Kaneko Daisuke, Toet Alexander, Brouwer Anne-Marie, Kallen Victor, van Erp Jan B F
Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands.
Microbiology and Systems Biology, TNO, Zeist, Netherlands.
Front Psychol. 2018 Jun 8;9:911. doi: 10.3389/fpsyg.2018.00911. eCollection 2018.
Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii) to categorize these methods along measurement level (physiological, behavioral, and cognitive) and emotional processing level (unconscious sensory, perceptual/early cognitive, and conscious/decision making) level. This 3 × 3 categorization may help researchers to compile a set of complementary measures ("toolbox") for their studies. We included 101 peer-reviewed articles that evaluate consumer's emotions and were published between 1997 and 2016, providing us with 59 different measures. More than 60% of these measures are based on self-reported, subjective ratings and questionnaires (cognitive measurement level) and assess the conscious/decision-making level of emotional processing. This multitude of measures and their overrepresentation in a single category hinders the comparison of results across studies and building a complete multi-faceted picture of food-evoked emotions. We recommend (1) to use widely applied, validated measures only, (2) to refrain from using (highly correlated) measures from the same category but use measures from different categories instead, preferably covering all three emotional processing levels, and (3) to acquire and share simultaneously collected physiological, behavioral, and cognitive datasets to improve the predictive power of food choice and other models.
除了食物的感官特性外，食物引发的情感是预测消费者食物偏好的关键因素，因此也是开发新产品的关键因素。已经开发了许多方法来评估食物引发的情感。这篇文献综述的目的是：（i）全面概述当前研究中使用的方法；（ii）根据测量水平（生理、行为和认知）和情感处理水平（无意识感官、感知/早期认知和有意识/决策）对这些方法进行分类。这种3×3分类法可能有助于研究人员为他们的研究编制一套互补的方法（“工具箱”）。我们纳入了101篇在1997年至2016年间发表的评估消费者情感的同行评审文章，从中得到了59种不同的方法。这些方法中超过60%基于自我报告、主观评分和问卷（认知测量水平），并评估情感处理的有意识/决策水平。如此众多的方法以及它们在单一类别中的过度占比，阻碍了跨研究结果的比较以及构建食物引发情感的完整多维度图景。我们建议：（1）仅使用广泛应用且经过验证的方法；（2）避免使用同一类别的（高度相关的）方法，而是使用来自不同类别的方法，最好涵盖所有三个情感处理水平；（3）获取并共享同时收集的生理、行为和认知数据集，以提高食物选择及其他模型的预测能力。
