A data-driven classification of feelings

From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon

“…refreshed [erfrischt], exuberant [begeistert]) is consistent with the features of existing emotion lists in sensory science (e.g. Chrea et al, 2009;Thomson & Crocker, 2013). The positive-negative-neutral categorization of the 272 candidate terms in Study 2 confirmed the results of Thomson and Crocker's (2013) research that people seem to have more words to communicate their negative emotional states in everyday situations.…”

“…Chrea et al, 2009;Thomson & Crocker, 2013). The positive-negative-neutral categorization of the 272 candidate terms in Study 2 confirmed the results of Thomson and Crocker's (2013) research that people seem to have more words to communicate their negative emotional states in everyday situations. Nevertheless, the final food-related 49 terms generated by means of the linguistic-based approach encompass predominantly positive expressions.…”

“…This would provide information about the nature of the terms and would therefore help to interpret the food-related emotional experiences assessed with the words. Furthermore, Thomson and Crocker (2013) recently showed that people seem to have a larger vocabulary of negative emotion terms for everyday situations. However, in several studies, in which a hedonic asymmetry was observed Ng et al, 2013), the applied emotion lists were probably already biased towards more positive emotion terms (e.g.…”

“…Since this method emerged, it has been actively used and discussed (Cardello et al, 2012;Jaeger, Cardello, & Schutz, 2013;Jaeger & Hedderley, 2013;King, Meiselman, & Carr, 2010Ng, Chaya, & Hort, 2013). In addition to the UniGEOS, the second multi-lingual lexicon in the sensory science literature was developed by Thomson and Crocker (2013) and contains 59 feeling terms in English, French, German and Italian. It is the output of a self-report study on everyday occasions conducted in four Western countries.…”

“…Chrea et al, 2009;Thomson et al, 2010); some approaches used several hundreds of expressions as starting material and/or let the candidate terms be judged by several hundreds of consumers (e.g. Chrea et al, 2009;Ferrarini et al, 2010;Thomson & Crocker, 2013); several methods included or were applied to different languages (Chrea et al, 2009;Ferdenzi et al, 2011Ferdenzi et al, , 2013Thomson & Crocker, 2013); and most of the developed emotion lexicons were validated in studies with food pictures or actual samples (e.g. Chrea et al, 2009;Ng et al, 2013;Pionnier Pineau et al, 2010;Rousset et al, 2005;Thomson et al, 2010).…”