Relating sensory properties to consumers emotional response

7 Relating sensory properties to consumers emotional response 

However, to the authors knowledge, not many attempts can be found in the current sensory field to identify the relationship between sensory properties of food and consumer emotional response. Indeed, it might be commercially sensitive for companies to publish such findings. Thomson et al. (2010) were probably among the few in the current sensory arena who have attempted to demonstrate the relationship between sensory attributes and consumers conceptualizations by identifying which of the sensory attributes in commercial chocolate, measured by quantitative descriptive analysis (QDA), evoked which conceptual response in consumers. For example, cocoa flavour (sensory attribute) was found to evoke energetic and powerful conceptualizations in consumers. 

Rapid Sensory Profiling Techniques and Related Methods 

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