Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian)

Labbé, Dominique; Ferrage, Aurore; Rytz, Andréas; Pace, Jeremy; Martin, Nathalie

doi:10.1016/j.foodqual.2015.03.017

Cited by 77 publications

(60 citation statements)

References 16 publications

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“…The conducted researches verify this basic distinction empirically (Dickinger & Stangl, 2012;Klein & Ford, 2003) and simultaneously indicates that domination of the hedonic and the utilitarian motivation has significant moderating effects on the related process phenomenon (Dickinger, 2010;Kim, Galliers, Shin, Ryoo, & Kim, 2012;Labbe, Ferrage, Rytz, Pace, & Martin, 2015). When the issue being approached in terms of goal-directed and on-going processes, the hedonic and the utilitarian motivations in the relevant processes moderate the perception towards websites (Mariarcher et al, 2013), design priorities (De Marsico & Levialdi, 2004), navigational behaviors (Moe, 2003) and search intention (To, Liao, & Lin, 2007).…”

Section: On-going and Goal-directed Information Searchmentioning

confidence: 63%

Exploring the relationship between information satisfaction and flow in the context of consumers’ online search

Özkara

Özmen

Kim

2016

Computers in Human Behavior

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Section: On-going and Goal-directed Information Searchmentioning

confidence: 63%

Exploring the relationship between information satisfaction and flow in the context of consumers’ online search

Özkara

Özmen

Kim

2016

Computers in Human Behavior

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“…Although there has been considerable research on taste-aroma cross-modal interactions and perception, interactions involving trigeminal stimuli are less understood. Tastants and odorants certainly influence one another, enhancing one another in congruent tasteodor pairs, such as sweet taste and fruity odor, sweet taste and almond odor, or salty taste and cheese odor, even when the odorant is present at subthreshold levels (Auvray & Spence, 2008;Barba, Beno, Guichard, & Thomas-Danguin, 2018;Dalton, Doolittle, Nagata, & Breslin, 2000;Frank & Byram, 1988;Haber et al, 1977;Labbe, Ferrage, Rytz, Pace, & Martin, 2015;Linscott & Lim, 2016;Niimi et al, 2014;Stevenson, Prescott, & Boakes, 1999). However, in the absence of one or the other, odors can evoke a taste perception in the absence of a tastant, but a taste cannot evoke an odor perception in the absence of an odorant (Niimi et al, 2014;Thomas-Danguin, Sinding, Tournier, & Saint-Eve, 2016).…”

Section: Cross-modal Flavor Interactions and Enhancementmentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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“…Moreover, coffee was suitable for the study because it can be framed in a utilitarian or hedonic manner (Labbe, Ferrage, Rytz, Pace, & Martin, 2015).…”

Section: Study 1: the Coffee Studymentioning

confidence: 99%

Evoking premiumness: How color-product congruency influences premium evaluations

Lyons¹,

Wien²

2018

Food Quality and Preference

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A B S T R A C TGreen is commonly used in marketing to evoke utilitarian and environmental cues, whereas red is regularly found on food logos to induce arousal and excitement. This paper investigates how these colors may contribute to consumer evaluations of premiumness through congruence and incongruence between the marketing message and color on product packages. The literature suggests that, although congruence between product elements and the marketing message often is evaluated as more appropriate, a "moderate incongruence effect" may result in consumer preferences for a moderate incongruence between design elements. Two between-subject experiments suggest that the premise of congruity or incongruity applies to explaining how colors may evoke higher premium evaluations. Study 1 demonstrates that for a product of hedonic nature, consumers will evaluate the product as more premium when the color and product framing are congruent (e.g., red on a package framed as "tasting delicious" or green on a package sold as "healthy"). Study 2 demonstrates the opposite effect by suggesting that when a product is primarily utilitarian, it will be perceived as more premium when the framing of the product and the color are incongruent (e.g., green on the package marketed for its "delicious taste" or red on the package sold as "healthy"). The study adds a novel understanding of how the mechanism of congruence and incongruence between color and a hedonic versus utilitarian marketing message can lead to premium associations. It also has practical implications for marketing managers as to how one can enhance the premium evaluations through color and marketing message.

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Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian)

Cited by 77 publications

References 16 publications

Exploring the relationship between information satisfaction and flow in the context of consumers’ online search

Exploring the relationship between information satisfaction and flow in the context of consumers’ online search

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Evoking premiumness: How color-product congruency influences premium evaluations

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