Sensory basis of refreshing perception: Role of psychophysiological factors and food experience

Labbé, Dominique; Almíron-Roig, Eva; Hudry, Julie; Leathwood, Peter; Schifferstein, Hendrik N.J.; Martin, Nathalie

doi:10.1016/j.physbeh.2009.04.007

Cited by 42 publications

(55 citation statements)

References 94 publications

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“…However, consumers seek different sensations from food products and preferences for these sensations could change depending on time of day, situation, cultures and tradition, or context of consumption Labbe et al, 2009;. Even different food varieties from the same category provide individuals with a wide range of sensory stimulations that arouse different emotions.…”

Section: Validated Essense Profile™ (Esp)mentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

129

114

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Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

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Section: Validated Essense Profile™ (Esp)mentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

129

114

View full text Add to dashboard Cite

show abstract

“…The benefits of a water ice with sensory properties optimized for refreshing perception was investigated compared to a glass of fresh water and to a standard water ice matched in temperature and flavor with the optimized treatment. We hypothesized that refreshing perception was not only a result of physiological benefits consequent to eating or drinking, such as thirst-quenching, but also a result of benefits induced on mental energy (for a review about psychophysiological factors involved in foundation of refreshing perception, see Labbe et al, 2009a). In particular, we anticipated that sensory properties previously identified as drivers of refreshing perception (McEwan & Colwill, 1996;Labbe et al, 2009a) would enhance alpha and beta brain oscillations as observed in prior EEG studies (Hallschmid et al, 2002;Morinushi et al, 2000).…”

Section: Introductionmentioning

confidence: 97%

“…According to previous researches recently reviewed (Labbe et al, 2009a), we propose to define ''refreshment" as referring to a complex perception similar to the one experienced during cool water drinking, and corresponding to the relief of unpleasant physical symptoms such as elevated body temperatures or mouth dryness (Brunstrom, 2002;Phillips, Rolls, Ledingham, & Morton, 1984). Specific sensory properties of food and beverages in favor of such a refreshing perception have been identified.…”

Section: Introductionmentioning

confidence: 99%

“…As suggested, this superiority of in-mouth cold stimulations may be due to both internal temperature and saliva flow changes in favor of thirst-quenching perception (Brunstrom, MacRae, & Roberts, 1997;Brunstrom, Tribbeck, & MacRae, 2000;Sandick, Engell, & Maller, 1984). Sourness is another sensory characteristic identified as a driver of refreshment in food gels (Labbe et al, 2009a) and of thirst-quenching in beverages (McEwan & Colwill, 1996). Sour tastants add a refreshing value to food products likely because they enhance the thirst-quenching experience by stimulating saliva flow.…”

Section: Introductionmentioning

confidence: 99%

“…We hypothesized that refreshing perception was not only a result of physiological benefits consequent to eating or drinking, such as thirst-quenching, but also a result of benefits induced on mental energy (for a review about psychophysiological factors involved in foundation of refreshing perception, see Labbe et al, 2009a). In particular, we anticipated that sensory properties previously identified as drivers of refreshing perception (McEwan & Colwill, 1996;Labbe et al, 2009a) would enhance alpha and beta brain oscillations as observed in prior EEG studies (Hallschmid et al, 2002;Morinushi et al, 2000). We hypothesized that these changes in brain activation would lead to an improvement in task performance as alpha and beta oscillations have been involved in some of the cognitive processes necessary to perform the rapid visual information processing (RVIP) task, such as sustained attention and working memory (Besserve et al, 2008;Dockree, Kelly, Foxe, Reilly, & Robertson, 2007;Gross et al, 2004;Klimesch, Doppelmayr, Russegger, Pachinger, & Schwaiger, 1998;Tallon-Baudry, 2003).…”

Section: Introductionmentioning

confidence: 99%

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