Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

被引：27

作者：

Schouteten, Joachim J. ^{[1
]}

Gellynck, Xavier ^{[1
]}

De Bourdeaudhuij, Ilse ^{[2
]}

Sas, Benedikt ^{[3
]}

Bredie, Wender L. P. ^{[4
]}

Perez-Cueto, Federico J. A. ^{[4
]}

De Steur, Hans ^{[1
]}

机构：

[1] Univ Ghent, Dept Agr Econ, UGent SensoLab, Coupure Links 653, B-9000 Ghent, Belgium

[2] Univ Ghent, Dept Movement & Sport Sci, Watersportlaan 2, B-9000 Ghent, Belgium

[3] Univ Ghent, Dept Food Safety & Food Qual, Coupure Links 653, B-9000 Ghent, Belgium

[4] Univ Copenhagen, Fac Sci, Sect Food Design & Consumer Behav, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 93卷

关键词：

Emotion; Attribute scaling; Consumer research; Check-All-That-Apply (CATA); Rate-All-That-Apply (RATA); Hedonic bias; SENSORY PRODUCT CHARACTERIZATION; EVOKED CONSUMPTION CONTEXTS; APPLY CATA QUESTIONS; FOOD CHOICE; EMOTIONAL RESPONSE; CONSUMER RESEARCH; LIKING; BEHAVIOR; IMPACT; ASSOCIATIONS;

D O I：

10.1016/j.foodres.2016.12.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory (R) Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way. However, little is known about its performance compared to a traditional list-based questionnaire format. This comparison is undertaken in this study for two product categories (chocolate arid yogurt). Further, two methodological issues are addressed by (i) comparing the use of Check-All-That-Apply (CATA) and rate-all-that-apply (RATA) response formats and (ii) examining whether the method impacts on the concurrent hedohic product assessment for two product categories (chocolate and yogurt). Although both questionnaire formats showed similar findings, more consumers preferred the wheel questionnaire format. Regarding the latter, CATA and RATA scaling yielded similar performance and no influence on the concurrent hedoriic assessment was found. This study lends further support for combining emotional and sensory measurements using the EmoSensory (R) profile, which is of interest for food scientists and the food industry. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：33 / 42

页数：10

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