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Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
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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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Keywords
- acceptability
- alternative protein source
- approach–avoidance
- Approach–Avoidance Task (AAT)
- Arousal
- beef
- beer consumption
- beer styles
- biometrics
- Branding
- Cabernet Sauvignon
- Check-All-That-Apply
- Chocolate
- chocolate products
- Cochran’s Q test
- conscious
- consumer
- context
- correspondence analysis
- ecological validity
- emojis
- Emotions
- energy drinks
- entomophagy
- EsSense profile®
- Ethnic
- facial expressions
- familiarity
- food images
- Happiness
- home-use test
- hordenine
- immersive environments
- implicit measure
- jambalaya
- linear model
- mobile phone
- n/a
- neophobia
- online auction
- Plant
- Psychology
- purchase intention
- RPPG and PPG heart rate
- self-report
- sensory analysis
- Society & Social Sciences
- soy sauce
- unconscious
- Valence
- Virtual reality
- wanting
- wine
Links
DOI: 10.3390/books978-3-0365-2536-5Editions