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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
Edition
Language
Place of publication
Publishing group
Elsevier Science & Techn.
Illustrations
Approx. 222 illustrations (22 in full color)
File size
ISBN-13
978-0-12-823199-9 (9780128231999)
Schweitzer Classification
Part I Basic Studies of Emotion1. Theoretical Approaches to Emotion and its Measurement2. Navigating the Science of Emotion3. Senses and emotion: a complex relationship4. The Psychophysiology of Emotions5. Emotion Learning: Measuring how affective values are acquired and updated
Part II Methods for Studying Emotions6. Implicit and Explicit Measures of Food Emotions7. Behavioral Measures of Emotion8. Measuring Emotions in the Face9. Lists of Emotional Stimuli10. Measurement of Consumer Product Emotions Using Questionnaires11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text12. Conceptual Profiling13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses14. The EmoSensory® Wheel15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires16. Emoji chapter17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communications
Part III Studying Emotions in Practice18. Emotions in Clinical Practice19. Emotions Studied in Context: The Role of the Eating Environment20. Emotion-Driven Product Design21. Emotions of Odors and Personal and Home Care Products22. Emotions Elicited by Foods23. Emotion in Beverages24. The Emotion of Happiness25. Measurement of Disgust Proneness26. Studying Emotions in the Elderly27. Measures of emotional influences on eating and weight control
Part IV Cross-Cultural Studies of Emotions28. Translatability of Emotions29. Different Ways of Measuring Emotions Cross-Culturally30. Measuring and Understanding Emotions in East Asia