title: Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.
abstract: The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way. However, little is known about its performance compared to a traditional list-based questionnaire format. This comparison is undertaken in this study for two product categories (chocolate and yogurt). Further, two methodological issues are addressed by (i) comparing the use of Check-All-That-Apply (CATA) and rate-all-that-apply (RATA) response formats and (ii) examining whether the method impacts on the concurrent hedonic product assessment for two product categories (chocolate and yogurt). Although both questionnaire formats showed similar findings, more consumers preferred the wheel questionnaire format. Regarding the latter, CATA and RATA scaling yielded similar performance and no influence on the concurrent hedonic assessment was found. This study lends further support for combining emotional and sensory measurements using the EmoSensory® profile, which is of interest for food scientists and the food industry.
authors.affiliation: UGent SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, 9000 Gent, Belgium. Electronic address: Joachim.Schouteten@UGent.be.
authors.forename: Joachim J
authors.initials: JJ
authors.lastname: Schouteten
authors.affiliation: UGent SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, 9000 Gent, Belgium.
authors.forename: Xavier
authors.initials: X
authors.lastname: Gellynck
authors.affiliation: Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, 9000 Gent, Belgium.
authors.forename: Ilse
authors.initials: I
authors.lastname: De Bourdeaudhuij
authors.affiliation: Department of Food Safety and Food Quality, Ghent University, Coupure links 653, 9000 Gent, Belgium.
authors.forename: Benedikt
authors.initials: B
authors.lastname: Sas
authors.affiliation: Department of Food Science, Section for Food Design and Consumer Behaviour, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: Wender L P
authors.initials: WL
authors.lastname: Bredie
authors.affiliation: Department of Food Science, Section for Food Design and Consumer Behaviour, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: Federico J A
authors.initials: FJ
authors.lastname: Perez-Cueto
authors.affiliation: UGent SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, 9000 Gent, Belgium.
authors.forename: Hans
authors.initials: H
authors.lastname: De Steur
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000069956:Chocolate; D003258:Consumer Behavior; D004644:Emotions / Q000145:classification; D005260:Female; D005502:Food; D005518:Food Preferences; D006801:Humans; D008297:Male; D008875:Middle Aged; D012677:Sensation; D011795:Surveys and Questionnaires; D015014:Yogurt
keywords: Attribute scaling; Check-All-That-Apply (CATA); Consumer research; Emotion; Hedonic bias; Rate-All-That-Apply (RATA)