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Dec 9, 2020 · Specifically, we discuss research addressing the key sensory drivers of taste perceptions and consumption, including all five senses: vision, olfaction, audition, haptic, and/or taste.
- Aradhna Krishna, Ryan S. Elder
- 25
- 2021
- 09 December 2020
- Food has a daily impact on all consumers, requiring frequent evaluations and de-
- | Taste and Vision
- Sensory experience
- 3.1 | Marketing influences on taste and consumption
- 3.1.1 | Multisensory food ads versus taste ads— effect on taste
K E Y W O R D S food and nutrition, hedonic and experiential consumption, marketing, sensory INTRODUCTION While seemingly straightforward and somewhat mundane, fre-quently occurring events, food consumption experiences are in-credibly complex processes. Beyond the taste of the food on one's tongue, there are myriad factors that influence the richn...
The old adage, we eat with our eyes, has received considerable em-pirical support. Vision directly impacts taste perceptions and con-sumption through product color, through a cognitive, external cue such as product packaging, or from visual representations of the food item.
Note:: Numbers in parentheses represent the standard error of the means. Means that have no superscript in common are significantly different from each other (Bonferroni-corrected; p < .05). significantly more brain activation in areas of the brain associated with taste, such as the gustatory cortex (right insula/operculum) than images of locations...
Given the malleability of taste perceptions and the reliance on other information to define and perceive food and beverage consumption experiences, marketers spend considerable amounts of money with the intent to shape these experiences. Indeed, many of the extrinsic cues impacting taste discussed earlier are forms of marketing com-munications or b...
We begin with a multisensory exploration. Elder and Krishna (2010) explored the impact of verbal advertising copy that highlighted the multisensory nature of taste, thereby making salient the intrinsic el-ements of taste perception by calling them out in an extrinsic form of advertising. The researchers created advertisements that either focused on...
Apr 22, 2015 · Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink.
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2015
Like any complex human behaviour, food choice is influenced by many interrelating factors. A number of models seeking to delineate the effects of likely influences have been put forward in the literature (e.g. Randall and Sanjur 1981; Shepherd 1985; reviewed by Shepherd 1989).
- Richard Shepherd
- 2001
In this review, the literature on color’s influence on taste / flavor perception is briefly summarized first. Next, the literature on crossmodal correspondences between color and taste is reviewed. Thereafter, the question is addressed of how these two literatures are related to one another.
- Charles Spence
- 2019
Jan 1, 2001 · This study has investigated the domestic food choices of consumers in an affluent protectionist market, and the role of consumer ethnocentrism in relation to those choices.
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What are the sensory drivers of taste perceptions & consumption?
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This review helps researchers gain state-of-the-art understanding on consumer psychology for food choices. It presents ambivalent and converging findings, gaps and limitations of extant research to inform researchers about issues that need to be addressed in the literature.
