Abstract
In the field of food, as in other fields, the measurement of emotional responses to food and their sensory properties is a major challenge. In the present protocol, we propose a step-by-step procedure that allows a physiological description of odors, aromas, and their hedonic properties. The method rooted in subgroup discovery belongs to the field of data science and especially data mining. It is still little used in the field of food and is based on a descriptive modeling of emotions on the basis of human physiological responses.