Measuring emotional responses to foods and food names using questionnaires

被引：171
作者：
Cardello, Armand V. [1 ]
Meiselman, Herbert L. [2 ]
Schutz, Howard G. [3 ]
Craig, Caelli
Given, Zachary [1 ]
Lesher, Larry L.
Eicher, Steven [4 ]
机构：
[1] USA, Natick RD & E Ctr, Natick, MA 01760 USA
[2] Herb Meiselman Training & Consulting, Rockport, MA 01966 USA
[3] Univ Calif Davis, Davis, CA 95616 USA
[4] Univ Connecticut, Storrs, CT 06269 USA
来源：
FOOD QUALITY AND PREFERENCE | 2012年 / 24卷 / 02期
关键词：
Emotions; Foods; Food names; Liking; Reliability; Underlying dimensions of emotions; CHOCOLATE; SCALE; MOOD;
D O I：
10.1016/j.foodqual.2011.12.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Four experiments examined emotional responses to foods and food concepts (names). Emotional responses varied by foods/food names and included many different emotions. Correlations between foods and corresponding names ranged from +.66 to +.83, while session to session reliability in emotional responses for names ranged from +.50 to +.77 and for foods from +.37 to +.70. Liking ratings for the stimuli correlated highly with emotional valence. Principal Component Analysis uncovered similar dimensions underlying the emotional responses to foods and food names, including a number of positive dimensions and only one negative dimension. Published by Elsevier Ltd.
引用
收藏
页码：243 / 250
页数：8
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