Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups

Viejo

et al. 2019

Self Cite

Study of emotions has gained interest in the field of sensory and consumer research. Accurate information can be obtained by studying physiological behavior along with self-reported-responses. The aim was to identify physiological and self-reported-responses towards visual stimuli and predict self-reported-responses using biometrics. Panelists (N = 63) were exposed to 12 images (ten from Geneva Affective PicturE Database (GAPED), two based on common fears) and a questionnaire (Face scale and EsSense). Emotions from facial expressions (FaceReaderTM), heart rate (HR), systolic pressure (SP), diastolic pressure (DP), and skin temperature (ST) were analyzed. Multiple regression analysis was used to predict self-reported-responses based on biometrics. Results showed that physiological along with self-reported responses were able to separate images based on cluster analysis as positive, neutral, or negative according to GAPED classification. Emotional terms with high or low valence were predicted by a general linear regression model using biometrics, while calm, which is in the center of emotion dimensional model, was not predicted. After separating images, positive and neutral categories could predict all emotional terms, while negative predicted Happy, Sad, and Scared. Heart Rate predicted emotions in positive (R2 = 0.52 for Scared) and neutral (R2 = 0.55 for Sad) categories while ST in positive images (R2 = 0.55 for Sad, R2 = 0.45 for Calm).

Section: Introductionmentioning

confidence: 99%

Effects of Imagery as Visual Stimuli on the Physiological and Emotional Responses

Viejo

et al. 2019

Self Cite

Journal of Sensory Studies

“…Finally, the differences observed in this work between lay and nonlay participants concerning the perception of processed food highlights the importance of including previous knowledge about food science/technology/engineering as an exclusion criterion in studies that aim to determine “real” consumers' perception about food. This is not a well‐defined procedure, since previous published studies did not include this criterion in the participant selection (Gunaratne et al, ; Jaeger et al, ; Phan & Chambers, ). For studies based on the application of online questionnaire this can be critical, considering that personal and network relationships of these researchers (for whom the questionnaire tends to be disseminate) involve a large number of people with knowledge in food processing.…”

Section: Discussionmentioning

confidence: 99%

“…Online questionnaires are an interesting tool of growing applications for the evaluation of consumers' perception, allowing the achievement of a large number of responses from a given population (Chu, ; Jaeger et al, ; Russo & Simeone, ; Savelli et al, 2017). In some of them, CATA test is used (Gunaratne et al, ; Jaeger et al, ; Phan & Chambers, ) as it is a simple and quick method, easy to understand and have a relatively low cognitive demand (Ares, Barreiro, Deliza, Giménez, & Gámbaro, ; Jaeger et al, ; Mello, Almeida, & Melo, ) to be applied in this kind of research.…”

Section: Introductionmentioning

confidence: 99%

“…To the best of our knowledge, no data is available about the impact of previous knowledge of food processing on consumer's food perception. Therefore, a large body of research on food consumption and perception does not consider previous knowledge in food science as exclusion criteria (Gunaratne et al, ; Jaeger et al, ; Phan & Chambers, ). However, in terms of sensory acceptance, it is recognized that not only the previous knowledge, but also the place where sensory tests are carried out (at science/technology or food engineering schools or in food‐related research centers) affects consumers' answers (Mouta, de Sá, Menezes, & Melo, ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice?

Honorio

Pereira

Lopes

et al. 2019

This article evaluates the perception of whether orange juice processing is different between lay and nonlay (people who studied or study food science/technology/engineering) consumers. It also assesses how it is influenced by the received information about the products. More than 1,000 lay and 340 nonlay consumers responded to blind and informed online questionnaires about fresh and processed orange juices.The results showed a consensual positive evaluation for fresh juice and negative for powdered drink mix in both questionnaires. Other categories of processed juices were evaluated as a little (concentrated) or very different ("processed," "pasteurized,"and "sterilized") among lay and nonlay consumers in blind questionnaires, where product aversion was more frequent among the lay participants. In contrast, information changed the participants' perception about processed juices (especially "pasteurized" and "sterilized" products), resulting in a more consensual evaluation among lay and nonlay participants. Therefore, access to correct information allows consumers (especially lay ones) to make more conscious choices about their juices. Practical ApplicationsConsumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. The comparison of the perception of lay and nonlay consumers about fresh and processed orange juices showed two practical applications: (a) the juice industry needs to improve consumers' access to information about product ingredients and process characteristics, aiming to improve product acceptance and (b) nonlay consumers have different perceptions of processed products than lay ones, therefore data collected from nonlay consumers (common in research carried out at universities) need to be used with caution.

“…Since Adams et al [ 29 ] introduced the CATA application in the field of sensory science, the method has been commonly used to profile food products in terms of sensory or nonsensory (emotions, product usage, etc.) characteristics [ 7 , 27 , 30 ]. Providing a list of descriptions or terms to the subjects can motivate them to concentrate more on the product evaluation.…”

Section: Introductionmentioning

confidence: 99%

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Kim

Adhikari

Shin

et al. 2020

Foods

The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.