Emotional Response to Different Types of Cakes through Visual Assessment
Thinking of present gastronomic trends is inevitable when talking about innovation in Haute Pastry. Despite the rising demand for new creations, launching a successful product that meets the high expectations of consumers is increasingly complex. For this reason, sensory analysis studies are more an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/69 |
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| author | Jose Alba-Martínez Andrea Bononad-Olmo Luís M. Cunha Javier Martínez-Monzó Purificación García-Segovia |
| author_facet | Jose Alba-Martínez Andrea Bononad-Olmo Luís M. Cunha Javier Martínez-Monzó Purificación García-Segovia |
| author_sort | Jose Alba-Martínez |
| collection | DOAJ |
| description | Thinking of present gastronomic trends is inevitable when talking about innovation in Haute Pastry. Despite the rising demand for new creations, launching a successful product that meets the high expectations of consumers is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotions generated by these products to understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five special cakes. For data collection, an online questionnaire with EsSense Profile<sup>®</sup> scale and CATA methodology has been used. EsSense Profile<sup>®</sup> is a predefined and validated scale that measures emotions generated by food that includes 39 terms. When analyzing the emotions expressed by all the participants, 22 were statistically significant, of which 14 were classified as positive, 6 as neutral, and only 2 were negative. The results obtained support the importance of the emotional profile in understanding consumers’ expectations and behavior. |
| first_indexed | 2024-03-11T06:50:43Z |
| format | Article |
| id | doaj.art-872c2c8fd07b40a4a1f97ab401e864e7 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:50:43Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-872c2c8fd07b40a4a1f97ab401e864e72023-11-17T09:58:03ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01616910.3390/Foods2021-10999Emotional Response to Different Types of Cakes through Visual AssessmentJose Alba-Martínez0Andrea Bononad-Olmo1Luís M. Cunha2Javier Martínez-Monzó3Purificación García-Segovia4Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, 4169-007 Porto, PortugalFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainThinking of present gastronomic trends is inevitable when talking about innovation in Haute Pastry. Despite the rising demand for new creations, launching a successful product that meets the high expectations of consumers is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotions generated by these products to understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five special cakes. For data collection, an online questionnaire with EsSense Profile<sup>®</sup> scale and CATA methodology has been used. EsSense Profile<sup>®</sup> is a predefined and validated scale that measures emotions generated by food that includes 39 terms. When analyzing the emotions expressed by all the participants, 22 were statistically significant, of which 14 were classified as positive, 6 as neutral, and only 2 were negative. The results obtained support the importance of the emotional profile in understanding consumers’ expectations and behavior.https://www.mdpi.com/2673-9976/6/1/69visual assessmentcheck-all-that-applyemotionsEsSense Profile<sup>®</sup> |
| spellingShingle | Jose Alba-Martínez Andrea Bononad-Olmo Luís M. Cunha Javier Martínez-Monzó Purificación García-Segovia Emotional Response to Different Types of Cakes through Visual Assessment Biology and Life Sciences Forum visual assessment check-all-that-apply emotions EsSense Profile<sup>®</sup> |
| title | Emotional Response to Different Types of Cakes through Visual Assessment |
| title_full | Emotional Response to Different Types of Cakes through Visual Assessment |
| title_fullStr | Emotional Response to Different Types of Cakes through Visual Assessment |
| title_full_unstemmed | Emotional Response to Different Types of Cakes through Visual Assessment |
| title_short | Emotional Response to Different Types of Cakes through Visual Assessment |
| title_sort | emotional response to different types of cakes through visual assessment |
| topic | visual assessment check-all-that-apply emotions EsSense Profile<sup>®</sup> |
| url | https://www.mdpi.com/2673-9976/6/1/69 |
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