The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Carolina Chaya - One of the best experts on this subject based on the ideXlab platform.
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Effect of personality on the Emotional Response elicited by wines
Food Quality and Preference, 2019Co-Authors: María Mora, Elena Urdaneta, Carolina ChayaAbstract:Abstract Studies related to the measurement of the Emotional Response and its relationship with preferences and consumer behavior are gaining relevance in the last years. Some of them have highlighted the influence of individual factors, such as personality, on the evoked emotions. The current study examined the relationship between personality traits and the emotions elicited by different wine samples. Six wines were assessed by 175 consumers in terms of hedonic and Emotional Response, using 9-point scale and EsSense25 respectively. Consumers were clustered into four personality segments according to their personality traits which were determined using the Big Five Inventory method. Results showed an association between the psychological profile and the elicited emotions. A strong effect of personality on the Emotional Response elicited by the wine samples was found on 14 emotions. In addition, a significant effect was found for six emotions when studying the sample effect. The main relationships between personality and emotions were found in two consumers’ segments: G1 characterized by higher ratings on the Neuroticism dimension, was more related to negative emotions than G4. On the contrary, G4, defined by higher ratings on Extraversion, Agreeableness, and Consciousness, was more related to positive emotions than G1. No significant interactions between wine and personality were identified, meaning that the effect of personality did not change significantly across wines. Splitting the consumers’ panel depending on their personality profile allowed obtaining a deeper overview and a further understanding of the emotions evoked by wines.
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Emotional Response to wine sensory properties age and gender as drivers of consumers preferences
Food Quality and Preference, 2018Co-Authors: Elena Urdaneta, María Mora, Carolina ChayaAbstract:Abstract Previous research has shown the relevance of studying consumers’ Emotional Response to products for product development and as a marketing tool to attract the widest range of consumers. This study aims (1) to explain the relationship between Emotional and sensory traits of wine products and (2) to understand the effect of gender and age in wine preferences and evoked emotions. Six different commercial wines with very different sensory properties were selected. Sensory analyses performed by a trained panel of 11 assessors were used to describe wines. Degree of liking and Emotional Response were rated by a consumer panel (n = 208) drawn from different age segments using a modified version of EsSense25. The results showed that EsSense25 was able to measure Emotional Response in the set of studied wines. Also, sensory and Emotional profiles of the same set of wines revealed a relationship between attributes like fruity and floral and positive emotions, and liquorice, clove and vanilla and neutral and negative emotions. Differences in Emotional Response by gender and age were found: in general, men reported higher scores on significant emotions than women for all the wines, but women, although they gave generally lower ratings than men, reported greater differences between the wines and were able to discriminate among the wines regarding emotions such as joyful. Also, regarding age segments, all of the wines evoked significantly higher scores in older adults than in middle-aged and young adults for most Emotional terms. However, young adults showed higher discrimination between wines than the other age groups, in terms of Emotional Responses towards the set of wines tested in this study.
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the impact of using a written scenario when measuring Emotional Response to beer
Food Quality and Preference, 2016Co-Authors: Rocio Dorado, Carolina Chaya, Amparo Tarrega, Joanne HortAbstract:Abstract Emotional Response to food has been demonstrated to provide valuable information in today’s competitive markets. However, Emotional Response is likely to be context dependant and hence using a written scenario in, for example, central location tests may increase the relevance of the Emotional Response profile data collected for products. This study aimed to evaluate the effects of using a freely elicited scenario on the Emotional Response profile, liking and familiarity of commercial beers. The impact of serving temperature was also investigated. Two groups of 100 beer consumers were recruited to evaluate five commercial beers, presented at two different temperatures (ambient and cold), either with or without a scenario. Consumers under the ‘with scenario’ condition also reported their expected Emotional Response to drinking a beer in that situation. On average beers were more familiar and less shocking when served at a cold temperature. Using a scenario caused significant changes in the mean rating scores for seven out of ten emotions and in familiarity, but not liking. Certain emotions were more discriminating under the scenario condition indicating that some emotions may be more relevant in particular contexts. Measuring the expected Emotional Response for the elicited scenario itself provided valuable information showing that on average consumers assimilated towards the expected Emotional profile when using a scenario, except for negative emotions for disliked products. Hence, degree of liking was shown to impact level of assimilation. The value of using a scenario for improved measurement of Emotional Response in central location tests is highlighted and discussed.
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Influence of first position effect on Emotional Response
Food Quality and Preference, 2016Co-Authors: R. Dorado, C. Perez-hugalde, A. Picard, Carolina ChayaAbstract:Abstract Previous research has demonstrated that overall acceptability of first-tasted product is overvalued. This paper aims to analyse first position effect on Emotional Response, carrying out two separate studies with different products (chocolate and beer), Emotional vocabularies (EsSense profile® and consumer-led lexicon) and types of scales (5-point scale and line scale). Our results demonstrate that first position effect is ubiquitous, although it does not affect all Emotional terms. An approach to control this effect is also presented. Sensory researchers need to be aware of the influence of first position effect on Emotional Response elicited by food and beverage consumption.
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Developing a reduced consumer-led lexicon to measure Emotional Response to beer
Food Quality and Preference, 2015Co-Authors: Carolina Chaya, Curtis Eaton, Louise Hewson, Rocío Fernández Vázquez, Virginia Fernández-ruiz, Katherine A. Smart, Joanne HortAbstract:Abstract Previous researchers have recently recommended and utilised consumer-led lexicons to measure Emotional Response. This study further advances this approach by (1) making the lexicon generation process more efficient by using consumer focus groups as opposed to individual consumer interviews and (2) decreasing the number of Responses required from each consumer by reducing the lexicon to categories of similar terms. In Response to 10 lager samples which were manipulated in order to control selected sensory properties, focus groups generated a lexicon of 44 emotion terms. This lexicon was reduced to 12 distinct emotion categories using linguistic checks and cluster analysis. Naive beer consumers ( n = 113) used these 12 emotion categories to rate their Emotional Response to the 10 samples. The reduced consumer-led lexicon was validated through its ability to discriminate across samples as well as show differences in Emotional Response between genders and age groups. The 12 emotion categories were found to discriminate well between samples, although a number of categories grouped samples similarly. However, differences in Responses to otherwise comparable emotion categories were identified between genders and age groups, highlighting the importance of including all emotion categories so as to not over-reduce the lexicon and risk missing out on valuable emotion data.
Joanne Hort - One of the best experts on this subject based on the ideXlab platform.
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measuring consumer Emotional Response and acceptance to sustainable food products
Food Research International, 2020Co-Authors: Qian Yang, Yuchi Shen, Timothy J Foster, Joanne HortAbstract:Abstract With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use alternative and more sustainable ingredients. Bambara groundnut is a low-impact African legume as it can be grown on marginal soils and is resistant to high temperatures. The aim of this study was to investigate UK consumer acceptability and Emotional Response to snack products containing Bambara groundnut flour as an alternative sustainable ingredient. A key objective was to understand the contribution that measuring Emotional Response would reveal. Additionally the impact of extrinsic information on consumer acceptability and Emotional Response to snack products was investigated by sharing information concerning Bambara groundnut’s sustainability and nutritional credentials. 100 UK participants were recruited to evaluate two biscotti and two cracker products. For each category a standard product made from standard ingredients sourced commercially, and one made replacing some of standard flour with Bambara flour were obtained. For each sample, participants were asked to rate their overall liking and Emotional Response based on sensory properties of the product (the blind condition). Participants were invited back for a second session, where they were informed about global resource challenges, and the sustainable features and nutritional value of Bambara, and which products contained this as an ingredient (informed condition). Under the blind condition, no significant differences in overall liking were observed between standard and Bambara products, indicating UK consumers accept the sensory properties of products that contain Bambara flour. Interestingly, the extrinsic information shifted consumer Emotional Response towards more positive emotions and less negative emotions when consuming products containing Bambara flour. It also made them felt less guilty when consuming the Bambara products, suggesting consumers engage with the idea of sustainable ingredients, and that this sustainable ingredient has potential for future new product development. It also highlighted the value of measuring Emotional Response for novel products to understand what may drive purchase behaviour when products are matched for liking. Food neophobia status did not impact product acceptability and Emotional Response between Bambara and standard products, however overall a lower Emotional Response was found for medium neophobic consumers in general who are more likely to evade novel products.
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the impact of using a written scenario when measuring Emotional Response to beer
Food Quality and Preference, 2016Co-Authors: Rocio Dorado, Carolina Chaya, Amparo Tarrega, Joanne HortAbstract:Abstract Emotional Response to food has been demonstrated to provide valuable information in today’s competitive markets. However, Emotional Response is likely to be context dependant and hence using a written scenario in, for example, central location tests may increase the relevance of the Emotional Response profile data collected for products. This study aimed to evaluate the effects of using a freely elicited scenario on the Emotional Response profile, liking and familiarity of commercial beers. The impact of serving temperature was also investigated. Two groups of 100 beer consumers were recruited to evaluate five commercial beers, presented at two different temperatures (ambient and cold), either with or without a scenario. Consumers under the ‘with scenario’ condition also reported their expected Emotional Response to drinking a beer in that situation. On average beers were more familiar and less shocking when served at a cold temperature. Using a scenario caused significant changes in the mean rating scores for seven out of ten emotions and in familiarity, but not liking. Certain emotions were more discriminating under the scenario condition indicating that some emotions may be more relevant in particular contexts. Measuring the expected Emotional Response for the elicited scenario itself provided valuable information showing that on average consumers assimilated towards the expected Emotional profile when using a scenario, except for negative emotions for disliked products. Hence, degree of liking was shown to impact level of assimilation. The value of using a scenario for improved measurement of Emotional Response in central location tests is highlighted and discussed.
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Developing a reduced consumer-led lexicon to measure Emotional Response to beer
Food Quality and Preference, 2015Co-Authors: Carolina Chaya, Curtis Eaton, Louise Hewson, Rocío Fernández Vázquez, Virginia Fernández-ruiz, Katherine A. Smart, Joanne HortAbstract:Abstract Previous researchers have recently recommended and utilised consumer-led lexicons to measure Emotional Response. This study further advances this approach by (1) making the lexicon generation process more efficient by using consumer focus groups as opposed to individual consumer interviews and (2) decreasing the number of Responses required from each consumer by reducing the lexicon to categories of similar terms. In Response to 10 lager samples which were manipulated in order to control selected sensory properties, focus groups generated a lexicon of 44 emotion terms. This lexicon was reduced to 12 distinct emotion categories using linguistic checks and cluster analysis. Naive beer consumers ( n = 113) used these 12 emotion categories to rate their Emotional Response to the 10 samples. The reduced consumer-led lexicon was validated through its ability to discriminate across samples as well as show differences in Emotional Response between genders and age groups. The 12 emotion categories were found to discriminate well between samples, although a number of categories grouped samples similarly. However, differences in Responses to otherwise comparable emotion categories were identified between genders and age groups, highlighting the importance of including all emotion categories so as to not over-reduce the lexicon and risk missing out on valuable emotion data.
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Measuring the Emotional Response to beer and the relative impact of sensory and packaging cues
Journal of the American Society of Brewing Chemists, 2015Co-Authors: Carolina Chaya, J. Pacoud, A. Fenton, Joanne HortAbstract:In today’s extremely competitive markets, recent studies have highlighted that using hedonic measurement alone is inadequate for evaluating consumer product experience. Measuring Emotional Response is suggested to provide a richer insight into consumer Responses. The objectives of this study were to: (i) measure consumer Emotional Responses to beer; (ii) determine if a relationship exists between sensory and Emotional attributes of products; and finally (iii) investigate the relative impact of sensory and packaging attributes on the Emotional Response in beer. Using the EsSense Profile technique, level of liking and Emotional Response to a broad range of 10 commercial lager beers was evaluated by 90 lager consumers under three different conditions: blind (liquid only), pack (packaging only) and informed (liquid plus packaging). Emotional Response was shown to discriminate across the beer samples in terms of both pleasantness and engagement level. Packaging cues were more influential on Emotional Response but sensory attributes did play a role. Increasing carbonation and familiarity, and decreasing sweetness and alcohol content were shown to influence a more pleasant and engaging Emotional Response in this set of beers. This study highlights the need to evaluate both liquid and packaging characteristics to gain better insights into developing and understanding the Emotional signature of beer.
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beyond liking comparing the measurement of Emotional Response using essense profile and consumer defined check all that apply methodologies
Food Quality and Preference, 2013Co-Authors: Carolina Chaya, Joanne HortAbstract:Abstract With the rapid proliferation of new products into the marketplace, understanding Emotional Responses may offer a differential advantage beyond traditional hedonic measures. The objectives of this study were: to determine if Emotional data provide discrimination beyond that obtained from hedonic Response; to compare the effectiveness of a published predefined lexicon with that generated by the consumer; and, to evaluate the effectiveness of CATA approach compared to intensity scaling as used in EsSense Profile. To this end, the hedonic and Emotional Response to commercial blackcurrant squash was investigated comparing two different approaches: EsSense Profile™, in which subjects rated a predefined emotion lexicon, and check-all-that-apply (CATA) of a consumer defined (CD) lexicon. Both approaches yielded Emotional data that clearly discriminated across the products more effectively than the hedonic scores. Both EsSense and CD-CATA data produced similar Emotional spaces and product configurations. In each method, a two dimensional structure (pleasantness vs. engagement/activation) was observed within the product space which corresponded to published circumplex models of Emotional Response. However, the latter observation was more evident in the CD-CATA approach. The consumer defined lexicon provided a rich and more balanced list of positive and negative emotions specific to the product category although it did lack some terms found to be differentiating on the EsSense lexicon. Also the qualitative nature of the data obtained from CD CATA, limited the extent of the statistical analysis, making it difficult to make the clear inferential conclusions obtained with EsSense Profile. For future Emotional studies a hybrid approach, whereby the emotion lexicon is developed combining consumer input and published emotion lists, and is then used to evaluate products using a rate-all-that-apply (RATA) procedure, is proposed.
María Mora - One of the best experts on this subject based on the ideXlab platform.
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Effect of personality on the Emotional Response elicited by wines
Food Quality and Preference, 2019Co-Authors: María Mora, Elena Urdaneta, Carolina ChayaAbstract:Abstract Studies related to the measurement of the Emotional Response and its relationship with preferences and consumer behavior are gaining relevance in the last years. Some of them have highlighted the influence of individual factors, such as personality, on the evoked emotions. The current study examined the relationship between personality traits and the emotions elicited by different wine samples. Six wines were assessed by 175 consumers in terms of hedonic and Emotional Response, using 9-point scale and EsSense25 respectively. Consumers were clustered into four personality segments according to their personality traits which were determined using the Big Five Inventory method. Results showed an association between the psychological profile and the elicited emotions. A strong effect of personality on the Emotional Response elicited by the wine samples was found on 14 emotions. In addition, a significant effect was found for six emotions when studying the sample effect. The main relationships between personality and emotions were found in two consumers’ segments: G1 characterized by higher ratings on the Neuroticism dimension, was more related to negative emotions than G4. On the contrary, G4, defined by higher ratings on Extraversion, Agreeableness, and Consciousness, was more related to positive emotions than G1. No significant interactions between wine and personality were identified, meaning that the effect of personality did not change significantly across wines. Splitting the consumers’ panel depending on their personality profile allowed obtaining a deeper overview and a further understanding of the emotions evoked by wines.
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Emotional Response to wine sensory properties age and gender as drivers of consumers preferences
Food Quality and Preference, 2018Co-Authors: Elena Urdaneta, María Mora, Carolina ChayaAbstract:Abstract Previous research has shown the relevance of studying consumers’ Emotional Response to products for product development and as a marketing tool to attract the widest range of consumers. This study aims (1) to explain the relationship between Emotional and sensory traits of wine products and (2) to understand the effect of gender and age in wine preferences and evoked emotions. Six different commercial wines with very different sensory properties were selected. Sensory analyses performed by a trained panel of 11 assessors were used to describe wines. Degree of liking and Emotional Response were rated by a consumer panel (n = 208) drawn from different age segments using a modified version of EsSense25. The results showed that EsSense25 was able to measure Emotional Response in the set of studied wines. Also, sensory and Emotional profiles of the same set of wines revealed a relationship between attributes like fruity and floral and positive emotions, and liquorice, clove and vanilla and neutral and negative emotions. Differences in Emotional Response by gender and age were found: in general, men reported higher scores on significant emotions than women for all the wines, but women, although they gave generally lower ratings than men, reported greater differences between the wines and were able to discriminate among the wines regarding emotions such as joyful. Also, regarding age segments, all of the wines evoked significantly higher scores in older adults than in middle-aged and young adults for most Emotional terms. However, young adults showed higher discrimination between wines than the other age groups, in terms of Emotional Responses towards the set of wines tested in this study.
Sangman Kim - One of the best experts on this subject based on the ideXlab platform.
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employee Emotional Response toward healthcare organization s service recovery efforts and its influences on service recovery performance
Service Business, 2012Co-Authors: Sangman KimAbstract:Previous studies on service recovery performance of frontline employees have focused primarily on the direct relationship with the organizational efforts for service recovery. However, based on the reformulation of attitude theory (appraisal-Emotional Response-behaviour), we believe that the Emotional Responses (work engagement and burnout) toward organizational efforts for service recovery of frontline employees mediate the relationship. Thus, the purpose of this study is to examine how healthcare frontline employees show their Emotional Response toward the organizational efforts for service recovery and it influence on actual recovery performance. This study uses two conflicting Emotional Responses, burnout and work engagement, to examine how employees react toward organizational efforts, helping better understand employees’ evaluations of the efforts. Research model and hypothesis were tested using a sample of frontline employees who perform none-clinical activities in hospitals. The results showed that teamwork and empowerment have positive effects on work engagement. In addition, customer complaint management, empowerment, and teamwork influenced negatively on burnout. Lastly, work engagement and burnout showed statistically significant impact of service recovery performance of frontline employees. Among the organizational efforts for service recovery, teamwork was the most important factor in improving frontline employees’ work engagement and lessened their burnout, respectively. Interestingly, customer service training had a negative effect on burnout. Besides, by comparing our research model to two alternative models, we confirmed the validity of the research model.
Jae-young Oh - One of the best experts on this subject based on the ideXlab platform.
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Employee Emotional Response toward healthcare organization’s service recovery efforts and its influences on service recovery performance
Service Business, 2012Co-Authors: Jae-young OhAbstract:Previous studies on service recovery performance of frontline employees have focused primarily on the direct relationship with the organizational efforts for service recovery. However, based on the reformulation of attitude theory (appraisal-Emotional Response-behaviour), we believe that the Emotional Responses (work engagement and burnout) toward organizational efforts for service recovery of frontline employees mediate the relationship. Thus, the purpose of this study is to examine how healthcare frontline employees show their Emotional Response toward the organizational efforts for service recovery and it influence on actual recovery performance. This study uses two conflicting Emotional Responses, burnout and work engagement, to examine how employees react toward organizational efforts, helping better understand employees’ evaluations of the efforts. Research model and hypothesis were tested using a sample of frontline employees who perform none-clinical activities in hospitals. The results showed that teamwork and empowerment have positive effects on work engagement. In addition, customer complaint management, empowerment, and teamwork influenced negatively on burnout. Lastly, work engagement and burnout showed statistically significant impact of service recovery performance of frontline employees. Among the organizational efforts for service recovery, teamwork was the most important factor in improving frontline employees’ work engagement and lessened their burnout, respectively. Interestingly, customer service training had a negative effect on burnout. Besides, by comparing our research model to two alternative models, we confirmed the validity of the research model.