Emotional response measurement defining emotion

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

This is defined as the tendency to inhibit emotional responses during a crisis (Roger and Nesshoever, 1987). The scale which measures this concept has four factors, namely ... 

Ng M., Chaya C. and Hort J. (2013a) Beyond liking Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies. Food Quality and Preference 28 193-205. 

The International Association for the Study of Pain (lASP) has defined pain as an unpleasant sensory and emotional experience that is evoked by actual or potential noxious (i.e. tissue-damaging) stimuli or by tissue injury. Normally, pain is the subjective result of nociception. Nociception is the encoding and processing of noxious stimuli in the nervous system. It can be objectively measured with various techniques, i.e. with electrophysiological recordings. By contrast, pain as a subjective experience can be verbally or visually described by humans, and it cannot be measured objectively However, animals (as well as humans) show reflex responses to acute noxious stimuh, which can be assessed for the relationship between nociception and pain. 

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