Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach

Mora Gijón, María and Dupas de Matos, Amanda and Fernández Ruiz, Virginia and Briz de Felipe, Teresa and Chaya Romero, Carolina (2020). Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach. "Food Quality And Preference", v. 83 ; p. 103920. ISSN 0950-3293. https://doi.org/10.1016/j.foodqual.2020.103920.

Description

Title: Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach
Author/s:
  • Mora Gijón, María
  • Dupas de Matos, Amanda
  • Fernández Ruiz, Virginia
  • Briz de Felipe, Teresa
  • Chaya Romero, Carolina
Item Type: Article
Título de Revista/Publicación: Food Quality And Preference
Date: July 2020
ISSN: 0950-3293
Volume: 83
Subjects:
Freetext Keywords: Emotions; Lexicon; Wine; Sensory; Sorting Task; Rapid method
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The development of emotional lexicons can be seen as a time- and resource-consuming activity. Several rapid methods have been developed for time-restricted studies, but the suitability of these methodologies in the development of emotional lexicons compared to conventional ones has not been investigated. The aim of this study was to test the suitability of a rapid method, as it is the Sorting Task, for emotional lexicon development compared to a conventional procedure. For this purpose, two different approaches (conventional vs rapid-method) were tested to evaluate wines. 222 consumers participated in the lexicon development procedure. A common phase of generation and filtering of the terms was carried out for the development of both lexicons. Then, two approaches were used, one applying the procedures proposed in the literature (conventional, herein as Lexicon I) and the other applying Sorting Task (rapid-method, herein as Lexicon II). To test both lexicons, consumer studies (n = 185) were conducted using a set of seven commercial wines. Both methods were helpful in discriminating emotional responses. Lexicon I reported a wine effect for 10 of the 13 emotional categories, while the Lexicon II discriminated the samples in all 15 categories. Although multifactorial analysis showed a high agreement between configurations (RV = 0.985), the emotional map of both lexicons did not follow the theoretical circumplex model of emotions. SADNESS and NOSTALGIA feelings were related to the second axis. In conclusion, both methods provided similar maps of wines, but Lexicon II was more efficient in terms of time and resources during the lexicon development.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2016-78936-RUnspecifiedUnspecifiedDiferencias interindividuales en la fisiología oral: impacto sobre la liberación del aroma durante el consumo de vino y en la respuesta hedónica y emocional del consumidor

More information

Item ID: 68013
DC Identifier: https://oa.upm.es/68013/
OAI Identifier: oai:oa.upm.es:68013
DOI: 10.1016/j.foodqual.2020.103920
Official URL: https://www.sciencedirect.com/science/article/pii/S0950329319304628?via%3Dihub
Deposited by: Memoria Investigacion
Deposited on: 13 Sep 2021 10:54
Last Modified: 15 Sep 2021 12:53
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