Foods and its respective packages are responsible to awake different emotions on consumers. Therefore, an element such as the product’s color package may affect the reaction of the consumer towards the product. The aim of this study was to develop and validate emotional lexicon evoked by burgers and burger’s packaging using Focus group and Napping®. Three stimuli were created, only varying the package color ([a] red, [b] white and [c] green) since the burgers inside them were all the same. Eighteen-participant consumers (18-35 years) engaged in two focus group of nine participants each, with the aim of evoked emotion lexicon. Subsequently, it was an applied the Napping® procedure followed ultra-flash profiling in which the consumers were requested, to position the stimuli in relation with the emotions felt on individual maps, later being characterized by the lexicon previously obtained in the focus group and adding 39 emotions of EsSence Profile™. For the emotions evoked during Focus Group, there was a mentioning frequency calculated for every emotion felt with each stimulus. Napping® data were analyzed by Multiple Factor Analysis (MFA). The most cited emotions were: [a] joyful, happy, desire, [b] joyful, happy, pleasure, neutral, [c] nostalgic, joyful, pleasure, desire. In the first dimension of the MFA, it was observed that the stimuli [b] and [c] were distant between each other, although stimuli [a] was in the center of all. In relation to Napping® emotional descriptors, it was associated: [b] was close to calm and happy, [c] was close to suspicious, wild, and pleasant and [a] was close to active and enthusiastic. Therefore, the employment of these methodologies was successful in the development of lexicon of stimulates. Which subsequently could be applied in emotional characterization of different meat products.