Titlebook: Basic Protocols on Emotions, Senses, and Foods; Moustafa Bensafi Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusiv

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The Art of Identifying Deception,ttributes such as primary descriptors, intensity, pleasantness, preference, persistence, and dominance. The purpose of this procedure is to outline basic steps for preparing stock solutions from pure molecule standards in liquid and solid state, perform dilutions adapted to representative concentrat

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Martina L. Porter,Alexa B. Kimballd for their measurement. Most of them are based on a stimulus–response paradigm, considering the food or drink characteristics as stimulating variables, and collect data through face reading, physiological sensors, or questionnaires. Although food and drink properties (physical and chemical) are ess

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Stephen J. Lockwood,Alexa B. Kimball a fixed lexicon of 35 positive emotions and 4 negative emotions, and a scaled response format (5-point scale: not at all, slightly, moderately, very, and extremely). The scale is usually used with a preceding hedonic scale. The emotion terms are presented in alphabetical order.

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,Hidrosadénite suppurée et maladie de Crohn, a protocol aimed at collecting the emotional experience provoked by odors using a semi-guided interview. The subjects’ verbalizations can then be transcribed and organized with dedicated software to draw a portrait of food-related emotions for the olfactory modality, but also for other senses such

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Summary and Recent Developments,e olfactory system has preferential access to cortical and subcortical areas involved in affective processing, altering behavior following the emotional experience. Most of the studies linking visual, olfactory, and affective information have been conducted in the lab (e.g., affective priming), some