An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel

Schouteten, Joachim J.; Pelsmaeker, Sara De; Bourdeaudhuij, Ilse De; Gellynck, Xavier

doi:10.1016/j.foodres.2015.11.001

Cited by 85 publications

(43 citation statements)

References 74 publications

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“…These results also support the growing body of literature stating that emotional conceptualizations are mainly sensory driven (Gibson, ; Gutjar et al, ; King & Meiselman, ; Ng et al, ; Schouteten et al, ; Schouteten et al, ; Spinelli et al, ; Thomson, Crocker, & Marketo, ). For instance, while a large part of the children and teenagers associated positive emotions with the local producer logo (logo condition), the number of participants checking the same positive emotions is substantially lower during the informed condition, but similar to the number of participants in the blind condition.…”

Section: Discussionsupporting

confidence: 85%

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Schouteten

Steur

Lagast

et al. 2017

Journal of Sensory Studies

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Sensory and emotional profiling by consumers is gathering interest among scientists and companies as it could help to better understand the motives for food choice. Although children and teenagers are important food consumer groups, they are underrepresented in sensory research and little is known on how children and teenagers perform on these tasks. Therefore, this study investigates the emotional and sensory profiling of a traditional biscuit product among 122 children and teenagers (10–14 years old). The check‐all‐that‐apply (CATA) approach has been applied for conducting the emotional and sensory profiling task using an age‐appropriate protocol. Children and teenagers evaluated four different samples (market leader, store brand, small producer, and local bakery) and assessed their overall liking under three conditions: blind, expected (brand logo) and informed. Overall liking differed significantly among the samples and brand information influenced the informed liking scores. Samples were associated with different emotional profiles and sensory attributes by the children and teenagers. Practical applications This study illustrates the potential of using CATA questions for obtaining emotional connotations and sensory attributes of food products with children and teenagers. Together with the insights regarding their attitudes toward traditional food products and store brands, this could help producers when developing promotion initiatives to bring their traditional food products to a potential market of young consumers. Including both sensory and emotional measurements yield interesting insights for the product development if companies want to produce products in alignment with the brand message. Further, this study shows that branding influences not only the overall liking but also the sensory perception of the food products. Therefore, this study adds to the discussion on the need and importance of a more realistic product presentation during sensory testing.

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Section: Discussionsupporting

confidence: 85%

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Schouteten

Steur

Lagast

et al. 2017

Journal of Sensory Studies

Self Cite

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show abstract

“…The sensory evaluation first elicited overall sensory liking, based on 9‐point Likert scale (from 1—extremely dislike, to 9—extremely like). Second, respondents were asked evaluate the sensory attributes and emotional conceptualizations for each product using the rate‐all‐that‐apply method (Ares et al, ), presented through the EmoSensory® wheel (Schouteten et al, ). The EmoSensory® Wheel is a recently introduced and validated technique which enables the assessment of both sensory and emotional profiling by consumers using an integrated wheel questionnaire format (Schouteten et al, 2015b; 2017) (see Figure for the three applications in the present study).…”

Section: Methodsmentioning

confidence: 99%

“…Emotional and sensory terms were selected for each product, using a two‐step procedure with a small group of consumers (20 persons) (Ng et al, ; Schouteten et al, ). First, during three different sessions participants evaluated the applicability of a master list of terms, which was generated on literature and prior research on the products under study.…”

Section: Methodsmentioning

confidence: 99%

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Schouteten

Gellynck

2018

Int J Consumer Studies

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As of today, the views of European consumers and policy makers on GM foods are still divided.While only few GM labelled foods ('does contain') have entered the market, GM-free labelling ('does not contain') is increasingly introduced in many EU member states. This study aims to examine whether GM-free labelling affects consumers' sensory profiling, emotional conceptualizations and overall liking. Based on a within-subjects experimental design, 126 Belgian subjects evaluated GM-free and nonlabelled samples of three food products: yogurt, traditional biscuit ('speculoos') and crisps. The results show that overall liking did not differ significantly according to label (no vs. GM-free), regardless of participants' knowledge of, or attitude towards GMOs. Furthermore, regarding the impact of GM-free labelling on consumers' subjective taste perceptions and emotional profiling, few significant differences were reported for crisps and traditional biscuit.Regarding the latter, less positive and more negative emotional terms have been assigned to the GM-free labelled sample. The findings of this study should be viewed in the context of the stringent EU mandatory GM food labelling policy, which led to an increase of GM-free rather than GM labels. Future research is needed to further underpin these findings and examine differently framed labels in various settings.

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“…classified as ‘credence attributes’ (because they cannot be verified even after consumption of the food product) into ‘search attributes’ (whose presence can be verified by consumers before purchase) . Information about healthiness could be used by consumers as a quality signal influencing their expected acceptance of food products and increasing their motivation to try them. The result of the interaction between information and consumers' attitudes and beliefs can influence the perceived healthiness, leading to differential changes in sensory ratings of labelled stimuli products …”

Section: Introductionmentioning

confidence: 99%

Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste?

et al. 2017

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An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel

Cited by 85 publications

References 74 publications

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste?

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