10 – Measuring consumer expectations to improve food product development

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From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research (2015, background): “Basing themselves on the idea that people eat the things they like, King and Meiselman (2010) and Cardello et al. (2012) have assumed that foods elicit mainly positive emotions, constructing the EsSense scalewith a predominance of positive emotion words.”
Effect of background noise on food perception (2011, background): “…is driven not only by what we taste and smell (Small & Prescott, 2005), but by a variety of other factors including colour (Shankar, Levitan, & Spence, 2010; Zampini, Sanabria, Phillips, & Spence, 2007), expectation (Cardello, 2007) and cognitive strategy (Prescott, Johnstone, & Francis, 2004).”
The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream (2008, background): “Alongside a clear literature on the extent to which visual appearance may alter our ability to identify, and to some extent modify the sensory quality of a food or drink, the extent to which expectations about flavour also modify our hedonic evaluation of a food has also received attention (Cardello”
Emotional responses to branded and unbranded foods (2015, background): “Of particular interest are those cases in which there is a mismatch between incoming sensory information and expectations since this can lead to changes in product acceptability (Cardello, 2007).”