ArticleFoods (Basel, Switzerland)2021
Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study.
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Attitudes and behaviours of consumers towards plant-based yoghurt alternatives: a cross-cultural study.Journal of the science of food and agriculture · 2026Article
- Protein-β-Glucan Nanoparticle-Enriched Peach Juice: In Vitro Bioaccessibility, Metabolic Enzyme Inhibition, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis.Foods (Basel, Switzerland) · 2025Article
- Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics.NPJ science of food · 2024Article
- Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation.Current research in food science · 2024Article
- Digital technologies to assess yoghurt quality traits and consumers acceptability.Journal of the science of food and agriculture · 2022Article
- You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior.Foods (Basel, Switzerland) · 2022Review
- Linking Temporal Dominance of Sensations for Primary-Sensory and Multi-Sensory Attributes Using Canonical Correlation Analysis.Foods (Basel, Switzerland) · 2022Article
- Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors.
Funding
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Abstract
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures. Check-all-that-apply (CATA) methods using emotion terms or emojis and facial expression recognition (FER) are emerging as more powerful tools for consumer sensory testing as they may offer improved assessment of voluntary and involuntary responses, respectively. Therefore, this experiment compared traditional hedonic scale responses for overall liking to (1) CATA emotions, (2) CATA emojis and (3) FER. The experiment measured voluntary and involuntary responses from 62 participants of Asian (53%) versus Western (47%) origin, who consumed six divergent yogurt formulations (Greek, drinkable, soy, coconut, berry, cookies). The hedonic scales could discriminate between yogurt formulations but could not distinguish between responses across the cultural groups. Aversive responses to formulations were the easiest to characterize for all methods; the hedonic scale was the only method that could not characterize differences in cultural preferences, with CATA emojis displaying the highest level of discrimination. In conclusion, CATA methods, particularly the use of emojis, showed improved characterization of cross-cultural preferences of yogurt formulations compared to hedonic scales and FER.
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