Abstract
In the past decade, while interest in emotions has markedly grown, the relationships between sensory properties and emotions, and particularly the role played by product liking/disliking, remain underexplored. In this review we provide a concise summary of recent research on the emotions elicited by unbranded foods and beverages, as well as simpler taste and odour stimuli. Scientific advances and research limitations will be discussed, while taking account of heterogeneity in results due to the different methodologies used in the field and the role of individual differences. Food scientists will benefit from this state-of-affairs review to drive advances in applied research regarding the sensory drivers of emotions, much in the same way past research has contributed to an understanding of the sensory drivers of liking.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
