Background

The increased interest in consumer and sensory research to focus on total consumer experience when examining the relationship between food and consumer, has led to the development of a number of instruments to capture emotional responses elicited by food, beyond sensory liking.

Scope and approach

This systematic review identified 70 studies that applied both a food preference measurement (e.g. sensory evaluation, acceptance, liking, hedonic or preference measurements) and a measurement of emotion elicited by food. The narrative synthesis provides an overview of the methods, measurements and instruments that are currently applied in consumer and sensory research to measure emotions in relation to food. Based on how emotional responses are assessed, two types of methods are distinguished: explicit and implicit methods. All studies are categorized into these two methods and structured by the applied measurement with their specific instrument.

Key findings and conclusions

The results confirm the dominance of explicit methods to investigate emotional responses in relation to food. Although implicit measurements are only limitedly applied in consumer and sensory research, the increase and evolution of (often interdisciplinary) techniques have created new, promising approaches to capture emotional responses.

中文翻译：

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食物引起的消费者情感：对显性和隐性方法的系统评价

背景

在研究食品与消费者之间的关系时，人们越来越关注消费者和感官研究，以专注于总体消费者体验，这导致人们开发了许多工具来捕捉食物引起的情感反应，而不是感官喜好。

范围和方法

该系统评价确定了70项研究，这些研究既应用了食物偏爱测量（例如，感官评估，接受程度，喜好，享乐或偏爱测量），又应用了食物引起的情绪测量。叙事综合概述了目前在消费者和感官研究中用于测量与食物有关的情感的方法，测量和工具。根据评估情绪反应的方式，可以区分两种类型的方法：显式方法和隐式方法。所有研究都归为这两种方法，并通过使用其专用仪器进行的测量来构成。

主要发现和结论

结果证实了调查与食物相关的情绪反应的显式方法的优势。尽管隐式测量仅有限地应用于消费者和感官研究中，但是（通常是跨学科的）技术的发展和发展创造了捕捉情绪反应的新的，有希望的方法。