Valence and arousal-based affective evaluations of foods

Woodward, Halley E.; Treat, Teresa A.; Cameron, C. Daryl; Yegorova, Vitaliya

doi:10.1016/j.eatbeh.2016.11.004

Cited by 10 publications

(16 citation statements)

References 33 publications

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“…How we feel about food determines to a large extent what, when, and how much we eat. Food evaluation studies therefore typically measure the principal affective dimensions of valence and arousal (e.g., Gil et al, 2009 ; Esteves et al, 2010 ; Swan et al, 2013 ; Miccoli et al, 2014 ; Piqueras-Fiszman et al, 2014 ; Hebert et al, 2015 ; den Uijl et al, 2016a ; Wang et al, 2016 ; Woodward et al, 2017 ). Measures of food-evoked emotions are therefore an essential and valuable source of information for product development and marketing.…”

Section: General Discussion and Conclusionmentioning

confidence: 99%

“…According to the circumplex model of affect ( Russell, 1980 ), emotions are characterized by both their valence (pleasantness; the degree of positive or negative affective response to a stimulus) and arousal (the intensity of the affective response to a stimulus; the degree of activation or deactivation). Since hedonic ratings alone do not predict food choice behavior accurately ( Wichchukit and O’Mahony, 2010 , 2011 ), it appears that both valence and intensity play a distinct and critical role in eating-related behavior ( Woodward et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

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EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions

et al. 2018

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Research on food experience is typically challenged by the way questions are worded. We therefore developed the EmojiGrid: a graphical (language-independent) intuitive self-report tool to measure food-related valence and arousal. In a first experiment participants rated the valence and the arousing quality of 60 food images, using either the EmojiGrid or two independent visual analog scales (VAS). The valence ratings obtained with both tools strongly agree. However, the arousal ratings only agree for pleasant food items, but not for unpleasant ones. Furthermore, the results obtained with the EmojiGrid show the typical universal U-shaped relation between the mean valence and arousal that is commonly observed for a wide range of (visual, auditory, tactile, olfactory) affective stimuli, while the VAS tool yields a positive linear association between valence and arousal. We hypothesized that this disagreement reflects a lack of proper understanding of the arousal concept in the VAS condition. In a second experiment we attempted to clarify the arousal concept by asking participants to rate the valence and intensity of the taste associated with the perceived food items. After this adjustment the VAS and EmojiGrid yielded similar valence and arousal ratings (both showing the universal U-shaped relation between the valence and arousal). A comparison with the results from the first experiment showed that VAS arousal ratings strongly depended on the actual wording used, while EmojiGrid ratings were not affected by the framing of the associated question. This suggests that the EmojiGrid is largely self-explaining and intuitive. To test this hypothesis, we performed a third experiment in which participants rated food images using the EmojiGrid without an associated question, and we compared the results to those of the first two experiments. The EmojiGrid ratings obtained in all three experiments closely agree. We conclude that the EmojiGrid appears to be a valid and intuitive affective self-report tool that does not rely on written instructions and that can efficiently be used to measure food-related emotions.

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Section: General Discussion and Conclusionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions

et al. 2018

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“…Schouteten (2020) points out that some emotional measurements may provide information on the product that may not be related to the taste and are often capable of improving the predictability of food preference and acceptance. Woodward, Treat, Cameron, and Yegorova (2017) consider that the understanding of these affective evaluations, whether automatic or controlled, can shape eating behavior and assist in decision-making regarding the choice of the intervention. Identifying the stimuli that may potentially facilitate compulsive behavior (Woodward et al, 2017), for example, stimuli capable of generating rapid changes in the consumer's emotional state, is a way to evaluate how to intervene in consumer behavior using emotional thresholds (ET).…”

Section: Proposal For Determining Valence and Arousal Thresholdsmentioning

confidence: 99%

“…Woodward, Treat, Cameron, and Yegorova (2017) consider that the understanding of these affective evaluations, whether automatic or controlled, can shape eating behavior and assist in decision-making regarding the choice of the intervention. Identifying the stimuli that may potentially facilitate compulsive behavior (Woodward et al, 2017), for example, stimuli capable of generating rapid changes in the consumer's emotional state, is a way to evaluate how to intervene in consumer behavior using emotional thresholds (ET). Thus, ET consolidates advances beyond the feelings engendered by the stimuli.…”

Section: Proposal For Determining Valence and Arousal Thresholdsmentioning

confidence: 99%

“…In the current pandemic situation of COVID-19, AS is an ally in this research, due to be easily reproduced in digital devices (e.g., desktops, notebooks, smartphones, and tablets).Following the detailed guidelines and design recommendations (S1 guidelines)(Betella & Verschure, 2016), along with the procedures adopted from Lima Filho et al (2015), we developed an online questionnaire composed of four main sections: (a) informed consent and collection of sociodemographic data (frequency of consumption of Brazilian carrot cake, gender, age, income and level of education);(b) instructions, (c) photoclassification; and (d) debriefing. Prior to photoclassification, participants were asked to complete the assessment in a calm, well-lit environment, with no interference from noises and not too satiated or hungry, in order to avoid bias in the pleasure and arousal assessments(Woodward et al, 2017).…”

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Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold

Pinto

Filho

Minim

et al. 2021

Journal of Sensory Studies

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Individuals' emotions have been studied for nearly half a century, but the literature has not advanced to the point of estimating the intensity of a stimulus capable of influencing valence and arousal. The aim of this study was to elucidate three new thresholds: the valence thresholds, represented by the compromised pleasure threshold (CPT) and unpleasure threshold (UT), and the arousal threshold (AT). Valence and arousal ratings were obtained through the affective slider (AS), and CPT, UT, and AT were determined for images of moldy Brazilian carrot cake. Results showed CPT occurs after 1.9 days of deterioration and the AT is reached after 10.5 days of deterioration. The moldy carrot cake was valenced negatively, in the low-arousal region.The methodology was shown to be appropriate for measuring emotion thresholds, which highlights its potential to generate deeper understanding of consumers' perceptions of valence and arousal. Practical ApplicationsWhen it comes to emotion-driven food choices, emotion thresholds methodology can help in the monitoring of unhealthy food choices, because it will be able to provide thresholds corresponding to variables capable of significantly influencing the consumer's mood. Likewise, they may also be useful to industry, public policymakers, and health professionals, in order to facilitate the identification of the intrinsic and extrinsic factors that improve the mood of the consumer. Mitigation efforts can focus on the relationship between eating disorders and negative emotional states, which affect CPT, UT, and AT and, in turn, decision-making. We propose that identifying the psychophysiological reactions to comforting stimuli allows us to examine differences in food processing cues among individuals with eating disorders (e.g., compulsive eating, anorexia, and bulimia), and how they shape emotion thresholds. This creates opportunities for psychoeducational interventions and improvements in decision-making.

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