Silvia C. King

article

Development of EsSense25, a shorter version of the EsSense Profile®

Michael A. Nestrud, Herbert L. Meiselman, Silvia C. King, Larry L. Lesher, more

Food Quality and Preference > 2016 > 48 > Part A > 107-117

Emotion measurement has received increasing attention as reflected in the growing number of methods for measuring emotions in a product development context, including questionnaires. One such emotion profile, the EsSense Profile® (King & Meiselman, 2010) contains 39 emotions and has had increased use in product research. One of the practical challenges to its wider adoption is the length of the...

article

Development of a questionnaire to measure consumer wellness associated with foods: The WellSense Profile™

Silvia C. King, James Snow, Herbert L. Meiselman, Jeanine Sainsbury, more

Food Quality and Preference > 2015 > 39 > Complete > 82-94

This paper presents the development of a questionnaire to measure consumer wellness associated with food. The paper describes the selection of the questionnaire items, the validation of the questionnaire content, and the stability of the results. This new questionnaire, consisting of 5 dimensions (emotional, intellectual, physical, social and spiritual), and a total of 45 items, measures expected...

article

Measuring emotions associated with foods: Important elements of questionnaire and test design

Silvia C. King, Herbert L. Meiselman, B. Thomas Carr

Food Quality and Preference > 2013 > 28 > 1 > 8-16

The study of emotions associated with foods continues to gain momentum within the Sensory Science field. A number of questionnaire methods have been published, but there is a lack of detailed advice on how to use and/or implement these methods. This paper addresses a number of methodological decisions for the EsSense Profile® (King & Meiselman, 2010), a method developed to measure emotions associated...

article

Measuring emotions associated with foods in consumer testing

Silvia C. King, Herbert L. Meiselman, B. Thomas Carr

Food Quality and Preference > 2010 > 21 > 8 > 1114-1116

The EsSense Profile™ methodology, presented in 2008 and published in 2010, incorporates both overall acceptability and emotion measures in the consumer test questionnaire. This method provides a detailed list of emotion attributes that consumers associate with the test products. This list can be expanded or edited to account for specific emotions that may be appropriate in specific product categories...

article

Development of a method to measure consumer emotions associated with foods

Silvia C. King, Herbert L. Meiselman

Food Quality and Preference > 2010 > 21 > 2 > 168-177

Emotion attributes have been generally associated with product brands but little work has been published to understand consumer emotions associated with the product itself. The purpose of this series of studies was to develop an emotion-specific questionnaire to test foods with consumers in person or on the internet. A list of emotion terms was screened and validated with consumers. The emotion terms...

article

Consumer segmentation based on food neophobia and its application to product development

Ami S. Henriques, Silvia C. King, Herbert L. Meiselman

Food Quality and Preference > 2009 > 20 > 2 > 83-91

When evaluating the acceptability of food products, companies often focus on specific demographics for recruiting and screening consumers. However, this information may not necessarily explain the variability in the test results. Other elements, such as consumer psychographic profiles, may help better understand test participants’ responses. The objective of this study was to investigate the effect...

article

The effect of choice and psychographics on the acceptability of novel flavors

Silvia C. King, Herbert L. Meiselman, Ami Henriques

Food Quality and Preference > 2008 > 19 > 8 > 692-696

This study investigated the effect of consumer test format (choice versus no choice) and food neophobia and acceptability of novel flavors of salad dressing. Half of the subjects chose the salad dressings from a list (choice test) while the other half were randomly assigned dressings (no choice test). Having respondents choose a product(s) was associated with higher hedonic ratings, and neophilics...

article

The effects of contextual variables on food acceptability: A confirmatory study

Silvia C. King, Herbert L. Meiselman, Annette W. Hottenstein, Therese M. Work, more

Food Quality and Preference > 2007 > 18 > 1 > 58-65

Consumer acceptance of food and beverage was measured in three different settings/locations: a central location test in a laboratory facility, a central location test at one unit of a national chain restaurant and a customer satisfaction survey at the same chain restaurant in multiple cities. Two main dishes (lasagna, cannelloni), salad, breadsticks and iced tea were served either as individual items...

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The effect of meal situation, social interaction, physical environment and choice on food acceptability

Silvia C. King, Annette J. Weber, Herbert L. Meiselman, Nan Lv

Food Quality and Preference > 2004 > 15 > 7-8 > 645-653

Consumer acceptance of food and beverage was measured after modifying four key factors or `context effects' in five consumer central location tests: its function as a meal component, social interaction during consumption, the physical environment in which the food is selected and consumed, and food choice. One of two flavor variations each of salad, pizza and iced tea were served. Acceptance ratings...

article

Effects of social interaction, physical environment and food choice freedom on consumption in a meal-testing environment

Annette J. Weber, Silvia C. King, Herbert L. Meiselman

Appetite > 2004 > 42 > 1 > 115-118

Consumption of pizza, salad and iced tea was assessed in four separate tests at a central location. Three aspects of context were added in successive tests-social interaction during consumption, the physical environment in which the food was consumed and choice among foods-so that the fourth test had all effects present. The proportion consumed averaged from 79 to 82% of the food presented and increased...

article

Relationship of acceptability to consumption in a meal-testing environment, and the use of intake to predict product acceptability in a meal

Herbert L. Meiselman, Silvia C. King, Annette J. Weber

Appetite > 2003 > 41 > 2 > 203-204

INFONA - science communication portal

Search results for: Silvia C. King

Development of EsSense25, a shorter version of the EsSense Profile®

Development of a questionnaire to measure consumer wellness associated with foods: The WellSense Profile™

Measuring emotions associated with foods: Important elements of questionnaire and test design

Measuring emotions associated with foods in consumer testing

Development of a method to measure consumer emotions associated with foods

Consumer segmentation based on food neophobia and its application to product development

The effect of choice and psychographics on the acceptability of novel flavors

The effects of contextual variables on food acceptability: A confirmatory study

The effect of meal situation, social interaction, physical environment and choice on food acceptability

Effects of social interaction, physical environment and food choice freedom on consumption in a meal-testing environment

Relationship of acceptability to consumption in a meal-testing environment, and the use of intake to predict product acceptability in a meal

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