Emotion Measurement
Edited by Herbert L. Meiselman
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5.3
2
2.1
2.1.1
2.1.2
2.1.3
2.2
2.3
2.3.1
2.3.2
2.3.3
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2.3.5
2.4
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3.4
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2.2 Quantification of degree of conceptual association
2.2.1
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3.1
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3.2 Conceptual
3.2.1
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3.3.2
for a derived index of fit-to-brand
2.1.1
2.2
2.2.2
3 The effect of instructional set and frames of reference (contexts)
3.1 Effect of instructions to participants regarding task completion
3.1.1 Direct comparison of instructions that encourage versus discourage participant deliberation
3.1.2 Direct comparison of instructions that elicit responses simultaneously or subsequent to tasting of samples
3.2 Effect of consumption frames of reference
3.2.1 Evoked consumption contexts in product emotion research
3.2.2 Effects of appropriateness of evoked consumption context
3.2.3 Effect of stimulus and consumption frames of reference
3.3
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5
4.3
5.1 Asking
5.2
6.2
15 Emotions Studied in Context: The Role of the Eating Environment
John S.A. Edwards, Heather J. Hartwell and Agnes Giboreau
1
2.1
1
3
Porcherot, S. Delplanque, C. Ferdenzi, N. Gaudreau and I. Cayeux
Megan Viar-Paxton and Bunmi O. Olatunji
1.4
1.5
2
4.4
4.5
3
3.1
4.1
4.2
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5.2
3.5
3.6
List of Contributors
Lisa Feldman Barrett Department of Psychology, Northeastern University, Boston, MA, United States; Department of Psychiatry, The Athinoula A. Martinos Center for Biomedical Imaging, Massachusetts General Hospital/Harvard Medical, Charlestown, MA, United States
Lina Cárdenas Bayona Department of Design, Universidad de Chile, Santiago, Chile
Moustafa Bensafi Lyon Neuroscience Research Center, CNRS UMR 5292, INSERM U1028, Claude Bernard University Lyon 1, Lyon, France
Gary G. Berntson Department of Psychology, The Ohio State University, Columbus, OH, United States
Armand V. Cardello U.S. Army Natick RD&E Center, Natick, MA, United States
I. Cayeux Firmenich SA, Geneva, Switzerland
Yulia E. Chentsova-Dutton Georgetown University, Washington, DC, United States
Géraldine Coppin Max Planck Institute for Metabolism Research, Cologne, Germany; Swiss Center for Affective Sciences, Campus Biotech, Geneva, Switzerland; Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Geneva, Switzerland
S. Delplanque Swiss Center for Affective Sciences, University of Geneva, Geneva, Switzerland
Louise den Uijl Wageningen UR Food & Biobased Research, Consumer Science & Health, Wageningen, The Netherlands
Pieter M.A. Desmet Department of Industrial Design, Delft University of Technology, Delft, The Netherlands
John S.A. Edwards Food Service and Applied Nutrition Research Group, Bournemouth University, Poole, United Kingdom
Charis Eisen Faculty of Letters, Kobe University, Kobe, Japan
List of Contributors
Panteleimon Ekkekakis Department of Kinesiology, Iowa State University, Ames, IA, United States
C. Ferdenzi Lyon Neuroscience Research Center, CNRS UMR5292, University of Lyon, Lyon, France
Steven F. Fokkinga Department of Industrial Design, Delft University of Technology, Delft, The Netherlands
Arnaud Fournel Lyon Neuroscience Research Center, CNRS UMR 5292, INSERM U1028, Claude Bernard University Lyon 1, Lyon, France
N. Gaudreau Firmenich SA, Geneva, Switzerland
Agnes Giboreau The Center for Food and Hospitality Research, Institut Paul Bocuse, Ecully, France
Daniel Grühn Department of Psychology, North Carolina State University, Raleigh, NC, United States
Heather J. Hartwell Food Service and Applied Nutrition Research Group, Bournemouth University, Poole, United Kingdom
Hyisung C. Hwang San Francisco State University, San Francisco, CA, United States; Humintell, El Cerrito, CA, United States
Keiko Ishii Faculty of Letters, Kobe University, Kobe, Japan
Rubén Jacob-Dazarola School of Design, Universidad de Chile, Santiago, Chile
Sara R. Jaeger The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
Gerry Jager Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
Silvia C. King McCormick & Co., Inc., Hunt Valley, MD, United States; Silvia C. King Consulting LLC, Cincinnati, OH, United States
Ueli Kramer University of Lausanne, Lausanne, Switzerland; University of Windsor, Windsor, ON, Canada
Stefanie Kremer Wageningen UR Food & Biobased Research, Consumer Science & Health, Wageningen, The Netherlands
Jaime L. Kurtz James Madison University, Harrisonburg, VA, United States
Samuel H. Lyons Northeastern University, Boston, MA, United States
David Matsumoto San Francisco State University, San Francisco, CA, United States; Humintell, El Cerrito, CA, United States
Herbert L. Meiselman Herb Meiselman Training and Consulting, Rockport, MA, United States
Saif M. Mohammad National Research Council Canada, Ottawa, ON, Canada
Elizabeth Necka Department of Psychology, The University of Chicago, Chicago, IL, United States
Juan Carlos Ortíz Nicolás Institute of Architecture, Design and Art, Autonomous University of Ciudad Juarez, Ciudad Juarez, CH, México
Greg J. Norman Department of Psychology, The University of Chicago, Chicago, IL, United States
Anna Ogarkova Swiss Centre for Affective Sciences, University of Geneva, Geneva, Switzerland
Bunmi O. Olatunji Department of Psychology, Vanderbilt University, Nashville, TN, United States
Deger Ozkaramanli Department of Industrial Design, Delft University of Technology, Delft, The Netherlands
C. Porcherot Firmenich SA, Geneva, Switzerland
Catherine Rouby Lyon Neuroscience Research Center, CNRS UMR 5292, INSERM U1028, Claude Bernard University Lyon 1, Lyon, France
David Sander Swiss Center for Affective Sciences, Campus Biotech, Geneva, Switzerland; Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Geneva, Switzerland
Neika Sharifian Department of Psychology, North Carolina State University, Raleigh, NC, United States
David M.H. Thomson MMR Research Worldwide, Wallingford, Oxfordshire, United Kingdom
Hannelize van Zyl Heineken, Zoeterwoude, The Netherlands
Megan Viar-Paxton Department of Psychology, Vanderbilt University, Nashville, TN, United States
Cheryl A. Welch James Madison University, Harrisonburg, VA, United States
JungKyoon Yoon Department of Industrial Design, Delft University of Technology, Delft, The Netherlands
Zachary Zenko Department of Kinesiology, Iowa State University, Ames, IA, United States
Preface
The study of emotions has exploded in many disciplines and many areas of study. This has been demonstrated in the Society for Affective Science, which was recently formed with conferences beginning in 2014, and maintains an academic (and clinical) orientation. This growth has been demonstrated in the more product-oriented emotion papers at both the Pangborn Sensory Science Symposium and the Eurosense Conference, both of which have recently included 50 or more papers on product emotions at their semiannual meetings in the field of sensory and consumer science. The study of emotions has been a large and complex field for a long time, and the field keeps getting larger and more complex. Should we study and measure emotions behaviorally, physiologically, or with self-report questionnaires? Should we study and measure mainly positive emotions or mainly negative emotions? And at the most basic level, how do we define emotions, and restrict emotion research to that definition.
The goal of this book is to combine material from academic research and study, applied commercial research and study, and clinical research and study. These fields of emotion research have existed in somewhat isolated states, especially the newer, and growing applied commercial research. But each area of research on emotions has something to offer the other areas, and progress in understanding and measuring emotions would be enhanced by combining our methods and our insights. That is why this book is titled Emotion Measurement, not just Emotion or Emotions. The focus throughout the book is on methods for measuring emotions. If we agree on proper methods to use, if we understand the trade-offs that all methods have, and if we try different methods the field will advance.
When I started this book project I was warned that this was too big a topic, too unwieldy a topic. But part of the solution to the problem of different disciplines and different orientations towards emotion research is to bring these different perspectives together in one book. That was my goal, and this book shows that we have succeeded in doing that.
A special feature of this book is that each chapter has been peer-reviewed. This is unusual in most books. In this book each chapter has received one, two, or occasionally three reviews. But the chapters maintain the individual tone of each author, and the individual point of view of each author, and the reader will see the enormous diversity of opinion and approach which exists in the field of emotion measurement. That is the strength of the field of emotion research and that is the strength of Emotion Measurement. We must learn from each other to advance our field, and one of the ways to learn from each other is to share our thinking, our methods, and our results. Along the way from the first idea of a book to the production of the book, I have been helped by many individuals and organizations. Woodhead Publishing (an imprint
of Elsevier) have shown enthusiasm for this project from the very beginning, and have backed up their enthusiasm with steady assistance from Rob Sykes (Acquisitions Editor) and Josh Bennett (Editorial Project Manager). Major thanks go to the authors who not only provided excellent chapters, but served as reviewers. On a more personal note, I thank my wife, Deborah Prescott Meiselman, for her boundless support for a husband who is often reading, writing, and editing. I hope you enjoy this book. If you do, let me know.
Herbert L. Meiselman
Rockport, MA, United States
