Understanding affective response to food using facial electromyography: a preliminary look at individual differences



This dataset includes data collected from 3 studies in the linked PhD thesis

This includes raw and processed anonymised facial electromyography outputs from human participants, captured from the zygomaticus, corrugator, and levator muscles, during the viewing of food pictures varying in palatability. The dataset also includes processed facial electromyography outputs from human subjects while consuming dark chocolate samples varying in cocoa content (36%, 70%, 85%), and sensory data captured using the Temporal Dominance of Sensations method while a separate group of participants sampled dark chocolate (36% and 85% cocoa content).
Date made available1 Feb 2024
PublisherAbertay University


  • Facial EMG
  • Affect
  • Food
  • Autistic traits
  • Sensory sensitivity

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