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Measuring sensory and marketing influences on consumers' choices among food and beverage product brands

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journal contribution
posted on 2023-06-15, 15:43 authored by David A Booth
Advance 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 Technology

ISSN

0924-2244

Publisher

Elsevier

Issue

3

Volume

35

Page range

129-137

Department affiliated with

  • Psychology Publications

Full text available

  • Yes

Peer reviewed?

  • Yes

Legacy Posted Date

2015-02-02

First Open Access (FOA) Date

2016-03-22

First Compliant Deposit (FCD) Date

2016-11-16

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