Linking sensory characteristics to emotions: An example using dark chocolate

Thomson, David M.H.; Crocker, Christopher; Marketo, Christopher G.

doi:10.1016/j.foodqual.2010.04.011

Cited by 249 publications

(190 citation statements)

References 7 publications

(6 reference statements)

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“…These results have shown that, on the whole, the 12 emotion categories were able to discriminate across beer samples with varying sensory properties This work confirms the suggestions of previous authors that sensory properties act as a driver for emotional response (Thomson et al (2010); Ng et al (2013); Sester et al (2013)). Nevertheless, a number of emotion categories grouped samples very similarly to one another (with just Intensity able to discriminate the Low CO 2 sample from the Control and also between the Non-alcohol control and High alcohol samples) no emotion category was able to discriminate between Light struck and Control samples.…”

Section: Discussionsupporting

confidence: 90%

“…Thomson, Crocker, and Marketo (2010); Ng et al (2013); Manzocco, Rumignani and Lagazio (2013) ;Spinelli, Masi, Dinnella, Zoboli, and Monteleone (2014)). In response to products of interest to the researcher, consumers generate an emotional lexicon in their own words.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the present study refers to the ability of emotion categories to discriminate between the selected samples to validate the reduced emotion form. Previous studies have implicated sensory properties in driving emotional response for a range of product categories (chocolate in Thomson et al (2010); blackcurrant squashes in Ng et al (2013); beer in Sester, Dacremont, Deroy, and Valentin (2013); chocolate and hazelnut spreads in Spinelli et al (2014); coffee in Bhumiratana, Adhikari, and Chambers (2014)). However, these studies made use of commercial products with no experimental control of sensory properties and many associated potential sources of variation.…”

Section: Introductionmentioning

confidence: 99%

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Developing a reduced consumer-led lexicon to measure emotional response to beer

Chaya

Eaton

Hewson

et al. 2015

Food Quality and Preference

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Developing a reduced consumer-led lexicon to measure emotional response to beer

Chaya

Eaton

Hewson

et al. 2015

Food Quality and Preference

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“…Jednym z elementów postawy wobec obiektu są preferencje, które stanowią jej emocjonalny komponent [12,27]. Preferencje żywieniowe stanowią czynnik istotnie warunkujący wybór żywności, w tym słodyczy, oraz sposób żywienia, przy czym dotychczasowe badania relacji między preferencjami i zachowaniami konsumenckimi dotyczyły przede wszystkim żywności niewykazującej właściwości funkcjonalnych [11].…”

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Consumers’ Interest in Functional Sweets and Consumer Preferences

Jeżewska-Zychowicz¹,

Jeznach²,

Kosicka-Gębska³

2012

ZNTJ

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 ZAINTERESOWANIE KONSUMENTÓW SŁODYCZAMI FUNKCJONALNYMI A ICH PREFERENCJES t r e s z c z e n i e Celem badań było określenie, w jakim stopniu preferencje konsumentów względem słodyczy warunkują zainteresowanie konsumentów słodyczami funkcjonalnymi, reprezentowanymi przez wyroby czekoladowe, na etykietach których producent zadeklarował ich specjalne właściwości zdrowotne. Badanie empiryczne zostało zrealizowane jesienią 2010 roku wśród 1000 konsumentów stanowiących reprezentatywną próbę mieszkańców Polski w wieku 18 lat i powyżej, o zróżnicowanej charakterystyce socjodemograficznej.W analizie materiału empirycznego wykorzystano analizę częstości oraz tablice krzyżowe, do porów-nywania danych zastosowano test χ 2 oraz jednoczynnikową analizę wariancji ANOVA. Do wyodrębnienia jednorodnych skupień konsumentów ze względu na preferencje wobec słodyczy zastosowano analizę czynnikową w celu redukcji zmiennych, a następnie analizę skupień. Wykorzystano pakiet statystyczny SPSS for Windows Pl.14.Stwierdzono małe zainteresowanie nowymi produktami czekoladowymi o specjalnych właściwościach zdrowotnych. Najbardziej akceptowanym składnikiem poprawiającym właściwości zdrowotne słodyczy okazały się witaminy, a następnie błonnik i składniki mineralne. Deklarowane preferencje względem słodyczy nie wykazały statystycznie istotnej zależności z zainteresowaniem słodyczami o specjalnych właściwościach zdrowotnych.Słowa kluczowe: żywność funkcjonalna, nowa żywność, słodycze, konsument, preferencje konsumenckie WprowadzenieWymagania współczesnego konsumenta, a także możliwości zastosowania nowych technologii przyczyniają się do produkowania żywności dostarczającej dodatkowych korzyści dla zdrowia i funkcjonowania człowieka, zwanej żywnością funkcjoDr hab. M. Jeżewska-Zychowicz, prof. SGGW, dr M. Jeznach, dr inż. M. Kosicka-Gębska, Katedra

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“…Several sensory researchers have suggested the need for additional information above and beyond what basic hedonics provides with the goal of better understanding consumer food choice behavior Macht, 2008;Macht & Simons, 2000;Seo et al, 2009;Thomson et al, 2010). Thomson et al (2010) argued that with increased exposure to a product, consumers develop a conceptual association to that specific product.…”

Section: Why Evaluate Emotions?mentioning

confidence: 99%

Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions

Collinsworth¹

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Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions Lauren Alyse CollinsworthMozzarella cheese is currently the highest consumed cheese in the United States.The popularity of mozzarella cheese is typically attributed to the high consumption rates of pizza cheese and string cheese; both of which are low moisture part skim (LMPS) mozzarella cheese. A single serving of LMPS mozzarella cheese contains approximately 8% of the daily value (DV) for sodium, a mineral which is currently consumed in excess among most Americans. On average, one in three Americans has hypertension. This condition is strongly associated with excessive sodium intake, and it is a leading risk factor for cardiovascular disease and stroke in the United States. Considering the popularity of LMPS mozzarella cheese, its sodium content, and the alarmingly high rates of hypertension among the American population, mozzarella cheese appears to be a product worth pursuing for sodium reduction. Salt (NaCl) provides several key benefits to cheese including: flavor enhancement, preservation, moisture control, and syneresis; thus reducing its concentration in cheese can result in multiple quality concerns.Previous research has investigated the effects of lower sodium in a variety of cheeses including: cheddar, feta, and imitation cheese. Typical methods for reducing sodium content in cheese include reduction of NaCl alone to a level which is still acceptable or partial substitution of NaCl with salt replacers including KCl. For assessing the consumer acceptability of low sodium cheeses, researchers have typically employed v the use of traditional hedonic, preference, and ranking questions; however, consumer scientists have recently suggested the benefits of asking consumers questions which go beyond typical acceptability questions. Purchase intent and decision making have been associated with consumer emotions, and perhaps by better understanding consumer emotions toward nutritional alternative foods, including low sodium mozzarella cheese, a more successful low sodium cheese can be developed.The current study implemented a series of tests to progressively understand the role NaCl plays in mozzarella cheese and consumer opinion of low sodium cheese. A series of traditional sensory tests, including triangle, duo-trio, and hedonic tests, were performed to determine a sensory transparent antimicrobial and a consumer acceptable salt replacer. Based upon this sequence of tests, a single antimicrobial (SEA-i F75) and concentration (0.275%) were selected in addition to the most consistently preferred salt replacer in a low sodium mozzarella cheese system; however, the most preferred salt replacer was dependent upon the type of mozzarella cheese (direct acid or bacteria cultured).In order to address the potentially limited information from traditional sensory testing, a novel method for evaluating emotions was developed. The IMET (Image Measurement of Emotion and Texture) method utilized consumer pr...

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Linking sensory characteristics to emotions: An example using dark chocolate

Cited by 249 publications

References 7 publications

Developing a reduced consumer-led lexicon to measure emotional response to beer

Developing a reduced consumer-led lexicon to measure emotional response to beer

Consumers’ Interest in Functional Sweets and Consumer Preferences

Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions

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