The Role of Sensory‐Specific Satiety in Attribute‐Level Variety Seeking

By J. Inman. 2001

279 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/e927ba9aa3b6d2d60578a5dd4ed02704cbcec920

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Citations in the corpus

Pleasure principles: A review of research on hedonic consumption (2013, background): “Inman (2001) asserted that satiation and variety-seeking occur at the sensory level (rather than at other attribute levels, such as brand) and therefore may be particularly pertinent to hedonic products, inasmuch as it is typically the sensory features of a product like flavor or scent that directly”
Factors influencing tourist food consumption. (2012, background): “For example, Inman (2001) found that consumers tended to switch more intensively between flavour than brand of tortilla chips and cake mixes.”
The Impact of Private versus Public Consumption on Variety-Seeking Behavior (2002, background): “Recent research (Inman 2001) suggests that consumers are more likely to seek variety on sensory attributes (e.g., flavor) than nonsensory attributes (e.g., brand).”
'Bottoms Up!' The Influence of Elongation on Pouring and Consumption Volume (2003, background): “At some point, however, a person would become sated (Inman 2001) and would not be constrained by the capacity of a glass.”
Inherently loyal or easily bored?: Nonconscious activation of consistency versus variety-seeking behavior (2011, unknown): “varied) consecutive choices? Consumer behavior research has often emphasized the value individuals place on variety (McAlister & Pessemier, 1982; Ratner, Kahn, & Kahneman, 1999; Simonson, 1990) and that incorporating a diverse set of items allows them to manage satiation (Inman, 2001) and signal tha”
Reducing Satiation: The Role of Categorization Level (2008, background): “These effects can appear within 2 minutes of ingestion and diminish little over 60 minutes (Hetherington, Rolls, and Burley 1989) and can even span purchase occasions (Inman 2001).”
Environmental factors that increase the food intake and consumption volume of unknowing consumers. (2004, background): “This eventual decrease was partly due to burnout or taste satiation (45), but was also the result of the inventory level dropping to the point where the foods were much less visually salient (137).”