Development and evaluation of a culture-specific lexicon for measuring food-elicited emotions in languages other than english: a case study of a questionnaire developed in the Greek language

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-08-09 DOI:10.1016/j.foodqual.2025.105659

Malamatenia Panagiotou , Aikaterini Gkatzioni , Vasiliki Bountziouka , Konstantinos Gkatzionis

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引用次数: 0

Abstract

Questionnaires for self-report of food-elicited emotions are an established method; however, most tools are originally developed in English and translated into other languages. This practice entails implications due to linguistic and cultural differences in emotional expression. The aim of this study was to utilize and extend standard methodologies for self-report of food-elicited emotions in English to develop the first tool in Greek, which acts as a case study for method development in other languages in the future. This study introduces a novel approach to emotion term selection in food research by analyzing public online content, offering an alternative to conventional consumer-based methods. The methodology applied comprised standard linguistic sources (e.g., dictionaries) and input from consumers (via questionnaires) and was significantly extended by using the World Wide Web and social media platforms for the collection of authentic language and usage data based on culture. The method was validated by application in case studies on various food categories. It is necessary to develop tools that take into account the linguistic and cultural context of intended consumer, as they convey their emotions naturally and more accurately.

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一种文化特定词汇的发展和评估，用于测量非英语语言中食物引发的情绪：以希腊语开发的问卷调查为例研究

食物诱发情绪的问卷自述是一种成熟的方法；然而，大多数工具最初都是用英语开发的，然后被翻译成其他语言。由于语言和文化在情感表达上的差异，这种做法会带来一些影响。本研究的目的是利用和扩展英语中食物诱发情绪自我报告的标准方法，开发第一个希腊语工具，作为未来其他语言方法开发的案例研究。本研究通过分析公共在线内容，引入了一种新的方法来选择食品研究中的情感术语，为传统的基于消费者的方法提供了一种选择。所采用的方法包括标准的语言来源（如字典）和消费者的输入（通过问卷），并通过使用万维网和社交媒体平台来收集基于文化的真实语言和使用数据而得到显著扩展。通过对各类食品的案例研究，验证了该方法的有效性。有必要开发考虑到目标消费者的语言和文化背景的工具，因为他们更自然、更准确地传达了他们的情感。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.