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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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Guardat en:
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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Sumari: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 different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

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