Neurophysiological Responses to Different Product Experiences
It is well known that the evaluation of a product from the shelf considers the simultaneous cerebral and emotional evaluation of
the different qualities of the product such as its colour, the eventual images shown, and the envelope’s texture (hereafter all
included in the term “product experience”). However, the measurement of cerebral and emotional reactions during the interaction
with food products has not been investigated in depth in specialized literature. (e aim of this paper was to investigate