Consumer expectations, liking and willingness to pay for specialty foods : Do sensory characteristics tell the whole story?

By Gianluca Stefani, D. Romano, A. Cavicchi. 2006

248 citations recorded by the source corpus.

Subfields: Food Science, Sensory Systems, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/61c31b9b60e74d35527759bca8647505efd3304e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Lockshin
2. Simone C. Mueller
3. I. Francis
4. P. Osidacz
5. Jordan J. Louviere
6. Steve Goodman

In Sensory Systems

1. I. Francis
2. Simone C. Mueller
3. L. Lockshin

In Tourism, Leisure and Hospitality Management

1. Simone C. Mueller
2. L. Lockshin
3. I. Francis
4. P. Osidacz
5. Jordan J. Louviere
6. Mirella Lapata
7. Steve Goodman
8. Saif M. Mohammad

Citations in the corpus

• Measuring consumer's willingness to pay for organic and Fair Trade products (2008, background): “), or other labels (e.g. Combris et al., 1997; Stefani et al., 2006).”
• Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010, background): “sweetener together with label differences and price for a soft drink; Vickers (1993) varied the taste style of yogurt jointly with brand, price and health claims; Raz et al.”
• What you see may not be what you get: Asking consumers what matters may not reflect what they choose (2010, background): “In general, packaging attributes provide consumers with social and aesthetic utility and strongly influence expectations of sensory perception (Deliza and MacFie 1996; Gianluca et al. 2006; Jaeger 2006; Lange et al. 2002).”