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An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel

Joachim Schouteten (UGent) , Hans De Steur (UGent) , Sara De Pelsmaeker (UGent) , Sofie Lagast (UGent) , Ilse De Bourdeaudhuij (UGent) and Xavier Gellynck (UGent)
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Keywords
Sensory characterization, Consumer, EmoSensory®Wheel, Emotion, Food, THAT-APPLY QUESTIONS, EVOKED CONSUMPTION CONTEXTS, CATA QUESTIONS, CONSUMER PERCEPTION, HEDONIC SCORES, MILK DESSERTS, CHECK, RESPONSES, LIKING, INFORMATION

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Citation

Please use this url to cite or link to this publication:

MLA
Schouteten, Joachim et al. “An Integrated Method for the Emotional Conceptualization and Sensory Characterization of Food Products: The EmoSensory® Wheel.” FOOD RESEARCH INTERNATIONAL 78 (2015): 96–107. Print.
APA
Schouteten, J., De Steur, H., De Pelsmaeker, S., Lagast, S., De Bourdeaudhuij, I., & Gellynck, X. (2015). An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel. FOOD RESEARCH INTERNATIONAL, 78, 96–107.
Chicago author-date
Schouteten, Joachim, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Ilse De Bourdeaudhuij, and Xavier Gellynck. 2015. “An Integrated Method for the Emotional Conceptualization and Sensory Characterization of Food Products: The EmoSensory® Wheel.” Food Research International 78: 96–107.
Chicago author-date (all authors)
Schouteten, Joachim, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Ilse De Bourdeaudhuij, and Xavier Gellynck. 2015. “An Integrated Method for the Emotional Conceptualization and Sensory Characterization of Food Products: The EmoSensory® Wheel.” Food Research International 78: 96–107.
Vancouver
1.
Schouteten J, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel. FOOD RESEARCH INTERNATIONAL. 2015;78:96–107.
IEEE
[1]
J. Schouteten, H. De Steur, S. De Pelsmaeker, S. Lagast, I. De Bourdeaudhuij, and X. Gellynck, “An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel,” FOOD RESEARCH INTERNATIONAL, vol. 78, pp. 96–107, 2015.
@article{7008117,
  author       = {Schouteten, Joachim and De Steur, Hans and De Pelsmaeker, Sara and Lagast, Sofie and De Bourdeaudhuij, Ilse and Gellynck, Xavier},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Sensory characterization,Consumer,EmoSensory®Wheel,Emotion,Food,THAT-APPLY QUESTIONS,EVOKED CONSUMPTION CONTEXTS,CATA QUESTIONS,CONSUMER PERCEPTION,HEDONIC SCORES,MILK DESSERTS,CHECK,RESPONSES,LIKING,INFORMATION},
  language     = {eng},
  pages        = {96--107},
  title        = {An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel},
  url          = {http://dx.doi.org/10.1016/j.foodres.2015.11.001},
  volume       = {78},
  year         = {2015},
}

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