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Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption

We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab. Two hundred and sixteen participants watched one of two pitches (promoting either vegetarian diets or exe...

Whakaahuatanga katoa

I tiakina i:
Ngā kaituhi matua: Haruka Hiraguchi, Erik van der Burg, Ivo V. Stuldreher, Alexander Toet, Sebastien Velut, Elizabeth H. Zandstra, Demi van Os, Maarten A. Hogervorst, Jan B. F. van Erp, Anne-Marie Brouwer
Hōputu: Artigo
Reo:Inglês
I whakaputaina: MDPI AG 2023-10-01
Rangatū:Biology and Life Sciences Forum
Ngā marau:
food evaluation
food consumption
multisensory context
vegetarian
Urunga tuihono:https://www.mdpi.com/2673-9976/26/1/36
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