Doctor of Philosophy (PhD)
School of Nutrition and Food Sciences
The importance of ascertaining holistic product and consumer understanding beyond liking in the product development process cannot be overstated. This research investigated the role of attribute performance on satisfaction in explaining the relationship between food-evoked emotions and sensory preferences, and examined factors influencing the sensory-emotion profile of food products. In the first phase of this research, a series of consumer studies were conducted using eggs as a test product. First, the extent to which critical product attributes contribute to the satisfaction of quality requirements and purchase intent was determined using Kano modeling concepts. The emotional profile of the product was then examined in attribute presence and absence conditions to evaluate impact of egg quality types. Subsequently, the data were analyzed to elucidate relationships between emotions, satisfaction performance measures and product acceptability. For the expansive aspects of intrinsic, extrinsic, aesthetic, expedient and wholesome characteristics influencing purchase decision of eggs, 8 elements were identified as must-be, 1 attractive, 1 one-dimensional, and 10 indifferent Kano attributes. Attribute absence rather than presence evoked greater consumer discriminating emotions, and emotions and acceptability were more correlated for attribute absence than presence. Emotion and attribute satisfaction performance scores were better predictors of liking in combination than alone. However, emotions in attribute absence outperformed that in its presence, reflecting impact of deeper emotional conceptualizations in attribute absence being a better predictor of liking. Associations were found between Kano attributes and positive emotions. Attractive Kano-related attributes were distinctly drivers of liking, separate from both positive and negative emotions. No evidence of moderating effects of satisfaction performance of expedient egg attributes on the relationship between emotions and liking was found. In the second phase of this research, the relative effects of color and labeling cues on sensory perception, emotional responses and the sensory-emotion space were evaluated using sweeteners as a food model. Results demonstrated additive effects of color and labeling cues on flavor perception and emotions, contrary to significant interactions on their sensory-emotion profile. Identified associations between attribute performance on consumer satisfaction, emotions and acceptability in this research offer new insights on food-evoked emotions in product development.
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Wardy, Wisdom, "Modeling Relationships Among Affective Measures of Food Choice: Acceptance, Emotions And Satisfaction" (2016). LSU Doctoral Dissertations. 874.