Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study

被引:19
作者
Gupta, Mitali [1 ,2 ]
Torrico, Damir D. [3 ]
Hepworth, Graham [4 ]
Gras, Sally L. [2 ,5 ,6 ]
Ong, Lydia [2 ,5 ,6 ]
Cottrell, Jeremy J. [1 ,2 ]
Dunshea, Frank R. [1 ,2 ,7 ]
机构
[1] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Parkville, Vic 3010, Australia
[2] Univ Melbourne, Future Food Hallmark Res Initiat Project, Parkville, Vic 3010, Australia
[3] Lincoln Univ, Dept Wine Food & Mol Biosci, Lincoln 7647, New Zealand
[4] Univ Melbourne, Stat Consulting Ctr, Melbourne, Vic 3010, Australia
[5] Univ Melbourne, Dept Chem Engn, Parkville, Vic 3010, Australia
[6] Univ Melbourne, Mol Sci & Biotechnol Inst Bio21, Parkville, Vic 3010, Australia
[7] Univ Leeds, Fac Biol Sci, Leeds LS2 9JT, W Yorkshire, England
关键词
biometrics; Cochran's Q test; ethnic; plant; conscious; unconscious; check-all-that-apply; linear model; correspondence analysis; TEMPORAL DOMINANCE; FOOD; IMPLICIT; EMOJI; ASSOCIATIONS; PERCEPTIONS; DRIVERS; CHOICE; FUTURE; LIKING;
D O I
10.3390/foods10061237
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.
引用
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页数:17
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