{"title":"通过已知的群体设计和内隐关联,捕捉感官和消费者评估中参与者参与度的高低","authors":"Mackenzie E. Hannum , Christopher T. Simons","doi":"10.1016/j.foodres.2022.111786","DOIUrl":null,"url":null,"abstract":"<div><p><span>Recently developed to characterize consumer engagement during sensory and consumer testing, the Engagement Questionnaire (EQ) can quantify differences in participant engagement; however, the limits of the scale to detect disengagement has not been established. We conducted a known-group experimental design to verify the EQ’s ability to differentiate between an engaged and disengaged participant. Participants were randomly assigned to a more engaging (positive condition) and a less engaging sensory task (negative condition). In the positive condition, participants (N = 31) completed 20 tetrad tests; however, stimuli varied in type and difficulty. For the negative condition, participants (N = 28) completed 20 tetrads of the same sucrose concentration to promote a state of helplessness and encourage disengagement with the task. Facial expressions were collected through video recordings, using automatic facial emotion recognition software (FaceReader, Noldus Technology). Accounting for sex differences across the conditions, the EQ successfully discriminated between the positive and negative conditions. When in the positive condition, participants were more </span><em>actively involved</em> in the task (F<sub>1,59</sub> = 23.99, p < 0.001), and experienced higher levels of <em>purposeful intent</em> (F<sub>1,59</sub> = 11.10, p = 0.002) and <em>affective value</em> (F<sub>1,59</sub> = 26.03, p < 0.001). Participants were more emotive in general, and experienced increased happiness (F<sub>1,42</sub> = 22.24, p < 0.001), anger (F<sub>1,42</sub> = 12.10, p = 0.001) and disgust (F<sub>1,42</sub> = 4.33, p = 0.04) as well as lower levels of a neutral expression (F<sub>1,42</sub> = 24.88, p < 0.001) in the positive condition. Now validated via known-groups analysis, the EQ can confidently differentiate a greater range of engagement. Such an instrument allows for a deeper understanding of participant engagement and its potential effect on data quality.</p></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"161 ","pages":"Article 111786"},"PeriodicalIF":7.0000,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate\",\"authors\":\"Mackenzie E. Hannum , Christopher T. Simons\",\"doi\":\"10.1016/j.foodres.2022.111786\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>Recently developed to characterize consumer engagement during sensory and consumer testing, the Engagement Questionnaire (EQ) can quantify differences in participant engagement; however, the limits of the scale to detect disengagement has not been established. We conducted a known-group experimental design to verify the EQ’s ability to differentiate between an engaged and disengaged participant. Participants were randomly assigned to a more engaging (positive condition) and a less engaging sensory task (negative condition). In the positive condition, participants (N = 31) completed 20 tetrad tests; however, stimuli varied in type and difficulty. For the negative condition, participants (N = 28) completed 20 tetrads of the same sucrose concentration to promote a state of helplessness and encourage disengagement with the task. Facial expressions were collected through video recordings, using automatic facial emotion recognition software (FaceReader, Noldus Technology). Accounting for sex differences across the conditions, the EQ successfully discriminated between the positive and negative conditions. When in the positive condition, participants were more </span><em>actively involved</em> in the task (F<sub>1,59</sub> = 23.99, p < 0.001), and experienced higher levels of <em>purposeful intent</em> (F<sub>1,59</sub> = 11.10, p = 0.002) and <em>affective value</em> (F<sub>1,59</sub> = 26.03, p < 0.001). Participants were more emotive in general, and experienced increased happiness (F<sub>1,42</sub> = 22.24, p < 0.001), anger (F<sub>1,42</sub> = 12.10, p = 0.001) and disgust (F<sub>1,42</sub> = 4.33, p = 0.04) as well as lower levels of a neutral expression (F<sub>1,42</sub> = 24.88, p < 0.001) in the positive condition. Now validated via known-groups analysis, the EQ can confidently differentiate a greater range of engagement. Such an instrument allows for a deeper understanding of participant engagement and its potential effect on data quality.</p></div>\",\"PeriodicalId\":323,\"journal\":{\"name\":\"Food Research International\",\"volume\":\"161 \",\"pages\":\"Article 111786\"},\"PeriodicalIF\":7.0000,\"publicationDate\":\"2022-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0963996922008444\",\"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 Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996922008444","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}
引用次数: 1
摘要
最近开发的参与问卷(EQ)可以量化参与者参与的差异,以表征消费者在感官和消费者测试中的参与;但是,侦测脱离接触的尺度的界限尚未确定。我们进行了一项已知组实验设计,以验证情商区分参与和不参与参与者的能力。参与者被随机分配到一个更吸引人的(积极条件)和一个不太吸引人的感官任务(消极条件)。在积极条件下,参与者(N = 31)完成了20项四分体测试;然而,刺激的类型和难度各不相同。在消极条件下,参与者(N = 28)完成了20个相同蔗糖浓度的四分体,以促进无助状态并鼓励脱离任务。使用面部情绪自动识别软件(FaceReader, Noldus Technology),通过录像收集面部表情。考虑到不同条件下的性别差异,情商成功地区分了积极和消极条件。当处于积极状态时,被试更积极地参与到任务中(F1,59 = 23.99, p <0.001),并且经历了更高水平的有目的意图(F1,59 = 11.10, p = 0.002)和情感价值(F1,59 = 26.03, p <0.001)。一般来说,参与者更情绪化,并且体验到更多的幸福感(F1,42 = 22.24, p <0.001),愤怒(F1,42 = 12.10, p = 0.001)和厌恶(F1,42 = 4.33, p = 0.04)以及较低水平的中性表达(F1,42 = 24.88, p <在阳性条件下为0.001)。现在,通过已知群体分析,情商可以自信地区分更大范围的参与。这种工具可以更深入地了解参与者的参与及其对数据质量的潜在影响。
Capturing high and low levels of participant engagement in sensory and consumer evaluations via a known groups design and an implicit correlate
Recently developed to characterize consumer engagement during sensory and consumer testing, the Engagement Questionnaire (EQ) can quantify differences in participant engagement; however, the limits of the scale to detect disengagement has not been established. We conducted a known-group experimental design to verify the EQ’s ability to differentiate between an engaged and disengaged participant. Participants were randomly assigned to a more engaging (positive condition) and a less engaging sensory task (negative condition). In the positive condition, participants (N = 31) completed 20 tetrad tests; however, stimuli varied in type and difficulty. For the negative condition, participants (N = 28) completed 20 tetrads of the same sucrose concentration to promote a state of helplessness and encourage disengagement with the task. Facial expressions were collected through video recordings, using automatic facial emotion recognition software (FaceReader, Noldus Technology). Accounting for sex differences across the conditions, the EQ successfully discriminated between the positive and negative conditions. When in the positive condition, participants were more actively involved in the task (F1,59 = 23.99, p < 0.001), and experienced higher levels of purposeful intent (F1,59 = 11.10, p = 0.002) and affective value (F1,59 = 26.03, p < 0.001). Participants were more emotive in general, and experienced increased happiness (F1,42 = 22.24, p < 0.001), anger (F1,42 = 12.10, p = 0.001) and disgust (F1,42 = 4.33, p = 0.04) as well as lower levels of a neutral expression (F1,42 = 24.88, p < 0.001) in the positive condition. Now validated via known-groups analysis, the EQ can confidently differentiate a greater range of engagement. Such an instrument allows for a deeper understanding of participant engagement and its potential effect on data quality.
期刊介绍:
Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.