Mielmann, Annchen; Brunner, Thomas (2022). Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study Applied Sciences, 12(16), p. 8038. MDPI 10.3390/app12168038
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This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and completed an online questionnaire. The increase in consumers’ levels of guilt after chocolate-based biscuit consumption and the contribution of a chocolate taste and craving attitude to consumers’ subsequent positive emotions and change in positive emotions could help food and consumer scientists to understand the link between emotions and the sensory descriptors of chocolate-based biscuits. Investigating the association between the emotional responses and sensory attributes of sweet baked products could benefit product developers when formulating food products for specific target markets and aid in the understanding of the emotional profile of food products.
Item Type: |
Journal Article (Original Article) |
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Division/Institute: |
Bern Academy of the Arts School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Consumer Behaviour |
Name: |
Mielmann, Annchen and Brunner, Thomas  0000-0002-6770-6548 |
ISSN: |
2076-3417 |
Publisher: |
MDPI |
Language: |
English |
Submitter: |
Thomas Brunner |
Date Deposited: |
16 Nov 2022 11:17 |
Last Modified: |
16 Nov 2022 11:17 |
Publisher DOI: |
10.3390/app12168038 |
Uncontrolled Keywords: |
sensory properties; emotional response; ultra-processed food; sweet baked products; attitude |
ARBOR DOI: |
10.24451/arbor.17965 |
URI: |
https://arbor.bfh.ch/id/eprint/17965 |
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