Basic Protocols on Emotions, Senses, and Foods

Foreword
Preface
Preface to the Series
Contents
Contributors
Part I: Psychophysical and Questionnaire Approaches
	Chapter 1: Different Methods to Assess the Trigeminal System
		1 Introduction
		2 Materials
			2.1 Threshold for Trigeminal Stimuli
				2.1.1 Oral Testing (Capsaicin)
				2.1.2 Nasal Testing (CO2)
			2.2 Lateralization Task
			2.3 Negative Mucosal Potential
			2.4 Trigeminal Event-Related Potentials
		3 Methods
			3.1 Thresholds for Trigeminal Stimuli
				3.1.1 Oral Testing (Capsaicin)
				3.1.2 Nasal Testing (CO2)
			3.2 Lateralization Task
			3.3 Negative Mucosal Potential
			3.4 Trigeminal Event-Related Potentials
		4 Notes
		References
	Chapter 2: Preparation of Beverage Samples Spiked with Aroma Standards
		1 Introduction
		2 Materials
		3 Methods
			3.1 Preparation of Stock Solutions
				3.1.1 Preparation of Stock Solutions Using Liquid Standards
				3.1.2 Preparation of Stock Solutions Using Solid Standards
			3.2 Beverage Spiking
			3.3 Spiked Beverage Presentation
			3.4 Odorant Storage and Maintenance
		4 Notes
		References
	Chapter 3: Studying Chemosensory Perception and Its Hedonic Component in an Anthropological Context: From Genetics to Psychoph...
		1 Introduction
		2 Materials
			2.1 Dilution Step
			2.2 Perceptual Test  Kit
			2.3 Threshold Test Kit
			2.4 Collecting Psychophysical Data
			2.5 Collecting DNA
			2.6 Field Experimentation
		3 Methods
			3.1 Cultural Adaptation of the Methodology
			3.2 Preparation of the Psychophysical Test Kit
				3.2.1 Threshold and Perceptual Test Kits
					Preparing the Vials
					Filling the Odorless Vials
					Preparing the Dilutions
					Filling the Odorous Vials
			3.3 Contacting the Villages
			3.4 Collection of Psychophysical Data and DNA
		4 Notes
		References
	Chapter 4: Measuring Food Emotions in a Living Lab
		1 Introduction
		2 Materials
		3 Methods
		4 Notes
		References
	Chapter 5: Lexicon Questionnaire (EsSense ProfileR)
		1 Introduction
			1.1 The EsSense ProfileR
			1.2 Positive and Negative Emotions
			1.3 Rating Scale or CATA (Check-All-That-Apply)
		2 Materials
		3 Methods
			3.1 Instructions to Consumers
			3.2 Number of Consumers Needed
			3.3 Order of Emotion Terms
			3.4 Duration of Testing
			3.5 Culture/Language
			3.6 Age and Gender Effects
			3.7 Correlation of Emotion and Liking
		4 Notes
		References
	Chapter 6: Using Check-All-That-Apply (CATA) Questions in Emotion Questionnaires
		1 Introduction
			1.1 The Ascendancy of CATA Questions in Food-Related Consumer Research
			1.2 Emotion Questionnaires in Product Research
		2 Materials
			2.1 Consumers
			2.2 Stimuli
			2.3 Emotion Words
			2.4 CATA Questions Variants
		3 Methods
			3.1 Data Collection
			3.2 Data Analysis
		4 Notes
		5 Conclusions
		References
	Chapter 7: Participant-Defined Questionnaire (EmoSemio)
		1 Introduction
		2 Materials
			2.1 The Stimuli
			2.2 The Subjects
		3 Methods
			3.1 Phase 1: Interviews
				3.1.1 Conducting the Interviews
				3.1.2 Analyzing the Interviews
				3.1.3 Questionnaire Development
			3.2 Phase 2: Data Collection Using the EmoSemio Questionnaire
				3.2.1 Data Collection
				3.2.2 Data Analysis
		4 Notes
		References
	Chapter 8: Emotion-Picture Questionnaires (Emoji)
		1 Introduction
		2 Materials
			2.1 Emoji Meaning
			2.2 Emoji Selection
			2.3 Participants
			2.4 Stimuli
		3 Methods
			3.1 Ballots and Questionnaire Variants
			3.2 Emoji Presentation
			3.3 Test Location
			3.4 Data Analysis
		4 Notes
		References
	Chapter 9: Measuring Food Emotions Using Semi-Guided Interviews
		1 Introduction
		2 Materials
		3 Methods
		4 Notes
		References
Part II: Behavioral and Psychophysiological Approaches
	Chapter 10: Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilities
		1 Introduction
			1.1 Methodological Challenges of Research with People with PIMD
			1.2 Protocols for Measuring Olfaction in People with PIMD
		2 Materials
			2.1 Stimuli
				2.1.1 Odorant Selection
				2.1.2 Odorant Preparation
			2.2 Additional Material
		3 Methods
			3.1 Discrimination Protocol
			3.2 Preference Protocol
			3.3 Fixed-Trial Short-Term Habituation Protocol
		4 Notes
		References
	Chapter 11: Measuring Hedonic Behaviors to Food Odors in Children
		1 Introduction
		2 Materials
			2.1 Olfactory Stimuli
			2.2 Flask Support
			2.3 Video Camera
			2.4 Subjective Measures
		3 Methods
			3.1 The Experimental Procedure
			3.2 Analysis of the Video to Extract Odor Exploration Behaviors
			3.3 Statistical Analysis
		4 Notes
		References
	Chapter 12: Modulation of Visual Perception by Odors
		1 Introduction
		2 Materials
			2.1 Computer and Software
			2.2 Olfactory Affective Matching Task
			2.3 Olfactory Pleasantness
			2.4 Olfactory Skill Assessment
			2.5 Personal Information
			2.6 Token of Appreciation
		3 Methods
			3.1 Experimental Session
			3.2 Index Calculation
		4 Notes
		References
	Chapter 13: Characterizing Emotional Response to Olfactory, Auditory, and Visual Stimulations in a Virtual Reality Environment
		1 Introduction
		2 Materials
			2.1 Participants
			2.2 Computer Equipment
			2.3 Virtual Reality Software
			2.4 Sensory Stimulations
				2.4.1 Olfactory Stimulations
				2.4.2 Auditory Stimulations
				2.4.3 Visual Stimulations
			2.5 Physiological Responses Recording: Sensor Belt
			2.6 Emotional Evaluations of the Sensory Stimulations
		3 Methods
			3.1 Preparation of the Stimulations
			3.2 Exploration of the Virtual Environment
			3.3 Attraction/Repulsion Behavior
			3.4 Emotional Physiological Responses
			3.5 Emotional Evaluations of the Sensory Stimulations
		4 Notes
		References
	Chapter 14: Characterization of Facial Emotions to Food Odors in Children with Autism
		1 Introduction
		2 Materials
		3 Methods
		4 Notes
		References
	Chapter 15: Facial Electromyography in Food Research in a Behavioral and MR Setting
		1 Introduction
		2 Materials
			2.1 EMG Equipment
				2.1.1 Amplifier
				2.1.2 Electrodes
				2.1.3 Cabling
				2.1.4 Computer and Software
			2.2 Consumables
				2.2.1 Scrubbing Paste/Alcohol Solution
				2.2.2 Adhesive Pads
				2.2.3 Conductive Media
			2.3 Task
				2.3.1 Stimuli (See Note 7)
				2.3.2 Trials
		3 Methods
		4 Notes
		References
	Chapter 16: Measuring the Postauricular Reflex as an Indicator of Appetitive Processing
		1 Introduction
		2 Materials
			2.1 Electromyography Apparatus
			2.2 Acoustic Probe and Audio Apparatus
			2.3 Data Preprocessing and Quantification
		3 Methods
			3.1 Participant and Skin Preparation
			3.2 Electrode Preparation and Placement
			3.3 Experiment Design and Procedure
			3.4 Acoustic Probe Delivery
			3.5 Postauricular Electromyography Signal Preprocessing
			3.6 Response Quantification
		4 Notes
		5 Conclusions
		References
	Chapter 17: Peripheral Nervous System Responses to Food Stimuli: Electrode Placement and Measures
		1 Introduction
		2 Materials
			2.1 General List of Materials
			2.2 Electrodermal Activity (EDA)
			2.3 Face Electromyography (EMG): Corrugator Supercillii and Zygomaticus Major
			2.4 Electrocardiography (ECG)
			2.5 Respiration
		3 Methods
			3.1 General Consideration
			3.2 Electrodermal Activity
			3.3 Facial Electromyography: Corrugator Supercilii and Zygomaticus Major
			3.4 Electrocardiography
			3.5 Respiratory Activity
			3.6 Example of Acquired Data
		4 Notes
		References
	Chapter 18: Peripheral Nervous System Responses to Food Stimuli: Analysis Using Data Science Approaches
		1 Introduction
		2 Materials
		3 Methods
			3.1 Preprocessing
				3.1.1 Skin Conductance Decomposition and Data Importation
				3.1.2 Feature Selection
				3.1.3 Discretization
			3.2 Data Mining Analysis (Subgroup Discovery Analysis)
				3.2.1 General Information
				3.2.2 Processing
				3.2.3 Example of Results
				3.2.4 Conclusions
		4 Notes
		References
	Chapter 19: Electroencephalography and Gustatory Event-Related Potentials Measures to Oral Stimuli
		1 Introduction
		2 Materials
			2.1 EEG Equipment
			2.2 Gustometer
			2.3 Feedback System
			2.4 Visual Tracking Task
			2.5 System for Data Analysis
			2.6 EEG Dedicated Room
		3 Methods
		4 Notes
		References
	Chapter 20: Assessment of Food Odor-Evoked Emotions Using Functional Magnetic Resonance Imaging
		1 Introduction
		2 Materials
			2.1 MRI Scanner and Head Coil
			2.2 Odorants
			2.3 Solvent
			2.4 Olfactometer
			2.5 Olfactometer Parts
			2.6 Air Source
			2.7 Computer and Software for Visual Cue Presentation
			2.8 Respiratory Monitoring System
		3 Methods
			3.1 Participants Screening
			3.2 MRI Hardwire Preparation
			3.3 Olfactometer Set-Up
			3.4 Briefing and Practice
			3.5 Place Participant
			3.6 Start the Experiment
			3.7 Odor Stimulation Task
			3.8 Rating of Odor Stimuli
			3.9 Complete Experiment
			3.10 Data Storage and Analysis (See Note 17)
		4 Notes
		References
Index