Basic Protocols on Emotions, Senses, and Foods

ISBN-13: 9781071629338 / Angielski / Twarda / 2023 / 278 str.

Moustafa Bensafi

Opis

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science. Authoritative and cutting-edge, Basic Protocols on Emotions, Senses, and Foods aims to provide researchers the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science.

Spis treści

Part I: Explicit Approaches

1. Different Methods to Assess the Trigeminal System

Gözde Filiz and Johannes Frasnelli

 

2. Preparation of Beverage Samples Spiked with Aroma Standards

Miguel A. Pedroza and Carmen C. Licon

 

3. Studying Chemosensory Perception and Its Hedonic Component in an Anthropological Context: From Genetics to Psychophysical Measures

Harilanto Razafindrazaka, Veronica Pereda-Loth, Catherine Soler, Lenka Tisseyre, Virginie Charasson, Thierry Letellier, Camille Ferdenzi, and Denis Pierron

 

4. Measuring food emotions in a Living Lab

Jérémy Vieira, Caroline Jacquier, and Agnès Giboreau

 

5. Lexicon questionnaire (EsSense Profile ^R)

Herbert L. Meiselman,

 

6. Using check-all-that-apply (CATA) questions in emotion questionnaires

Sara R. Jaeger and Gastón Ares

 

7. Participant-defined questionnaire (EmoSemio)

Sara Spinelli and Erminio Monteleone

 

8. Emotion-picture questionnaires (emoji)

Sara Spinelli, Erminio Monteleone, and Sara R. Jaeger

 

9. Measuring Food Emotions Using Semi-Guided Interviews

Marylou Mantel, Jean-Michel Roy, and Moustafa Bensafi

 

Part II: Implicit Approaches

10. Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilities

Geneviève Petitpierre and Juliane Dind

 

11. Measuring Hedonic Behaviors to Food Odors in Children

Dantec M, Chalençon L, Thevenet M, Adrar I, Baudino S, Mandairon N, and Bensafi M

 

12. Modulation of visual perception by odors

Jonas Yde Junge, Surabhi Bhutani, Valentina Parma

 

13. Characterizing Emotional Response to Olfactory, Auditory and Visual Stimulations in a Virtual Reality Environment

Lucile Rey, Clément Désoche, Marc Thévenet, Samuel Garcia, Barbara Tillmann, and Jane Plailly

 

14. Characterization of Facial Emotions to Food Odors in Children With Autism

Luisier A-C , Petitpierre G, Clerc Bérod A, and Bensafi M

15. Facial Electromyography in Food Research in a behavioural and MR setting

Emilio Chiappini, Giorgia Silani, Johan N. Lundström, Sebastian Korb

  16. Measuring the Postauricular Reflex As An Indicator Of Appetitive Processing

Yoann Stussi, Sylvain Delplanque, and David Sander

 

17. Peripheral nervous system responses to food stimuli: Electrode placement and measures

Carmen C. Licon and Miguel A. Pedroza

 

18. Peripheral nervous system responses to food stimuli:Analysis using data science approaches

Moranges M, Plantevit M, and Bensafi M

 

19. Electroencephalography and Gustatory Event-Related Potentials Measures to Oral Stimuli 

Emilia Iannilli

 

20. Assessment of Food Odor Evoked Emotions Using Functional Magnetic Resonance Imaging

Pengfei Han and Thomas Hummel