Maite Serantes Laforgue , Patricia Arcia , Matías Miguez , Juan Menéndez , Ana Curutchet
{"title":"了解消费者对可持续产品的喜好:来自EsSense25和情感指数的见解","authors":"Maite Serantes Laforgue , Patricia Arcia , Matías Miguez , Juan Menéndez , Ana Curutchet","doi":"10.1016/j.fufo.2025.100748","DOIUrl":null,"url":null,"abstract":"<div><div>Rapid population growth and resource depletion necessitate exploring sustainable food solutions, and brewery spent grain (BSG), rich in fiber, presents a promising approach. This study investigated consumer acceptance of BSG-enriched bread, pasta, and chocolate milk combining explicit self-reported and implicit physiological measures of emotional states. For the explicit measures, 100 consumers rated product liking and completed the EsSense25 questionnaire; while for the implicit measures, 30 participants underwent psychophysiological measurements with a Shimmer3 GSR system to record Galvanic Skin Response (GSR) and heart rate (HR) for each product, which were used to calculate the Emotional Index (EI). Results showed BSG's impact on liking was product-dependent. \"Satisfied\" and \"interested\" correlated positively with liking, while \"disgusted\" and \"bored\" correlated negatively. PCA revealed distinct emotional profiles for BSG-enriched pasta. Regression models identified \"disgusted\" and \"satisfied\" as key liking predictors. The EI was higher during tasting, but didn't correlate significantly with liking. This study shows partial value in integrating traditional hedonic and emotional factors into sustainable food product development, demonstrating the feasability of combining conventional sensory methods with techniques like the EI and EsSense25 to deepen understanding of consumer acceptance, although EI showed only weak alignment with liking.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100748"},"PeriodicalIF":8.2000,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index\",\"authors\":\"Maite Serantes Laforgue , Patricia Arcia , Matías Miguez , Juan Menéndez , Ana Curutchet\",\"doi\":\"10.1016/j.fufo.2025.100748\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Rapid population growth and resource depletion necessitate exploring sustainable food solutions, and brewery spent grain (BSG), rich in fiber, presents a promising approach. This study investigated consumer acceptance of BSG-enriched bread, pasta, and chocolate milk combining explicit self-reported and implicit physiological measures of emotional states. For the explicit measures, 100 consumers rated product liking and completed the EsSense25 questionnaire; while for the implicit measures, 30 participants underwent psychophysiological measurements with a Shimmer3 GSR system to record Galvanic Skin Response (GSR) and heart rate (HR) for each product, which were used to calculate the Emotional Index (EI). Results showed BSG's impact on liking was product-dependent. \\\"Satisfied\\\" and \\\"interested\\\" correlated positively with liking, while \\\"disgusted\\\" and \\\"bored\\\" correlated negatively. PCA revealed distinct emotional profiles for BSG-enriched pasta. Regression models identified \\\"disgusted\\\" and \\\"satisfied\\\" as key liking predictors. The EI was higher during tasting, but didn't correlate significantly with liking. This study shows partial value in integrating traditional hedonic and emotional factors into sustainable food product development, demonstrating the feasability of combining conventional sensory methods with techniques like the EI and EsSense25 to deepen understanding of consumer acceptance, although EI showed only weak alignment with liking.</div></div>\",\"PeriodicalId\":34474,\"journal\":{\"name\":\"Future Foods\",\"volume\":\"12 \",\"pages\":\"Article 100748\"},\"PeriodicalIF\":8.2000,\"publicationDate\":\"2025-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666833525002072\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833525002072","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index
Rapid population growth and resource depletion necessitate exploring sustainable food solutions, and brewery spent grain (BSG), rich in fiber, presents a promising approach. This study investigated consumer acceptance of BSG-enriched bread, pasta, and chocolate milk combining explicit self-reported and implicit physiological measures of emotional states. For the explicit measures, 100 consumers rated product liking and completed the EsSense25 questionnaire; while for the implicit measures, 30 participants underwent psychophysiological measurements with a Shimmer3 GSR system to record Galvanic Skin Response (GSR) and heart rate (HR) for each product, which were used to calculate the Emotional Index (EI). Results showed BSG's impact on liking was product-dependent. "Satisfied" and "interested" correlated positively with liking, while "disgusted" and "bored" correlated negatively. PCA revealed distinct emotional profiles for BSG-enriched pasta. Regression models identified "disgusted" and "satisfied" as key liking predictors. The EI was higher during tasting, but didn't correlate significantly with liking. This study shows partial value in integrating traditional hedonic and emotional factors into sustainable food product development, demonstrating the feasability of combining conventional sensory methods with techniques like the EI and EsSense25 to deepen understanding of consumer acceptance, although EI showed only weak alignment with liking.
Future FoodsAgricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍:
Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation.
The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices.
Abstracting and indexing:
Scopus
Directory of Open Access Journals (DOAJ)
Emerging Sources Citation Index (ESCI)
SCImago Journal Rank (SJR)
SNIP