Improvement of an emotional lexicon for the evaluation of beers

Mora, María; Giussani, B.; Pagliarini, E.; Chaya, Carolina

doi:10.1016/j.foodqual.2018.06.007

Cited by 33 publications

(23 citation statements)

References 18 publications

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“…Sensory properties of food have been shown to elicit different emotions, for example, non-added sugar squash elicited more negative emotions, whereas standard squash elicited more positive emotions (Ng, Chaya, & Hort, 2013a). In order to measure emotional response elicited by food, several self-report questionnaires have been developed (Chaya et al, 2015;Mora, Giussani, Pagliarini, & Chaya 2019;King, Meiselman, & Thomas Carr, 2013;Nestrud, Meiselman, King, Lesher, & Cardello, 2016;Ng et al, 2013a). The most popular used emotional questionnaire EsSense 25 is a shorter version of EsSense profile, which is applicable for evaluation of a wide range of food and beverages (Nestrud et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Measuring consumer emotional response and acceptance to sustainable food products

Yang

Shen

Foster

et al. 2020

Food Research International

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With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and emotional response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient.A key objective was to understand the contribution that measuring emotional response would reveal. Additionally the impact of extrinsic information on consumer acceptability and emotional response to snack products was investigated by sharing information concerning Bambara groundnut's sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and emotional response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara,

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Section: Introductionmentioning

confidence: 99%

Measuring consumer emotional response and acceptance to sustainable food products

Yang

Shen

Foster

et al. 2020

Food Research International

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“…However, Thomson et al did not compare hedonic and emotional responses; for this reason, it is not possible to determine sensory-emotion linkages. However, a correlation between acceptability and emotional associations in food and beverages was reported [114,[120][121][122][123][124].…”

Section: Overall Acceptability and Emotions Induced For Consumers By The Prepared Beverages Enriched With Wheat Bran And Fruits/berries Bmentioning

confidence: 99%

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Zokaitytė

Lėlė

Starkutė

et al. 2020

Foods

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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

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“…In the last years, various product emotion lexicons and questionnaires have been developed to evaluate foods and beverages in general [ 15 , 16 , 17 ], specific foods and beverages [ 8 , 13 , 18 , 19 , 20 ], everyday occasions [ 21 ], or to evaluate specific sensory dimensions of products, such as the odour of fragranced products [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer-Led Adaptation of the EsSense Profile® for Herbal Infusions

Rocha

Moura

Pereira

et al. 2021

Foods

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This work aimed to adapt the EsSense Profile® emotions list to the discrimination of herbal infusions, aiming to evaluate the effect of harvesting conditions on the emotional profile. A panel of 100 consumers evaluated eight organic infusions: lemon verbena, peppermint, lemon thyme, lemongrass, chamomile, lemon balm, globe amaranth and tutsan, using a check-all-that-apply (CATA) ballot with the original EsSense Profile®. A set of criteria was applied to get a discriminant list. First, the terms with low discriminant power and with a frequency mention below 35% were removed. Two focus groups were also performed to evaluate the applicability of the questionnaire. The content analysis of focus groups suggests the removal of the terms good and pleasant, recognized as sensory attributes. Six additional terms were removed, considered to be too similar to other existing emotion terms. Changes in the questionnaire, resulting in a list of 24 emotion terms for the evaluation of selected herbal infusions, were able to discriminate beyond overall liking. When comparing finer differences between plants harvested under different conditions, differences were identified for lemon verbena infusions, yielding the mechanical cut of plant tips as the one leading to a more appealing evoked emotions profile.

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Improvement of an emotional lexicon for the evaluation of beers

Cited by 33 publications

References 18 publications

Measuring consumer emotional response and acceptance to sustainable food products

Measuring consumer emotional response and acceptance to sustainable food products

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Consumer-Led Adaptation of the EsSense Profile® for Herbal Infusions

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