Spices in a Product Affect Emotions: A Study with an Extruded Snack Product ††
Brandon Bell 1, Koushik Adhikari 2,*, Edgar Chambers IV 3
, Sajid Alavi 4, Silvia King 5 and Mark Haub 6
, Sajid Alavi 4, Silvia King 5 and Mark Haub 6
1
WhiteWave Foods Company, Broomfield, CO 80021, USA
2
Food Science & Technology, University of Georgia, Griffin, GA 30223, USA
3
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66502, USA
4
Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
5
Silvia C. King Consulting LLC, Maineville, OH 45039, USA
6
Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
*
Author to whom correspondence should be addressed.
†
Data for this manuscript was collected at Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.
Foods 2017, 6(8), 70; https://doi.org/10.3390/foods6080070
Received: 14 June 2017 / Revised: 20 July 2017 / Accepted: 16 August 2017 / Published: 18 August 2017
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
Abstract
Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. View Full-TextKeywords:
emotion; spices; extruded snack; overall liking; clinical; antioxidants
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Bell, B.; Adhikari, K.; Chambers, E., IV; Alavi, S.; King, S.; Haub, M. Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †. Foods 2017, 6, 70.
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