Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages
Seo, Han-Seok
Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (210 p.)
Open Access
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 that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Creative Commons
English
books978-3-03936-167-0 9783039361663 9783039361670
10.3390/books978-3-03936-167-0 doi
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
Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (210 p.)
Open Access
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 that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Creative Commons
English
books978-3-03936-167-0 9783039361663 9783039361670
10.3390/books978-3-03936-167-0 doi
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