Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study
Source abstract
Abstract
This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and completed an online questionnaire. The increase in consumers’ levels of guilt after chocolate-based biscuit consumption and the contribution of a chocolate taste and craving attitude to consumers’ subsequent positive emotions and change in positive emotions could help food and consumer scientists to understand the link between emotions and the sensory descriptors of chocolate-based biscuits. Investigating the association between the emotional responses and sensory attributes of sweet baked products could benefit product developers when formulating food products for specific target markets and aid in the understanding of the emotional profile of food products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Sensory Analysis and Statistical Methods · Consumer Attitudes and Food Labeling · Biochemical Analysis and Sensing Techniques
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
The Africa Unit for Transdisciplinary Health Research (AUTHeR), School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom 2531, South Africa
Food Science and Management, School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland
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