Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study
Applied Sciences
; 12(16):8038, 2022.
Article
in English
| ProQuest Central | ID: covidwho-2023095
ABSTRACT
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.
Sciences: Comprehensive Works; sensory properties; emotional response; ultra-processed food; sweet baked products; attitude; Food; Emotional factors; Food products; Culture; Biscuits; Questionnaires; Bakeries; Researchers; Sweet taste; Emotions; Chocolate; Oils & fats; COVID-19; Taste; Consumers; Attitudes; Consumption; High income; South Africa; Switzerland
Full text:
Available
Collection:
Databases of international organizations
Database:
ProQuest Central
Type of study:
Randomized controlled trials
Language:
English
Journal:
Applied Sciences
Year:
2022
Document Type:
Article
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