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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective
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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.
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Keywords
- alcohol
- attitude toward eating a hamburger
- attitude toward the brand
- consumer acceptance
- Consumer behavior
- Consumer Behaviour
- consumer perception
- Émotion
- emotional analysis
- Emotional intelligence
- ethnic food
- food attitudes
- food choice
- food intake and consumption
- food safety
- food values
- food-evoked emotions
- gender
- History of engineering & technology
- impulsivity
- Italian consumers
- maize tortilla
- Natural Language Processing
- online public opinion
- physico-chemical parameters
- positive anticipated emotions
- psychological trait
- purchase intent
- purchase intention
- Salads
- sensation seeking
- sensory liking
- sensory profile
- sherry wine
- sociodemographic variables
- take-away food
- Technology, engineering, agriculture
- Technology: general issues
- Texture
- topic analysis
- visual cues
- wine attribute
Links
DOI: 10.3390/books978-3-0365-0371-4Editions