Choosing from an Optimal Number of Options Makes Curry and Tea More Palatable

Onuma, Takuya; Sakai, Nobuyuki

doi:10.3390/foods8050145

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…More specifically, consumers are often more satisfied with their choice when they could select an item from some optimum number of item options rather than from too few or too many options [51,52]. Onuma and Sakai [53] conducted an interesting study aimed at determining whether consumers would evaluate their self-chosen food items more palatable than the food item given. Participants were first asked to choose a tea bag from among three, nine, or twelve options, then asked to taste both the tea item that they had selected and another tea item the experimenter suggested, in a sequential monadic fashion.…”

Section: Visual Cuesmentioning

confidence: 99%

Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages

Seo

2020

Foods

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Food products with highly acceptable flavors are not always successful in the marketplace. Sales of identical food products sold in two different stores often differ. Patrons’ choices of specific menu items vary 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. There is a growing body of evidence that environmental cues surrounding foods and beverages can modulate consumer perception and behavior in the context of eating and drinking. In light of increasing interest in environmental cues, this Special Issue was designed to introduce recent research that highlights how sensory cues derived from environmental cues can modulate consumer perceptions, emotional responses, and behavior related to foods and beverages. The eleven articles addressed in this Special Issue provide informative and insightful findings that may be applied to a wide range of food-related sites, including grocery stores, retail markets, restaurants, dining facilities, and public dining areas. The findings from these articles also suggest that product developers, sensory professionals, retailers, marketers, and business owners should consider not only sensory aspects of food products, but also sensory cues derived from surrounding contexts to better understand consumer perception, acceptability, and behavior toward their food products.

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Section: Visual Cuesmentioning

confidence: 99%

Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages

Seo

2020

Foods

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The multisensory science and aesthetics of teaware

Spence

2024

International Journal of Gastronomy and Food Science

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Color of the Plateware Modulates Taste Expectation and Perception of Chocolates

Onuma

2024

Sage Open

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An increasing number of studies have shown that several factors other than food and drink itself, such as design of packaging, cutlery and plateware, slightly but significantly affect taste/flavor perception of food and drink. This study aimed to broaden the knowledge by investigating the influence of the color of the plateware both on expectation and perception of chocolate taste/flavor by applying a between-participants design. Participants (48 Japanese university students) were presented with four different chocolates, and rated their expected (pre-tasting) and perceived (post-tasting) taste/flavor of the chocolates. While half of the participants were presented with the chocolates on red platewares, the other half on black platewares. The results showed that, whereas the chocolates were expected as more bitter when presented on the red plateware than the black plateware, they were perceived as sweeter when tasted from the red plateware than the black plateware. The observed discrepancy between pre-tasting expectation and post-tasting perception cannot be simply explained by sensation transference (i.e., expectation assimiliation), which would have predict that both expected and percieved sweetness would be enhanced in the red plateware condition. Possible explanations and practical implications are also discussed.

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Choosing from an Optimal Number of Options Makes Curry and Tea More Palatable

Cited by 3 publications

References 28 publications

Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages

Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages

The multisensory science and aesthetics of teaware

Color of the Plateware Modulates Taste Expectation and Perception of Chocolates

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