From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon

School meal acceptance depends on the dish, student, and context

“…Next, they marked their emotions when first seeing the food of the day, among 7 options: elated, angry, sad, pleased, disappointed, happy, nothing. The emotion terms were typical terminology (see e.g., Gmuer, Nuessli Guth, Runte, & Siegrist, 2015) selected to represent a balanced set of positive and negative terms that could be relevant for food and understandable for children. The students were asked to check as many emotions as they felt were appropriate.…”

Recent developments in identifying and quantifying emotions during food consumption

“…Lexicon development that begins with previously generated terms usually goes through a process of determining the relevance and appropriateness of terms with consumer reports and applying criteria with advanced judgment methods . Alternately, emotion words can be generated from scratch.…”

“…22 Lexicon development that begins with previously generated terms usually goes through a process of determining the relevance and appropriateness of terms with consumer reports and applying criteria with advanced judgment methods. 28 Alternately, emotion words can be generated from scratch. Spinelli et al 18 had consumers describe emotions felt for groups of three liked and three disliked chocolate hazelnut spreads and then used semiotic methodology to identify semantic units, grouping words with the same meaning into the same category.…”

Development and Application of a Test for Food-Induced Emotions

“…In recent years, numerous studies have investigated food-induced emotions, leading to the development and application of different questionnaires focusing on emotional perceptions [1–4]. Current scholarly literature on ‘emotion questionnaires’ focuses on several topics, including the following: product specificity, questionnaire length, language [1], derivation of terms [5], the nationality of the observers, the frequency of consumption for certain products [6], the number of offered products, the order of questions [2], the temporal dynamic of sensorial and emotional effects [7], natural or laboratory settings [8] and the measurement period itself [9]. A current overview is given by Meiselman [10] and Köster [11].…”

“…However, previous studies have presented multiple possibilities for groups creating items for questionnaires regarding food-induced emotions. Examples include large groups of consumers via the internet [5,12], preselection by a small group of experts [17], groups of university students and employees [13,18], company employees [4] and the general population [6]. The product categories used for item derivation and EFT validation were identical.…”