Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review

Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive ov...

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Published inFrontiers in psychology Vol. 9; p. 911
Main Authors Kaneko, Daisuke, Toet, Alexander, Brouwer, Anne-Marie, Kallen, Victor, van Erp, Jan B F
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 08.06.2018
Subjects
behavioral
cognitive
emotional processing level
food-evoked emotion
physiological
Psychology
toolbox
toolbox
food-evoked emotion
cognitive
behavioral
emotional processing level
physiological
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Abstract Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii) to categorize these methods along measurement level (physiological, behavioral, and cognitive) and emotional processing level (unconscious sensory, perceptual/early cognitive, and conscious/decision making) level. This 3 × 3 categorization may help researchers to compile a set of complementary measures ("toolbox") for their studies. We included 101 peer-reviewed articles that evaluate consumer's emotions and were published between 1997 and 2016, providing us with 59 different measures. More than 60% of these measures are based on self-reported, subjective ratings and questionnaires (cognitive measurement level) and assess the conscious/decision-making level of emotional processing. This multitude of measures and their overrepresentation in a single category hinders the comparison of results across studies and building a complete multi-faceted picture of food-evoked emotions. We recommend (1) to use widely applied, validated measures only, (2) to refrain from using (highly correlated) measures from the same category but use measures from different categories instead, preferably covering all three emotional processing levels, and (3) to acquire and share simultaneously collected physiological, behavioral, and cognitive datasets to improve the predictive power of food choice and other models.
AbstractList Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii) to categorize these methods along measurement level (physiological, behavioral, and cognitive) and emotional processing level (unconscious sensory, perceptual/early cognitive, and conscious/decision making) level. This 3 × 3 categorization may help researchers to compile a set of complementary measures (“toolbox”) for their studies. We included 101 peer-reviewed articles that evaluate consumer's emotions and were published between 1997 and 2016, providing us with 59 different measures. More than 60% of these measures are based on self-reported, subjective ratings and questionnaires (cognitive measurement level) and assess the conscious/decision-making level of emotional processing. This multitude of measures and their overrepresentation in a single category hinders the comparison of results across studies and building a complete multi-faceted picture of food-evoked emotions. We recommend (1) to use widely applied, validated measures only, (2) to refrain from using (highly correlated) measures from the same category but use measures from different categories instead, preferably covering all three emotional processing levels, and (3) to acquire and share simultaneously collected physiological, behavioral, and cognitive datasets to improve the predictive power of food choice and other models.
Author Kallen, Victor
Toet, Alexander
Kaneko, Daisuke
van Erp, Jan B F
Brouwer, Anne-Marie
AuthorAffiliation 4 Human Media Interaction, University of Twente , Enschede , Netherlands
3 Perceptual and Cognitive Systems , TNO, Soesterberg , Netherlands
2 Microbiology and Systems Biology , TNO, Zeist , Netherlands
1 Kikkoman Europe R&D Laboratory B.V. , Wageningen , Netherlands
AuthorAffiliation_xml – name: 3 Perceptual and Cognitive Systems , TNO, Soesterberg , Netherlands
– name: 2 Microbiology and Systems Biology , TNO, Zeist , Netherlands
– name: 4 Human Media Interaction, University of Twente , Enschede , Netherlands
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Author_xml – sequence: 1
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  surname: Kaneko
  fullname: Kaneko, Daisuke
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  givenname: Alexander
  surname: Toet
  fullname: Toet, Alexander
  organization: Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands
– sequence: 3
  givenname: Anne-Marie
  surname: Brouwer
  fullname: Brouwer, Anne-Marie
  organization: Perceptual and Cognitive Systems, TNO, Soesterberg, Netherlands
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  givenname: Victor
  surname: Kallen
  fullname: Kallen, Victor
  organization: Microbiology and Systems Biology, TNO, Zeist, Netherlands
– sequence: 5
  givenname: Jan B F
  surname: van Erp
  fullname: van Erp, Jan B F
  organization: Human Media Interaction, University of Twente, Enschede, Netherlands
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Keywords toolbox
food-evoked emotion
cognitive
behavioral
emotional processing level
physiological
Language English
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Reviewed by: Mariano Luis Alcañiz Raya, Universitat Politècnica de València, Spain; Marianna Obrist, University of Sussex, United Kingdom
This article was submitted to Quantitative Psychology and Measurement, a section of the journal Frontiers in Psychology
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Snippet Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new...
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SubjectTerms behavioral
cognitive
emotional processing level
food-evoked emotion
physiological
Psychology
toolbox
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Title Methods for Evaluating Emotions Evoked by Food Experiences: A Literature Review
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