Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

• Other Authors: Torrico, Damir (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Psychology; virtual reality; acceptability; Cabernet Sauvignon; wine; context; emotions; immersive environments; chocolate products; hordenine; happiness; beer consumption; sensory analysis; beer styles; entomophagy; neophobia; alternative protein source; emojis; EsSense profile®; facial expressions; purchase intention; energy drinks; beef; chocolate; biometrics; Cochran's Q test; ethnic; plant; conscious; unconscious; check-all-that-apply; linear model; correspondence analysis; RPPG and PPG heart rate; branding; familiarity; soy sauce; food images; consumer; approach-avoidance; Approach-Avoidance Task (AAT); valence; arousal; wanting; implicit measure; self-report; mobile phone; home-use test; ecological validity; jambalaya; online auction; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

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.