An integrated method for the emotional conceptualization and sensory characterization of food products: The Emo Sensory (R) Wheel

作者：Schouteten Joachim J^*; De Steur Hans; De Pelsmaeker Sara; Lagast Sofie; De Bourdeaudhuij Ilse; Gellynck Xavier

来源：Food Research International, 2015, 78: 96-107.

DOI：10.1016/j.foodres.2015.11.001

• Emotion
• Sensory characterization
• EmoSensory (R) Wheel
• Consumer
• Food

Although acceptability is commonly used to examine liking for food products, more studies now emphasize the importance of measuring consumers' conceptualizations, such as emotions for food products. It is also important to identify how consumers perceive the sensory attributes of food products, as illustrated by the increasing involvement of consumers in product characterization. The objective of this paper is to examine the use of a wheel-format questionnaire to obtain both an emotional and sensory profiles for food products using a handson consumer tool. Terms selected were product-specific and the rate-all-that-apply (RATA) approach was used as a scaling technique. Three different experiments demonstrated that the EmoSensory (R) Wheel could discriminate within and between food product categories. The added value of the RATA approach was illustrated in the sample discrimination for some food products when using the weighted attribute scores for analysis. The tool was used in both blind and informed conditions to illustrate its applicability across different experimental designs. In general, the respondents did not find the task tedious when using the wheel-questionnaire format, demonstrating the potential for collecting information in a more facile way. Although further studies with other food products are needed, this paper shows the potential for using this wheel format to obtain information about consumers' emotional and sensory profiling of food products.

• 出版日期2015-12