Emotion Measurement

Emotion Measurement

2nd Edition - April 1, 2021

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  • Editor: Herbert L. Meiselman
  • Paperback ISBN: 9780128211250
  • eBook ISBN: 9780128231999

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Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of. The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades. Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside.

Key Features

  • Reviews both the academic and the applied strands of emotion measurement research
  • Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field
  • Highlights methods for studying emotions in both basic and applied studies


Food and consumer product scientists and development engineers, academic researchers studying emotions, sensory and consumer insight managers and scientists, psychologists and psychology students and marketing managers

Table of Contents

  • Part I Basic Studies of Emotion
    1. Theoretical Approaches to Emotion and its Measurement
    2. Navigating the Science of Emotion
    3. Senses and emotion: a complex relationship
    4. The Psychophysiology of Emotions
    5. Emotion Learning: Measuring how affective values are acquired and updated

    Part II Methods for Studying Emotions
    6. Implicit and Explicit Measures of Food Emotions
    7. Behavioral Measures of Emotion
    8. Measuring Emotions in the Face
    9. Lists of Emotional Stimuli
    10. Measurement of Consumer Product Emotions Using Questionnaires
    11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text
    12. Conceptual Profiling
    13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses
    14. The EmoSensory® Wheel
    15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires
    16. Emoji chapter
    17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communications

    Part III Studying Emotions in Practice
    18. Emotions in Clinical Practice
    19. Emotions Studied in Context: The Role of the Eating Environment
    20. Emotion-Driven Product Design
    21. Emotions of Odors and Personal and Home Care Products
    22. Emotions Elicited by Foods
    23. Emotion in Beverages
    24. The Emotion of Happiness
    25. Measurement of Disgust Proneness
    26. Studying Emotions in the Elderly
    27. Measures of emotional influences on eating and weight control

    Part IV Cross-Cultural Studies of Emotions
    28. Translatability of Emotions
    29. Different Ways of Measuring Emotions Cross-Culturally
    30. Measuring and Understanding Emotions in East Asia

Product details

  • No. of pages: 1046
  • Language: English
  • Copyright: © Woodhead Publishing 2021
  • Published: April 1, 2021
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128211250
  • eBook ISBN: 9780128231999

About the Editor

Herbert L. Meiselman

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.

Affiliations and Expertise

Retired Senior Research Scientist, Natick Laboratories, Middlesex, Massachusetts, USA

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