An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel
- Author
- Joachim Schouteten (UGent) , Hans De Steur (UGent) , Sara De Pelsmaeker (UGent) , Sofie Lagast (UGent) , Ilse De Bourdeaudhuij (UGent) and Xavier Gellynck (UGent)
- Organization
- 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: http://hdl.handle.net/1854/LU-7008117
- MLA
- Schouteten, Joachim, et al. “An Integrated Method for the Emotional Conceptualization and Sensory Characterization of Food Products: The EmoSensory® Wheel.” FOOD RESEARCH INTERNATIONAL, vol. 78, 2015, pp. 96–107, doi:10.1016/j.foodres.2015.11.001.
- 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. https://doi.org/10.1016/j.foodres.2015.11.001
- 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. https://doi.org/10.1016/j.foodres.2015.11.001.
- 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. doi:10.1016/j.foodres.2015.11.001.
- 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://doi.org/10.1016/j.foodres.2015.11.001}},
volume = {{78}},
year = {{2015}},
}
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