Relación entre los registros sensoriales y las respuestas emocionales de consumidores de vino artesanal

Patricio Esteban  Mendieta Andrade; Juan José Brito Corral; Karen Estefanía  Rivas Banegas; Jonathan Sebastián  Jimbo Zhiminaicela

doi:10.56124/corporatum-360.v8i15.013

Authors

Patricio Esteban Mendieta Andrade Universidad Católica de Cuenca – UCACUE – Ecuador http://orcid.org/0000-0001-9596-4344
Juan José Brito Corral Universidad Católica de Cuenca – UCACUE – Ecuador https://orcid.org/0009-0004-9228-4246
Karen Estefanía Rivas Banegas Universidad Católica de Cuenca – UCACUE – Ecuador https://orcid.org/0009-0002-9706-0992
Jonathan Sebastián Jimbo Zhiminaicela Gobierno Autónomo de Sigsig – GAD de Sigsig – Ecuador https://orcid.org/0009-0003-3744-9709

DOI:

https://doi.org/10.56124/corporatum-360.v8i15.013

Keywords:

FaceReader, evaluación sensorial, comportamiento del consumidor

Abstract

Currently, understanding human emotions is crucial for projecting well-being, considering the intricate subjectivity of individuals. This study explores the correlation between emotions detected by biometric technology (FaceReader) and self-reported sensory evaluations by consumers of artisan wine, aiming to compare the emotional responses elicited by two wine brands with the perceptions reported in surveys regarding the aroma, sweetness, and acidity of the wines. Spearman's correlation was applied to analyze the relationships between variables. The results revealed a strong positive correlation between age and frequency of consumption, indicating that older consumers drink wine more frequently. Positive emotions, especially happiness, showed significant correlations with positive perceptions of aroma and sweetness, while negative emotions such as anger and sadness had inverse correlations. It was evident that acidity was associated with an increase in the emotion of fear. The conclusions suggest that emotional experiences during tasting are deeply connected with the sensory characteristics of the wine, highlighting the importance of optimizing these characteristics to foster positive emotional responses and improve product acceptance.

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