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

Chaya, Carolina; Eaton, Curtis; Hewson, Louise; Vázquez, Rocío Fernández; Fernández‐Ruiz, Virginia; Smart, Katherine A.; Hort, Joanne

doi:10.1016/j.foodqual.2015.06.003

Cited by 87 publications

(93 citation statements)

References 41 publications

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“…In line with previous sensory findings using both long (Chaya, Pacoud, Ng, & Hort, ; Chrea et al, ; Ng et al, ) and short (Chaya, Eaton, et al, ; Porcherot et al, ) emotion forms, the two‐dimensional structure of the emotional space was consistent with circumplex models of emotion (Larsen & Diener, ; Russell, ; Watson & Tellegen, ). The full form terms and reduced form categories in these consumer‐defined lexicons were shown to be closely aligned and there was also little difference in the projection of samples in the emotional space.…”

Section: Discussionsupporting

confidence: 88%

“…While ScentMove maintains many terms from its mother GEOS lexicon, there is still a potential richness of emotion that is being missed from the excluded terms. Chaya et al () presented an alternative approach for reducing a product‐specific emotion lexicon that both cutdown the number of responses required and maintained all of the terms included in the original lexicon. The full lexicon was generated with small focus groups of Spanish consumers in response to samples of beer.…”

Section: Introductionmentioning

confidence: 99%

“…For example, a sensory category might include “rose,” “geranium,” and “lavender.” The grouping of these similar terms assists in the understanding of a range of diverse but similar descriptors by providing a context (e.g., the interpretation of “rose” in the context of these other terms might be closer to the aroma of the flower itself as opposed to the slightly differing aromas of perfume or rose syrup). The approach by Chaya, Eaton, et al () was effective at discriminating between samples as well as differentiating between the responses of consumer groups. An English version has also been generated with UK consumers (Eaton, ) and has been applied in further studies showing effective sample discriminability (Beyts et al, ; Dorado, Chaya, Tarrega, & Hort, ; Dorado, Pérez‐Hugalde, Picard, & Chaya, ; Yang, Dorado, Chaya, & Hort, ).…”

Section: Introductionmentioning

confidence: 99%

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Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

Eaton

Chaya

Smart

et al. 2018

Journal of Sensory Studies

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Verbal self‐report emotion measures in sensory and consumer science commonly include a long lexicon of terms with an associated potential for participant boredom and fatigue. This study assessed the effectiveness of reducing the number of terms in a product‐specific lexicon by comparing a reduced form to a full form. The relative abilities of each lexicon to discriminate between beer samples were evaluated. Focus groups of UK beer consumers generated 43 emotion terms in response to a set of sensorially distinct lager samples. These terms were used by the participants to individually rate their emotional responses to lager samples. Cluster analysis, modified via linguistic checks, was used to group terms by similarity into emotion categories. Nine categories were defined which became the reduced lexicon. Subsequently, naïve beer consumers (n = 109) rated their emotional responses to the samples using both the full and reduced lexicons. The emotional spaces generated by both lexicons were comparable, although there were relative gains and losses in discrimination associated with each. However, overall, the forms were consistent in sample discriminability and use of the reduced emotion form was concluded to be preferable for product comparisons because of the significant savings in both time and resources. Practical applications Emotion measurement has been previously shown to go beyond hedonic measures in product discrimination. The present research has shown that, in commercial environments, a reduced product‐specific emotion lexicon may be preferable to a full version given the similarity between form lengths for sample discriminability in addition to significant savings in both time and resources.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

Eaton

Chaya

Smart

et al. 2018

Journal of Sensory Studies

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“…Ng et al recommend RATA, as it is more sensitive and provides useful quantitative data without the pressure to rank every single emotion. One other method of response is to rate intensity of emotion clusters on a 150 mm line . Two additional methods asking panelists to rate a small number of emotions on 10 cm line scales are Visual Analog Mood Scales (VAMS), with eight internal mood states, and the Geneva Emotion and Odor Scale (GEOS), a six‐scale model designed for affective feelings induced by odors …”

Section: Emotion Measurement Instrumentsmentioning

confidence: 99%

“…Consumer‐defined lexicons have the benefit of being more discriminating for a particular product than a general lexicon . A consumer‐led lexicon costs time and resources but may be able to exclude irrelevant terms and remove consumer confusion …”

Section: Lexicon Generationmentioning

confidence: 99%

Recent developments in identifying and quantifying emotions during food consumption

Kenney

Adhikari

2016

J Sci Food Agric

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Emotions and the consumption of food and beverages are inextricably intertwined. As the fields of sensory and consumer science seek to better conceptualize the consumer experience, interest in emotion measurement is growing. Emotions can provide key information to differentiate between products and predict consumer choice as well as give more detail about product perception. There are several emotion measurement instruments, including physiological methods and facial recognition, self-reported verbal emotion measurement and self-reported visual emotion measurement. This review discusses the purpose of measuring emotions, what is the definition of an emotion, what different instruments are available, and touches upon some promising research to deepen the connection between food and emotions. © 2016 Society of Chemical Industry.

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Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations

Ramirez

Hampton

2022

Food Science & Nutrition

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Consumer perspective of refreshing perception is underexplored, despite it being an emotional attribute to describe foods, beverages, hygiene products, and household items. An online survey ( N = 1518) was designed to collect consumer insight into the importance of refreshing, the definition and factors related to it, and the identification of refreshing fruits, vegetables, and drinks. Nearly all participants (99.8%) cited that they have had the need to consume a food or beverage to feel refreshed, and 76.3% cited that they need this at least once per day. The factors most associated with refreshing were thirst‐quenching (84.1%), temperature (86.2%), and cooling taste (86.0%). Water (86.6%), watermelons (80.8%), and cucumbers (83.5%) were the beverages/foods most frequently specified as refreshing. A second survey ( N = 1050) examined refreshing perception specifically related to beer consumption and associated flavor. Beer was rated highly refreshing by 75.5% of participants, affirming its refreshing reputation. Refreshing perceived from beer was most associated with cool temperature (95.4%), flavor of the beer (88.6%), lightened mood (87.1%), and thirst‐quenching (49.0%). Beers with crisp/clean flavors (87.3%) and citrus flavors (35.7%–51.7%) were most frequently specified as refreshing. There were no gender differences in the definition of refreshing and associated thirst‐quenching and cold, although age differences in defining beer refreshing were significant ( p ≤ .05). There were significant gender and age differences in types of refreshing vegetables, soft drinks, beer flavors, and varieties. The study provided consumer insight into refreshing perception and the gained knowledge could be used in new product design.

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

Cited by 87 publications

References 41 publications

Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

Recent developments in identifying and quantifying emotions during food consumption

Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations

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