Associations between a three-dimensional perception model and emotional responses in ready-to-drink coffee products

Abstract

Successful food/beverage product development depends on consumer research techniques that uncover perceptions, emotions, and their relationship with sensory acceptance. This study introduced a three-dimensional perception model using the Double-Faced Applicability (DFA) test to explore consumer perceptions of ready-to-drink (RTD) lattes. The model evaluates three perceptual dimensions: <Overall Sweet (+) ↔ Overall Bitter (−)>, <Authentic/Heavy (+) ↔ Not Authentic (−)>, and <Balanced (+) ↔ Synthetic/Added (−)>, which represent holistic sensory attributes. The study aimed to determine 1) whether the concurrent evaluation of sensory satisfaction, the DFA test, and the circumplex-inspired emotion questionnaire could provide unbiased results for emotional descriptions and sensory acceptance, and 2) the emotional associations between the three perceptual dimensions and sensory satisfaction. To address these objectives, 224 young female adults were randomly divided into two groups (N = 112 each) to evaluate 18 RTD lattes. One group conducted sensory and emotion tests concurrently, while the other completed the emotion test followed by the satisfaction test. Results showed no significant differences in satisfaction ratings or emotional descriptions between the groups, confirming that concurrent evaluation did not bias results. <Overall Sweet> was linked to high-arousal positive emotions (‘Energetic,’ ‘Excited,’ ‘Good’), <Balanced> to low-arousal emotions (‘Relax’), and <Authentic/Heavy> was negatively associated with the low-arousal negative emotion ‘Bored.’ These findings highlight the strong association between the three perceptual dimensions and consumer emotions, demonstrating their effectiveness in describing sensory perception and satisfaction with RTD lattes. This approach provides actionable insights for developing holistic sensory/emotional profiles, supporting product differentiation and innovation in the food/beverage industry.