《Thinking Skills and Creativity》 2026年12月第62卷

Subjective creativity evaluation (SCE) involves integrating multiple criteria, yet how this integrative process is modulated by emotional states remains poorly understood. Moving beyond incidental emotions, we used two studies to examine how integral emotions, more specifically, product-induced pleasure, shape creativity judgments and their underlying evaluative structure. In Study 1, we found that products eliciting positive or neutral integral emotions were consistently rated as highly creative than those eliciting negative emotions and that there was no significant difference in creativity between the positive and neutral conditions. In Study 2, we employed the Entropy Weight Method (EWM) and found that as pleasure decreases, ratings across all creativity criteria decline and the evaluative structure is reorganized, with the discriminative contributions of novelty and interestingness decreasing, the contribution of aesthetics increasing,and the distribution of appropriateness remaining stable. Together, these findings characterize SCE as an affect-sensitive evaluative process, in which integral emotions shape both the magnitude and the informational weighting of creativity judgments. Methodologically, this work demonstrates the use of EWM in uncovering emotion-contingent shifts in evaluative structure that remain invisible in conventional mean-level analyses.