Lisa Dubbiosi , Lapo Pierguidi , Monica Borgogno , Caterina Dinnella , Simona Sanesi , Erminio Monteleone , Sara Spinelli
{"title":"对织物纹理的情绪反应的内隐测量:一种基于情感错误归因程序的原创方法","authors":"Lisa Dubbiosi , Lapo Pierguidi , Monica Borgogno , Caterina Dinnella , Simona Sanesi , Erminio Monteleone , Sara Spinelli","doi":"10.1016/j.foodqual.2025.105685","DOIUrl":null,"url":null,"abstract":"<div><div>Fabric texture significantly influences consumers' emotional responses, shaping product preferences. While explicit methods capture conscious evaluations, many emotional reactions occur automatically, outside awareness. Implicit measures can reveal these spontaneous responses, offering deeper insight into the emotional impact of texture, particularly in the absence of visual cues. This study applied an adapted Affect Misattribution Procedure (AMP) to investigate implicit emotional responses to fabric textures using only touch. One hundred fifty-four Italian participants blindly touched one of six fabrics, cotton, synthetic leather, wool, bamboo sponge, velvet, and jute, selected for their potential to elicit varied emotions. Each fabric served as a prime stimulus. Immediately afterward, participants viewed an ambiguous stimulus (Chinese pictograph) and selected the emotion it evoked, irrespective of their tactile experience. Choices included four emotions reflecting distinct combinations of valence and arousal: happiness, relaxation, boredom, and sadness. Each fabric was presented three times in random order, and response times were recorded. Results showed clear patterns: velvet most frequently evoked happiness, bamboo sponge was linked to relaxation, and jute to sadness. Relaxation, a low-arousal positive emotion, was selected more quickly than sadness, suggesting that emotional valence influences the speed of automatic responses. These findings demonstrate that texture can elicit implicit emotional reactions and underscore the utility of implicit methods in sensory research. The proposed approach enables the measurement of both affective and emotion-specific responses to tactile stimuli. By highlighting texture as a key emotional dimension, this method supports emotionally driven product design and the development of more engaging, multisensory consumer experiences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"134 ","pages":"Article 105685"},"PeriodicalIF":4.9000,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Implicit measure of emotional responses to fabric textures: an original approach based on the Affect Misattribution Procedure\",\"authors\":\"Lisa Dubbiosi , Lapo Pierguidi , Monica Borgogno , Caterina Dinnella , Simona Sanesi , Erminio Monteleone , Sara Spinelli\",\"doi\":\"10.1016/j.foodqual.2025.105685\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Fabric texture significantly influences consumers' emotional responses, shaping product preferences. While explicit methods capture conscious evaluations, many emotional reactions occur automatically, outside awareness. Implicit measures can reveal these spontaneous responses, offering deeper insight into the emotional impact of texture, particularly in the absence of visual cues. This study applied an adapted Affect Misattribution Procedure (AMP) to investigate implicit emotional responses to fabric textures using only touch. One hundred fifty-four Italian participants blindly touched one of six fabrics, cotton, synthetic leather, wool, bamboo sponge, velvet, and jute, selected for their potential to elicit varied emotions. Each fabric served as a prime stimulus. Immediately afterward, participants viewed an ambiguous stimulus (Chinese pictograph) and selected the emotion it evoked, irrespective of their tactile experience. Choices included four emotions reflecting distinct combinations of valence and arousal: happiness, relaxation, boredom, and sadness. Each fabric was presented three times in random order, and response times were recorded. Results showed clear patterns: velvet most frequently evoked happiness, bamboo sponge was linked to relaxation, and jute to sadness. Relaxation, a low-arousal positive emotion, was selected more quickly than sadness, suggesting that emotional valence influences the speed of automatic responses. These findings demonstrate that texture can elicit implicit emotional reactions and underscore the utility of implicit methods in sensory research. The proposed approach enables the measurement of both affective and emotion-specific responses to tactile stimuli. By highlighting texture as a key emotional dimension, this method supports emotionally driven product design and the development of more engaging, multisensory consumer experiences.</div></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":\"134 \",\"pages\":\"Article 105685\"},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2025-08-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329325002605\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329325002605","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Implicit measure of emotional responses to fabric textures: an original approach based on the Affect Misattribution Procedure
Fabric texture significantly influences consumers' emotional responses, shaping product preferences. While explicit methods capture conscious evaluations, many emotional reactions occur automatically, outside awareness. Implicit measures can reveal these spontaneous responses, offering deeper insight into the emotional impact of texture, particularly in the absence of visual cues. This study applied an adapted Affect Misattribution Procedure (AMP) to investigate implicit emotional responses to fabric textures using only touch. One hundred fifty-four Italian participants blindly touched one of six fabrics, cotton, synthetic leather, wool, bamboo sponge, velvet, and jute, selected for their potential to elicit varied emotions. Each fabric served as a prime stimulus. Immediately afterward, participants viewed an ambiguous stimulus (Chinese pictograph) and selected the emotion it evoked, irrespective of their tactile experience. Choices included four emotions reflecting distinct combinations of valence and arousal: happiness, relaxation, boredom, and sadness. Each fabric was presented three times in random order, and response times were recorded. Results showed clear patterns: velvet most frequently evoked happiness, bamboo sponge was linked to relaxation, and jute to sadness. Relaxation, a low-arousal positive emotion, was selected more quickly than sadness, suggesting that emotional valence influences the speed of automatic responses. These findings demonstrate that texture can elicit implicit emotional reactions and underscore the utility of implicit methods in sensory research. The proposed approach enables the measurement of both affective and emotion-specific responses to tactile stimuli. By highlighting texture as a key emotional dimension, this method supports emotionally driven product design and the development of more engaging, multisensory consumer experiences.
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.