Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the differ...

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Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:	virtual reality acceptability Cabernet Sauvignon wine context emotions immersive environments chocolate products hordenine happiness beer consumption sensory analysis beer styles entomophagy neophobia alternative protein source emojis EsSense profile® facial expressions purchase intention energy drinks beef chocolate biometrics Cochran’s Q test ethnic plant conscious unconscious check-all-that-apply linear model correspondence analysis RPPG and PPG heart rate branding familiarity soy sauce food images consumer approach–avoidance Approach–Avoidance Task (AAT) valence arousal wanting implicit measure self-report mobile phone home-use test ecological validity jambalaya online auction n/a bic Book Industry Communication::J Society & social sciences::JM Psychology thema EDItEUR::J Society and Social Sciences::JM Psychology
Accés en línia:	ONIX_20220111_9783036525372_929
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ONIX_20220111_9783036525372_929

Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

Internet

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