Search results for: Herbert L. Meiselman

Items from 1 to 20 out of 40 results

article

Emotions before and after a meal in a natural eating situation

Agnes Giboreau, Herbert L. Meiselman

Food Quality and Preference > 2018 > 65 > C > 191-193

This research measured emotions before and after a meal in a French dining environment known for high quality food. Results showed that negative emotions were very low before and after the meal. Positive emotions generally increased after the meal to moderate and even high levels. These results differ from earlier research in a student cafeteria where emotions generally declined following a meal....

article

Emotion measurement: Theoretically pure or practical?

Herbert L. Meiselman

Food Quality and Preference > 2017 > 62 > C > 374-375

Prescott presents a personal perspective on where we are in emotion measurement. He reviews recent applied work including several major issues: the definition of emotion, the balance of positive or negative emotions, including large or small numbers of emotion, and using emotion questionnaires or alternatives to questionnaires. He warns readers to avoid specific emotions (happy, sad etc) and instead...

article

An historical perspective on variety in United States dining based on menus

Herbert L. Meiselman

Appetite > 2017 > 118 > C > 174-179

While food variety continues to be of major interest to those studying eating and health, research has been mainly limited to laboratory research of simple meals. This paper seeks to enlarge the scope of eating research by examining the food offered in the earliest menus in United States restaurants and hotels of the early and mid-19th c, when restaurants began. This reveals a very large variety in...

article

Analyzing consumers’ Profile of Mood States (POMS) data using the proportional odds model (POM) for clustered or repeated observations and R package ‘repolr’

Carla Kuesten, Jian Bi, Herbert L. Meiselman

Food Quality and Preference > 2017 > 61 > C > 38-49

Consumers’ affective states associated with product development are hot topics and an important area of consumer research. The Profile of Mood States 2nd Edition^TM – Adult (POMS 2-A™) with 65 items and 5 negative scales can be used to assess adult consumers’ affect. Consumer POMS data collected in the US for the NUTRILITE™ brand multivitamin multimineral supplement product are analyzed using an advanced...

article

“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines

Lukas Danner, Trent E. Johnson, Renata Ristic, Herbert L. Meiselman, more

Food Research International > 2017 > 99 > P1 > 263-274

This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three...

article

Quality of life, well-being and wellness: Measuring subjective health for foods and other products

Herbert L. Meiselman

Food Quality and Preference > 2016 > 54 > C > 101-109

This paper introduces the conceptualization and measurement of quality of life, well-being, and wellness. Wellness, quality of life and well-being refer to the positive, subjective state that is opposite to illness. Thus, wellness is not the just absence of disease and the absence of illness; it is a separate positive state. Quality of life, well-being, and wellness are often discussed and described...

article

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

Lukas Danner, Renata Ristic, Trent E. Johnson, Herbert L. Meiselman, more

Food Research International > 2016 > 89 > P1 > 254-265

This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n=114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated...

article

An update on the roles of culture and language in designing emotion lists: English, Spanish and Portuguese

Hannelize van Zyl, Herbert L. Meiselman

Food Quality and Preference > 2016 > 51 > C > 72-76

This paper is an update on a study investigating the effect of culture and language on reported emotions and confirms that both culture and language are important in studying emotions evoked by beverages. In addition, sub-categories of products, such as beverage types have different emotion associations in different cultures. A list of emotions developed for beverages in the UK, US, Mexico and Spain...

article

Propensity score analysis (PSA) for sensory causal inference – Global consumer psychographics and applications for phytonutrient supplements

Carla Kuesten, Jennifer Dang, Miki Nakagawa, Jian Bi, more

Food Quality and Preference > 2016 > 51 > C > 77-88

Psychographics data were collected from three global consumer studies for phytonutrient supplements products. The objective of this paper was to explore the usage of the psychographics and other consumer data for sensory causal inference, i.e., cause-and-effect inference, rather than conventional statistical associational inference.In this work, three case studies are presented for different key measures...

article

Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Renata Ristic, Trent E. Johnson, Herbert L. Meiselman, Annet C. Hoek, more

Food Quality and Preference > 2016 > 49 > C > 161-167

A Wine Neophobia Scale (WNS) was created from The Food Neophobia Scale (FNS) modified by substituting the word ‘food’ with ‘wine’ and discarding one item. Respondents (n=207) completed the WNS in order to identify scale items. Analysis indicated that the item “I am very particular about the wine I drink” should be removed. Exploratory Factor Analysis (EFA) followed by Confirmatory Factor Analysis...

article

Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Herbert L. Meiselman, more

Food Quality and Preference > 2016 > 48 > Part A > 199-209

This study compared the self-reported food-evoked emotion profiles of younger adults (n=80, mean age 29.4 (years)±9.5 (SD)), older normosmic adults (n=84, mean age 68.9 (years)±4.2 (SD)), and older hyposmic adults (n=70, mean age 69.4 (years)±6.1 (SD)). The three groups evaluated gingerbreads and chocolates using the EsSense25 questionnaire. Our results demonstrated several differences in the self-reported...

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

A review of the current state of emotion research in product development

Herbert L. Meiselman

Food Research International > 2015 > 76 > Part 2 > 192-199

The field of emotion research related to product development is reviewed, focusing on the issues and challenges of recent years. While the traditional field of emotion in psychology and related fields is quite old, the application to products is more recent, and presents the following list of current issues which are reviewed: (1) Defining emotion, (2) Positive and negative emotions, (3) Large or...

article

The roles of culture and language in designing emotion lists: Comparing the same language in different English and Spanish speaking countries

Hannelize van Zyl, Herbert L. Meiselman

Food Quality and Preference > 2015 > 41 > Complete > 201-213

This study investigated the effect of culture and language on reported emotions. Cross cultural studies of language need to look both between different languages and within the same language as spoken in different countries. Starting with a list of emotions in English, translation resulted in different lists for Spain and Mexico due to differences in the use of Spanish. Spanish lists were somewhat...

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

A global study using PANAS (PA and NA) scales to measure consumer emotions associated with aromas of phytonutrient supplements

Carla Kuesten, Pooja Chopra, Jian Bi, Herbert L. Meiselman, more

Food Quality and Preference > 2014 > 33 > Complete > 86-97

Phytonutrient supplements are consumed to increase dietary consumption of nutrients. This research addresses the opportunities and the challenges for this product category to better understand consumer choice and consumption in combination with hedonic (liking), sensory, psychographic and emotion measures. One objective of this exploratory study is to use Positive Affect Negative Affect Schedule (PANAS)...

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

Television watching and the emotional impact on social modeling of food intake among children

Kirsten E. Bevelander, Herbert L. Meiselman, Doeschka J. Anschütz, Rutger C.M.E. Engels

Appetite > 2013 > 63 > Complete > 70-76

The main goal of this study was to test whether exposure to happy, neutral, or sad media content influences social modeling effects of (snack) food intake in young children. The study was conducted at 14 Dutch urban and suburban primary schools. The participants (N=112) were asked to watch a movie with a same-sex normal-weight confederate who was instructed to eat either nothing or a standardized...

article

The future in sensory/consumer research: ……….....evolving to a better science

Herbert L. Meiselman

Food Quality and Preference > 2013 > 27 > 2 > 208-214

I present eleven predictions of future changes in sensory and consumer research, dividing them according to the criticality of change and the timing of change. The changes which the field must have are more emphasis on: health and wellness, global products and methods, age (life transitions), measuring beyond liking, move beyond the laboratory, and the use of representative subjects. Together these...

article

Measuring emotional responses to foods and food names using questionnaires

Armand V. Cardello, Herbert L. Meiselman, Howard G. Schutz, Caelli Craig, more

Food Quality and Preference > 2012 > 24 > 2 > 243-250

Four experiments examined emotional responses to foods and food concepts (names). Emotional responses varied by foods/food names and included many different emotions. Correlations between foods and corresponding names ranged from +.66 to +.83, while session to session reliability in emotional responses for names ranged from +.50 to +.77 and for foods from +.37 to +.70. Liking ratings for the stimuli...

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Keywords

EMOTION (7)
CONSUMER (6)
CHOICE (5)
CONTEXT (5)
EMOTIONS (5)
MEAL (5)
SENSORY (5)
ACCEPTABILITY (4)
ENVIRONMENT (3)
FOOD (3)
FOOD ACCEPTANCE (3)
LIKING (3)
NEOPHOBIA (3)
WELLNESS (3)
ACCEPTANCE (2)
AUSTRALIAN WINE EVOKED EMOTIONS LEXICON (AWEEL) (2)
BEVERAGE (2)
CONSUMER BEHAVIOUR (2)
CONTEXT EFFECT (2)
CULTURE (2)
EMOTION MEASUREMENT (2)
EMOTION QUESTIONNAIRES (2)
ESSENSE PROFILE® (2)
FOOD INTAKE (2)
HEDONIC RATINGS (2)
INTAKE (2)
LANGUAGE (2)
MENU ITEMS (2)
MONOTONY (2)
MOOD (2)
PREFERENCE (2)
PRODUCT DEVELOPMENT (2)
RELIABILITY (2)
RESTAURANT (2)
SOCIAL INTERACTION (2)
VALIDITY (2)
VARIETY (2)
AGE (1)
APPLIED EMOTION MEASUREMENT (1)
AROMA (1)
CAUSAL INFERENCE (1)
CENTRAL LOCATION TESTS (1)
CHILDREN (1)
CONSUMER SEGMENTATION (1)
CONSUMER TESTING (1)
CONSUMERS (1)
CONSUMPTION (1)
CONSUMPTION CONTEXT (1)
CROSS-CULTURAL (1)
DINING (1)
DINNER (1)
EATING (1)
EATING LOCATION (1)
EFFORT (1)
EMOTION DEFINITION (1)
EMOTION METHODS (1)
EMOTIONAL RESPONSE (1)
EXPECTATIONS (1)
FEEDING ENVIRONMENT (1)
FIELD STUDIES (1)
FLOURISHING (1)
FOOD NAMES (1)
FOOD NEOPHOBIA SCALE (FNS) (1)
FOOD PREFERENCE (1)
FOOD PROVISIONING PROCESS (1)
FOODS (1)
GLOBAL (1)
HAPPINESS (1)
HEALTH (1)
HEALTH AND WELLNESS (1)
HEDONIC (1)
HEDONIC SCALE (1)
INFORMATION (1)
INTERNET SURVEYS (1)
LABORATORY SETTING (1)
LONGTERM FEEDING (1)
MEALS (1)
MENUS (1)
MILITARY RATIONS (1)
MINDLESS EATING (1)
MISSING VALUES (1)
MODELLING (1)
NEOPHILICS (1)
NEOPHOBICS (1)
NOVEL (1)
NOVELTY (1)
NUMBER OF EMOTIONS (1)
OLDER HYPOSMIC ADULTS (1)
OLDER NORMOSMIC ADULTS (1)
OLFACTORY IMPAIRMENT (1)
ORDINAL CATEGORICAL DATA (1)
OVERCONSUMPTION (1)
OVEREATING (1)
PANAS (1)
PEER INFLUENCE (1)
PHYTONUTRIENT (1)
PORTION SIZE (1)
POSITIVE AND NEGATIVE EMOTIONS (1)
PROFILE OF MOOD STATES (POMS) (1)
PROPENSITY SCORE ANALYSIS (PSA) (1)
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INFONA - science communication portal

Search results for: Herbert L. Meiselman

Emotions before and after a meal in a natural eating situation

Emotion measurement: Theoretically pure or practical?

An historical perspective on variety in United States dining based on menus

Analyzing consumers’ Profile of Mood States (POMS) data using the proportional odds model (POM) for clustered or repeated observations and R package ‘repolr’

“I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines

Quality of life, well-being and wellness: Measuring subjective health for foods and other products

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

An update on the roles of culture and language in designing emotion lists: English, Spanish and Portuguese

Propensity score analysis (PSA) for sensory causal inference – Global consumer psychographics and applications for phytonutrient supplements

Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)

Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults

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

A review of the current state of emotion research in product development

The roles of culture and language in designing emotion lists: Comparing the same language in different English and Spanish speaking countries

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

A global study using PANAS (PA and NA) scales to measure consumer emotions associated with aromas of phytonutrient supplements

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

Television watching and the emotional impact on social modeling of food intake among children

The future in sensory/consumer research: ……….....evolving to a better science

Measuring emotional responses to foods and food names using questionnaires

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