ArticleFrontiers in psychology2018
EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions.
Article in Frontiers in psychology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 1 of them a synthesis that pooled it.
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Who cites it
21 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A Review of Data Gathering Methods for Evaluating Socially Assistive Systems.Sensors (Basel, Switzerland) · 2021Pooled it
- Brain signature of food and alcohol stimuli processing: a comparative EEG study.Frontiers in human neuroscience · 2026Article
- Joint Modulation of Postural and Neural Correlates in Response to Motivational Images in Non-Clinical Drinkers.Biology · 2025Article
- Postural correlates of visual incentives: application to food and alcohol stimuli.Frontiers in psychology · 2025Article
- Decoding Mental Effort in a Quasi-Realistic Scenario: A Feasibility Study on Multimodal Data Fusion and Classification.Sensors (Basel, Switzerland) · 2023Article
- Informing Streetscape Design with Citizen Perceptions of Safety and Place: An Immersive Virtual Environment E-Participation Method.International journal of environmental research and public health · 2023Article
- How much is a chef's touch worth? Affective, emotional and behavioural responses to food images: A multimodal study.PloS one · 2023Article
- Machine learning approach for early onset dementia neurobiomarker using EEG network topology features.Frontiers in human neuroscience · 2023Article
- Workload-dependent hemispheric asymmetries during the emotion-cognition interaction: a close-to-naturalistic fNIRS study.Frontiers in neuroergonomics · 2023Article
- A study of dynamic emoji emotional responses based on rhythms and motion effects.Frontiers in psychology · 2023Article
- Linking Categorical and Dimensional Approaches to Assess Food-Related Emotions.Foods (Basel, Switzerland) · 2022Article
- Measuring Implicit Approach-Avoidance Tendencies towards Food Using a Mobile Phone outside the Lab.Foods (Basel, Switzerland) · 2021Article
- Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate.Foods (Basel, Switzerland) · 2021Article
- Investigating Emotion Perception via the Two-Dimensional Affect and Feeling Space: An Example of a Cross-Cultural Study Among Chinese and Non-Chinese Participants.Frontiers in psychology · 2021Article
- Comparing Explicit and Implicit Measures for Assessing Cross-Cultural Food Experience.Frontiers in neuroergonomics · 2021Article
- Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings.Frontiers in neuroergonomics · 2021Article
- Personality-Based Affective Adaptation Methods for Intelligent Systems.Sensors (Basel, Switzerland) · 2020Article
- Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment.Foods (Basel, Switzerland) · 2020Article
- Article
- A network model of affective odor perception.PloS one · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research on food experience is typically challenged by the way questions are worded. We therefore developed the EmojiGrid: a graphical (language-independent) intuitive self-report tool to measure food-related valence and arousal. In a first experiment participants rated the valence and the arousing quality of 60 food images, using either the EmojiGrid or two independent visual analog scales (VAS). The valence ratings obtained with both tools strongly agree. However, the arousal ratings only agree for pleasant food items, but not for unpleasant ones. Furthermore, the results obtained with the EmojiGrid show the typical universal U-shaped relation between the mean valence and arousal that is commonly observed for a wide range of (visual, auditory, tactile, olfactory) affective stimuli, while the VAS tool yields a positive linear association between valence and arousal. We hypothesized that this disagreement reflects a lack of proper understanding of the arousal concept in the VAS condition. In a second experiment we attempted to clarify the arousal concept by asking participants to rate the valence and intensity of the taste associated with the perceived food items. After this adjustment the VAS and EmojiGrid yielded similar valence and arousal ratings (both showing the universal U-shaped relation between the valence and arousal). A comparison with the results from the first experiment showed that VAS arousal ratings strongly depended on the actual wording used, while EmojiGrid ratings were not affected by the framing of the associated question. This suggests that the EmojiGrid is largely self-explaining and intuitive. To test this hypothesis, we performed a third experiment in which participants rated food images using the EmojiGrid without an associated question, and we compared the results to those of the first two experiments. The EmojiGrid ratings obtained in all three experiments closely agree. We conclude that the EmojiGrid appears to be a valid and intuitive affective self-report tool that does not rely on written instructions and that can efficiently be used to measure food-related emotions.
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