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| Different methods could be applied to develop emotional lexicons for sensory evaluation of food products. Consumer-led specific lexicons are the most common in bibliography, and two methodologies could be used to create this kind of lexicons. The sensory method is based on clustering emotions into categories from consumers? ratings of individual emotional terms evoked by products, whereas the semantic method is based on grouping terms guided by their meaning by experts or consumers. This study aimed to compare sensory or semantic methods, to study emotions evoked by wines. The steps related to the generation, filtering and reduction of emotional terms were common for both lexicons, and gave rise to 49 terms. Clustering emotions by the sensory approach resulted in 13 categories, while semantic approach clustered terms in 15 categories. To validate both lexicons, consumer studies were carried out. A sample set of seven commercial wines was assessed in terms of hedonic and emotional response by two different consumers? groups (sensory n=87, semantic n=98). Results were analyzed using ANOVA followed by Tukey?s HSD. A Multiple Factor Analysis (MFA) studied the relationship between both lexicons derived from both emotional maps. Both methods were helpful to discriminate emotional response to wines. Sensory lexicon reported an effect of wine for 10 of 13 emotional categories, while semantic lexicon discriminated wines in all 15 categories. RV coefficient showed a high agreement (0,946) between both emotional maps. In resume, both methods provided a similar map of wines but semantic method was slightly more efficient in terms of time and resources invested during lexicon generation and discrimination among wines. This study was funded by project AGL2016-78936-R from the Spanish Ministry of Economy and Competitiveness (MINECO). | |
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Nombre congreso
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13th Pangborn Sensory Science Symposium. 28 July - 1 August 2019. Edinburgh |
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Tipo de participación
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970 |
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