Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

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Similar Journals
Journal Cover
Food Quality and Preference
Journal Prestige (SJR): 1.237
Citation Impact (citeScore): 4
Number of Followers: 7  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0950-3293
Published by Elsevier Homepage  [3161 journals]
  • Preference segments among declared craft beer drinkers: Perceptual,
           attitudinal and behavioral responses underlying craft-style vs.
           traditional-style flavor preferences
    • Abstract: Publication date: Available online 11 January 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Thierry Worch, Tracey Phelps, David Jin, Armand V. CardelloAbstractCraft beer is a product category that continues to expand, and craft beer drinkers are generally differentiated from traditional or mainstream beer drinkers in terms of their preference for innovative beers with novel and complex flavor profiles, and greater involvement in beer and product-focused behaviors and activities. The present research explores the existence of flavor-driven segments within the overall craft beer segment, where some declared craft beer drinkers exhibit the characteristic craft beer preference (stronger and more complex flavors), while others exhibit a preference for less complex and more traditional flavors. Research conducted with craft-style and traditional-style beers (n=6) confirmed such preference segments in a group of male New Zealanders (n=120). The preference segments perceived the sensory and holistic/conceptual characteristics of the beers similarly. However, they differed in specific attitudes and behaviors toward craft beers that were associated with the extent of their use and exposure to craft beers. The presence of the two preference segments was interpreted as being the result of a normal transition of declared craft beer drinker preferences away from the lighter flavors of the traditional style beers to which they had been accustomed and toward the more novel and robust flavors of craft beers. This shift in flavor preferences is attributed to the same exposure effects (mere and evaluative) that are responsible for flavor preference development in other foods and beverages. The implications for craft and traditional brewers are discussed and suggestions for future research presented.
       
  • Consumer perceptions, preferences, and behavior regarding pasture-raised
           livestock products: A review
    • Abstract: Publication date: Available online 10 January 2020Source: Food Quality and PreferenceAuthor(s): Ekaterina Stampa, Christin Schipmann-Schwarze, Ulrich HammAbstractIntensive cattle production is one of the primary causes of biodiversity loss. Pasture-based animal husbandry has the potential to reverse this negative trend. Pasture-raised livestock products represent a premium niche with an extra value through a cleaner environmental footprint and care for animal welfare, including wildlife. This review focuses on recent scientific findings in consumer behavior regarding pasture-raised products. A systematic literature search was conducted in online databases using a fixed search term. Thirty-nine relevant consumer studies published between 2000 and 2019 in the English language were selected for the review. The Alphabet Theory was applied as a theoretical framework to analyze the findings.Consumer behavior regarding pasture-raised products is largely defined through health and environmental attitudes and depends substantially on the context of a purchase decision. There are a variety of consumer groups willing to pay a premium for a pasture-raised attribute even on top of an organic price premium. Consumer knowledge of the subject is rather low and confusion exists regarding the terminology: consumers often mistake the production system behind pasture-raised products for organic or conventional. This calls for communication of the environmental and social benefits of pasture-based production and the importance of individual food choices. This article is the first to review scientific consumer studies on perceptions, preferences, behavior regarding and willingness to pay for pasture-raised products. Further research, especially research based on real market data, is recommended to explore the effect of specific environmental attributes, social and personal norms, informational content, and product types on consumer preferences and willingness to pay for pasture-raised products.
       
  • Effect of virtual eating environment on consumers’ evaluations of
           healthy and unhealthy snacks
    • Abstract: Publication date: Available online 10 January 2020Source: Food Quality and PreferenceAuthor(s): Kyösti Pennanen, Johanna Närväinen, Saara Vanhatalo, Roope Raisamo, Nesli SozerAbstractImmersive technologies such as virtual reality and augmented reality have been recently explored in the field of food consumption studies from different perspectives. The present study utilized virtual reality technology in a within-subject experiment with three conditions to examine whether a varying virtual eating environment can alter consumers’ emotional responses (positive, negative, neutral) to the eating situation and whether the resulting emotional responses correlate with consumers’ wanting, liking, and hedonic evaluations of healthy and unhealthy snacks. In addition, the study analyzed whether a virtual eating environment that generates a positive emotional response can raise consumers’ rating of a healthy snack to the same level as an unhealthy snack consumed in a plain, unimmersed environment. The results showed a correlation between positive emotional responses and the pre-tasting evaluations of both snacks. In terms of hedonic evaluations, positive emotional responses correlated mainly with consumers’ evaluation of the unhealthy snack. When pre-tasting wanting and liking evaluations are compared between experimental conditions, the results indicate that a healthy snack is rated higher in a virtual reality environment that induces a more positive emotional response. The healthy snack was also rated at the same level as the unhealthy snack consumed in a plain environment. No differences between conditions were observed in consumers’ hedonic evaluations of the products. EEG and heart rate measurement results indicate that this might be because tasting a healthy snack generates more cognitive processing than an unhealthy snack. This might reduce the influence of the virtual eating environment on consumers’ evaluations. To conclude, virtual reality technologies might have the potential to support consumers’ eating experiences and healthy food choices by improving their evaluations of the products.
       
  • Consumer preference for nutrition and health claims: A
           multi-methodological approach
    • Abstract: Publication date: June 2020Source: Food Quality and Preference, Volume 82Author(s): Marija Klopčič, Polona Slokan, Karmen ErjavecAbstractTo understand consumers’ acceptance and preference in relation to Nutrition and Health Claims (NHCs) on food products and the reasons for their (non)acceptance in an Eastern European country with a weak tradition in NHC, and an enormous increase in the number of foods with NHCs in recent years, this study aimed to fill a research gap by applying a multi-methodological approach combining a survey and conjoint analysis (n = 204) and a focus group (n = 45). The survey demonstrated that Slovenian consumers in general are moderately doubtful of NHCs. Conjoint analysis showed that when Slovenians choose their breakfast cereals, NHCs are more important than whether visual images are present. Visual images convince only the youngest consumers. The study revealed the importance of social perception and trust in the social system for accepting foods with NHCs/images. Consumers who did not trust the political and economic system also did not accept foods with NHCs/images.
       
  • To see is to hold: Using food surface textures to communicate product
           healthiness
    • Abstract: Publication date: April 2020Source: Food Quality and Preference, Volume 81Author(s): Cathrine V. Jansson-Boyd, Mateja KobescakAbstractIn this paper, we test whether the evaluation of food healthiness is affected by tactile surface qualities that are seen but not touched. Furthermore, we explored if visually based tactile surface cues influence perception more or less depending on whether they are explicitly or implicitly presented. Participants were shown 3 implicitly and 3 explicitly textured biscuits that were identical apart from the surface texture. The surfaces were either smooth, medium or rough and were rated on perceived healthiness. Additionally, the biscuits were rated on tastiness, likelihood of purchase, crunchiness and chewiness, aspects that can affect consumer choice outcomes. A pattern emerged whereby implicit surface textures affected perception more than explicit textured surfaces. Specifically, perceived product healthiness was greater for medium textured implicit surfaces. Thus, it seems that food healthiness is influenced by cross-sensory cues. Implicitly rough textures were found to be perceived as crunchier. Determining food properties usually relies on exposing receptors within the mouth to the components of ingested food. However, we demonstrate here that properties such as crunchiness also can be dependent on surface texture. The findings can be used to encourage consumers to purchase healthier food products.
       
  • Principal component analysis of d-prime values from sensory discrimination
           tests using binary paired comparisons
    • Abstract: Publication date: April 2020Source: Food Quality and Preference, Volume 81Author(s): Christine Borgen Linander, Rune Haubo Bojesen Christensen, Graham Cleaver, Per Bruun BrockhoffAbstractWhen considering sensory discrimination studies, multiple d-prime values are often obtained from several sensory attributes. In this paper, we introduce principal component analysis as a way of gaining information about d-prime values across sensory attributes. Specifically, we propose estimating d-prime values using a Thurstonian mixed model for binary paired comparison data and then using these estimates in a principal component analysis. Binary paired comparisons are a sensitive way to test products with only subtle differences. When analyzing data with a Thurstonian mixed model, product-specific as well as assessor-specific d-prime values are obtained. Principal component analysis of these values results in information about products and assessors across multiple sensory attributes illustrated by product and attribute maps. Furthermore, the analysis captures individual differences. Thus, by using d-prime values from a multi-attribute 2-AFC study in principal component analysis insights that are typically obtained considering quantitative descriptive analysis are obtained.
       
  • Sorting Backbone Analysis: A network-based method of extracting key
           actionable information from free-sorting task results
    • Abstract: Publication date: Available online 7 January 2020Source: Food Quality and PreferenceAuthor(s): Jacob LahneAbstractThe free-sorting task is increasingly popular as a rapid sensory method to give a global picture of the similarities among samples. Sorting does not require training analysts, allows for the easy, simultaneous presentation of up to 20 samples, and provides stable results with 25-30 subjects. However, wide use of free-sorting is hindered by the current analyses for free sorting—for example DISTATIS and Correspondence Analysis—which require statistical expertise to conduct and interpret. In this paper a novel, alternative analysis is proposed, called “Sorting Backbone Analysis” (SBA), which is based on tools from network analysis. The similarity data produced from free sorting can represent a weighted network, and so a set of network-analysis tools can be used to identify groups of products which are significantly similar, and to visualize these results clearly and powerfully. SBA is simple and can be implemented with open-source software, provides interpretations that agree with current methods, and produces clear, powerful visualizations called “graphs,” which may offer new, interpretable insights to sensory scientists. This paper describes the mathematical and statistical background for SBA and applies SBA to four, previously published sorting datasets, with comparisons to DISTATIS. In each case SBA produces visual results that highlight all of the same features as the standard approach while being easier to interpret, and in many cases produces new insights. Therefore, SBA specifically and network analysis in general are suggested as new approaches for use in the analysis of sensory similarity data as produced through free sorting and related methods.
       
  • A new form of the psychometric function for the unspecified tetrad
    • Abstract: Publication date: Available online 30 December 2019Source: Food Quality and PreferenceAuthor(s): Jian BiAbstractThe tetrad is a popular sensory discrimination method used widely in the sensory and consumer fields. This short communication provides a novel, concise, and elegant form of the psychometric function based on a noncentral F distribution for the unspecified tetrad. The new form of the psychometric function for the unspecified tetrad has practical and theoretical values.
       
  • The perceived sweetness and price of bottled drinks’ silhouettes
    • Abstract: Publication date: Available online 27 December 2019Source: Food Quality and PreferenceAuthor(s): Ana M. Arboleda, Carlos Arce-LoperaThis research supports the cross-modal correspondence between the shape of the bottle and consumers’ perception of sweetness and price using physical measures of beverage bottles. Images that add visual weight to the lower section of a package increase the perception of attributes associated with sweetness. In terms of price, the shape of the bottle is informative about its volume, which is the cue predictor of price. Through a within-subject experiment, we evaluated consumers’ perceptions of sweetness and price for a sample of 15 soft drink bottle silhouettes. These perceptions were correlated with the psychophysical characteristics of the silhouettes. Results reveal that sweetness has a negative correlation with height and the visual weight towards the bottom of the bottle. Instead, the price has a positive correlation with the area, width, height, lid, and variance of the bottle shape. Practical implications support having a package design that is consistent with product positioning and attributes.Graphical abstractGraphical abstract for this article
       
  • Factors determining organic consumers’ knowledge and practices with
           respect to wild plant foods: a countrywide study in Austria
    • Abstract: Publication date: Available online 24 December 2019Source: Food Quality and PreferenceAuthor(s): Christoph Schunko, Christian R Vogl
       
  • Co-acting strangers but not friends influence subjective liking and facial
           affective responses to food stimuli
    • Abstract: Publication date: Available online 17 December 2019Source: Food Quality and PreferenceAuthor(s): Elizabeth C. Nath, Peter R. Cannon, Michael C. PhilippAbstractIn recent years, consumers' emotional responses have been found to be an important complement to sensory and hedonic evaluations for the prediction of food choice and consumption behaviour. Given this trend, it is essential that the influence of contextual variables on emotion are investigated. The present study contributes to the discussion with an investigation of the effect of social context on implicit emotional responses to food images. 87 participants (56 female, 31 male) viewed food images of varying acceptability either alone, with a stranger, or with a friend. Subjective liking ratings were measured using a labelled affective magnitude scale, and facial muscle activity from zygomaticus major (contracted during smiling), corrugator supercilii (contracted during frowning) and levator labii superioris (contracted during nose wrinkling) were measured with an EMG recording system. Controlling for individual differences in facial expressivity and food image acceptability using linear mixed models, it was found that the presence of a co-acting stranger facilitated muscle activity indicative of a disgust response, increased the strength of relationship between muscle activity and subjective liking ratings, and led to lower subjective liking overall. No differences in muscle activity or subjective liking were found between subjects who participated alone and with a co-acting friend. This suggests that the influence of social context is complex, where the relationship between the subject and the social environment can impact both hedonic and emotional evaluations of food stimuli. These findings indicate that facial EMG can be a useful dynamic and implicit measure of emotion in consumer research, but it is critical to consider the social context of the testing environment.
       
  • Colour as a Cue to Eat: Effects of Plate Colour on Snack Intake in
           Pre-School Children
    • Abstract: Publication date: Available online 2 December 2019Source: Food Quality and PreferenceAuthor(s): Sharon A. Carstairs, Samantha J. Caton, Marion M. Hetherington, Barbara J. Rolls, Joanne E. CecilAbstractEnvironmental cues, such as the colour of food and dishware, have been shown to influence food and drink consumption in adult populations. This proof of concept study investigated whether plate colour could be utilised as a strategy to reduce intake of high energy density (HED) snacks and increase intake of low energy density (LED) snacks in pre-school children. In a between and within-subjects design, children were randomly assigned to either a control group (no colour message) or intervention group (received a colour message: red = stop, green = go) and were provided a snack at nursery on three occasions on differently coloured plates (red, green and white), for each snack type (HED, LED). Snack intake, colour preference, colour association, and anthropometrics were recorded for each child. The results showed that there was no effect of group (control vs intervention) on HED (p=0.540) and LED intake (p=0.575). No effect of plate colour on HED (p=0.147) or LED snack intake (p=0.505) was evident. Combining red and green plates for a chromatic versus achromatic comparison showed that there was no significant effect of chromatic plate on HED (p=0.0503) and LED (p=0.347) intakes. Despite receiving a brief learning intervention, the use of plate colour was found in the present study to be an ineffective strategy to control snack food intake in pre-school aged children. Rather, we suggest that food intake in young children may best be predicted by portion size, energy density and eating behaviour traits.
       
  • Effect of Multiple Extrinsic Cues on Consumers’ Willingness to Buy
           Apples: A Scenario-Based Study
    • Abstract: Publication date: Available online 30 November 2019Source: Food Quality and PreferenceAuthor(s): Yovan Hurgobin, Valérie Le Floch, Céline LemercierAbstractPrice, origin, and type of production are all known to influence consumer choices when it comes to fresh food. However, the interactions between these factors have received limited attention in the food choice literature. With the growth of online grocery shopping services, another under-investigated issue is the willingness to buy (WTB) fresh food products sold online. Our aim was to partially fill these gaps, by applying a scenario-based methodology. We exposed 324 individuals to 54 scenarios describing a situation in which a character goes to buy apples. The scenarios featured all possible combinations of four within-participants factors: purchase site (traditional market or online grocery shopping service), origin (within 50 km of the character’s home, elsewhere in France, or foreign country), price (low, average, or high), and type of production (organic, sustainable or conventional farming). For each scenario, participants rated their WTB for the apples on sale. Analyses conducted on the whole sample showed that consumers’ WTB was higher for locally grown, organic, and low-priced apples. Furthermore, cluster analysis revealed three consumer segments with different behavioral profiles. Price-sensitive consumers’ WTB was higher for imported apples at a low price than for local apples at a high price. Non-online consumers unconditionally rejected the online grocery shopping service regardless of the apples’ price, origin, and type of production. Organic consumers were more willing to buy imported organic apples than domestic conventional ones. Hence, consumers’ preferences for domestic products should be interpreted in the light of factors such as price and type of production.
       
  • An investigation of the Pivot© Profile sensory analysis method using wine
           experts: comparison with descriptive analysis and results from two expert
           panels
    • Abstract: Publication date: Available online 29 November 2019Source: Food Quality and PreferenceAuthor(s): Wes Pearson, Leigh Schmidtke, I. Leigh. Francis, John W. BlackmanAbstractThe performance of the recently developed rapid sensory descriptive method Pivot© Profile (PP) was assessed with a set of 17 Shiraz/Syrah red wines using a group of 49 sommeliers and 11 winemakers. The PP results were compared to results from descriptive analysis (DA) performed by a trained panel. The PP from the two groups of experts gave similar sample configurations, although the terms used differed, with one notable difference being less detailed information on wine colour provided by the sommeliers. The data showed that the PP results from the two panels were also closely equivalent to that obtained from descriptive analysis, with similar sample space configurations, relatively high RV coefficient values and comparable attributes discriminating the samples. PP allowed interpretation of complex terms used by the two groups of experts, and gave insight into the major sensory differences discriminating the wines. DA provided better information regarding attributes that differed more subtly among the sample set, including bitterness. This study demonstrated for the first time that PP and DA provide similar insights into the sensory properties of products, confirmed that PP with expert panellists allows a rapid understanding of the main sensory differences among samples, with some advantages over DA in obtaining a more holistic overview of each sample.
       
  • Gender Differences in Vegetarian Identity: How Men and Women Construe
           Meatless Dieting
    • Abstract: Publication date: Available online 28 November 2019Source: Food Quality and PreferenceAuthor(s): Daniel L. RosenfeldAbstractMeat is deeply associated with masculine identity. As such, it is unsurprising that women are more likely than men are to become vegetarian. Given the gendered nature of vegetarianism, might men and women who become vegetarian express distinct identities around their diets' Through two highly powered preregistered studies (Ns = 890 and 1,775) of self-identified vegetarians, combining both frequentist and Bayesian approaches, I found that men and women differ along two dimensions of vegetarian identity: (1) dietary motivation and (2) dietary adherence. Compared to vegetarian men, vegetarian women reported that they are more prosocially motivated to follow their diet and adhere to their diet more strictly (i.e., are less likely to cheat and eat meat). By considering differences in how men and women construe vegetarian dieting, investigators can generate deeper insights into the gendered nature of eating behavior.
       
  • Exploration of a new consumer test method based on metacognitive certainty
    • Abstract: Publication date: Available online 22 November 2019Source: Food Quality and PreferenceAuthor(s): In-Ah Kim, Ha-Yeon Cho, Michael J. Hautus, Hye-Seong LeeAbstractSuccessful product development and marketing necessitate a study of the consumer concept of culture-specific or deep-positioned branded food. In this study, a new consumer test method was designed based on an authenticity test and used as a reference frame for the target concept without an upsetting story. The response format of this method included the metacognitive certainty response following the sensory authenticity response using the A-Not A test procedure. The method was applied to study the concept of goso flavor, as perceived by 91 female consumers with three commercial soymilk products, having each consumer evaluate each product 45 times over three days. The repeated responses of sensory authenticity were analyzed as mean scores and signal detection theory (SDT) d-prime (d') values of the product difference. From the metacognitive certainty responses after the sensory authenticity response, a new quantitative group measure of d-prime metacognition (d'MC) was calculated in the SDT context and compared with the other outputs. The measure ranged from negative to positive values, indicating a mismatch to a match for the concept of each product. Data analyses were conducted on both pooled data and segmented data, which was driven from the results of cluster analyses using the mean sensory authenticity scores and SDT C values (estimates of response bias about the concept tested). The results showed that d'MC of each product corresponded to the mean scores and d' with the advantage of easy interpretation. Overall, d'MC can be a useful group measure for studying the consumer concept towards food and beverages.
       
  • Consumer perception of salt-reduced potato chips: Sensory strategies,
           effect of labeling and individual health orientation
    • Abstract: Publication date: Available online 20 November 2019Source: Food Quality and PreferenceAuthor(s): Sara Kongstad Sørensen, Davide GiacaloneAbstractLowering dietary intake of sodium is currently an important public health goal, and a major driver of food product development. Reducing the salt content of food while maintaining the same structure and sensory quality is, however, no easy feat. While several strategies for reformulation exist, the available literature indicates that their effectiveness is highly product-dependent. The present research focused on different salt reduction strategies for potato chips (crisps), drawing on two studies focusing on young (18-30) consumers.In Study 1 (N=200) the effect of simple salt reduction and two salt replacers (KCl and MSG) on consumer perception is investigated, using a reference product as basis for systematic reformulation. Study 1 also addressed the issue of how information labeling affects consumer perception by comparing results in blind and informed conditions (N=100 each). The results indicated that sodium can be reduced up to 30% while maintaining the same palatability, and that replacement (up to 30%) by either KCl and MSG even increased liking in the blind condition. A strong labelling effect was found, however, whereby consumers significantly preferred the reference product than any of the reformulation when informed of its content, whereas the opposite was observed (reference was least liked) when tested in blind.Study 2 (N=100) extended the range of experimental conditions by focusing on how salt reduction is affected by texture and seasoning type. The main result of Study 1 – that sodium can be reduced up to 30% while maintaining the same palatability (in blind) – was confirmed across different seasoning types, thus enabling a more robust basis for generalization. Contrary to expectations, the presence of a wavy (vs. smooth) texture increased liking only for one out three seasoning types, and the effect was not dependent on salt content.
       
  • From desktop to supermarket shelf: Eye-tracking exploration on consumer
           attention and choice
    • Abstract: Publication date: Available online 17 November 2019Source: Food Quality and PreferenceAuthor(s): Svetlana Bialkova, Klaus G. Grunert, Hans van TrijpAbstractDetermining the key parameters driving attention and choice at the point of sale is a challenging task. To address this challenge, we performed two studies employing eye-tracking (ET) as a methodological tool when varying the visual marketing stimuli in a lab-experimental setting and in real supermarket shelf, and thus, facing an important gap in the current body of literature - the need to reconcile ET results from lab and field studies.The first study was conducted in lab settings and explored in a controlled manner the top-down (goal-directed) vs. bottom-up (stimulus-driven) mechanisms of attention and choice. The second study took a step further in investigating these mechanisms in real life settings, namely a supermarket shelf. In both studies the same assortment context was presented (i.e. eight products, four flavours of two brands each). The products varied on their level of healthfulness (i.e. nutrient profile) which was explicitly communicated with nutrition labelling formats displayed front of pack. Participants were asked to select either the healthiest product or a product on their preference (lab settings), and a product of their preference (in-store settings). Fixation duration, number of fixations, and the consumer's choice was recorded.The results show that Brand and Product flavour are leading criteria in driving attention and choice, i.e. the stronger brand and best selected product received higher number of fixations. The shopping goal and label formats also contributed to variation in observed patterns. Brand placement in combination with brand strength had a significant impact in the retail environment. Current outcomes demonstrate the potential of eye-tracking in consumer research, from lab to supermarket shelf. The advanced understanding we offer in attention patterns and consequent decision opens promising avenues in successfully applying marketing strategies to navigate consumers’ attention and choice.
       
  • The effect of implicit and explicit extrinsic cues on hedonic and sensory
           expectations in the context of beer
    • Abstract: Publication date: Available online 14 November 2019Source: Food Quality and PreferenceAuthor(s): Helena Blackmore, Claire Hidrio, Philippe Godineau, Martin R. YeomansAbstractWhile the demand for non-alcoholic beer has increased, consumers often complain about its inferior sensory characteristics. As expectations mediate the effect of extrinsic product cues on sensory perception, we could utilise these cues to improve consumers’ experience of such products. The current study, comprising four repeated measures experiments, investigated the role of extrinsic cues in generating sensory and hedonic expectations of beer. A hundred and sixty-six beer drinkers viewed realistic beer labels, which varied in their colour, design, labelled alcohol content and sensory descriptor, in response to which they rated their expectations of bitterness, smoothness, sweetness, refreshment, beer colour, body and liking. In summary, across these four experiments, label colour, labelled alcohol content and sensory descriptor all had significant and replicable effects on consumer expectations. However, the size of these effects depended on how explicit or implicit the information of a cue was relative to the presence and specificity of other cues on the label. For example, red and brown labels increased expected bitterness (F(3,108)=16.58, p
       
  • The effects of carrier, benefit, and perceived trust in information
           channel on functional food purchase intention among Chinese consumers
    • Abstract: Publication date: Available online 12 November 2019Source: Food Quality and PreferenceAuthor(s): Lian Huang, Li Bai, Shunlong GongAbstractThe importance of consumers’ perceptions and adoption behavior has been recognized in the development of functional food innovation, but the issues have not been widely explored in China. This study aimed to examine the effects of carrier, benefit, and trust in information channel about functional foods on purchase intention as well as the demographic differences of these effects. A survey with 1,144 respondents from Mainland China revealed that carriers were more important factors than benefits for perceived attractiveness and purchase intention. Benefits were more positively evaluated when attached to a more attractive carrier. Benefits of improving the body’s natural defense system were most favored by all groups; benefits about specific diseases were suitable to tailor for certain groups. Consumers with low educational level were reluctant to functional foods. The improvement of consumer education level does not necessarily increase the consumers’ purchase intention. Given the Chinese acquaintance society and the jeopardized public trust in food safety, the interpersonal channel was the most trusted information channel. However, perceived trust in mass media had more remarkable effects in predicting purchase intention toward functional foods, the typical products with credence attributes. Trust in mass media negatively interacted with friends’ recommendation in affecting purchase intention. These findings extend our understanding of how to tailor products for different groups and the effects of information channels on purchase intention.
       
  • Strategies to compensate for undesired gritty sensations in foods
    • Abstract: Publication date: Available online 8 November 2019Source: Food Quality and PreferenceAuthor(s): Marco Santagiuliana, Layla Broers, Inés Sampedro Marigómez, Markus Stieger, Betina Piqueras-Fiszman, Elke ScholtenAbstractThis study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5% w/w; average size: 263 µm) to quark (0% fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decreased. Three strategies were explored to reduce the impact of unpleasant gritty sensations on consumer perception: two strategies involved the addition of macroparticles (granola or peach gel pieces); the third one consisted of increasing the fat content of the quark (4.4 and 8.8% w/w). For all three strategies, grittiness caused by microparticles did not significantly decrease when macroparticles or fat were present. Addition of peach gel pieces to quark with microparticles did not increase liking. When granola pieces were added to quark containing microparticles, liking increased significantly despite that grittiness was still perceived. Temporal Dominance of Sensations (TDS) revealed that addition of granola pieces caused prolonged dominance of positive, crunchy sensations and minimized dominance of negative, gritty sensations. The addition of fat did not lead to a significant increase in liking of quark, although when a medium amount of fat was added (4.4%), it also did not decrease liking significantly. This was probably due to an effective hedonic compensation triggered by more positive sensations (i.e. sweetness). We conclude that addition of crunchy granola pieces or fat can be used as strategies to shift and increase dominance of positive and liked attributes, leading to an increase of overall liking, although negative sensations (grittiness) caused by microparticles are still perceived. This approach could be used to compensate for undesired texture sensations in different types of foods, such as high protein foods.
       
  • Cup texture influences taste and tactile judgments in the evaluation of
           specialty coffee
    • Abstract: Publication date: Available online 7 November 2019Source: Food Quality and PreferenceAuthor(s): Fabiana M. Carvalho, Valentina Moksunova, Charles SpenceAbstractIt has been demonstrated previously that the surface textures of product packaging and servingware can impact the perceived taste and mouthfeel of various different foods and beverages. The present study was designed to investigate whether coffee cups with different surface textures would influence the judgment of taste and mouthfeel attributes in specialty coffee by experts (Q-graders) and amateur consumers alike. A total of 231 participants were tested in one of the three studies. A preliminary test conducted at a specialty coffee event in Russia indicated that rubbing a swatch of sandpaper whilst drinking coffee influenced perceived body and aftertaste qualities. In the two main studies (Experiment 1 for Q-graders, and Experiment 2 for amateurs), the participants evaluated a sample of specialty coffee (a different coffee in each study) served in either a smooth or a rough ceramic cup. The coffee was rated by the Q-graders as tasting significantly more acidic when sampled from the rough cup, as opposed to the smooth, whereas the amateurs perceived the coffee as being significantly sweeter when tasted from the smooth cup rather than from the rough cup instead. Both Q-graders and amateurs judged the aftertaste as significantly dryer when tasted from the rough rather than from the smooth cup. The perception of body was not significantly affected in any of the experiments. These results demonstrate that haptic cues influence the judgment of basic tastes as well as mouthfeel attributes in specialty coffee, for both experts and amateur consumers. Such results should be considered by the industry when designing innovative coatings for coffee cups. In addition to innovation, though, it is important to create cups that convey some functional and/or perceptual benefit for the coffee drinking experience.
       
  • Intention–Behaviour Gap and Perceived Behavioural Control–Behaviour
           Gap in Theory of Planned Behaviour: Moderating Roles of Communication,
           Satisfaction and Trust in Organic Food Consumption
    • Abstract: Publication date: Available online 6 November 2019Source: Food Quality and PreferenceAuthor(s): Parves Sultan, Tasmiha Tarafder, David Pearson, Joanna HenryksAbstractThis study examines the moderating effects of perceived communication, satisfaction and trust on the intention–behaviour gap and the perceived behavioural control (PBC)–behaviour gap in the theory of planned behaviour (TPB) model, using a quantitative research method. A nationwide panel-only online survey was conducted, resulting in 1,011 usable responses from organic food consumers in Australia. Data were analysed statistically using SPSS v.25 and SmartPLS 3 software, and the hypotheses were tested using the partial least squares-based structural equation modelling (PLS-SEM) technique. The findings confirm that perceived communication, satisfaction and trust positively and significantly enhance purchase behaviour and lessen gaps in the intention–behaviour and PBC–behaviour relationships in the TPB model. This study also validates the TPB model and finds statistically significant results in support of all of its 14 hypotheses. It is the first such study to examine the intervention efficacy or moderating effects of perceived communication, satisfaction and trust on the intention–behaviour and PBC–behaviour gaps in the TPB model. Examining the mediational effect of behavioural intention in the TPB model and including the Australian context are among its other contributions. Organic food producers and marketers aiming for sustained, positive changes in consumer behaviour are encouraged to consider the findings and implications of this study.
       
  • Korean Mothers’ Food Choice Behavioral Intent for Children: An
           Examination of the Interaction Effects of Food Type, Household Income, and
           Healthism
    • Abstract: Publication date: Available online 6 November 2019Source: Food Quality and PreferenceAuthor(s): Jae-Yeob Jeong, Hyeon-Cheol KimAbstractThis study identifies how economic factors, like household income, and psychological factors, like healthism, affect the food choice behavioral intent of mothers in Korea. We designed a 2 (type of food: sweet snack as hedonic food vs. milk as utilitarian food) × 2 (household income: low vs. high) × 2 (healthism: low vs. high) stimulus. The participants were Korean mothers raising children in Seoul, Korea. Participants were exposed to an advertisement for milk as the utilitarian food and a sweet snack as the hedonic food and then asked for favorability and purchase intention toward each type of food and about participants’ household income and concerns regarding health. Our study found high-income mothers were not influenced by food type, but low-income mothers were. Lower-income mothers were more willing to purchase utilitarian foods than hedonic foods. High-healthism mothers did not favor hedonic foods, regardless of household income, while low-healthism, high-income mothers favored hedonic foods more than low-healthism, low-income mothers. In contrast, low-healthism mothers did not favor utilitarian foods, regardless of their household income, while high-healthism, low-income mothers favored utilitarian foods more than high-healthism, high-income mothers. The results of our study may assist the government and marketers to understand how healthism and household income affect food choice behavioral intent.
       
  • Development of the engagement questionnaire (EQ): A tool to measure
           panelist engagement during sensory and consumer evaluations
    • Abstract: Publication date: Available online 5 November 2019Source: Food Quality and PreferenceAuthor(s): Mackenzie E. Hannum, Christopher T. SimonsAbstractSensory and consumer testing are primary strategies companies use to collect insights about consumer products. However, frequently, unreliable results from these tests can lead to failed product launches which can have enormous financial and/or brand equity consequences. One potential reason is sensory tasks are often deliberately devoid of additional stimulation which reasonably has the possibility to reduce a panelist’s engagement with the task. Engagement may drive involvement and focus during testing and help generate reliable data. The overall objective of this study was to develop (Study 1), refine (Study 2), and validate (Studies 3-5) an engagement questionnaire (EQ), a tool to empirically assess varying engagement levels with a task. Prior literature and an exploratory qualitative assessment through an online platform (Study 1, N=87) were used to operationalize the dimensionality of engagement and develop a preliminary questionnaire consisting of 54 items covering 7 themes (ability, attention, passivity, involvement, interest, motivation, and relevance). To assess the effectiveness of the initial item set, participants recalled being engaged with a task and answered the preliminary EQ (Study 2, N=186). Results collected underwent an exploratory factor analysis (EFA) in order to explore the dimensionality and refine the scale by strategically eliminating items. To validate the tool, the EQ was distributed following numerous consumer sensory tests that spanned a variety of food and beverage products, test lengths, number, and types of questions (Studies 3-5). EFA was conducted in Study 3 (N=774), which resulted in a three-factor, 10-item model with good reliability (α=0.856). The new model was subsequently validated in two additional consumer sensory studies (Study 4A, N=416 and Study 4B, N=446). Both validation studies produced acceptable to good model fit indices with an RMSEA below 0.07, SRMR below 0.04, both CFI and TLI above 0.95 and good reliability (α>0.850). When tested in a different sensory testing facility, the EQ produced acceptable model fit indices (Study 5, N=247) and tracked as expected with participants’ perceived workload collected using the NASA Task Load Index; confirming the content and convergent and divergent validity of the instrument. Such an instrument allows for deeper understanding of panelist engagement and its impact on data quality, enabling the design of sensory tests capable of generating more reliable data both within the field of food science and beyond.
       
  • Approach and Avoidance Strategies in Health Goal Pursuits: The Moderating
           Role of Weight Status
    • Abstract: Publication date: Available online 28 October 2019Source: Food Quality and PreferenceAuthor(s): Denise BuhrauAbstractHealthy eating strategies can be based on approach (foods one should eat) or avoidance (foods one should not eat). The current research examines whether weight status moderates the effectiveness of approach and avoidance strategies in goal pursuit. Across three studies, using an ideal weight goal context, I show that approach strategies motivate goal-consistent behaviors among people with poor weight status by increasing the perceived attainability of the goal. Avoidance strategies are more motivating among people with good weight status because they decrease the perceived progress toward the goal, which increases the perceived need for additional effort in the form of goal-consistent behaviors to ensure timely attainment.
       
  • A single-response emotion word questionnaire for measuring product-related
           emotional associations inspired by a circumplex model of core affect:
           method characterisation with an applied focus
    • Abstract: Publication date: Available online 26 September 2019Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Christina M. Roigard, David Jin, YiXun Xia, Fang Zhong, Duncan I. HedderleyAbstractProduct-centric emotion research can deepen understanding of consumers’ product experiences and food choices. Emotion measurement has become widespread in product research, and questionnaires where consumers respond to emotion words are popular and manifold. The present research adds to this multiplicity by presenting a parsimonious single-response questionnaire that spans the dimensions of pleasure and arousal, and their combinations. These are represented in a circular layout with 12 axes radiating from a central point. Each of the arms represents an emotion domain that is exemplified by two emotion words, and consumers’ task is to select the word pair that best represents how they feel. The questionnaire is informed by a circumplex model of human core affect, and methodological aspects relevant for use in applied product research were investigated in 23 consumer studies (n = 104 – 270 participants per study) spanning a very broad range of products and categories. The first of four research questions (RQ) established that the questionnaire is suitable for use with tasted stimuli (12 studies, 1 of which with aroma stimuli), written stimuli (10 studies) and image stimuli (1 study) (RQ1). Suitability of the questionnaire with New Zealand consumers was confirmed, and extended to Chinese consumers who took part in 7 of the 23 studies (RQ2). Responses obtained using the questionnaire appeared to be repeatable (RQ3a), and based on the criterion of the RV coefficient being equal to or greater than 0.95, stability (RQ3b) could be achieved with as low as 30 consumers despite only obtaining a single response per consumer per stimulus. Finally, it was found that the degree of differences between stimuli in a study influenced discrimination, which was larger when stimuli were more different (RQ4). This intuitively made sense and mirrored past research. By capturing the valence×arousal space, this questionnaire spans more broadly than most emotion word questionnaires for applied and product-focused research, and a notable feature of the obtained responses was that all were relevant (to a larger or small extent) in each of the 23 studies. The results are specific to the tested questionnaire variant and future research is needed to determine its goodness-of-fit to the underpinning circumplex model. Comparisons with existing product emotion research questionnaires are yet to be performed, as is testing of questionnaire variants.
       
 
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