ArticleFoods (Basel, Switzerland)2021
The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Managing snacking behaviors through energy density, portion control, sensory properties, and packaging.Frontiers in nutrition · 2026Article
- Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Foods (Basel, Switzerland) · 2023Article
- Changes in Lacto-FermentedFoods (Basel, Switzerland) · 2023Article
- The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.Food science & nutrition · 2022Article
- Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality.Animals : an open access journal from MDPI · 2022Article
- Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer.Foods (Basel, Switzerland) · 2022Article
- Biopreservation of Wild Edible Mushrooms (Foods (Basel, Switzerland) · 2022Article
- Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.Foods (Basel, Switzerland) · 2022Article
- Linking Temporal Dominance of Sensations for Primary-Sensory and Multi-Sensory Attributes Using Canonical Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- Dark chocolate: An overview of its biological activity, processing, and fortification approaches.Current research in food science · 2022Review
- The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of "happy" was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions "neutral", "scared", and "disgusted"). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate,
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