Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/30698 |
Resumo: | Aromas bring memories that evoke emotions, which can influence food acceptance. This ability to arouse emotions can be affected by some of its characteristics such as concentration and familiarity. Thus, this work aimed to evaluate the emotional and hedonic response at two levels of aroma concentration and to understand if there was an influence of familiarity on these responses. The aromas studied were vanilla, cinnamon, basil, strawberry and tangerine, evaluated in two sessions, one with concentrated aromas and the other with diluted aromas. A check-all-that-apply (CATA) questions were designed and applied in both sessions with 76 consumers, jointly with the nine-point hedonic scale and the three-point familiarity scale. The results showed that for strawberry, vanilla and basil the dilution did not influence the hedonic and emotional response since strawberry and vanilla remained with greater acceptance and associated with positive emotions, while basil remained rejected and associated with negative emotions. In contrast, dilution had a positive effect on tangerine, as it favored its acceptance and made its emotional response closer to that of strawberry and vanilla. As for cinnamon, the dilution had a negative effect, as it made the response to this aroma similar to that of basil, decreasing its acceptance. In addition, evidence was found that low familiarity associated with low aroma concentration may impair its acceptance. Thus, it is important to consider concentration and familiarity to obtain a better performance in the affective response to aromas. |
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Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptabilityOler, recordar, sentir y gustar: relación entre aromas, emociones y aceptabilidadCheirar, lembrar, sentir e gostar: relações entre aromas, emoções e aceitaçãoOdoresSentimentosComportamento do consumidorFamiliaridadeConcentração.OloresSensacionesComportamiento del consumidorFamiliaridadConcentración.OdorsFeelingsConsumer behaviorFamiliarityConcentration.Aromas bring memories that evoke emotions, which can influence food acceptance. This ability to arouse emotions can be affected by some of its characteristics such as concentration and familiarity. Thus, this work aimed to evaluate the emotional and hedonic response at two levels of aroma concentration and to understand if there was an influence of familiarity on these responses. The aromas studied were vanilla, cinnamon, basil, strawberry and tangerine, evaluated in two sessions, one with concentrated aromas and the other with diluted aromas. A check-all-that-apply (CATA) questions were designed and applied in both sessions with 76 consumers, jointly with the nine-point hedonic scale and the three-point familiarity scale. The results showed that for strawberry, vanilla and basil the dilution did not influence the hedonic and emotional response since strawberry and vanilla remained with greater acceptance and associated with positive emotions, while basil remained rejected and associated with negative emotions. In contrast, dilution had a positive effect on tangerine, as it favored its acceptance and made its emotional response closer to that of strawberry and vanilla. As for cinnamon, the dilution had a negative effect, as it made the response to this aroma similar to that of basil, decreasing its acceptance. In addition, evidence was found that low familiarity associated with low aroma concentration may impair its acceptance. Thus, it is important to consider concentration and familiarity to obtain a better performance in the affective response to aromas.Los aromas traen recuerdos que evocan emociones y pueden influir en la aceptación de los alimentos. Esta capacidad de despertar emociones puede verse afectada por algunas de sus características como concentración y familiaridad. Así, este trabajo tuvo como objetivo evaluar la respuesta emocional y hedónica en dos niveles de concentración de aromas y comprender si hubo una influencia de la familiaridad en estas respuestas. Los aromas estudiados fueron vainilla, canela, albahaca, fresa y mandarina, evaluados en dos sesiones, una con aromas concentrados y otra con aromas diluidos. Se diseñó y aplicó un cuestionario check-all-that-apply (CATA) con 76 evaluadores, junto con la escala hedónica de nueve puntos y la escala de familiaridad de tres puntos. Los resultados mostraron que para fresa, vainilla y albahaca la dilución no influyó en la respuesta hedónica y emocional pues fresa y vainilla se mantuvieron con mayor aceptabilidad y asociadas a emociones positivas, mientras que la albahaca se mantuvo rechazada y asociada a emociones negativas. En cambio, la dilución tuvo un efecto positivo en la mandarina, ya que favoreció su aceptabilidad y se acercó a la fresa y la vainilla. La dilución tuvo un efecto negativo en la canela, ya que hizo que la respuesta a este aroma se acercó a la albahaca, perjudicando su aceptación. Además, se encontró indicio de que la baja familiaridad y baja concentración de aromas puede perjudicar su aceptabilidad. Así, es importante considerar la concentración y la familiaridad para obtener un mejor desempeño en la respuesta afectiva a los aromas.Os aromas trazem memórias que evocam emoções, as quais podem influenciar a aceitação dos alimentos. Esta capacidade de despertar emoções pode ser afetada por algumas de suas características como concentração e familiaridade. Assim, este trabalho objetivou avaliar a resposta emocional e hedônica em dois níveis de concentração de aromas e verificar se houve influência da familiaridade sobre estas respostas. Os aromas estudados foram baunilha, canela, manjericão, morango e tangerina, avaliados em duas sessões, uma com os aromas aplicados diretamente em fita e outra com os aromas diluídos em água. Um questionário tipo check-all-that-apply (CATA) foi elaborado e aplicado em ambas as sessões com 76 avaliadores, juntamente com a escala hedônica de nove pontos e a escala de familiaridade de três pontos. Os resultados mostraram que para morango, baunilha e manjericão a diluição não influenciou a resposta hedônica e emocional, pois morango e baunilha permaneceram com maior aceitação e associados a emoções positivas ao passo que manjericão permaneceu rejeitado e associado a emoções negativas. Entretanto, a diluição teve efeito positivo sobre a tangerina, pois favoreceu sua aceitação e tornou a resposta emocional mais próxima à do morango e da baunilha. Já para a canela, a diluição teve efeito negativo, pois tornou a resposta a este aroma similar à do manjericão, prejudicando sua aceitação. Além disso, a pouca familiaridade associada a baixa concentração do aroma podem prejudicar sua aceitação. Assim, torna-se importante considerar a concentração e a familiaridade para obtenção de um melhor desempenho na resposta afetiva a aromas.Research, Society and Development2022-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3069810.33448/rsd-v11i8.30698Research, Society and Development; Vol. 11 No. 8; e2611830698Research, Society and Development; Vol. 11 Núm. 8; e2611830698Research, Society and Development; v. 11 n. 8; e26118306982525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/30698/26238Copyright (c) 2022 Ana Alice da Silva Xavier Costa; Regina Lúcia Firmento de Noronha; Tarcísio Lima Filho; Márcia Cristina Teixeira Ribeiro Vidigal; Elaine Berges da Silva; Valéria Paula Rodrigues Minimhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Ana Alice da Silva XavierNoronha, Regina Lúcia Firmento deLima Filho, TarcísioVidigal, Márcia Cristina Teixeira Ribeiro Silva, Elaine Berges da Minim, Valéria Paula Rodrigues 2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/30698Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:22.416561Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability Oler, recordar, sentir y gustar: relación entre aromas, emociones y aceptabilidad Cheirar, lembrar, sentir e gostar: relações entre aromas, emoções e aceitação |
title |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
spellingShingle |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability Costa, Ana Alice da Silva Xavier Odores Sentimentos Comportamento do consumidor Familiaridade Concentração. Olores Sensaciones Comportamiento del consumidor Familiaridad Concentración. Odors Feelings Consumer behavior Familiarity Concentration. |
title_short |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
title_full |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
title_fullStr |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
title_full_unstemmed |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
title_sort |
Smelling, remembering, feeling and liking: relationship between scents, emotions and acceptability |
author |
Costa, Ana Alice da Silva Xavier |
author_facet |
Costa, Ana Alice da Silva Xavier Noronha, Regina Lúcia Firmento de Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Silva, Elaine Berges da Minim, Valéria Paula Rodrigues |
author_role |
author |
author2 |
Noronha, Regina Lúcia Firmento de Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Silva, Elaine Berges da Minim, Valéria Paula Rodrigues |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Costa, Ana Alice da Silva Xavier Noronha, Regina Lúcia Firmento de Lima Filho, Tarcísio Vidigal, Márcia Cristina Teixeira Ribeiro Silva, Elaine Berges da Minim, Valéria Paula Rodrigues |
dc.subject.por.fl_str_mv |
Odores Sentimentos Comportamento do consumidor Familiaridade Concentração. Olores Sensaciones Comportamiento del consumidor Familiaridad Concentración. Odors Feelings Consumer behavior Familiarity Concentration. |
topic |
Odores Sentimentos Comportamento do consumidor Familiaridade Concentração. Olores Sensaciones Comportamiento del consumidor Familiaridad Concentración. Odors Feelings Consumer behavior Familiarity Concentration. |
description |
Aromas bring memories that evoke emotions, which can influence food acceptance. This ability to arouse emotions can be affected by some of its characteristics such as concentration and familiarity. Thus, this work aimed to evaluate the emotional and hedonic response at two levels of aroma concentration and to understand if there was an influence of familiarity on these responses. The aromas studied were vanilla, cinnamon, basil, strawberry and tangerine, evaluated in two sessions, one with concentrated aromas and the other with diluted aromas. A check-all-that-apply (CATA) questions were designed and applied in both sessions with 76 consumers, jointly with the nine-point hedonic scale and the three-point familiarity scale. The results showed that for strawberry, vanilla and basil the dilution did not influence the hedonic and emotional response since strawberry and vanilla remained with greater acceptance and associated with positive emotions, while basil remained rejected and associated with negative emotions. In contrast, dilution had a positive effect on tangerine, as it favored its acceptance and made its emotional response closer to that of strawberry and vanilla. As for cinnamon, the dilution had a negative effect, as it made the response to this aroma similar to that of basil, decreasing its acceptance. In addition, evidence was found that low familiarity associated with low aroma concentration may impair its acceptance. Thus, it is important to consider concentration and familiarity to obtain a better performance in the affective response to aromas. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-07 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30698 10.33448/rsd-v11i8.30698 |
url |
https://rsdjournal.org/index.php/rsd/article/view/30698 |
identifier_str_mv |
10.33448/rsd-v11i8.30698 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30698/26238 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 8; e2611830698 Research, Society and Development; Vol. 11 Núm. 8; e2611830698 Research, Society and Development; v. 11 n. 8; e2611830698 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052836679254016 |