Lexicon development to measure emotions evoked by foods: A review

Panagiotou, Malamatenia; Gkatzionis, Konstantinos

doi:10.1016/j.meafoo.2022.100054

Cited by 4 publications

(3 citation statements)

References 87 publications

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“…Meanwhile, this study classified the attributes into appearance, aroma, taste, and aftertaste. This vocabulary facilitates uniformity of taste perception among stevia coffee panelists, regardless of background, culture, age, and gender, thereby helping to establish a common terminology for assessing coffee taste (Panagiotou & Gkatzionis, 2022).…”

Section: Focus Group Discussion (Fgd)mentioning

confidence: 99%

Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis

Tarigan,

Hardianti,

Rifqi

2024

IJAR

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Coffee is usually consumed by adding sugar, cream, or milk. Adding these ingredients, especially sugar, can cause new disease problems. The market is starting to look for natural sweeteners that do not cause health problems, such as stevia. The objective of this research was to identify the sensory attributes and chemical components of some variety of stevia coffee formulations. Sensory attributes were identified through a focus group discussion (FGD), and sensory profiling to choose the best formulation was determined using the Rate-All-That-Apply (RATA). The FGD members were nine panelists, while the RATA sensory evaluation used 30 panelists. Chemical analysis carried out includes water (gravimetry), ash (gravimetry), and antioxidant capacity (spectrophotometry). In this research, four distinct formulations of stevia coffee, A1 (0% stevia), A2 (2% stevia), A3 (4% stevia), and A4 (7% stevia), were utilized. Results indicate that varying stevia concentrations significantly influence the resulting coffee's sensory characteristics. Attributes identified through FGD include color (dark brown), aroma (green/leafy, sour, roasted, spicy), taste (acid/sour, sweet, bitter, green, spice) and aftertaste (over, bitter and sweet). Statistical analysis showed that eight out of thirteen sensory attributes had significant differences (p<0.05) among the four samples. Sensory evaluation of the selected sample, A2 (4%), revealed a favorable taste profile characterized by sweetness and sourness. Moreover, the chosen formulation exhibited a notable antioxidant activity level of 83.13%. These findings underscore the potential of stevia coffee as a flavorful and health-conscious alternative, offering valuable insights for product development and consumer acceptance.

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Section: Focus Group Discussion (Fgd)mentioning

confidence: 99%

Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis

Tarigan,

Hardianti,

Rifqi

2024

IJAR

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“…Most food-related emotion measurement tools have been developed in the English language [4]. For languages less widely spoken, translated tools are being used, which are time-and cost-effective [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods

Panagiotou,

Gkatzionis

2023

Foods 2023

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“…According to a recent systematic review of 193 peer-reviewed articles on this topic published between January 1997 and March 2021, more than 60% of them were published between January 2017 and March 2021 (n = 117), representing a significant increase by 13 times compared to the number of articles published between 2004 and 2008 (n = 9) [13]. Over the past decade, numerous review articles on food-evoked emotions have also highlighted the growing attention and popularity of the topic in the field of sensory and consumer sciences [8,12,13,[20][21][22][23][24][25][26][27][28][29][30].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ)

Seo,

Rockers,

Kim

2023

Foods

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In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their evoked emotions (i.e., MR condition) from a list of 12 pairs of emotion terms of the CEQ, in response to the 14 food images. Both SR and MR conditions were tested within a remote (online) session. To minimize both a potential carry-over effect of the “within-participants design” and an influence of environmental factors in the remote testing, Study 2 asked 64 U.S. participants to do so over two separated sessions on two different days in a controlled laboratory setting. In both Studies 1 and 2, participants selected the CEQ’s emotion-term pairs in the MR condition more frequently than in the SR condition, leading to the MR condition’s higher capacity to discriminate test samples. While the configurations of the correspondence analysis biplots drawn in the SR and MR conditions were similar, those in the MR condition were more likely to be similar to the configurations of the principal component analysis biplots drawn from the ratings of valence and arousal for food image samples. In conclusion, this study provides robust empirical evidence that the MR condition can perform better in capturing sample differences in food-evoked emotions, while the SR condition is also effective in characterizing emotional profiles of test samples. Our findings will provide practical insights to sensory professionals, enabling them to effectively leverage the CEQ or its variants when measuring food-evoked emotions.

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Lexicon development to measure emotions evoked by foods: A review

Cited by 4 publications

References 87 publications

Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis

Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis

Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods

The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ)

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