Abstract
Thinking of present gastronomic trends is inevitable when talking about innovation in Haute Pastry. Despite the rising demand for new creations, launching a successful product that meets the high expectations of consumers is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotions generated by these products to understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five special cakes. For data collection, an online questionnaire with EsSense Profile® scale and CATA methodology has been used. EsSense Profile® is a predefined and validated scale that measures emotions generated by food that includes 39 terms. When analyzing the emotions expressed by all the participants, 22 were statistically significant, of which 14 were classified as positive, 6 as neutral, and only 2 were negative. The results obtained support the importance of the emotional profile in understanding consumers’ expectations and behavior.
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