Next Article in Journal
A Machine Learning Method for the Fine-Grained Classification of Green Tea with Geographical Indication Using a MOS-Based Electronic Nose
Next Article in Special Issue
Opuntia ficus-indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy
Previous Article in Journal
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
Previous Article in Special Issue
Heart Images on Food Labels: A Health Claim or Not?
Open AccessArticle

The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry

1
Business Department, Facultad Economía y Empresa, University of A Coruña, Campus Elviña s/n, 15001 Coruña, Spain
2
Department of Agricultural and Food Sciences, University of Bologna, Viale Giuseppe Fanin 50, 40127 Bologna, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Luís Miguel Cunha
Foods 2021, 10(4), 794; https://doi.org/10.3390/foods10040794
Received: 4 March 2021 / Revised: 26 March 2021 / Accepted: 6 April 2021 / Published: 8 April 2021
(This article belongs to the Special Issue Consumer Behavior and Food Choice)
Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of beverage product, since pleasant or positive emotions are primarily associated with beverages’ consumption. The analysis suggests that individuals predominantly associate beverages with pleasant emotions, regardless of the type of beverage, while the level of alcohol content seems to be influencing the different emotions and affect. The research results provide valuable insights to help managers and marketers understand the choice and preference for different beverages. View Full-Text
Keywords: beverages; emotions; consumption; Theory of Positive Asymmetry; satisfaction beverages; emotions; consumption; Theory of Positive Asymmetry; satisfaction
Show Figures

Figure 1

MDPI and ACS Style

Calvo-Porral, C.; Rivaroli, S.; Orosa-González, J. The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry. Foods 2021, 10, 794. https://doi.org/10.3390/foods10040794

AMA Style

Calvo-Porral C, Rivaroli S, Orosa-González J. The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry. Foods. 2021; 10(4):794. https://doi.org/10.3390/foods10040794

Chicago/Turabian Style

Calvo-Porral, Cristina; Rivaroli, Sergio; Orosa-González, Javier. 2021. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry" Foods 10, no. 4: 794. https://doi.org/10.3390/foods10040794

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop