Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

Hanmontree, Pannapa; Prinyawiwatkul, Witoon; Sae‐Eaw, Amporn

doi:10.3390/foods11030348

Cited by 5 publications

(6 citation statements)

References 39 publications

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“…Part III – Expected sensory liking and emotional responses before receiving product information (Before) : Pictures of three products (P‐cp, P‐mp and P‐cp*mp) were presented to participants for them to virtually evaluate the expected overall sensory liking using a 9‐point hedonic scale, and the expected emotional responses elicited by each product using the check‐all‐that‐apply (CATA) method. The 35 emotional terms adopted from the EsSense Profile® (King & Meiselman, 2010) were translated into Thai by a group of English–Thai bilinguals and translated back to English by another group for meaning validation (Hanmontree et al ., 2022). In this part, participants did not receive additional product information.…”

Section: Methodsmentioning

confidence: 99%

“…Hence, it is essential to assess the emotional profiles of insect‐containing foods during new product development and marketing (Gutjar et al ., 2015; Leesuksawat et al ., 2019; Prinyawiwatkul, 2020; Gurdian et al ., 2021a, 2021b). In addition, previous researchers (Yang et al ., 2020; Hanmontree et al ., 2022) suggested that understanding and measuring emotional responses to the experience of eating certain products and to information about sustainability will also be important steps in product development. To date, few studies have focused on understanding the food‐evoked emotional profiles influenced by both insect consumption experiences and given product information.…”

Section: Introductionmentioning

confidence: 99%

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Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

Maw

Sae‐Eaw

Wongthahan

et al. 2022

Int J of Food Sci Tech

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Summary Expected sensory liking and emotional profiles of three fermented rice noodles containing cricket (P‐cp), mango peel (P‐mp) and a combination of cricket and mango peel (P‐cp*mp) were virtually evaluated using an online survey (n = 727 consumers). Data were grouped by consumers as follows: consumers, who had consumed cricket, participating in the online survey before (C‐eb) or after (C‐ea) receiving product information; and consumers, who had never consumed cricket, participating in the online survey before (C‐nb) or after (C‐na) receiving product information. Expected overall sensory liking and emotional profiles were analysed using ANOVA and Correspondence Analysis, respectively. C‐ea rated all products with the highest expected sensory liking scores. P‐cp and P‐cp*mp evoked more negative emotions than did P‐mp. Consumers who did not receive information and/or those who never consumed crickets mainly expressed negative emotions. More specifically, C‐ea mostly exhibited positive emotions, whereas C‐na elicited more negative emotions for all products. This study concluded that consumers' expected sensory liking and emotional profiles of fermented rice noodles containing cricket (P‐cp) were influenced by additional product information and prior cricket consumption experience. This finding would be useful for introduction of products containing cricket.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

Maw

Sae‐Eaw

Wongthahan

et al. 2022

Int J of Food Sci Tech

Self Cite

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“…Köster (2015) and Jiang (2014) reported that emotions affect consumers' eating behavior. Hanmontree (2022) presented several methods to measure traditional drinks' emotional and wellness profiles. Although the Kansei word enjoy had the lowest mean among all factors in component 2, it acquired the highest loading factor, indicating a factor influencing people to consume spice drinks.…”

Section: Component 2: Product Benefitsmentioning

confidence: 99%

Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Alfiani,

Ushada,

Ainuri

et al. 2023

AGRARIS

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Local factors and global influences shape consumers’ perceptions through social media. In this regard, spice drinks as an agribusiness product have received increasing attention due to the Covid-19 pandemic. Therefore, understanding consumers’ perceptions is crucial for promoting the development of spice drinks. This study aims to (1) extract consumers’ perceptions of spice drinks based on discussions on social media using sentiment analysis and (2) classify the factors influencing their perceptions using factor analysis. The input dataset was obtained through Twitter data to acquire Kansei words. The results disclosed that Twitter could extract Kansei words and validate consumers’ perceptions of spice drinks as an agribusiness product. The sentiment analysis revealed 78% positive and 13% neutral tweets. Subsequently, an online survey was conducted among 495 respondents aged 18 to 41, distributed through various social media platforms from June to August 2022. The respondents were Generation Z and Millennials, with Generation Z referring to individuals born between 1997 and 2012 and Millennials born between 1981 and 1996. Factor analysis identified four principal components influencing consumers’ perceptions toward spice drinks: positive attitudes were associated with the quick, milky, mixed, healthy, quality, energy, fresh, warm, and safe; benefits were affiliated with the words enjoy, rest, life, smile, and story; quality concerned easy, flavour, and spicy; and sensory dealt with sweet, aroma, and bitter.

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“…Different questionnaire designs can influence the results of emotion and wellness assessments. Hanmontree et al assessed emotion and wellness profiles of herbal drinks using six different questionnaire designs [a questionnaire item written in the form of words vs. full sentences and three types of measuring methods: a rating scale, CATA, and RATA] [2]. They reported that using a full sentence did not provide a clear benefit over using some keywords, especially when using familiar words clearly understood by consumers.…”

Section: Introductionmentioning

confidence: 99%

Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives

Prinyawiwatkul

2023

Foods

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Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

Cited by 5 publications

References 39 publications

Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption

Extracting Consumers’ Perceptions for Indonesian Spice Drinks Using Social Media Data Mining and Kansei Engineering

Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives

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