Memorias de investigación
Research Publications in journals:
Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach.
Year:2019
Research Areas
  • Statistics,
  • Wine,
  • Emotion,
  • Consumer
Information
Abstract
The development of emotional lexicons can be seen as a time- and resource-consuming activity. Several rapid methods have been developed for time-restricted studies, but the suitability of these methodologies in the development of emotional lexicons compared to conventional ones has not been investigated. The aim of this study was to test the suitability of a rapid method, as it is the Sorting Task, for emotional lexicon development compared to a conventional procedure. For this purpose, two different approaches (conventional vs rapid-method) were tested to evaluate wines. 222 consumers participated in the lexicon development procedure. A common phase of generation and filtering of the terms was carried out for the development of both lexicons. Then, two approaches were used, one applying the procedures proposed in the literature (conventional, herein as Lexicon I) and the other applying Sorting Task (rapid-method, herein as Lexicon II). To test both lexicons, consumer studies (n = 185) were conducted using a set of seven commercial wines. Both methods were helpful in discriminating emotional responses. Lexicon I reported a wine effect for 10 of the 13 emotional categories, while the Lexicon II discriminated the samples in all 15 categories. Although multifactorial analysis showed a high agreement between configurations (RV = 0.985), the emotional map of both lexicons did not follow the theoretical circumplex model of emotions. SADNESS and NOSTALGIA feelings were related to the second axis. In conclusion, both methods provided similar maps of wines, but Lexicon II was more efficient in terms of time and resources during the lexicon development.
International
Si
JCR
Si
Title
Food Quality And Preference
ISBN
0950-3293
Impact factor JCR
4,842
Impact info
Volume
83
10.1016/j.foodqual.2020.103920
Journal number
103920
From page
1
To page
12
Month
JULIO
Ranking
Participants
  • Autor: Maria Mora Gijon UPM
  • Autor: Amanda Dupas de Matos Free University of Bozen-Bolzano, Faculty of Science and Technology
  • Autor: Virginia Fernández-Ruiz Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid
  • Autor: Teresa Briz De Felipe UPM
  • Autor: Carolina Chaya Romero UPM
Research Group, Departaments and Institutes related
  • Creador: Departamento: Economía Agraria, Estadística y Gestión de Empresas