Sara Spinelli

Emotional Responses to Products

Abstract Since 2006 the number of studies aimed at investigating emotional responses to products has exploded. This chapter aims at presenting the current state of emotions research in product and packaging development with a focus on their contribution to emotion-driven new product formulation, product design, and optimization, considering all the different aspects of the product, from its intrinsic sensory qualities to the packaging and branding. The available tools to measure consumer emotions will be presented with a specific focus on self-reports. Methodological issues in using questionnaires are discussed in detail, providing suggestions for questionnaire development for a single- or multicountry study. The impacts of emotions on expectations in consumer experience of a product are discussed, and a case study on the use of emotion in product development is presented.

Semiotics and Sensory Sciences: Meaning Between Texts and Numbers

Sensory science is a multidisciplinary field comprising measurement, interpretation and the understanding of human responses to product properties as perceived by the five senses. Although language is a fundamental pillar in this field, the direct contribution of semantic and linguistic has always been quite limited. After a quick review of the main steps characterizing the descriptive analysis and its implications in terms of semantics and semiotics, this chapter will focus on other methods developed for application with consumers without a preliminary training stage, such as the repertory grid method and the free sorting task. EmoSemio, a method originally developed with the contribution of semiotic analysis to investigate consumer emotions elicited by foods and other products, will then be presented. Lastly, the problem of the analysis of open-ended questions and the study of the relationships between information gathered via textual responses and information collected in a quantitative format will be discussed.

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

Despite considerable research investigating the role of 6-n-propylthiouracil bitterness perception and variation of fungiform papillae density in food perception, this relationship remains controversial as well as the association between the 2 phenotypes. Data from 1119 subjects (38.6% male; 18-60 years) enrolled in the Italian Taste project were analyzed. Responsiveness to the bitterness of 6-n-propylthiouracil was assessed on the general Labeled Magnitude Scale. Fungiform papillae density was determined from manual counting on digital images of the tongue. Solutions of tastes, astringent, and pungent sensations were prepared to be moderate/strong on a general Labeled Magnitude Scale. Four foods had tastants added to produce 4 variations in target sensations from weak to strong (pear juice: citric acid, sourness; chocolate pudding: sucrose, sweetness; bean purée: sodium chloride, saltiness; and tomato juice: capsaicin, pungency). Women gave ratings to 6-n-propylthiouracil and showed fungiform papillae density that was significantly higher than men. Both phenotype markers significantly decreased with age. No significant correlations were found between 6-n-propylthiouracil ratings and fungiform papillae density. Fungiform papillae density variation does not affect perceived intensity of solutions. Responsiveness to 6-n-propylthiouracil positively correlated to perceived intensity of most stimuli in solution. A significant effect of fungiform papillae density on perceived intensity of target sensation in foods was found in a few cases. Responsiveness to 6-n-propylthiouracil positively affected all taste intensities in subjects with low fungiform papillae density whereas there were no significant effects of 6-n-propylthiouracil in those with high fungiform papillae density. These data highlight a complex interplay between 6-n-propylthiouracil status and fungiform papillae density and the need of a critical reconsideration of their role in food perception and acceptability.

Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

Background: Consumption of a high quantity and wide variety of vegetables is currently recommended for health. Dietary variety can be low, however, particularly for older adults. This study investigated the affective factors associated with the quantity and variety of vegetables consumed by older adults in France, Italy and the UK. Methods: Adults aged 65 years plus completed questionnaires on self-reported vegetable intake (quantity and variety), liking for vegetables, attitudes towards intake, and demographic variables. Results: In 497 older adults (France, n = 187, Italy, n = 152, UK, n = 158), higher quantities of vegetables consumed were associated with a higher age, affluence score and liking for vegetables, and a lower importance in consumption of familiarity (smallest β = 0.11, p = 0.03). Greater variety was associated with a higher liking and importance of health benefits, and a lower importance of familiarity (smallest β = −0.11, p < 0.01). Higher quantity and variety combined (quantity × variety) was associated with a higher age, liking and importance of health benefits, and a lower importance of familiarity (smallest β = 0.14, p = 0.02). Country-specific effects were also found (smallest β = 0.20, p < 0.01). Conclusions: These findings demonstrate a role for liking and a lower concern for eating familiar foods in vegetable consumption, and a particular role for concern for health benefits in the consumption of a greater variety of vegetables.