How does it make you feel? A new approach to measuring emotions in food product experience

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Developing a reduced consumer-led lexicon to measure emotional response to beer (2015, methodology): “In relation to the previous literature, the Intensity emotion category is similar to “energetic” in Spinelli et al. (2014) or the “Energy” dimension in Ferdenzi et al. (2011) (based on the terms refreshed, revitalised, and energetic in Singapore and, clean, revitalized, rejuvenated, stimulated,…”
Emotional responses to branded and unbranded foods (2015, methodology): “A questionnaire specific for the product category of hazelnut and cocoa spreads was developed using an original methodology combining a modified version of Repertory Grid Method (RGM) and semiotic analysis (Spinelli et al., 2014).”
The role of emotions in food choice and liking (2015, background): “This is not a minor issue, as it was recently demonstrated that with translation of emotion questionnaires originally developed in other languages, great caution is needed because of differences in the semantic relationships amongwords in different languages (Spinelli et al., 2013).”