Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers.

Jose Alba-Martínez, Andrea Bononad-Olmo, Marta Igual, Luís M Cunha, Javier Martínez-Monzó, Purificación García-Segovia

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Jose Alba-MartínezFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Andrea Bononad-OlmoFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Marta IgualFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.ORCID 0000-0001-5128-5489

Luís M CunhaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, Campus Agrário de Vairão, University of Porto, Rua da Agrária, 747, 4485-646 Vila do Conde, Portugal.ORCID 0000-0002-4590-7533

Javier Martínez-MonzóFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.ORCID 0000-0002-1123-2304

Purificación García-SegoviaFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.ORCID 0000-0002-4968-5050

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Thinking of the present gastronomic trends is inevitable when talking about innovation in haute pastry. Launching a successful product that meets consumers' high expectations despite the rising demand for new creations is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotional response evoked by these products to better understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five haute patisserie cakes. An online questionnaire with the EsSense Profile

Indexed as

check-all-that-applyemotionsEsSense Profile®visual assessment

Identifiers

PMID35626982

DOI10.3390/foods11101412

PMCPMC9140892

What OpenQuestion holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.