期刊
FOOD QUALITY AND PREFERENCE
卷 77, 期 -, 页码 89-101出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2019.04.009
关键词
Consumer research; Sensory properties; Product research; Emotion word questionnaires; CATA questions
资金
- New Zealand Ministry for Business, Innovation Employment
- New Zealand Institute for Plant and Food Research Ltd.
While emotional associations to products are increasingly used alongside sensory product characterisation in consumer research, studies that link these product responses remain less common. Six studies (104-270 people per study) were conducted using diverse products (salted snacks, potato chips, yoghurt, cheese, snack bars and fruit; 5-10 samples per study). To indicate their emotional response during product tasting, consumers used the emotion circumplex which is a single-response questionnaire that spans the dimensions of valence (pleasure to displeasure) and arousal (activation to deactivation). Sensory characterisation was obtained using check-all-that apply (CATA) questions. Through regression analysis, sensory drivers of emotional associations were established, with different linkages to valence and arousal being identified. Many study-specific linkages were found, but the main result pertained to generalised patterns in some linkages including positive associations between 'sweet' and pleasure, often combined with pleasant activation. For 'sour', positive linkages were established to activation, typically with, or without, negative pleasure. Low flavour intensity was positively linked to the emotion circumplex quadrant that connected deactivation to displeasure. In general, linkages had straightforward and meaningful interpretations, confirming suitability of the emotion circumplex for use in product -focused emotion research.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据