Comparison of methods used to study consumer emotions associated with fragrance

Churchill, A. V.; Behan, John

doi:10.1016/j.foodqual.2010.07.006

Cited by 46 publications

(28 citation statements)

References 11 publications

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“…This is in no small part due to the increased reliance on emotional characteristics of products for a differential advantage in the modern marketplace where products are of similar quality and price (Schifferstein, Fenko, Desmet, Labbe, & Martin, 2013) and comparable in technical and performance properties (Churchill & Behan, 2010).…”

Section: Introductionmentioning

confidence: 99%

Developing a reduced consumer-led lexicon to measure emotional response to beer

Chaya

Eaton

Hewson

et al. 2015

Food Quality and Preference

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Section: Introductionmentioning

confidence: 99%

Developing a reduced consumer-led lexicon to measure emotional response to beer

Chaya

Eaton

Hewson

et al. 2015

Food Quality and Preference

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“…This contrasts with verbal reports of emotions triggered by visual objects (Croy et al 2011). Several recent studies have proposed more comprehensive questionnaires comprising either an extended set of basic emotions (22 terms: Desmet & Schifferstein 2008) or mood terms mostly taken from pre-existing mood scales (Churchill & Behan 2010;King & Meiselman 2010). However, even when the relevance of the affective terms was carefully controlled (King & Meiselman 2010), it must be conceded that these tools are highly product-specific (foods, and especially snacks : Desmet & Schifferstein 2008;King & Meiselman 2010; fragrances used in body care products:…”

mentioning

confidence: 99%

Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings

Ferdenzi

Delplanque

Barbosa

et al. 2013

Food Quality and Preference

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Measuring self-reported affective feelings to odors and odorous products is a recent challenge for the food and cosmetic field, requiring the development of suited instruments. This paper finalizes a line of studies aimed at developing Emotion and Odor Scales (EOSs) in several cultures. Previously available for Switzerland, the United Kingdom and Singapore, new EOSs are presented here for the United States, Brazil, and China. These scales, developed with 350 to 540 participants per country, have been conceived to allow the measurement of affective feelings (e.g., emotions, moods, attitudes) in response to a wide range of odors including pleasant and unpleasant, food and non-food ones. Several affective categories were recurrent in the countries examined here: Disgust/Irritation, Happiness/Wellbeing, Sensuality/Desire, Energy, but also Soothing/Peacefulness and Hunger/Thirst, indicating a potential link between emotion and adaptive universal functions of olfaction such as danger avoidance, ingestion and social communication. For these common categories, similarity in affective responses generally reflected geographic proximity indicating also a strong influence of cultural aspects. Exceptions to this pattern were Singapore and China, with affective responses of Singaporeans being closer to those of Europeans. This series of studies allows us to propose a universal scale (UniGEOS) that might be used in the future for examination of other cultures. This scale comprises affective categories that we found to be culturally shared, enclosing the most frequently shared affective terms, and several culturespecific aspects that may be relevant in other cultures. This tool can be used in its complete form (25 affective terms) or as a short version with 9 categories entitled Unpleasant Feelings, Happiness/Delight, Sensuality/Desire, Energy, Soothing/Peacefulness, Hunger/Thirst, Interest, Nostalgia and Spirituality.

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“…From a methodological point of view, emotional responses can be measured either using self-report or physiological measures (Churchill & Behan, 2010;Larsen et al, 2003;Poels & Dewitte, 2006). A large stream of research uses self-report approaches in measuring emotional responses, especially for assessing discrete emotions, or subjective feelings, such as anger, joy and surprise (King & Meiselman, 2010;Manzocco, Rumignani, & Lagazio, 2013;Poels & Dewitte, 2006;Porcherot et al, 2012;Richins, 1997;Schifferstein, Fenko, Desmet, Labbe, & Martin, 2013).…”

Section: Research On Emotionmentioning

confidence: 99%

“…We address this objective by measuring emotional responses towards chocolate block packages, generated as combinations of the three typical packaging elements, which represent the most frequently tested elements in prior food packaging research: colour, image, and typeface (Ampuero & Vila, 2006;Orth & Malkewitz, 2008). From a methodological point of view, emotional responses are typically measured either using self-report or physiological measurement approaches (Churchill & Behan, 2010;Larsen, Norris, & Cacioppo, 2003;Poels & Dewitte, 2006). Here we follow a joint application of both types of measures with the aim to get a more complete understanding of consumers' emotional responses to food packaging.…”

Section: Introductionmentioning

confidence: 99%

Emotional responses towards food packaging: A joint application of self-report and physiological measures of emotion

Liao

Corsi

Chrysochou

et al. 2015

Food Quality and Preference

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a b s t r a c tIn this paper we investigate consumers' emotional responses to food packaging. More specifically, we use self-report and physiological measures to jointly assess emotional responses to three typical food packaging elements: colours (low-wavelength vs. high-wavelength), images (positive vs. negative) and typefaces (simple vs. ornate). A sample of 120 participants was exposed to mock package design concepts of chocolate blocks. The results suggest that images generate an emotional response that can be measured by both self-report and physiological measures, whereas colours and typefaces generate emotional response that can only be measured by self-report measures. We propose that a joint application of self-report and physiological measures can lead to richer information and wider interpretation of consumer emotional responses to food packaging elements than using either measure alone.

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Comparison of methods used to study consumer emotions associated with fragrance

Cited by 46 publications

References 11 publications

Developing a reduced consumer-led lexicon to measure emotional response to beer

Developing a reduced consumer-led lexicon to measure emotional response to beer

Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings

Emotional responses towards food packaging: A joint application of self-report and physiological measures of emotion

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