Home > Research > Publications & Outputs > An Exploration of Taste–Emotion Mappings from t...

Electronic data

  • GaylerSasMHFI

    Accepted author manuscript, 578 KB, PDF document

    Available under license: CC BY-NC: Creative Commons Attribution-NonCommercial 4.0 International License


Text available via DOI:

View graph of relations

An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSNConference contribution/Paperpeer-review



This paper explores taste-emotion mappings and how they may inform the design of user experience in HCI. We report interviews with 7 food industry professionals and discuss the findings against laboratory-based psychology studies. While the sweet-positive affect and bitter-negative affect mappings were confirmed, those for sour, salty and umami tastes were challenged. Our outcomes highlight a more nuanced understanding of taste-emotion mappings, the influence of taste intensity and the importance of narrative and temporality when designing taste experience in naturalistic settings.