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Different methods could be applied to develop emotional lexicons for sensory evaluation of food products. Consumer-led specific lexicons are the most common in bibliography, and two methodologies could be used to create this kind of lexicons. The sensory method is based on clustering emotions into categories from consumers? ratings of individual emotional terms evoked by products, whereas the semantic method is based on grouping terms guided by their meaning by experts or consumers. This study aimed to compare sensory or semantic methods, to study emotions evoked by wines.

Emotional response studies deserve nowadays much research attention. However, few works have reported the influence of individual differences. The purpose of this research is to find out the relationship between personality traits and the emotional response of consumers. Six wines were assessed in terms of hedonic and emotional response (modified EsSense25 (1)) by 175 consumers. Consumers were clustered into four consumers? segments according to their personality traits measured by Big Five Inventory method (2). A strong effect of personality on emotional response elicited by the wine samples was found on 14 emotions. In addition, a significant effect of wine was found for six emotions. The main differences on personality were due to two consumers? segments: Group 4, with higher scores on dimensions of extraversion, agreeableness and consciousness and Group 1 being higher in the neuroticism dimension and lower on extraversion and agreeableness. In terms of emotional response both groups showed opposite behaviour: Positive emotions such as active, adventurous, enthusiastic, happy, joyful, loving, satisfied and warm received higher scores by Group 4 as compared to Group 1. The opposite happened with negative emotions such as bored, worried and disgusted, which were significantly higher in consumers Group 1, biased on the neuroticism dimension (Figure 1). No significant interactions (wine x personality) were found. However, as compared to a previous work (3) a better description of emotional response differences by wine was found. Splitting the consumers? panel by their personality profile provided more evidence on the differences among wine evoked emotions (Figure 2). To conclude, personality traits have an additive effect on the emotional response. This effect should be taken into account in future studies in order to get a more realistic overview of the differences among products in terms of emotional response.

Estudio de la eficiencia en la reducción del número de términos empleados en los léxicos de respuesta emocional del consumidor: aplicación en cerveza

Análisis del color de bebidas formuladas con leche y frutas mediante análisis de imagen y estudio de la aceptación del color por los consumidores

The convergence process among European academic degrees pursues the exchange of graduate students and the adaptation of university programs to social demand. Within the framework of the European Higher Education, European universities will need to be more competitive not only by increasing or maintaining the student enrolment, but also in their academic performance. Thus, the reinforcing of English language education within the University Programs might play an important role to reach these objectives. In this sense, a complete survey was accomplished at the Agricultural Egineering School of Madrid (ETSIA ) addressing issues such as: identification the needs for bilingual instruction at ETSIA, identification resources needed and interest and background in English language of students and professors (San José et al., 2013). The conclusions and recommendations to promote the bilingual instruction in the ETSIA, taking into account the approaches followed by other Spanish universities, are presented in this work.

Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours. Instrumental evaluation of barley substituted wheat Dough.