Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.
Food Res Int. 2021 Apr;142:110194. doi: 10.1016/j.foodres.2021.110194. Epub 2021 Feb 6.
Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard) on consumers' emotional responses and acceptability of different food stimuli, and ii) to explore the influence of evoked contexts. Brazilian (n = 437) and Spanish (n = 397) participants were exposed to three visual food stimuli (image of chocolate, potato chips, and yogurt) in an online survey and reported their emotional responses. Sociodemographic data, liking, and frequency of consumption were also collected. The evoked context in our study were designed and proposed, for each product and culture, based on four dimensions (consumption time, location, social setting, and hungry state). The evoked emotional lexicon was different for each food stimulus and was clearly influenced by the cultural factor. However, there are more similarities between cultures when evaluating the same product category. The evoked contexts were appropriated and influenced the citing frequency of some emotion terms, including positive ones. The most cited emotion terms tended to positively impact product liking ratings, acting as drivers of liking. Consumption level was positively related to liking regardless of cultural interactions for both chocolate and potato chips stimuli. In conclusion, the cultural background demonstrated to be an important impact factor to be considered for understanding the effects of product, consumption occasions, and degree of liking, on emotional responses to foods. These findings offer new possibilities to be explored in marketing messages for interventions or stimuli that guide food choices.
某些类型的食物所引起的情绪反应可能会受到过去的经验、食用频率、文化和其他个人偏好的影响。本研究旨在：i）研究文化（巴西和西班牙）对消费者对不同食物刺激的情绪反应和可接受性的影响，以及 ii）探索诱发情境的影响。巴西（n=437）和西班牙（n=397）参与者在线调查中暴露于三种视觉食物刺激物（巧克力、薯片和酸奶的图像），并报告了他们的情绪反应。还收集了社会人口统计学数据、喜好度和食用频率。在我们的研究中，诱发情境是针对每种产品和文化，基于四个维度（消费时间、地点、社交环境和饥饿状态）而设计和提出的。诱发的情绪词汇因食物刺激物而异，并且明显受到文化因素的影响。然而，在评估同一产品类别时，文化之间存在更多的相似之处。诱发情境被接受并影响了一些情绪术语的引用频率，包括积极的情绪术语。被引用最多的情绪术语往往会对产品喜好度评分产生积极影响，成为喜好度的驱动因素。无论巧克力和薯片刺激物的文化相互作用如何，消费水平与喜好度呈正相关。总之，文化背景被证明是一个重要的影响因素，需要考虑产品、消费场合和喜好程度对食物情绪反应的影响。这些发现为营销信息中的干预措施或刺激因素提供了新的可能性，以指导食物选择。
