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

• Andere auteurs: Seo, Han-Seok (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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 sugges...