2026-07-14T03:12:48Zhttps://ebiltegia.mondragon.edu/oai/request

oai:ebiltegia.mondragon.edu:20.500.11984/144672026-05-29T06:15:31Zcom_20.500.11984_473com_20.500.11984_14090col_20.500.11984_477

Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: a tool for designing the scent of food spaces. Romeo-Arroyo, Elena Mora Gijón, María VÁZQUEZ-ARAÚJO, LAURA Sensory Scents Feelings User-centered Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors, and was later adapted to other countries and cultures (EOSs). Also, an universal scale was proposed (UniGEOS) to be used regardless of the culture, but without considering Spanish-speaking cultures. During the present research, a lexicon for measuring the emotions evoked by food-related odors has been developed, adapting the aforementioned scales to the Spanish population and using a consumer-led approach. Using EOSs lists as starting point, the procedure was: to discard non emotional terms and translate the selected ones, to group the emotions and remove the irrelevant ones for the food-odors category, and to test the lexicon. The developed lexicon (SEFrOS) contained 6 categories, 25 terms. The lexicon shared some dimensions with EOSs, but with specific differences, maybe related to culture or the food-linked nature of the lexicon. 2026-05-28T15:24:48Z 2026-05-28T15:24:48Z 2021 0887-8250 https://hdl.handle.net/20.500.11984/14467 eng © 2021 Wiley Periodicals LLC. John Wiley & Sons, Ltd