The aim of this thesis was to study the available literature on the production of jams, Greek-style yogurt, sensory analysis of yogurts and methodology for FaceReader. Than was made 10 samples of cranberry jam. It was followed by sensory analysis of jams and jams with commercial Greek-style yogurts. Best overal impression did jam from pressed cranberries (50 g of sugar per 100 g of fruit). In category of Greek-style yogurt with jam was rated the best yogurt Elinas with the same jam. It was found that the overal impression was influenced by intensity of sweetness. Using a computer program FaceReader was rated five jams from pressed cranberries. Top jam was again jam from pressed cranberries (50 g of sugar per 100 g of fruit). For evaluation of yogurt with jam using FaceReader was the best another jam from pressed fruit (55 g of sugar per 100 g of fruit).

Die vorliegende Arbeit analysiert Wandel in Märkten, am Arbeitsplatz und in Gemeinschaften. Es wird gezeigt, dass Firmen, die bisher erfolgreich und technisch überlegen waren, scheitern können, wenn neue Märkte entstehen. Dabei wird das Paradox aufgelöst, dass Firmen auch scheitern können, wenn die technische Überlegenheit ebenfalls auf die neuen Märkte zutrifft. Auf Basis eines erweiterten Modells aus dem Bereich der Industrieökonomik werden ein cannibalization effect und organizational diseconomies of scope als mögliche Gründe für ein Scheitern identifiziert. Fallstudien zu den Unternehmen Kodak, Metro-Goldwyn- Mayer und Digital Equipment Corporation legen den Schluss nahe, dass für alle drei Unternehmen organizational diseconomies of scope ausschlaggebend für ihr Scheitern waren. In einem Experiment wird gezeigt, wie Teilnehmer auf eine Änderung des Lohns oder der Arbeitsanforderung reagieren. Gleichzeitig wird analysiert, wie die im Gesicht ausgedrückten Emotionen im Zusammenhang stehen mit der Änderung von Lohn oder Arbeitsanforderung sowie einer möglichen Anpassung der Arbeitsleistung. In einem weiteren Experiment wird gezeigt, dass Solidarität nicht unter allen Umständen gewährt wird. Während eine Gruppe der Teilnehmer weniger solidarisch ist mit denjenigen, die vermeidbares Risiko eingegangen sind, verhält es sich bei anderen Teilnehmern genau andersherum. Insbesondere zeigen Teilnehmer mit größerer Risikobereitschaft auch mehr Solidarität gegenüber anderen Teilnehmern, die vermeidbares Risiko eingehen, als gegenüber solchen, die Risiken vermeiden. / This text studies change in markets, the workplace and communities. I show how firms that have been successful and technologically superior can fail when new markets arise. In doing so, I resolve the paradox of firms failing in new markets in which they had a technological advantage as well. Based on a model of industry evolution, I show how firms can fail in new markets despite a technological advantage due to a cannibalization effect or organizational diseconomies of scope. Three case studies of firms Kodak, Metro-Goldwyn- Mayer and Digital Equipment Corporation suggest that for all three of them organizational diseconomies of scope were decisive in their failure. In an experiment, we show how subjects react to a change in wage or workload. At the same time, we analyze their facial expression of emotion and link these to the subjects being informed of changes in wage or workload and a potential future change in effort. In an additional experiment, we show how people differentiate when showing solidarity. In particular, people hold others responsible for factors that are within their control. Because of that, subjects can receive less solidarity if they decide to take avoidable risk. However, the opposite can be observed as well. People who took risks themselves show more solidarity towards others that took avoidable risks than towards people that actual avoided this risk.

The purposes of this study were to explore the preference of the Chinese undergraduate music majors (N = 27) for Chinese Xi-Qu and Western opera audiovisual examples, the reasons for preference, influence of familiarity on preference, and the relationship between preference ratings and the emotions as detected by FaceReader. The mixed research method, convergent parallel design, was used to explore this topic in depth. As Xi-Qu and opera integrate multiple art forms, eight audiovisual examples (Xi-Qu, n = 4, opera, n = 4) were selected as the stimuli to show the characteristics of the two genres. The participants watched the audiovisual examples individually and responded to a questionnaire meanwhile their facial expressions were recorded for FaceReader analysis. The semi-structured interviews were administered to collect qualitative data pertaining to participants’ general opinions about the musical examples, familiarity, reasons for preference, and the emotions encompassing when watching the musical examples. Descriptive and inferential statistics were used to analyze the data obtained from the questionnaire. The facial expressions video files were analyzed by FaceReader. The qualitative data obtained from interviews were coded to find themes. The quantitative findings suggested that the operatic examples received higher mean preference ratings than the Xi-Qu examples. The top three preferred examples were all operatic pieces while the three least preferred examples were Xi-Qu pieces. Results of one-way ANOVA showed that the difference among the preference mean ratings showed the statistical significance, F (7, 208) = 14.15, p < .01. The operatic examples also received higher familiarity ratings than Xi-Qu examples. The difference among the familiarity mean ratings also showed the statistical significance, F (7, 208) = 2.99, p < .01. The preference and familiarity ratings showed a modest but statistically significant relationship (r = .45, p < .01). A statistically significant relationship was found between the preference ratings and tempo (r =. 23, < . 01). Furthermore, singing was always among the top three most liked elements in the operatic examples, but singing was always among the top three most disliked elements in the four Xi-Qu examples despite that singing was also among the top three liked elements in two Xi-Qu examples. Numerical FaceReader results showed a strong negative relationship between “angry” and preference (rho = -.976, p < .01). The moderate relationship was found between “sums of negative emotions” and preference (rho = .741, p < .05). No statistically significant relationship was found between valence and preference and between arousal and preference. The results of temporal FaceReader analysis showed that the participants’ emotional response to the audiovisual examples changed with the unfolding visual and audio information. The qualitative analysis revealed a model of Xi-Qu and opera preference. The model contained the factors influencing preference for Xi-Qu and opera, including personal factors, cultural and environmental factors, visual factors, musical factors, and musical response. Formal voice training was the most reliable indicator of preference for operatic examples. Familiarity gained through guided listening instead of random repetition was positively related preference for Xi-Qu examples. The unexpected findings were the influence of religion and static perspective on preference for music. Implications and recommendations were discussed, and the suggestions for future research were included.

The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader. Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were measured using a 9-point hedonic scale. In order to measure reward sensitivity, participants completed the BIS/BAS questionnaire and the SPSRQ prior to consumer acceptance testing. SIMS sensory software was used for data collection. The complete consumption experience was video recorded (n=83). A choose-all-that-apply format was used so participants could indicate all emotional states before and after consumption. A total of 332 pairs of videos (83 subjects, four samples, before and after consumption) were used for FaceReader analysis. Regular cheddar cheese scored significantly higher than the reduced fat cheddar cheese for mean overall liking, flavor, texture, creaminess, saltiness and aftertaste. The higher sodium mozzarella scored significantly higher than the lower sodium mozzarella for mean flavor, saltiness and aftertaste (p FaceReader Results indicated: Neutral was the most accurately matched self-selected emotion (100%) before and after consumption, followed by happy (82% and 63% respectively). FaceReader was unable to correctly match surprised/angry before consumption and angry/sad after consumption. FaceReader acquired 420 and 495 additional non-self-selected emotions before and after consumption, respectively. Neutral and angry were most commonly expressed when not self-selected. Disgusted and scared were rarely expressed when not self-selected. FaceReader was not as successful matching the self-selected emotions after consumption. Surprised and happy were commonly missed both before and after consumption. Disgusted was missed primarily after consumption. "Happy" is self-selected and expressed more times for regular cheddar than the reduced fat cheddar. The mean overall liking score was also significantly higher for the regular cheddar than reduced fat cheddar. Similar results were found with mozzarella. Although low fat and low sodium cheeses represent a healthier option, consumer acceptance indicated that the higher fat and higher sodium samples scored higher; changes in flavor and texture need to be made in order to produce a more liked product. There is a complex relationship between product liking, body mass index, gender and sensitivity to reward but further research needs to be conducted to investigate how the variables interact. FaceReader technology did match some of the self-selected emotions identified by the subject. However, one question remains: which emotions, self-selected/conscious emotions or subconscious/expressed emotions, are a better predictor of liking?