  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.
