☆ 4.2 Article

Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

JOURNAL OF SENSORY STUDIES (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Implicit and explicit measures of the sensory and hedonic analysis of beer: The role of tasting expertise

Irene Hinojosa-Aguayo et al.

Summary: This study aimed to investigate the impact of tasting expertise on the relationship between evaluations and brain activity during sensory and hedonic processes of beer consumption. Results indicated differences between experts and general tasters in gustatory processing and memory activation, as well as distinctions between general tasters and consumers in hedonic processing.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Article Food Science & Technology

Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

Elena Romeo-Arroyo et al.

Summary: This study investigated the influence of multisensory reformulation on the acceptance and perceived sweetness of butter cookies in different consumption contexts. The results showed that reducing sugar content did not affect overall liking in a home use context, but was perceived in a central location test. However, adding vanilla flavor restored the liking of the sugar-reduced sample. These findings suggest that a multisensory approach can aid in the reformulation of sweet products.

JOURNAL OF SENSORY STUDIES (2022)

添加到收藏夹

Article Food Science & Technology

Can facial expressions predict beer choices after tasting? A proof of concept study on implicit measurements for a better understanding of choice behavior among beer consumers

Takahiro Wakihira et al.

Summary: This study investigates the facial expressions of beer consumers during beer tasting and explores the feasibility of using facial expressions to predict beer choices. The results show that measuring facial expressions during beer tasting is an effective method to predict consumer preferences.

FOOD QUALITY AND PREFERENCE (2022)

添加到收藏夹

Article Food Science & Technology

Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity

M. Moranges et al.

Summary: The challenge of measuring emotions in ecological contexts requires a combination of explicit and implicit measures, the development of new sensors and devices, and the use of data science for analysis. Collaboration between food scientists and computer scientists, as well as training in data science, can help manage complex data sets and extract essential knowledge for this field of research in real-life contexts.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Article Food Science & Technology

Are questionnaires the best way to measure emotions for food products and beverages?

Joachim J. Schouteten

Summary: There is a growing emphasis on including emotional measurements in the evaluation of food products and beverages in consumer and sensory research. This paper provides an overview of recent measures used for emotional measurements in this context, as well as a discussion on the use of questionnaires in capturing consumer emotions in the field of food science, focusing on three key aspects of emotion measurement.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Article Food Science & Technology

Using implicit rather than explicit measures of emotions

Rene A. de Wijk et al.

Summary: Implicit and explicit measures are often combined in laboratory food studies, with results showing little additional value of implicit measures compared to explicit measures. Rather than being seen as more expensive and complex equivalents, each type of measure is considered to provide complementary information. Explicit measures capture sensory aspects of the food itself, while implicit measures capture the total food experience from pre- to post-consumption, including factors beyond the food itself. This suggests that implicit measures should be used outside traditional laboratory settings, which is becoming increasingly possible with current technological advancements.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Article Food Science & Technology

Are unconscious emotions important in product assessment? How can we access them?

David M. H. Thomson et al.

Summary: This article delves into the fundamental nature of unconsciousness and emotion, emphasizing the importance of hidden influences in product-related behavior. The Theory of Constructed Emotion is explored as a means to access these influences, challenging the existence of basic emotions. Methods like neuroimaging and facial coding are deemed inadequate, with a preference for using concept profiling. This word-based procedure focuses on non-valence concept terms to uncover hidden influences that may be overlooked, as demonstrated through comparing Coke and Pepsi in consumer choice motivation.

FOOD QUALITY AND PREFERENCE (2021)

添加到收藏夹

Article Food Science & Technology

Heart rate, electrodermal responses and frontal alpha asymmetry to accepted and non-accepted solutions and drinks

S. Lagast et al.

FOOD QUALITY AND PREFERENCE (2020)

添加到收藏夹

Review Food Science & Technology

Factors influencing the choice of beer: A review

Maria Isabel Betancur et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Food Science & Technology

The effect of consumption context on consumer hedonics, emotional response and beer choice

Marit Nijman et al.

FOOD QUALITY AND PREFERENCE (2019)

添加到收藏夹

Article Food Science & Technology

Food perception and emotion measured over time in-lab and in-home

R. A. De Wijk et al.

FOOD QUALITY AND PREFERENCE (2019)

添加到收藏夹

Article Food Science & Technology

Improvement of an emotional lexicon for the evaluation of beers

M. Mora et al.

FOOD QUALITY AND PREFERENCE (2019)

添加到收藏夹

Review Food Science & Technology

The pursuit of ecological validity through contextual methodologies

A. Galinanes Plaza et al.

FOOD QUALITY AND PREFERENCE (2019)

添加到收藏夹

Review Food Science & Technology

An experiential culture: A review on user, product, drinking and eating experiences in consumer research

Carlos Gomez-Corona et al.

FOOD RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Computer Science, Software Engineering

pyphysio: A physiological signal processing library for data science approaches in physiology

Andrea Bizzego et al.

SOFTWAREX (2019)

添加到收藏夹

Article Agricultural Economics & Policy

A clustered-based segmentation of beer consumers: from beer lovers to beer to fuddle

Cristina Calvo-Porral et al.

BRITISH FOOD JOURNAL (2018)

添加到收藏夹

Article Food Science & Technology

A comparison of self-reported emotional and implicit responses to aromas in beer

C. Beyts et al.

FOOD QUALITY AND PREFERENCE (2017)

添加到收藏夹

Article Food Science & Technology

Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition

Carlos Gomez-Corona et al.

FOOD QUALITY AND PREFERENCE (2017)

添加到收藏夹

Article Food Science & Technology

Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions

Shilpa S. Samant et al.

FOOD RESEARCH INTERNATIONAL (2017)

添加到收藏夹

Review Food Science & Technology

Consumers' emotions elicited by food: A systematic review of explicit and implicit methods

S. Lagast et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Are implicit emotion measurements evoked by food unrelated to liking?

Jozina Mojet et al.

FOOD RESEARCH INTERNATIONAL (2015)

添加到收藏夹

Article Food Science & Technology

Facial expressions and autonomous nervous system responses elicited by tasting different juices

Lukas Danner et al.

FOOD RESEARCH INTERNATIONAL (2014)

添加到收藏夹

Article Multidisciplinary Sciences

ANS Responses and Facial Expressions Differentiate between the Taste of Commercial Breakfast Drinks

Rene A. de Wijk et al.

PLOS ONE (2014)

添加到收藏夹

Article Agricultural Economics & Policy

Remembered eating experiences described by the self, place, food, context and time

Hannele Kauppinen-Raisanen et al.

BRITISH FOOD JOURNAL (2013)

添加到收藏夹

Article Food Science & Technology

Having a drink in a bar: An immersive approach to explore the effects of context on drink choice

Carole Sester et al.

FOOD QUALITY AND PREFERENCE (2013)

添加到收藏夹

Article Food Science & Technology

Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods

Rene A. de Wijk et al.

FOOD QUALITY AND PREFERENCE (2012)

添加到收藏夹

Review Psychology, Biological

Autonomic nervous system activity in emotion: A review

Sylvia D. Kreibig

BIOLOGICAL PSYCHOLOGY (2010)

添加到收藏夹

Article Biochemical Research Methods

A continuous measure of phasic electrodermal activity

Mathias Benedek et al.

JOURNAL OF NEUROSCIENCE METHODS (2010)

添加到收藏夹

Review Business

Implicit Measures of Consumer Cognition: A Review

Claudiu V. Dimofte

PSYCHOLOGY & MARKETING (2010)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.