Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings

Hein, Karen A.; Hamid, Nazimah; Jaeger, Sara R.; Delahunty, Conor M.

doi:10.1016/j.foodqual.2009.10.003

Cited by 86 publications

(36 citation statements)

References 23 publications

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“…This consistency across the attributes suggests that, by itself, the color of the plate has the potential to elicit a positive appraisal, and even enhance certain sensory qualities of foods. However, this effect depends to a great extent on the food presented, together with many other parameters, such as the context, material of the plate, and congruity between these factors and the food itself [7,31]. Once again, the similarity in the response patterns among the attributes could have been due to a halo effect between the attributes rated.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, a great deal of research has been carried out recently on the context effect [30][31][32]. While the majority of these studies have focused on the effect of the context on hedonic ratings and food choice, demonstrating in many cases that the food is liked more in a 'real life' context (although the results are not consistent across all of the studies that have been published), the focus of this study is slightly different.…”

Section: Introductionmentioning

confidence: 86%

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Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting

Piqueras‐Fiszman

Giboreau

Spence

2013

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Background: Nowadays, more and more importance is given to how restaurant dishes are visually presented. With regard to the color of the plate, several recent studies have demonstrated that identical foods served on plates (or in containers) of different colors are often perceived differently at both the sensorial and hedonic levels. However, to date, these effects have not been tested in an ecologically valid setting with a range of more complex foods in order to assess the generalizability of the findings. The aims of the present study were to test the extent to which the color of the plate may influence the gustatory and hedonic experiences of a complex food. Specifically, we investigated diners' perception of three desserts served on a white or black plate in a between-participants experimental design in a real restaurant setting. Results: The results demonstrated that the color of the plate exerted a significant influence on people's perception of the food, but that this effect varied as a function of the type of dessert served. The effects cannot be explained only in terms of color contrast. Color-flavor associations, for example, black with intense chocolate flavor, or even sophisticated chocolate, could have an impact too. Interestingly, the perceptual pattern for each dessert was constant for each plate used; that is, for all of the attributes rated, the higher scores were obtained with the same plate, for all of the desserts. Conclusions: These results confirm the importance of the color of the plate (or background color) on people's expectation and perception of food, even in realistic and less controlled conditions, such as that of a restaurant.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 86%

Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting

Piqueras‐Fiszman

Giboreau

Spence

2013

Flavour

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show abstract

“…In the remainder of this paper, evoked consumption context will be referred to as 'evoked context'. The use of the evoked context, when wanting something refreshing to drink, resulted in differences in apple juice hedonic ratings compared to the control laboratory setting when no consumption context was evoked (Hein et al, 2010). In addition, use of the written scenario to evoke the consumption context did not impact upon the task related demands asked of consumers when providing their hedonic responses.…”

Section: Introductionmentioning

confidence: 90%

“…Method to evoke a product's consumption context in the laboratory setting A written scenario has been used to evoke a consumption context in a laboratory setting (Hein, Hamid, Jaeger, & Delahunty, 2010). The written scenario instructs a consumer to imagine an occasion when a food or beverage could be consumed and requires them to think of that occasion in their own mind.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore when seeking to evoke a product's consumption context in the laboratory setting, it is important to have an approach that allows for different types of consumption contexts to be evoked and allows consumers to personalise the context. Unlike manipulation by physical means (Petit & Sieffermann, 2007), written scenarios allow consumers to personalise a product's consumption context and may allow different consumption contexts to be evoked in the laboratory test setting (Hein et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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