03339nam 2200937z- 450 991055733150332120231214133417.0(CKB)5400000000042564(oapen)https://directory.doabooks.org/handle/20.500.12854/77097(EXLCZ)99540000000004256420202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNovel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and PackagingBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (180 p.)3-0365-2537-8 3-0365-2536-X This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.Novel Techniques to Measure the Sensory, Emotional, and Physiological Psychologybicsscvirtual realityacceptabilityCabernet Sauvignonwinecontextemotionsimmersive environmentschocolate productshordeninehappinessbeer consumptionsensory analysisbeer stylesentomophagyneophobiaalternative protein sourceemojisEsSense profile®facial expressionspurchase intentionenergy drinksbeefchocolatebiometricsCochran's Q testethnicplantconsciousunconsciouscheck-all-that-applylinear modelcorrespondence analysisRPPG and PPG heart ratebrandingfamiliaritysoy saucefood imagesconsumerapproach-avoidanceApproach-Avoidance Task (AAT)valencearousalwantingimplicit measureself-reportmobile phonehome-use testecological validityjambalayaonline auctionPsychologyTorrico Damiredt1303366Torrico DamirothBOOK9910557331503321Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging3026951UNINA