Emotion in Beverages

Zyl, Hannelize van

doi:10.1016/b978-0-08-100508-8.00019-9

Cited by 11 publications

(6 citation statements)

References 31 publications

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“…The results indicated that refreshing was found to be a daily requirement for the majority of consumers, suggesting that it fulfills a human need. This was unsurprising, given its correlation with the alleviation of thirst using beverages (Guinard et al., 1998 ; van Belzen et al., 2017 ; Van Zyl, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

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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Section: Resultsmentioning

confidence: 99%

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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“…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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“…The lexicon developed during the present study pretended including the cultural biases related to the granularity concept, and therefore a consumer-led translation process was chosen. Different Spanish-speaking cultures could show significant differences in understanding and expressing the emotional terms, and also to link them to food odors (van Zyl & Meiselman, 2015, 2016; therefore, further studies should be developed to explore the utility of this lexicon in other Spanish-speaking cultures.…”

Section: Discussionmentioning

confidence: 99%

“…Culture might affect use, dimension, understanding of the emotional terms, and consumers' familiarity with the product. Therefore, emotional lexicons should be used by consumers belonging to the culture for which the lexicon has been designed, because terms understanding can influence the emotional connection that consumers have with the assessed product (van Zyl, 2016;van Zyl & Meiselman, 2015). GEOS was developed for the French-speaking population of Switzerland, but was then translated into other languages: English for UK (LEOS: Ferdenzi et al, 2011), Singapore (SEOS: Ferdenzi et al, 2011) and USA consumers (FEOS and DEOS: Ferdenzi et al, 2013); Chinese (BEOS: Ferdenzi et al, 2013); and Brazilian Portuguese (CEOS: Ferdenzi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces

Romeo‐Arroyo

Mora

Vázquez‐Araújo

2021

Journal of Sensory Studies

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Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors, and was later adapted to other countries and cultures (EOSs). Also, an universal scale was proposed (UniGEOS) to be used regardless of the culture, but without considering Spanish‐speaking cultures. During the present research, a lexicon for measuring the emotions evoked by food‐related odors has been developed, adapting the aforementioned scales to the Spanish population and using a consumer‐led approach. Using EOSs lists as starting point, the procedure was: to discard nonemotional terms and translate the selected ones, to group the emotions and remove the irrelevant ones for the food‐odors category, and to test the lexicon. The developed lexicon (SEFrOS) contained six categories, 25 terms. The lexicon shared some dimensions with EOSs, but with specific differences, maybe related to culture or the food‐linked nature of the lexicon.Practical applicationsEmotions elicited by foods have been investigated during the last years to favor proper products positioning in the market. Odors have been used to modulate customer perceptions and attitudes towards products and stores, because of being closely linked to these emotions' elicitation. Although some lexicons have been developed to assess food‐related emotions, no lexicon has been developed to specifically evaluate the emotions elicited by food‐odors, and to study the emotions elicited by the odor of food‐related spaces. This research presents the development of a new lexicon for food‐odors, using previously validated odor scales as starting point, and adapting them to the Spanish population, well‐known because of its eating‐out model closely related to different food spaces.

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Emotion in Beverages

Cited by 11 publications

References 31 publications

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

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

Improvement of an emotional lexicon for the evaluation of beers

Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces

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