Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer-Reference-Cited by-同舟云学术

Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

Published:2018-12-14 Issue:2 Volume:34 Page:e12481
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Eaton Curtis¹,Chaya Carolina²,Smart Katherine A.³,Hort Joanne¹⁴^ORCID

Affiliation:

1. International Centre for Brewing Science and Sensory Science CentreThe University of Nottingham Leicestershire United Kingdom

2. Department of Agricultural Economics, Statistics and Business ManagementUniversidad Politécnica de Madrid Madrid Spain

3. SABMiller plc Woking United Kingdom

4. Riddet Institute, Massey University Palmerston North 4410 New Zealand

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12481

Reference25 articles.

1. A comparison of self-reported emotional and implicit responses to aromas in beer

2. Cardello A. V Bogogno M. Craig C. &Lesher L. L.(2014).Emotion questionnaires: The effect of the number of emotions on consumer responses. Poster presented at 6th European conference on sensory and consumer research. Copenhagen Denmark.

3. Developing a reduced consumer-led lexicon to measure emotional response to beer

4. Measuring the Emotional Response to Beer and the Relative Impact of Sensory and Packaging Cues

5. Mapping the Semantic Space for the Subjective Experience of Emotional Responses to Odors

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