Observatorio de I+D+i UPM

Memorias de investigación
Artículos en revistas:
Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach.
Año:2019
Áreas de investigación
  • Estadística,
  • Vino,
  • Emoción,
  • Consumidor
Datos
Descripción
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.
Internacional
Si
JCR del ISI
Si
Título de la revista
Food Quality And Preference
ISSN
0950-3293
Factor de impacto JCR
4,842
Información de impacto
Volumen
83
DOI
10.1016/j.foodqual.2020.103920
Número de revista
103920
Desde la página
1
Hasta la página
12
Mes
JULIO
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Participantes
  • 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)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Economía Agraria, Estadística y Gestión de Empresas
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