Measuring the Emotional Response to Beer and the Relative Impact of Sensory and Packaging Cues

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

“…The finding that sweetness was associated with less engaging emotions agreed with previous findings (Chaya et al, 2015).…”

“…Furthermore, the ability of the reduced lexicon to reveal differences between consumer groups in their emotional responses to the samples was also considered in validating the approach. The 2-dimensional structure of emotional space revealed by PCA was consistent with circumplex models of emotion (Russell (1980), and Tellegen (1985), Larsen and Diener (1992)) and was in line with previous sensory findings using both long (Chrea et al (2009);Ng et al (2013);Chaya et al (2015)) and short (Porcherot et al, 2010) emotion forms. This emotional space provided a useful guide for comparing the discriminability of emotion categories between samples because categories co-located in the emotional space grouped samples similarly.…”

“…This was unexpected as it was anticipated that there would be differentiation between the Control and Low CO 2 samples and between the Non-alcohol control and High alcohol samples in emotion categories correlated with pleasure/pleasantness based on the findings of Chaya et al (2015) who reported that increased carbonation or body associated with increased alcohol content elicited more pleasant emotions. The finding that sweetness was associated with less engaging emotions agreed with previous findings (Chaya et al, 2015).…”

“…Such lexicons can be divided into two categories: pre-determined or consumer-led. A prominent example of a pre-determined emotion lexicon is EsSense Profile ® ( ; King, Meiselman, and Carr (2010) ;Ng, Chaya, and Hort (2013) ;Jaeger and Hedderley (2013); King, Meiselman and Carr (2013) ;Jaeger, Cardello, and Schutz (2013); Piqueras-Fiszman and Jaeger (2014a); Piqueras-Fiszman and Jaeger (2014b); Chaya, Pacoud, Ng, and Hort (2015)). With considerable consumer input, emotion terms derived from pre-existing affective questionnaires were narrowed down to a final questionnaire of 39 terms which can be applied to a range of foods and beverages.…”

Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

“…In line with previous sensory findings using both long (Chaya, Pacoud, Ng, & Hort, ; Chrea et al, ; Ng et al, ) and short (Chaya, Eaton, et al, ; Porcherot et al, ) emotion forms, the two‐dimensional structure of the emotional space was consistent with circumplex models of emotion (Larsen & Diener, ; Russell, ; Watson & Tellegen, ). The full form terms and reduced form categories in these consumer‐defined lexicons were shown to be closely aligned and there was also little difference in the projection of samples in the emotional space.…”