Utilize este identificador para referenciar este registo:
http://hdl.handle.net/10071/31546
Autoria: | Prada, M. Guedes, D. Garrido, M. V. Saraiva, M. |
Data: | 2024 |
Título próprio: | Normative ratings for the Kitchen and Food Sounds (KFS) database |
Título da revista: | Behavior Research Methods |
Volume: | 56 |
Número: | 7 |
Paginação: | 6967 - 6980 |
Referência bibliográfica: | Prada, M., Guedes, D., Garrido, M. V., & Saraiva, M. (2024). Normative ratings for the Kitchen and Food Sounds (KFS) database. Behavior Research Methods, 56(7), 6967-6980. https://doi.org/10.3758/s13428-024-02402-7 |
ISSN: | 1554-351X |
DOI (Digital Object Identifier): | 10.3758/s13428-024-02402-7 |
Palavras-chave: | Food sounds Cooking sounds Eating/drinking sounds Sound ratings Sound identification |
Resumo: | Sounds are important sensory cues for food perception and acceptance. We developed and validated a large-scale database of kitchen and food sounds (180 stimuli) capturing different stages of preparing, cooking, serving, and/or consuming foods and beverages and sounds of packaging, kitchen utensils, and appliances. Each sound was evaluated across nine subjective evaluative dimensions (random order), including stimuli-related properties (e.g., valence, arousal) and food-related items (e.g., healthfulness, appetizingness) by a subsample of 51 to 64 participants (Mdn = 54; N = 332; 69.6% women, Mage = 27.46 years, SD = 10.20). Participants also identified each sound and rated how confident they were in such identification. Results show that, overall, participants could correctly identify the sound or at least recognize the general sound categories. The stimuli of the KFS database varied across different levels (low, moderate, high) of the evaluative dimensions under analysis, indicating good adequacy to a broad range of research purposes. The correlation analysis showed a high degree of association between evaluative dimensions. The sociodemographic characteristics of the sample had a limited influence on the stimuli evaluation. Still, some aspects related to food and cooking were associated with how the sounds are evaluated, suggesting that participants’ proficiency in the kitchen should be considered when planning studies with food sounds. Given its broad range of stimulus categories and evaluative dimensions, the KFS database (freely available at OSF) is suitable for different research domains, from fundamental (e.g., cognitive psychology, basic sensory science) to more applied research (e.g., marketing, consumer science). |
Arbitragem científica: | yes |
Acesso: | Acesso Aberto |
Aparece nas coleções: | CIS-RI - Artigos em revistas científicas internacionais com arbitragem científica |
Ficheiros deste registo:
Ficheiro | Tamanho | Formato | |
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article_103778.pdf | 839,17 kB | Adobe PDF | Ver/Abrir |
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