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dc.contributor.authorRocha Parra, Diego
dc.contributor.authorChirife, Jorgees
dc.contributor.authorZamora, María Claraes
dc.contributor.authorGarcía Burgos, Davides
dc.contributor.authorMunsch, Simonees
dc.contributor.otherUniversidad Católica Argentina (Buenos Aires). Facultad de Ciencias Agrariases
dc.contributor.otherConsejo Nacional de Investigaciones Científicas y Técnicas (Argentina)es
dc.contributor.otherUniversity of Fribourg (Suiza). Department of Psychology, Clinical Psychology and Psychotherapyes
dc.identifier.citationRocha Parra, D., García Burgos, D., Munsch, S., Chirife, J. y M.C. Zamora. 2016. Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage [en línea]. Postprint del artículo publicado en Food quality and preference 52. Disponible en: [Fecha de consulta: ….]es
dc.description.abstractAbstract: Drinking and eating are not a matter of a single sip or bite. Dynamic data gathered from multiple sip or bite, seem to be more reliable than simple sip/bite evaluation. However, methodologies and analyses based on multiple sips/bites have received little attention until recently. The present study tested an innovative approach to measure the temporal changes in acceptance. It combines multiple-sip temporal-liking measurements (MSTL) with implicit taste reactivity using facial pattern expressions at different time points, for evaluation of a new beverage. Seventy-three consumers (35 females and 38 males) evaluated acceptance during 60 s, drinking three sips, with each sip every 20 s. The consumers’ faces were filmed by a camera during the test session in order to analyze facial affective reactions. The results of the present paper show that MSTL modality allows seeing temporal changes in the acceptance of the beverage. Parameters analyzed maximum intensity (Imax) and area under the curve (AUC) in selfreported response curves presented variation through successive sips. The self-rated liking increased from the first sip to the third. In the same way facial expressions also showed a change over time during successive sips. In this case, the basic emotion of disgust, unpleasantness-related Action Units (AUs; AU 26 and AU 15) and negative valence showed a decrease from the first sip to the third one. It was observed that negative facial reactions are greater than the positive facial reactions in
dc.rightsAcceso Abiertoes
dc.sourcePostprint del artículo publicado en: Food Quality and Preference Vol.52, 2016es
dc.titleApplication of hedonic dynamics using multiplesip temporal-liking and facial expression for evaluation of a new beveragees
uca.pathFacultad de Ingeniería y Ciencias Agrarias|Artículoses
uca.disciplinaCIENCIAS AGRARIASes
uca.filename/home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/application-hedonic-dynamics-using/metadata.xmles
item.fulltextWith Fulltext- de Ingeniería y Ciencias Agrarias- de Ingeniería y Ciencias Agrarias- Universidad Católica Argentina- Universidad Católica Argentina-
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