Chocolate eating in healthy men during experimentally induced sadness and joy

Macht, Michael; Roth, Saskia; Ellgring, Heiner

doi:10.1006/appe.2002.0499

Cited by 126 publications

(92 citation statements)

References 47 publications

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“…As discussed, it is possible that the liking of the background noise itself may have confounded food liking ratings in Experiment 1. Since food liking has been shown to be influenced by environmental factors before (see Macht, Roth, & Ellgring, 2002), we measured how liked the background noise was in this study at the end of the experiment in addition to obtaining ratings of liking of the food itself on each trial.…”

Section: Methodsmentioning

confidence: 99%

Effect of background noise on food perception

Woods

Poliakoff

Lloyd

et al. 2011

Food Quality and Preference

147

119

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Section: Methodsmentioning

confidence: 99%

Effect of background noise on food perception

Woods

Poliakoff

Lloyd

et al. 2011

Food Quality and Preference

147

119

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“…Participants were instructed to fill out the first page and rate their current feelings on a numerical 5-pt scale with anchor descriptors (1 = not at all; 2 = slightly; 3 = moderately; 4= very much; 5 = extremely) prior to drinking the coffee sample. The emotion state before coffee consumption was assessed because the emotional impact of food product depends on a persons" initial psychological state Macht, Roth, & Ellgring, 2002). Once the coffee was served, the participant tasted the coffee and rated their overall liking of the sample, followed by evaluated the intensity of each emotion.…”

Section: Consumer Hedonic Testingmentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

133

114

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Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

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“…This too might be expected to influence our perception and appreciation of wine (e.g., [22,23]). It is certainly easy to imagine how any change in the mood/emotional state of the wine drinker could affect how much they enjoy the experience (see [88,89]). Gray ([31], p. 2) seems to be getting at something of this sort when he said, "Red wines need either minor key or they need music that has negative emotion.…”

Section: Emotional Mediation Of Music's Influence On Tastementioning

confidence: 99%

Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound

Spence

Wang

2015

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A growing body of scientific evidence now shows that what people taste when evaluating a wine, and how much they enjoy the experience, can be influenced by the music that happens to be playing at the same time. It has long been known that what we hear can influence the hedonic aspects of tasting. However, what the latest research now shows is that by playing the "right" music one can also impact specific sensory-discriminative aspects of tasting as well. Music has been shown to influence the perceived acidity, sweetness, fruitiness, astringency, and length of wine. We argue against an account of such results in terms of synaesthesia, or "oenesthesia," as some have chosen to call it. Instead, we suggest that attention, directed via the crossmodal correspondences that exist between sound and taste (in the popular meaning of the term, i.e., flavor), can modify (perhaps enhance, or certainly highlight when attended, or suppress when unattended) certain elements in the complex tasting experience that is drinking wine. We also highlight the likely role played by any change in the mood or emotional state of the person listening to the music on taste/aroma perception as well. Finally, we highlight how the crossmodal masking of sweetness perception may come into effect if the music happens to be too loud (a form of crossmodal sensory masking). Taken together, the evidence reviewed here supports the claim that, strange though it may seem, what we hear (specifically in terms of music) really can change our perception of the taste of wine, not to mention how much we enjoy the experience. Several plausible mechanisms that may underlie such crossmodal effects are outlined.

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Chocolate eating in healthy men during experimentally induced sadness and joy

Cited by 126 publications

References 47 publications

Effect of background noise on food perception

Effect of background noise on food perception

The development of an emotion lexicon for the coffee drinking experience

Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound

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