Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of.
The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades.
Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside.
- Reviews both the academic and the applied strands of emotion measurement research
- Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field
- Highlights methods for studying emotions in both basic and applied studies
Part I Basic Studies of Emotion 1. Theoretical Approaches to Emotion and its Measurement 2. Navigating the Science of Emotion 3. Senses and emotion: a complex relationship 4. The Psychophysiology of Emotions 5. Emotion Learning: Measuring how affective values are acquired and updated
Part II Methods for Studying Emotions 6. Implicit and Explicit Measures of Food Emotions 7. Behavioral Measures of Emotion 8. Measuring Emotions in the Face 9. Lists of Emotional Stimuli 10. Measurement of Consumer Product Emotions Using Questionnaires 11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text 12. Conceptual Profiling 13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses 14. The EmoSensory® Wheel 15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires 16. Emoji chapter 17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communications
Part III Studying Emotions in Practice 18. Emotions in Clinical Practice 19. Emotions Studied in Context: The Role of the Eating Environment 20. Emotion-Driven Product Design 21. Emotions of Odors and Personal and Home Care Products 22. Emotions Elicited by Foods 23. Emotion in Beverages 24. The Emotion of Happiness 25. Measurement of Disgust Proneness 26. Studying Emotions in the Elderly 27. Measures of emotional influences on eating and weight control
Part IV Cross-Cultural Studies of Emotions 28. Translatability of Emotions 29. Different Ways of Measuring Emotions Cross-Culturally 30. Measuring and Understanding Emotions in East Asia
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.