Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages

Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest tha...

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Autor Corporativo: Seo, Han-Seok
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2020
Assuntos:
thema EDItEUR::Q Philosophy and Religion::QD Philosophy
crossmodal correspondences
weight
colour
sweetness
carbonation
mediation
product design
packaging
packaging design
transparent packaging
expected taste
food judgements
position
complexity
mixture perception
recipe
menu design
multi-sip
time–intensity
retronasal aroma
oolong tea beverage
consumption experience
warm-up sample
taste
sensory evaluation
context
virtual reality
immersion
hedonics
alcoholic beverages
crossmodal correspondence
social judgment
facial shapes
sweet
sour
TCATA
crossmodal
core affect
psychoacoustics
ice cream
choice
palatability perception
the number of options
curry
tea
choice architecture
sensory nudges
visual cues
sustainable consumer behavior
display area size
quantity of displayed products
visibility
hand-feel touch
haptics
tactile
cross-modal correspondence
sensory perception
consumer behavior
emotional response
scent
fragrance
congruency
wait staff
dining experience
interpersonal behavior
food perception
food consumption
nudge
sensory
perception
acceptability
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/68600
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