Memorias de investigación
Artículos en revistas:
Improvement of an emotional lexicon for the evaluation of beers
Año:2019
Áreas de investigación
  • Estadística,
  • Cerveza,
  • Emoción,
  • Consumidor
Datos
Descripción
Emotional response has been the subject of many studies during the last years. Many studies have shown the importance of using consumers to generate emotional lexicons. Chaya et al. (2015) developed a consumer defined (CD) lexicon to assess emotional response elicited by beer products. Shortly after, van Zyl and Meiselman (2015) presented a procedure to ensure that emotional lists were fully composed by emotions. The present research was developed to improve and test the lexicon developed by Chaya et al. (2015) following the approach proposed by van Zyl and Meiselman (2015). The proposed procedure allowed an easy filtering of terms for the study of emotional response. As a consequence, the test was shorter, clearer, and easier to understand and to complete by consumers. The improved emotional lexicon of beer favoured 1) the efficiency of the research in terms of discrimination among samples, 2) the simplicity of use by the consumers.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food Quality And Preference
ISSN
0950-3293
Factor de impacto JCR
3,652
Información de impacto
Datos JCR del año 2017
Volumen
71
DOI
10.1016/j.foodqual.2018.06.007
Número de revista
Desde la página
158
Hasta la página
162
Mes
ENERO
Ranking
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Participantes
  • Autor: Maria Mora Gijon UPM
  • Autor: Beatrice Giussani Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Mila
  • Autor: Ella Pagliarini Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Mila
  • Autor: Carolina Chaya Romero UPM
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Economía Agraria, Estadística y Gestión de Empresas