Non-sensory factors in sensory science research

By S. Jaeger. 2006

250 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Marketing

View Paper: https://www.semanticscholar.org/paper/62aaa302832192a49b18ab89e0cca19e96f97c65

How researchers see this paper

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

In Experimental and Cognitive Psychology

1. J. Prescott
2. A. Tárrega

In Food Science

1. L. Lockshin
2. Simone C. Mueller
3. A. Tárrega
4. S. Bayarri
5. J. Prescott
6. E. Costell
7. E. Monteleone
8. Jordan J. Louviere

In Marketing

1. L. Lockshin
2. E. Monteleone
3. Jordan J. Louviere
4. Simone C. Mueller
5. A. Tárrega
6. John M. Rose
7. Arne Hole
8. Stephane Hess

Citations in the corpus

• Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones (2010, unknown): “The importance of brand in consumers’ perception of food products has been reported by several authors (Ambler, 1997; Ambler et al., 2002; Dodds, Monroe, & Grewal, 1991; O’Cass and Lim, 2001; Jaeger, 2006).”
• Emotional responses to branded and unbranded foods (2015, background): “Branding is not a factor that has received relatively much attention in the sensory and consumer science field (Jaeger, 2006), with some exceptions.”
• Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011, unknown): “Nonsensory factors such as the brand of the product, access to information, prior knowledge of nutritional information and of the benefits of the product and familiarity have been also indicated as important factors in the acceptance of foods (Jaeger 2006).”
• Food Acceptance: The Role of Consumer Perception and Attitudes (2010, background): “…and attitudes on hedonic ratings and on 305 purchase intention 306 The influence of food habits, attitudes, beliefs, and opinions on food choice and 307 purchase is of particular importance in the acceptance or rejection of foods 308 (Schifferstein, 2001; Jaeger, 2006, Villegas et al., 2009a).”
• 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).”