'13_for_TIFS_-_1_Author's_MS_-_text_+_Figures.pdf (682.7 kB)
Measuring sensory and marketing influences on consumers' choices among food and beverage product brands
journal contribution
posted on 2023-06-15, 15:43 authored by David A BoothAdvance in food science depends on measuring the factors in human perception that influence eaters' activities with branded products. Assessed samples must include at least two levels of a sensed material characteristic (e.g. sucrose) or conceptual marketing attribute (e.g. “low fat”), minimally confounded by other features. Each feature needs to be measured for its effect on the individual's objective achievement of choosing among the samples for a familiar context of use. These influences interact, consciously and unconsciously. This theory of how a mind works has generated a wide range of scientifically illuminating and commercially practical examples, illustrated in this review.
History
Publication status
- Published
File Version
- Accepted version
Journal
Trends in Food Science and TechnologyISSN
0924-2244Publisher
ElsevierExternal DOI
Issue
3Volume
35Page range
129-137Department affiliated with
- Psychology Publications
Full text available
- Yes
Peer reviewed?
- Yes
Legacy Posted Date
2015-02-02First Open Access (FOA) Date
2016-03-22First Compliant Deposit (FCD) Date
2016-11-16Usage metrics
Categories
No categories selectedKeywords
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC