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dc.contributor.author
Gmuer, Angelina
dc.contributor.author
Nuessli Guth, Jeannette
dc.contributor.author
Runte, Maren
dc.contributor.author
Siegrist, Michael
dc.date.accessioned
2022-12-13T08:21:40Z
dc.date.available
2017-06-11T16:13:53Z
dc.date.available
2022-12-13T08:21:40Z
dc.date.issued
2015-03
dc.identifier.issn
0950-3293
dc.identifier.issn
1873-6343
dc.identifier.other
10.1016/j.foodqual.2014.09.001
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/98267
dc.description.abstract
In recent years, new emotion and feeling lexicons developed in different languages and cultures have led to interesting insights into food- and odor-elicited emotions. However, most of the applied methods were not very systematic and used preexisting word lists as a starting point. None of the lexicons was generated from a linguistic perspective using comprehensive actual language use data. The aim of the present two studies was to explore the nature of the most appropriate terms used to describe food-related emotions with a systematic, linguistic-based method. In the first study, we applied a novel, three-step approach to the German language by collecting actively used emotion words. The collection and identification step resulted in 272 candidate terms that have an emotional connotation. In an online survey, 222 German-speaking participants rated the relevance of these candidate words in relation to food products. The positive–negative–neutral categorization in the second study was aimed to characterize the 272 candidate words and to test for the occurrence of a hedonic asymmetry. The application of the novel approach in Study 1 was useful to identify 49 terms. The result indicates that German-speaking consumers actively use differentiated and evaluative words to describe food-evoked emotions. Up to 70% of these expressions were positive, confirming the occurrence of a hedonic asymmetry by means of a linguistic-based approach. The nature of our identified expressions differed, however, from preexisting lists, which may be attributed to divergences in the applied approaches or suggested cultural aspects. Overall, the novel, systematic and linguistic-based approach, and the designed German emotion lexicon tailored to the consumers’ active language use, are valuable tools to deepen our understanding of the role that emotions play in food consumption experiences.
en_US
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.subject
Emotion
en_US
dc.subject
Food
en_US
dc.subject
Linguistic approach
en_US
dc.subject
Lexicon
en_US
dc.subject
German language
en_US
dc.title
From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon
en_US
dc.type
Journal Article
dc.date.published
2014-09-22
ethz.journal.title
Food Quality and Preference
ethz.journal.volume
40
en_US
ethz.journal.issue
Part A
en_US
ethz.journal.abbreviated
Food Qual. Prefer.
ethz.pages.start
77
en_US
ethz.pages.end
86
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Amsterdam
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
ethz.date.deposited
2017-06-11T16:14:39Z
ethz.source
ECIT
ethz.identifier.importid
imp593652f0ca15014869
ethz.ecitpid
pub:153717
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2017-07-31T15:27:39Z
ethz.rosetta.lastUpdated
2022-03-28T13:42:20Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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