The body as a tattletale : Physiological responses to food stimuli perception within the context of expectations

Tena, Verastegui; Luz, Mary

doi:10.18174/497178

Cited by 2 publications

(3 citation statements)

References 103 publications

(187 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…Our cross cultural study showed that phasic electrodermal activity (phasic EDA) responses were similar even between regular and molded food images (used as extreme stimuli) (Chapter 9), which is consistent with the findings reported by Anderson et al (2019) that similar skin conductance level is obtained when viewing both rotten and sweet food images. On the other hand, previous studies suggest that skin conductance results are more stable and more reliable than heart rate in the context of food expectation (Tena, 2019). A challenge of physiological implicit measures is that physiological responses reflect a mixture of factors besides emotional response to food stimuli, including other mental states such as attention, as well as body movements.…”

Section: Measures To Estimate Food-evoked Emotionsmentioning

confidence: 98%

“…Our studies aim to investigate to what extent implicit measures are applicable to assess consumers' food-evoked emotions, and the overall findings show that implicit physiological and behavioural measures have definite potential to complement self-report questionnaires. Tena (2019) argues that capturing autonomic nervous system responses (heart rate and skin conductance), representative of implicit physiological responses, may not serve any practical purposes (e.g. food marketing).…”

Section: Some Important Aspects From a Commercial Point Of Viewmentioning

confidence: 99%

Methods to assess food-evoked emotions across cultures

Kaneko¹

View full text Add to dashboard Cite

show abstract

The body as a tattletale : Physiological responses to food stimuli perception within the context of expectations

Cited by 2 publications

References 103 publications

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

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

Methods to assess food-evoked emotions across cultures

Contact Info

Product

Resources

About