasure due to COVID-19 disease. Key results include appetite-altering effects at all times during the day when suffering from COVID-19 and often associated with impaired sensory function. Severe sensory perception alterations were found, namely, for the perception of taste, ageusia > hypogeusia > hypergeusia, and for the perception of smell, anosmia > parosmia > hyposmia > hyperosmia. Eating behavioural changes included alteration in quantitative and qualitative aspects of intake. The effects were, in general, more pronounced during the acute phase of disease than during the post-acute phase. The findings illustrate the complexity by which COVID-19 affects human appetite, sensory perception, and eating behaviour, but also point to strategies to cope with these changes.
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Feldmeyer A, Johnson A, Ennis JM. Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Low JY, Lin VH, Jun Yeon L, Hort J. Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104113] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Emotions Evoked by Colors and Health Functionality Information of Colored Rice: A Cross-Cultural Study. Foods 2021; 10:foods10020231. [PMID: 33498769 PMCID: PMC7912385 DOI: 10.3390/foods10020231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/17/2021] [Accepted: 01/20/2021] [Indexed: 11/30/2022] Open
Abstract
This study aimed to examine the emotional responses evoked by cooked colored rice and its health functionality information in both consumers who eat rice as a staple food and consumers who do not eat rice as a staple food. Specifically, Korean and American consumers were exposed to colored rice and its health functionality information and an emotion lexicon was generated and measured based on focus group interviews (FGI) and two online consumer surveys. In test 1, the emotions evoked by presentation of stimuli to Koreans (N = 10) and Americans (N = 10) were extracted through FGIs and the first online consumer survey (Koreans = 69; Americans = 68) and an emotion lexicon was generated. As a result, a total of 34 terms were confirmed. Test 2 was conducted during the second online consumer survey (capturing data from a total of 208 Koreans and 208 Americans), utilizing the terms generated in test 1. In this test, only the colors (CO) of colored rice were presented to one group, while colors and health functionality information (CO&H) were presented to the other group. The overall liking for stimuli in both countries was highly correlated with familiarity. Koreans showed significantly more familiarity and liking for CO of white and black CO rice, while Americans showed significantly more familiarity and liking for CO of white and yellow rice. Hierarchical cluster analysis was performed to categorize the emotion terms, and the emotion terms were sorted into the three clusters, “Positive”, “Negative”, and “New”, for both countries. Under informed conditions, the emotions became more positive, and emotions in the “New” cluster were evoked in both countries. The current study employed a cross-cultural approach to assess consumers’ emotional responses to colored rice and health functionality information. Our findings suggest that providing foods with preferred colors for each culture and providing sufficient information on the said foods will help to promote unfamiliar foods.
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Parente E, Ares G. How do appearance and fragrance influence expectations and conceptual associations of cosmetic products? An exploratory case study with liquid hand soap. J SENS STUD 2020. [DOI: 10.1111/joss.12637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emma Parente
- Laboratorio de Química Cosmética, Facultad de Química Universidad de la República Montevideo Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Montevideo Uruguay
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Jaeger SR, Roigard CM, Jin D, Xia Y, Zhong F, Hedderley DI. A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103805] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Pierguidi L, Spinelli S, Dinnella C, Prescott J, Monteleone E. Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103904] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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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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Oliveira D, De Steur H, Lagast S, Gellynck X, Schouteten JJ. The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices. Food Res Int 2020; 133:109166. [PMID: 32466912 DOI: 10.1016/j.foodres.2020.109166] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 03/12/2020] [Accepted: 03/15/2020] [Indexed: 12/25/2022]
Abstract
Providing labelling information is one of the strategies used to help consumers make healthier choices. However, although the type of information has the potential to assist consumers, it is important to evaluate their sensory and emotional perceptions. Therefore, the objective of this study was to evaluate the effect of different labelling information on consumers' sensory and emotional perceptions and their choices, for three different products (potato chips, juice and yogurt). A total of 480 participants were randomly assigned to one of four information conditions (no information (blind), kilocalorie (kcal) information, physical activity (PA) information [duration of walking required to burn the kcal in the product], kcal + PA information). For each information condition, participants were provided with higher kcal and lower kcal equivalent food pairs and were required to choose one. The participants evaluated their overall liking using a 9-point hedonic scale and answered rate-all-that-apply (RATA) questions related to the sensory and emotional characteristics of the products. The results showed no significant impact of calorie and physical activity labelling on consumers' overall liking for juice and yogurt samples and no impact of PA information for chips. Significant differences in overall liking were found when comparing the blind condition with kcal and kcal + PA information, with lower acceptance of the chips samples when this information was presented. Although providing calorie and physical activity labelling had little impact on consumers' sensory and emotional perceptions, consumers perceived unhealthy attributes and negative emotions, such as fatty and guilty, when information was presented. The present work suggests that, although nutrition labelling may be presented as an important strategy to assist consumers, it is important to evaluate consumers' lifestyles, considering that non-dieters and those low and moderate in dietary restraint may not be impacted by this information.
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Affiliation(s)
- Denize Oliveira
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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Romano M, Chandra M, Harutunyan M, Savian T, Villegas C, Minim V, Malfeito-Ferreira M. Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. Foods 2020; 9:foods9010105. [PMID: 31963893 PMCID: PMC7022613 DOI: 10.3390/foods9010105] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this study was to shed further light on this issue by tasting blind wines of both types of production using a tasting panel comprised by experienced individuals of several nationalities. The tasted wines were both conventional and organic and were with and without off-flavours. The same wines were evaluated in three tasting sessions where the given information was: (1) all wines were conventional, (2) all wines were organic, and (3) tasters were asked to guess the mode of production. A group of untrained tasters also rated the same organic wines in an informed session. The results showed that wines were significantly better scored and were given a higher willingness to pay value in the “organic” session. In addition, the experienced tasting panel produced a list of the most frequent sensory descriptors. When tasters were asked to guess the mode of production, wines that were supposed to be organic received a higher citation of off-flavours, such as “oxidized”, “reductive”, and “animal/undergrowth”. Moreover, an overall emotional response of unpleasantness was associated with the recognition of organic wines in the “guess” session. Untrained tasters rated the same organic wines with lower liking scores and were willing to pay less. In conclusion, off-flavours and their unpleasantness worked as a cue to identify wines supposed to be organic by experienced tasters. Their corresponding higher valorization could be explained by the psychological halo effect induced by the organic label. Contrarily, consumers did not show this halo effect, depreciating wines with unpleasant flavours irrespective of their mode of production.
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Affiliation(s)
- Mylena Romano
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Mahesh Chandra
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Mkrtich Harutunyan
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Taciana Savian
- Department of Exact Sciences, College of Agriculture Luiz de Queiroz, University of São Paulo, 13418-900 São Paulo, Brazil; (T.S.); (C.V.)
| | - Cristian Villegas
- Department of Exact Sciences, College of Agriculture Luiz de Queiroz, University of São Paulo, 13418-900 São Paulo, Brazil; (T.S.); (C.V.)
| | - Valéria Minim
- Department of Food Technology, Federal University of Viçosa, Av. P.H. Rolfs, s/n, 36570-900 Viçosa, MG, Brazil;
| | - Manuel Malfeito-Ferreira
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
- Correspondence:
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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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