Linking sensory characteristics to emotions: An example using dark chocolate

By D. Thomson, Christopher Crocker, C. Marketo. 2010

282 citations recorded by the source corpus.

Subfields: Food Science, Social Psychology, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/da8ff3261585c49f24e2649c2e71b510dcd3482e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. V. Cardello
2. S. Jaeger
3. H. Schutz
4. H. Voss
5. G. J. ter Horst
6. V. Fernández-Ruíz
7. T. Hogg
8. Rocío Fernández Vázquez

In Social Psychology

1. S. Jaeger
2. A. V. Cardello
3. H. Schutz
4. H. Voss
5. T. Hogg
6. M. Pintado
7. G. Jager
8. C. de Graaf

In Tourism, Leisure and Hospitality Management

1. S. Jaeger

Citations in the corpus

• Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption (2016, background): “Thomson, Crocker, and Marketo (2010) proposed that eating and drinking experiences are influenced by two processes that occur in the mind of consumers: the identification of a product via sensory perception (e.g. it is a beer), and the establishment of associations that consumers assign when…”
• Developing a reduced consumer-led lexicon to measure emotional response to beer (2015, methodology): “Previous studies have implicated sensory properties in driving emotional response for a range of product categories (chocolate in Thomson et al. (2010); blackcurrant squashes in Ng et al. (2013); beer in Sester, Dacremont, Deroy, and Valentin (2013); chocolate and hazelnut spreads in Spinelli et…”
• Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption (2014, methodology): “These studies mentioned mainly pleasantness-related emotions when describing chocolate, such as desire, pleasant, surprise, satisfied, good, happy, interested, friendly, affectionate, loving, secure, joyful, and whole (Cardello et al., 2012; Desmet & Schifferstein, 2008; King & Meiselman, 2010; Thom”
• Emotion questionnaires: A consumer-centric perspective (2013, background): “‘‘steady,’’ ‘‘good-natured,’’ ‘‘friendly,’’ and ‘‘warm’’ (King & Meiselman, 2010) or ‘‘arrogant,’’ ‘‘masculine,’’ and ‘‘sociable’’ (Thomson et al., 2010), as well as other terms that seem more like image-based characteristics of products, e.”
• The role of emotions in food choice and liking (2015, background): “This is consistent with the hedonic asymmetry of the foodrelated emotion lexicon (Desmet & Schifferstein, 2008), andwith previous studies reporting an extended set of words necessary to describe the emotional responses to chocolate (Cardello et al., 2012; Thomson et al., 2010), wine (Ferrarini et al”