Food-Induced Emotional Resonance Improves Emotion Recognition

Pandolfi, Elisa; Sacripante, Riccardo; Cardini, Flavia

doi:10.1371/journal.pone.0167462

Cited by 16 publications

(17 citation statements)

References 44 publications

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“…However, none of these studies explored the synergetic effect of combining tDCS to the PFC with CBM designed to train avoidance to chocolate stimuli. Chocolate is one of the most craved foods in western countries (Meule and Hormes, 2015; Richard et al, 2017), because its high energy density and its association with pleasant emotions (Pandolfi et al, 2016). Moreover, past studies have not combined CBM with tDCS in order to maximize the effects on food craving reduction of each other, nor have been using implicit measures for assessing the effects of such interventions on food craving.…”

Section: Introductionmentioning

confidence: 99%

Polarity Specific Effects of Cross-Hemispheric tDCS Coupled With Approach-Avoidance Training on Chocolate Craving

et al. 2019

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Transcranial Direct Current Stimulation (tDCS) over the Dorsolateral Prefrontal Cortex (DLPFC) has already been shown to decrease craving for food. However, it remains unclear whether a single session of tDCS combined with a cognitive bias modification (CBM) task may affect explicit and implicit measures of craving for chocolate. Fifty-one healthy volunteers (38 females; mean age: 22.12 ± 3.38) were randomly allocated to CBM training based on the Approach Avoidance task and either Sham, Right anodal-Left cathodal (RALC), or Left anodal-Right cathodal (LARC) tDCS. Results show that there was an increase in the explicit craving for chocolate, as assessed by the Visual Analog Scale [F(2, 46) = 3.239, p = 0.048], from the baseline to post-intervention. Participants which received LARC tDCS were explicitly self-reporting more craving for chocolate than those that received RALC tDCS (p = 0.023). Moreover, this effect was also observed on the implicit measure [F(2, 46) = 4.168, p = 0.022]. LARC tDCS significantly increased the implicit preference for chocolate when comparing to both RALC (p = 0.009) and Sham tDCS (p = 0.034). Previous studies have shown that RALC tDCS over the PFC is able to effectively decrease craving for food. Interestingly, the present data not only does not reproduce such result, but instead it suggests that LARC tDCS can actually increase the preference for chocolate. This result is compatible with recent models of brain laterality, in which cue craving seems to be more dependent on the left hemisphere. Thus, shifting the activity to the left hemisphere (while simultaneously reducing the activity over the homotopic region) may have led to this increased implicit as well as explicit preference for chocolate.

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Section: Introductionmentioning

confidence: 99%

Polarity Specific Effects of Cross-Hemispheric tDCS Coupled With Approach-Avoidance Training on Chocolate Craving

et al. 2019

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“…Furthermore, offering dark chocolate is something that can be easily done in many service settings, does not require a specific skills-set of your employees, and has a rather limited cost. Furthermore, as dark chocolate works fast (Pandolfi et al, 2016), is (perceived as) relatively healthy (Tuenter et al, 2018), yet highly hedonic, it makes an ideal small detail to give to your customers.…”

Section: Theoretical and Managerial Contributionsmentioning

confidence: 99%

“…The present paper investigates whether offering a small piece of dark chocolate for immediate consumption (small detail) at the beginning of a service experience improves customers' performance outcomes. The focus lies on offering dark chocolate because layman beliefs and academic literature, suggest that eating dark chocolate even in small amounts elevates mood (Macht and Dettmer, 2006;Pandolfi et al, 2016). In addition, offering dark chocolate is something that many service providers can easily do with limited costs.…”

Section: Introductionmentioning

confidence: 99%

Boosting service performance by dark chocolate seduction

Verhulst

Slabbinck

Vermeir

2019

JSM

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Purpose Past research suggests that small details during a service may have a big impact on the service experience. Drawing from this literature, this study aims to test the impact of offering dark chocolate during a service on service performance outcomes. Design/methodology/approach Three scenario-based studies and one field study tested the hypotheses. The scenario-based experiments varied in both service context (e.g. restaurant and mobile phone store) and service quality. Findings Eating dark chocolate positively impacts service performance outcomes. This effect is fully mediated through mood. However, this effect disappears in negative valenced service encounters. Originality/value This paper makes a unique contribution, by testing whether changing a small detail at the start of a service improves mood and, in turn, customers’ outcomes in different service quality contexts.

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“…It was reported that the consumption of chocolate could diminish negative mood while “happy” and “surprise” emotions were frequently related with a sweet taste [ 29 ]. In our previous study, food-elicited emotions were measured using facial expression recognition software and results showed that the milk chocolate had the highest intensity of emotion “happy”, and reduced the level of the neutral state [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Bartkienė

Mockus

Mozuriene

et al. 2021

Foods

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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

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Food-Induced Emotional Resonance Improves Emotion Recognition

Cited by 16 publications

References 44 publications

Polarity Specific Effects of Cross-Hemispheric tDCS Coupled With Approach-Avoidance Training on Chocolate Craving

Polarity Specific Effects of Cross-Hemispheric tDCS Coupled With Approach-Avoidance Training on Chocolate Craving

Boosting service performance by dark chocolate seduction

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

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