Measuring emotional responses to foods and food names using questionnaires

被引：174

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

页码：243 / 250

页数：8

共 22 条

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[Anonymous], 2002, THESIS

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