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Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

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Palabras clave – provistas por la editorial

virtual reality; acceptability; Cabernet Sauvignon; wine; context; emotions; immersive environments; chocolate products; hordenine; happiness; beer consumption; sensory analysis; beer styles; entomophagy; neophobia; alternative protein source; emojis; EsSense profile®; facial expressions; purchase intention; energy drinks; beef; chocolate; biometrics; Cochran’s Q test; ethnic; plant; conscious; unconscious; check-all-that-apply; linear model; correspondence analysis; RPPG and PPG heart rate; branding; familiarity; soy sauce; food images; consumer; approach–avoidance; Approach–Avoidance Task (AAT); valence; arousal; wanting; implicit measure; self-report; mobile phone; home-use test; ecological validity; jambalaya; online auction; n/a