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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Format:	Online
Sprache:	Englisch
Veröffentlicht:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Schlagworte:	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 thema EDItEUR::Q Philosophy and Religion::QD Philosophy
Online-Zugang:	ONIX_20210501_9783039361663_346
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Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages

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