Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat
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- 作者：Angelina Gmuer ; gmuera@ethz.ch" class="auth_mail" title="E-mail the corresponding author ; Jeannette Nuessli Guth jnuessli@ethz.ch" class="auth_mail" title="E-mail the corresponding author ; Christina Hartmann chartmann@ethz.ch" class="auth_mail" title="E-mail the corresponding author ; Michael Siegrist msiegrist@ethz.ch" class="auth_mail" title="E-mail the corresponding author
- 关键词：G-FEE-List ; German Food-related Emotional Evaluation List ; ANOVA ; analysis of variance ; MANOVA ; multivariate analysis of variance ; WTE ; willingness to eat
- 刊名：Food Quality and Preference
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：54
- 期：Complete
- 页码：117-127
- 全文大小：794 K
文摘
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Insect snacks evoked negative emotional expectations that went beyond disgust.
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Positive emotional experiences were expected to be less frequent.
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Emotional evaluations significantly predicted willingness to eat.
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Caution should be used when developing products that contain whole insects.
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Snacks containing insects are far from being on a par with well-established products.