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KMID : 0380620200520020172
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 2 p.172 ~ p.176
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Comparison of emotional terms elicited for Korean home meal replacement between Chinese and Koreans
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Kim Seon-Ho
Hong Jae-Hee
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Abstract
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Recently, it has been reported that the positive emotional responses from previously consumed food could be transferred to the new food, affecting the acceptance of the food. This study was conducted to develop emotional lexicons for evaluating consumers’ emotional responses to the food. Focus group interviews were conducted using 15 Koreans and 23 Chinese consumers to elicit emotional terms for Korean food HMR products. Using 23 Chinese participants who did not participate in the previous interview, emotional terms were screened through discussions in an interview setting. An online survey among 50 Koreans and 50 Chinese was carried out to evaluate and verify the valence and arousal potential of the selected terms. Elicited emotional terms in these two countries had similar valence and arousal potentials. However, cross-cultural differences were also found, mostly in arousal potential. Therefore, interpretation should be done carefully when comparing emotional responses between Korean and Chinese subjects.
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KEYWORD
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Emotion, valence, arousal potential, cross-cultural, emotional lexicons
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