Heart rate, skin conductance, and explicit responses to juice samples with varying levels of expectation (dis)confirmation

Verastegui-Tena, Luz; Trijp, J.C.M. van; Piqueras‐Fiszman, Betina

doi:10.1016/j.foodqual.2018.08.011

Cited by 20 publications

(6 citation statements)

References 24 publications

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“…Despite the apparent minimal effect of the informed conditions, it influenced the disconfirmation mechanism for CBW and CBWO, which affects the perception and liking of foods [ 37 , 38 , 39 ]. Anderson [ 40 ] proposed four psychological mechanisms to explain the effect on product evaluation and customer satisfaction upon disconfirmed expectancy on the perceived product performance: (1) assimilation, (2) contrast, (3) assimilation–contrast, and (4) generalized negativity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Gurdian

Torrico

Bin

et al. 2021

Foods

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Currently, many consumers are reluctant to consume edible-cricket protein (ECP). Chocolate brownie (CB) formulations without (WO) and with (W) 6%w/w ECP (CBWO and CBW, respectively) were presented under two informed conditions: formulated without ECP (ECP−) and formulated with ECP+benefits (ECP+). CBWO− (CBWO presented with the “ECP−” claim), CBWO+ (CBWO presented with the “ECP+” claim), CBW− (CBW presented with the “ECP−” claim), and CBW+ (CBW presented with the “ECP+” claim) were evaluated by 210 consumers for expected and actual attribute liking, and after-tasting consumption and purchase intent. Multi-way ANOVA, principal component analysis, and agglomerative clustering examined liking. Cochran-Q tests compared actual-liking profiles, purchase and consumption intent. Before tasting, CBW− obtained the lowest appearance liking, flavor liking was higher for ECP− than for ECP+ for either formulation, and ECP+ decreased aroma and overall liking only for CBWO. After tasting, CBWO had higher liking than CBW (except for aroma) for either informed condition. Regardless of the formulation, ECP− and ECP+ had similar actual liking. Nevertheless, ECP+ prevented negative disconfirmation for both formulations while ECP− decreased texture liking (for CBWO) and all liking (for CBW) upon tasting. Females’ consumption intent was higher for CBWO regardless of the informed condition, but CBW+ achieved a similar purchase intent to CBWO− for both genders.

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Section: Resultsmentioning

confidence: 99%

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Gurdian

Torrico

Bin

et al. 2021

Foods

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“…Among the most common ANS responses used to assess consumer reactions to food products are HR and ST [27,56]. The HR responses are a combination of parasympathetic (safe conditions) and sympathetic (stress conditions) activities [57].…”

Section: Discussionmentioning

confidence: 99%

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

Gunaratne

Fuentes

Gunaratne

et al. 2019

Foods

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Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.

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“…Skin conductance is typically seen as a reliable marker for arousal (e.g., Boucsein, 1992). Novelty is often also associated with increased skin conductance/arousal, often combined with a short deceleration in heart rate [also referred to as orienting response, see Bradley (2009), Verastegui-Tena et al (2019a), and Verastegui Tena et al (2019b]. Attention and anticipation are associated with a more prolonged deceleration in heart rate (Poli et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings

Wijk

Ushiama

Ummels

et al. 2021

Front. Neuroergonomics

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Food experiences can be summarized along two main dimensions: valence and arousal, which can be measured explicitly with subjective ratings or implicitly with physiological and behavioral measures. Food experiences are not only driven by the food's intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as brand information and the consumers' previous experiences with the foods. In this study, valence and arousal to intrinsic and extrinsic properties of soy sauce were measured in consumers that varied in their previous experience with soy sauce, using a combination of explicit (scores and emojis), implicit (heart rate and skin conductance), and behavioral measures (facial expressions). Forty participants, high- and low-frequency users, were presented with samples of rice and three commercial soy sauces without and with brand information that either matched or non-matched the taste of the soy sauce. In general, skin conductance and facial expressions showed relatively low arousal during exposure to the brand name and again lowest arousal during tasting. Heart rate was lowest during exposure to the brand name and increased during tasting probably resulting from the motor activity during chewing. Furthermore, the results showed that explicit liking and arousal scores were primarily affected by the taste of the specific soy sauce and by the participants' previous experience with soy sauces. These scores were not affected by branding information. In contrast, facial expressions, skin conductance, and heart rate were primarily affected by (1) the participants' level of experience with soy sauce, (2) whether or not branding information was provided, and (3) whether or not the branding information matched with the taste. In conclusion, this study suggests that liking scores may be most sensitive to the food's intrinsic taste properties, whereas implicit measures and facial expressions may be most sensitive to extrinsic properties such as brand information. All measures were affected by the consumers' previous food experiences.

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Heart rate, skin conductance, and explicit responses to juice samples with varying levels of expectation (dis)confirmation

Cited by 20 publications

References 24 publications

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings

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