Aufsatz
Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking
Zusammenfassung
Studying consumers’ implicit emotions has been always described as a difficult and a complicated mission due to the emotions being of a non-cognitive nature. This research aims to develop a new method based on emotion-color association (ECA) to detect consumer’s implicit food-elicited emotions using an eye-tracker tool. The study was accomplished in two experiments. The first experiment intended to build a new color scale based on the emotion-color association using the eye-tracking method and a self-reported questionnaire (SRQ). The results showed that people tend to express their evoked positive emotions by choosing mostly the light colors, and favor to choose dark colors to reveal their evoked negative emotions. In the second experiment, a sensory evaluation was conducted employing the developed color scale in addition to verbal emotion-based questionnaire (VEQ) to detect the participants’ food-elicited emotions with different samples. The sensory evaluation consisted of taste, smell, and vision tests. The study demonstrated a consistency between the results of the verbal emotion questionnaire and the new color scale method. This consistency may refer to the capability of the developed scale, as a non-intrusive method that obtains prompt responses and avoids deliberate action, to rapidly detect the implicit emotions in a sensory evaluation for a better understanding of the consumer’s behavior.
Zitierform
In: Foods Volume 8 / Issue 6 (2019-06-18) , S. 217 ; ISSN 2304-8158Förderhinweis
Gefördert durch den Publikationsfonds der Universität KasselZitieren
@article{doi:10.17170/kobra-20190910679,
author={Ismael, Diana and Ploeger, Angelika},
title={Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking},
journal={Foods},
year={2019}
}
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2019-09-10T13:31:03Z 2019-09-10T13:31:03Z 2019-06-18 doi:10.17170/kobra-20190910679 http://hdl.handle.net/123456789/11309 Gefördert durch den Publikationsfonds der Universität Kassel eng Urheberrechtlich geschützt https://rightsstatements.org/page/InC/1.0/ the color scale emotion-color association (ECA) color-emotion association eye-tracking light colors dark colors general positive emotions (GPE) general negative emotions (GNE) sensory evaluation self-reported questionnaire (SRQ) verbal emotion-based questionnaire (VEQ) 630 Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking Aufsatz Studying consumers’ implicit emotions has been always described as a difficult and a complicated mission due to the emotions being of a non-cognitive nature. This research aims to develop a new method based on emotion-color association (ECA) to detect consumer’s implicit food-elicited emotions using an eye-tracker tool. The study was accomplished in two experiments. The first experiment intended to build a new color scale based on the emotion-color association using the eye-tracking method and a self-reported questionnaire (SRQ). The results showed that people tend to express their evoked positive emotions by choosing mostly the light colors, and favor to choose dark colors to reveal their evoked negative emotions. In the second experiment, a sensory evaluation was conducted employing the developed color scale in addition to verbal emotion-based questionnaire (VEQ) to detect the participants’ food-elicited emotions with different samples. The sensory evaluation consisted of taste, smell, and vision tests. The study demonstrated a consistency between the results of the verbal emotion questionnaire and the new color scale method. This consistency may refer to the capability of the developed scale, as a non-intrusive method that obtains prompt responses and avoids deliberate action, to rapidly detect the implicit emotions in a sensory evaluation for a better understanding of the consumer’s behavior. open access Ismael, Diana Ploeger, Angelika doi:10.3390/foods8060217 publishedVersion ISSN 2304-8158 Issue 6 Foods 217 Volume 8
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