The Meaning of Emoji to Describe Food Experiences in Pre-Adolescents

Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system

This narrative review revises the scientific evidence of recent years on healthy eating in children and adolescents, making sense of promising avenues of action, from a food system perspective. A conceptual framework is provided to better understand how eating habits of children and adolescents are shaped to identify key multisectoral approaches that should be implemented to promote healthier diets. The following influencing factors are discussed: individual factors (physiological and psychological factors, food preferences and food literacy competencies), factors within the personal and socio-cultural food environments, external food environments, and the supply chain. In each section, the main barriers to healthy eating are briefly discussed focussing on how to overcome them. Finally, a discussion with recommendations of actions is provided, anchored in scientific knowledge, and transferable to the general public, industry, and policymakers. We highlight that multidisciplinary approaches are not enough, a systems approach, with a truly holistic view, is needed. Apart from introducing systemic changes, a variety of interventions can be implemented at different levels to foster healthier diets in children through fostering healthier and more sustainable food environments, facilitating pleasurable sensory experiences, increasing their food literacy, and enhancing their agency by empowering them to make better food related decisions. Acknowledging children as unique individuals is required, through interpersonal interactions, as well as their role in their environments. Actions should aim to enable children and adolescents as active participants within sustainable food systems, to support healthier dietary behaviours that can be sustained throughout life, impacting health at a societal level.

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study

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.

The Lexicon of Emoji? Conventionality Modulates Processing of Emoji

Emoji have been ubiquitous in communication for over a decade, yet how they derive meaning remains underexplored. Here, we examine an aspect fundamental to linguistic meaning-making: the degree to which emoji have conventional lexicalized meanings and whether that conventionalization affects processing in real-time. Experiment 1 establishes a range of meaning agreement levels across emoji within a population; Experiment 2 measures accuracy and response times to word-emoji pairings in a match/mismatch task. In this experiment, we found that accuracy and response time both correlated significantly with the level of population-wide meaning agreement from Experiment 1, suggesting that lexical access of single emoji may be comparable to that of words, even out of context. This is consistent with theories of a multimodal lexicon that stores links between meaning, structure, and modality in long-term memory. Altogether, these findings suggest that emoji can allow a range of entrenched, lexicalized representations.

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

Emoji as promising tools for emotional evaluation in orthodontics

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.

Emoji meanings (pleasure–arousal–dominance dimensions) in consumer research: Between‐country and interpersonal differences

In line with the increasing popularity of emoji, the need for methodological research into these pictorial representations of emotion remains. The present research contributes to this goal by continuing to establish the meaning of emoji and exploring these according to between-country and interpersonal differences. The emoji (n = 12) were selected to span the valence × arousal emotion space, and the PAD model (Pleasure-Arousal-Dominance) was used to establish emoji meaning for the three dimensions, operationalized as measurement on 6 × 3 semantic differentials. Participants in the main study came from three countries-Germany, Singapore, and Malaysia (n = 2465), and a supplementary study included the United Kingdom and New Zealand (n = 600) (subset of four emoji). The results confirmed that emoji meanings according to the PAD model were largely similar between countries (albeit not identical). There were multiple minor significant differences for individual emoji, and where these existed, they often related to the dimension of Arousal, prompting a need for further investigation. Interpersonal differences were examined for gender (men and women), age group (18-45 and 46-69 years old), and frequency of emoji use. Again, significant differences were smaller rather than larger and supported the notion that emoji are generally applicable for multicountry research. However, caution regarding the participants who use emoji infrequently may be warranted. PRACTICAL APPLICATION: The findings from this research will help academics and practitioners who are interested in using emoji for sensory and consumer research (or are already doing so) with more robust interpretations of their findings. For a set of 12 emoji that provide broad coverage of the valence × arousal emotional space, meanings are provided on the three dimensions of the PAD model. The data is collected in five countries and contributes to increased confidence that emoji meanings are by and large similar in these countries.

Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors

Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.

Emojis and Emoticons in Health Care and Dermatology Communication: Narrative Review

Background

Emoticons and emojis have become staple additions to modern-day communication. These graphical icons are now embedded in daily society through the various forms of popular social media and through users’ personal electronic conversations. With ever-increasing use and inclusivity, exploration of the possible health care and dermatology applications of these tools is imperative.

Objective

The goal of this narrative review was to provide and evaluate an up-to-date literature survey examining the utility of emoticons and emojis in medicine. Special attention was paid to their existing and potential uses in the field of dermatology, especially during the COVID-19 pandemic.

Methods

A PubMed search of peer-reviewed publications was performed in mid-2021 to collect articles with emoticon or emoji keywords in combination with other health care–relevant or dermatology-relevant keywords. Screening of publications and described studies was performed by the authors with education and research experience in health care, dermatology, social media, and electronic communication trends. Selected articles were grouped based on common subjects for qualitative analysis and presentation for in-depth discussion.

Results

From this extensive search, researchers were able to identify a wide variety of publications detailing the use of emoticons and emojis in general health care, pediatric health care, public health, and dermatology. Key subject areas that emerged from the investigation included the ability of emoticons and emojis to improve communication within pediatric health care, enhance mood and psychological assessment or mental health screening in adults, develop interventions to improve patient medication adherence, complement novel means of public health and COVID-19 surveillance, and bolster dermatology-specific applications.

Conclusions

This review illuminated the repurposing of emojis and emoticons for a myriad of advantageous functions in health care and public health, with applications studied in many populations and situations. Dermatology-specific uses were relatively sparse in the literature, highlighting potential opportunities for growth in future studies and practices. The importance of diversity and inclusivity has extended to emojis, with the recent introduction of skin color customization and new emojis better representing the comprehensive spectrum of users’ experiences. A continuously evolving and technology-driven population creates a unique niche for emoticons and emojis to ease worldwide communication and understanding, transcending the barriers of age, language, and background. We encourage future studies and innovations to better understand and expand their utility.

Age Differences in the Interpretation of Facial Emojis: Classification on the Arousal-Valence Space

Emojis are universal tools that are frequently used to express people’s emotional states throughout daily communications. They are often applied in various fields of research, such as consumer surveys, as indicators of users’ emotional states. Further analyses of emoji interpretation among people with age are required to ensure the validity of emojis as a metric in such fields of research, thereby reducing misunderstandings. However, details regarding the effect of age on both arousal and valence, as they pertain to the interpretation of emojis, remain unclear. Therefore, in this study, we investigate the effects of the interpretation of facial emojis on the arousal-valence space among people of varying age groups. We conducted an online survey involving 2,000 participants, whereby we employed a nine-point scale to evaluate the valence and arousal levels associated with 74 facial emojis. Based on the two axes of valence and arousal among the age groups involved in this study, emojis are categorized into six similar clusters. For the two negative clusters, i.e., strongly negative and moderately negative sentiments, the group involving middle-aged participants showed significantly higher levels of arousal compared to the group involving young participants. Additionally, not all emojis classified into the aforementioned negative clusters indicate age difference. Based on these results, this study recommends using emojis with no age-related effects on the negative clusters as indices for evaluating human emotions.

Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use

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.

Probiotic fermented milks: Children's emotional responses using a product-specific emoji list

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.