Toet Alexander, Van der Burg Erik, Van den Broek Tim J, Kaneko Daisuke, Brouwer Anne-Marie, Van Erp Jan B F
TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands.
Brain and Cognition Department, University of Amsterdam, 1012 Amsterdam, The Netherlands.
Foods. 2022 Mar 27;11(7):972. doi: 10.3390/foods11070972.
Reflecting the two main prevailing and opposing views on the nature of emotions, emotional responses to food and beverages are typically measured using either (a) a categorical (lexicon-based) approach where users select or rate the terms that best express their food-related feelings or (b) a dimensional approach where they rate perceived food items along the dimensions of valence and arousal. Relating these two approaches is problematic since a response in terms of valence and arousal is not easily expressed in terms of emotions (like happy or disgusted). In this study, we linked the dimensional approach to a categorical approach by establishing mapping between a set of 25 emotion terms (EsSense25) and the valence-arousal space (via the EmojiGrid graphical response tool), using a set of 20 food images. In two 'matching' tasks, the participants first imagined how the food shown in a given image would make them feel and then reported either the emotional terms or the combination of valence and arousal that best described their feelings. In two labeling tasks, the participants first imagined experiencing a given emotion term and then they selected either the foods (images) that appeared capable to elicit that feeling or reported the combination of valence and arousal that best reflected that feeling. By combining (1) the mapping between the emotion terms and the food images with (2) the mapping of the food images to the valence-arousal space, we established (3) an indirect (via the images) mapping of the emotion terms to the valence-arousal space. The results show that the mapping between terms and images was reliable and that the linkages have straightforward and meaningful interpretations. The valence and arousal values that were assigned to the emotion terms through indirect mapping to the valence-arousal space were typically less extreme than those that were assigned through direct mapping.
反映了关于情绪本质的两种主要流行且相互对立的观点，对食品和饮料的情绪反应通常使用以下两种方法之一进行测量：(a) 一种分类（基于词汇）方法，即用户选择或评价最能表达其与食物相关感受的词汇；(b) 一种维度方法，即用户根据效价和唤醒维度对所感知的食物项目进行评分。将这两种方法联系起来存在问题，因为从效价和唤醒角度做出的反应不容易用情绪（如开心或厌恶）来表达。在本研究中，我们通过使用一组20张食物图片，在一组25个情绪词汇（EsSense25）和效价-唤醒空间（通过表情符号网格图形反应工具）之间建立映射，将维度方法与分类方法联系起来。在两个“匹配”任务中，参与者首先想象给定图片中展示 的食物会让他们有怎样的感受，然后报告最能描述他们感受的情绪词汇或效价与唤醒的组合。在两个标注任务中，参与者首先想象体验一个给定的情绪词汇，然后他们选择似乎能够引发那种感觉的食物（图片），或者报告最能反映那种感觉的效价与唤醒的组合。通过将(1) 情绪词汇与食物图片之间的映射和(2) 食物图片与效价-唤醒空间的映射相结合，我们建立了(3) 情绪词汇到效价-唤醒空间的间接（通过图片）映射。结果表明，词汇与图片之间的映射是可靠的，并且这些联系具有直接且有意义的解释。通过间接映射到效价-唤醒空间而赋予情绪词汇的效价和唤醒值通常比通过直接映射赋予的值要不那么极端。
