Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs.

Pannapa Hanmontree,Amporn Sae-Eaw,Witoon Prinyawiwatkul

doi:10.3390/foods11030348

Pannapa Hanmontree, Amporn Sae-Eaw + Show 1 more

Open Access

https://doi.org/10.3390/foods11030348

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Abstract

The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring scales, including a rating scale (5-point intensity; 1 = ‘not at all’, 5 = ‘extremely’), a checklist scale (check-all-that-apply, CATA), and a combination of CATA and rating scales (rate-all-that-apply, RATA; 5-point intensity; 1 = ‘slightly’, 5 = ‘extremely’). The 39 emotional terms of the EsSense Profile® and the 45 wellness terms of the WellSense ProfileTM were translated into Thai, then screened for relevance to herbal drinks. The seven positive emotional terms (active, energetic, good, happy, polite, satisfied, and warm), three negative emotional terms (bored, disgusted, and worried), and five wellness terms (comforted, healthy, invigorated, relaxed, and refreshed) were selected and included in the questionnaire. A central location test was performed to determine the emotion and wellness profiles of five herbal drinks: roselle (Hibiscus sabdariffa) drink, chrysanthemum (Chrysanthemum morifolium Ramat) drink, ginger (Zingiber officinale) drink, Jubliang (a mixture of eight herbs) drink, and Krachai Dam (Kaempferia parviflora) drink. For herbal drinks, measuring emotion and wellness with a questionnaire using full sentences did not show increased benefit over questionnaires using words alone. All three measuring methods—a rating scale, CATA, and RATA—produced similar emotion and wellness profiles. However, each method has different advantages and limitations, which researchers should carefully consider.

Highlights

In the last decade, emotional responses have been more frequently used in consumer research and food-product development because the use of liking data alone may not effectively predict product success in the market
Regarding the overall liking scores of the five herbal drinks from six test designs, the data were analyzed by ANOVA and Duncan’s multiple range test (DMRT) (Table 5)
The subsequent emotion and wellness results of the six test designs could be compared since overall liking and emotion terms may be correlated, depending on product, product category, demographics, and psychographics [5]

Summary

Introduction

Emotional responses have been more frequently used in consumer research and food-product development because the use of liking data alone may not effectively predict product success in the market. Collecting emotional responses that offer insight into consumer experience can provide additional useful information for product development [1]. Several methods for measuring emotions associated with foods have been developed and reported, such as EsSense Profile® [5], consumer-defined check-all-that-apply (CDCATA) [6], EmoSemio [7], and EmoSensory® Wheel [8]. The health and wellness perception of food products has become an important aspect of consumers’ purchasing decisions. The WellSense ProfileTM , a questionnaire measuring wellness associated with foods from the consumer perspective, was recently developed [9] and was adapted in recent research to measure organic food-related wellbeing [10] in relation to the Krachai

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