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International Journal of Food Sciences and Nutrition Volume 69, 2018 - Issue 3
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Studies in Humans

A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations

Sofie LagastSensoLab, Department of Agricultural Economics, Ghent University, Ghent, BelgiumCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-7912-9397View further author information
ORCID Icon,
Hans De SteurSensoLab, Department of Agricultural Economics, Ghent University, Ghent, BelgiumORCID Iconhttp://orcid.org/0000-0003-1340-0882View further author information
ORCID Icon,
Joachim J. SchoutetenSensoLab, Department of Agricultural Economics, Ghent University, Ghent, BelgiumORCID Iconhttp://orcid.org/0000-0002-2030-5608View further author information
ORCID Icon &
Xavier GellynckSensoLab, Department of Agricultural Economics, Ghent University, Ghent, BelgiumORCID Iconhttp://orcid.org/0000-0002-8908-3310View further author information
ORCID Icon
Pages 344-357 | Received 27 Feb 2017, Accepted 24 Jul 2017, Published online: 14 Aug 2017

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Yanyun Zhou & Chi-Shing Tse. (2022) Sweet taste brings happiness, but happiness does not taste sweet: the unidirectionality of taste-emotion metaphoric association. Journal of Cognitive Psychology 34:3, pages 339-361.
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Articles from other publishers (12)

Amirhossein Abedini, Samira Dakhili, Sara Bazzaz, Saba Kamaladdin Moghaddam, Maryam Mahmoudzadeh & Hashem Andishmand. (2023) Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects. Food Science & Nutrition 11:7, pages 3686-3705.
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Lina Maria Rayo-Mendez & Jaiber Humberto Rodriguez-Llanos. 2023. Natural Additives in Foods. Natural Additives in Foods 123 150 .
Yi Hsuan Tiffany Lin, Nazimah Hamid, Daniel Shepherd, Kevin Kantono & Charles Spence. (2022) Sound pleasantness influences the perception of both emotional and non-emotional foods. Food Research International 162, pages 111909.
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Dimas Rahadian Aji Muhammad, Nanik Maya Marettama, Gusti Fauza & Dian Rachmawanti Affandi. (2022) Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers?. Open Agriculture 7:1, pages 847-856.
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Annchen Mielmann & Thomas A. Brunner. (2022) Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study. Applied Sciences 12:16, pages 8038.
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L. Rini, S. Lagast, J.J. Schouteten, X. Gellynck & H. De Steur. (2022) Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire. Food Quality and Preference 99, pages 104547.
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Dimas Rahadian Aji Muhammad, Dwi Larasatie Nur Fibri, Arifin Dwi Saputro & Wenny Bekti Sunarharum. (2022) Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia. Open Agriculture 7:1, pages 382-391.
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Mehrdad Mohammadi, Alaleh Zoghi & Fatemeh Fazeli. (2021) Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate. Journal of Food Processing and Preservation 46:2.
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Valentina Maria Merlino, Jatziri Mota-Gutierrez, Danielle Borra, Filippo Brun, Luca Cocolin, Simone Blanc & Stefano Massaglia. (2021) Chocolate culture: Preferences, emotional implications and awareness of Italian consumers. International Journal of Gastronomy and Food Science 25, pages 100374.
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Andrea R. Gómez-Fernández, Paulinna Faccinetto-Beltrán, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz & Daniel A. Jacobo-Velázquez. (2021) Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population. Foods 10:8, pages 1866.
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Theresa Li & Robin Dando. (2019) Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt. Foods 8:11, pages 584.
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Thejani M. Gunaratne, Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Dennis Torrico, Nadeesha M. Gunaratne, Hollis Ashman & Frank R. Dunshea. (2019) Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups. Food Research International 115, pages 526-534.
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