Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Danner, Lukas; Ristić, Renata; Johnson, Trent E.; Meiselman, Herbert L.; Hoek, Annet C.; Jeffery, David W.; Bastian, Susan E.P.

doi:10.1016/j.foodres.2016.08.006

Cited by 109 publications

(73 citation statements)

References 51 publications

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“…Based on TL measurements, the wines were not distinguishable but showed differences in the dominance of emotions. Previous research performed in blind conditions in real contexts of consumption or immersive contexts, showed that better liked wines evoked more intense positive emotions, whereas equally liked wines only differ in one emotion, surprised (Danner et al, ; Jiang et al, ). Among three equally liked fruit variants of an alcoholic aperitif consumed during a meal in a restaurant Porcherot, Petit, Giboreau, Gaudreau, and Cayeux () using a static method for measuring emotions did not find any significant difference in short‐term emotion responses.…”

Section: Discussionmentioning

confidence: 98%

“…Wines with different flavor characteristics influenced consumers´ on liking and elicited emotions when measured statically (Danner et al, ; Jiang et al, ; Niimi et al, ). In this study, performed using TDE, three dominant emotions characterized the consumption of both wines: relaxed, pleased , and comforted, confirming the similarity, in qualitative evaluation, between the wines.…”

Section: Discussionmentioning

confidence: 99%

“…It has been shown that consumers perceive emotional benefits of drinking wine that are partly derived from the sensory experience of wine flavor (Barrena & Sanchez, ; Ferrarini et al, ; Mora & Moscarola, ; Silva et al, ). Recently, Danner, Johnson, Ristic, Meiselman, and Bastian (), Niimi, Danner, Li, Bossan, and Bastian (), Danner et al (), and Jiang, Niimi, Ristic, and Bastian () actually measured emotions evoked by different wines in the sensory lab and in different contexts of consumption. These studies used questionnaires and rating scales to measure the intensity of emotions, which were measured statically, that is, at one point after tasting and using a small sample of wine.…”

Section: Introductionmentioning

confidence: 99%

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Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food‐evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and temporal liking (TL), using a multi‐sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking. Practical implications The method tested in this study showed a sensitivity level sufficient to capture subtle but significant differences between similar, equally liked wines. Wines tested have a major difference in wine‐making process, that is, one of the wines had a particular wood aging processing in new oak barrels conferring specific flavors and associated costs. For the wine industry, the method can be particularly useful to understand to which extent consumers perceive differences in sensations and emotions, in a blind tasting, to investigate if increased costs of production are acceptable and justified. For other food products, the method can be useful to use during product development stage, when the aim is to differentiate prototypes with subtle differences in ingredients composition and associated costs. Knowing when certain sensations and emotions occur during consumption might help to create successful products in the market. Further research using different food or beverages is however necessary to assure its validity.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

View full text Add to dashboard Cite

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“…In addition to the works mentioned above, other authors have developed consumer defined emotional lexicons for specific product categories, such as chocolate spreads (Spinelli et al, 2014), coffee (Bhumiratana, Adhikari, & Chambers, 2014), and wine (Danner et al, 2016;Silva et al, 2016). Van Zyl (2016) provides a detailed list of lexicons applied in beverages in tables 19.3a to 19.3d.…”

Section: Introductionmentioning

confidence: 99%

Improvement of an emotional lexicon for the evaluation of beers

Mora

Giussani

Pagliarini

et al. 2019

Food Quality and Preference

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Emotional response has been the subject of many studies during the last years. Many studies have shown the importance of using consumers to generate emotional lexicons. Chaya et al. (2015) developed a consumer defined (CD) lexicon to assess emotional response elicited by beer products. Shortly after, van Zyl and Meiselman (2015) presented a procedure to ensure that emotional lists were fully composed by emotions. The present research was developed to improve and test the lexicon developed by Chaya et al. (2015) following the approach proposed by van Zyl and Meiselman (2015). The proposed procedure allowed an easy filtering of terms for the study of emotional response. As a consequence, the test was shorter, clearer, and easier to understand and to complete by consumers. The improved emotional lexicon of beer favoured 1) the efficiency of the research in terms of discrimination among samples, 2) the simplicity of use by the consumers.

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“…Next to the traditional hedonic assessment, a growing body of scientific studies started to include both sensory as well as emotional measurements to obtain a better understanding of how consumers experience food products (Desmet & Schifferstein, ; Kenney & Adhikari, ; Meiselman, ). The inclusion of emotional measurements could even enhance food choice prediction (Dalenberg et al, ) and the outcomes are associated with willingness‐to‐pay (Danner et al, ; Gutjar, de Graaf, Palascha, & Jager, ), which highlights the importance of measuring beyond overall liking. Regarding package information, recent studies have demonstrated its impact on the emotional conceptualisations consumers experience when evaluating a food product (Gutjar et al, ; Ng, Chaya, & Hort, ; Spinelli, Masi, Zoboli, Prescott, & Monteleone, ).…”

Section: Introductionmentioning

confidence: 99%

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Schouteten

Gellynck

2018

Int J Consumer Studies

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As of today, the views of European consumers and policy makers on GM foods are still divided.While only few GM labelled foods ('does contain') have entered the market, GM-free labelling ('does not contain') is increasingly introduced in many EU member states. This study aims to examine whether GM-free labelling affects consumers' sensory profiling, emotional conceptualizations and overall liking. Based on a within-subjects experimental design, 126 Belgian subjects evaluated GM-free and nonlabelled samples of three food products: yogurt, traditional biscuit ('speculoos') and crisps. The results show that overall liking did not differ significantly according to label (no vs. GM-free), regardless of participants' knowledge of, or attitude towards GMOs. Furthermore, regarding the impact of GM-free labelling on consumers' subjective taste perceptions and emotional profiling, few significant differences were reported for crisps and traditional biscuit.Regarding the latter, less positive and more negative emotional terms have been assigned to the GM-free labelled sample. The findings of this study should be viewed in the context of the stringent EU mandatory GM food labelling policy, which led to an increase of GM-free rather than GM labels. Future research is needed to further underpin these findings and examine differently framed labels in various settings.

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Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Cited by 109 publications

References 51 publications

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Improvement of an emotional lexicon for the evaluation of beers

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

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