An explorative study of triggers of behavioral and physiological reactions to foods

Emotional reactions are important drivers in food choice and food intake,
objective measurements of these reactions important. Previous research using
physiological and behavioral measurements has demonstrated different
physiological result patterns of human participants towards foods that are
liked or disliked, but no information was obtained on how these result patterns
relate to product emotions.
In the present study physiological and behavioral results will be collected
for foods for which explicit emotional profiles have been established in
another study. The present study will relate explicit product emotions, based
on questionnaires and other explicit tests, directly to implicit product
emotions, based on physiological and behavioral tests.

The main objective is to explore relationships between implicit and explicit
measures of product emotions by:

1. Relating physiological and behavioral responses of the Autonomic Nervous
System (ANS) with explicit product emotions measured for the same foods.

2.Measuring physiological and behavioral ANS responses during looking at and
tasting of the food to assess the contributions of anticipated taste and actual
taste to the implicit emotions.

3. Measuring physiological and behavioral ANS responses during repeated
exposures to the same foods. This will provide insight in specific emotions
responsible for systematic build-up of aversive and appreciative responses.

4. Measuring explicit responses using a line scale on intensity and
pleasantness, and using the Product Emotion Measurement Instrument (PrEmo®)

In the study, young adults will be exposed to 5 breakfast drinks presented 7
times to assess effects of exposure. Measurements include implicit ANS
responses (facial expressions, heart rate frequency, finger temperature, and
galvanic skin response) and explicit responses (taste intensity, pleasantness).
After this, the products are offered once more to for the PrEmo test.
Presentation of the foods will be randomized in 7 blocks of 5 stimuli. Each
product will be offered once per block. Stimulus presentation orders will be
randomized per block and per participant.

The study is non-therapeutic to the participants. The risk associated with
participation is negligible and compared to other studies the burden can be
considered low.