Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

• Other Authors: Prinyawiwatkul, Witoon (Editor), da Cruz, Adriano Gomes (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: History of engineering & technology; food values; positive anticipated emotions; attitude toward the brand; attitude toward eating a hamburger; purchase intention; maize tortilla; consumer behavior; sensory profile; texture; physico-chemical parameters; alcohol; impulsivity; emotional intelligence; sensation seeking; Italian consumers; food attitudes; psychological trait; sociodemographic variables; ethnic food; consumer perception; emotion; purchase intent; salads; visual cues; consumer behaviour; wine attribute; sherry wine; gender; food safety; take-away food; online public opinion; emotional analysis; topic analysis; natural language processing; food-evoked emotions; sensory liking; consumer acceptance; food choice; food intake and consumption
• Online Access: DOAB: download the publication; DOAB: description of the publication

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.