Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

A review of the current state of emotion research in product development

“…This fits the definition of emotion, and more clearly ties the emotion to the product. Recently there has been a fine-tuned examination of the very brief time period following the stimulus; this approach is based on sensory measures, but re-applied to emotion measures and called Temporal Dominance of Emotions (TDE) (Jager et al, 2014). The method obtains emotion responses in the seconds following the stimulus, thus opening a whole new phenomenon in emotion responses.…”

Employing consumer research for creating new and engaging food experiences in a changing world

“…Hekkert and Schifferstein [18] define the subjective product experience as the awareness of the psychological effects elicited by the interaction with a product, including the degree to which all the senses are stimulated, the meanings and values people attach to the product, and the feelings and emotions that are elicited. Hence, besides investigating the sensory perception of food products, it is important to investigate the aesthetic responses to food products [e.g., 19,20], the cognitive associations elicited by the product as a whole and its different features [e.g., 21,22] and emotions evoked during purchase, storage, preparation, consumption and disposal [e.g., 23,24]. Experiences may change over the different stages of the user-product interaction [13] and can be affected by items consumed previously [25].…”

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].…”

“…Other test methods focus primarily on highly-processed products and often concentrate on only one product [1,7,12,13]. …”