Brand name fluency and perceptions of water purity and taste

Cho, Hyejeung

doi:10.1016/j.foodqual.2018.05.002

Cited by 13 publications

(14 citation statements)

References 15 publications

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“…Differences in the processing fluency of BNs could be one explanation behind our findings. Previous research has shown that fluent brand names (i.e., easy-to-pronounce) lead to positive evaluations (e.g., purchase intention and taste expectancy) compared to disfluent names (Cho, 2019). Though to the best of our knowledge, research has so far not investigated the role of fluency of names in the BPS traits, metaphorical relations support our findings.…”

Section: Discussionsupporting

confidence: 79%

Evaluating brand names without vowels

Pathak

Motoki

2022

Food Quality and Preference

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Section: Discussionsupporting

confidence: 79%

Evaluating brand names without vowels

Pathak

Motoki

2022

Food Quality and Preference

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“…We used fictitious brands to rule out any effects of pre-existing attitudes or associations. We focused on labels, given that visual information is the first point of reference for consumers and has been shown to affect taste perceptions and reward expectations of water (Cho, 2019;Risso et al, 2015). We only showed the label text, without a bottle or other visual information.…”

Section: Overviewmentioning

confidence: 99%

No evidence that consumption and reward words on labels increase the appeal of bottled water

Ma¹,

Rusz²,

Ek³

2021

Preprint

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Consumers’ daily water consumption remains below the recommended level, possibly because of more rewarding alternatives such as sugar-sweetened beverages (SSBs). Previous research has shown that taste and reward expectations play a key role in food and drink choices, and that thinking about drinks in terms of consuming and enjoying them (i.e., simulations) predicts desire and intake. Here, we examined whether labels using consumption and reward simulation words increased the appeal of water. In three pre-registered experiments with regular consumers of SSBs (N = 1355), we presented water labels with words related to the rewarding consumption experience of water (e.g., “refreshing”, “cool”), with conventional descriptions of water that emphasised its origin and purity, or with brand names only. We assessed participants’ anticipated reward of and desire for water (Exp. 1, 2, 3), simulations of drinking water, and water attractiveness (Exp. 2 and 3). Contrary to our expectations, waters with consumption and reward-focused labels were not rated more favourably than waters with conventional labels, but both were rated higher than brand-only labels. Our findings suggest that the appeal of water cannot easily be increased by emphasising the rewarding consumption experience through language only. Consumers may have a relatively fixed representation of what water tastes and feels like, and future research could test alternative approaches to increase water consumption among SSB consumers.

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“…Only the name of food can indicate its peculiarity and its distinction from another product which cannot be assessed visually since a word activates an associative chain that causes a more powerful cognitive-affective and emotional response than the food itself (Cardello et al, 2012). The names of dishes serve as a tool for identifying personal but socially conditioned propensity for a special diet at the perceptual, hedonic, and emotional levels (Cho, 2019;Loss et al, 2017). At the same time, neophyles, or foodies, can refuse a utterly innovative product because of its 'novel foods' unusual uniqueness (Loss et al, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

“…'Uniqueness' is attractive; it is considered as a component of luxury as it connotes exclusiveness and rarity, and the possession of it, respectively, increases the social status of the individual (Snyder & Fromkin, 1982). The impact of the phonetic and morphological aspects of a name as a linguistic sign is beneficial if the word is easily pronounced, and, on the contrary, the product is perceived as less useful and acceptable if its name is difficult to pronounce (Cho, 2019;Song & Schwarz, 2009). The value of food in the eyes of the consumer increases if the composition of its ingredients is indicated (Wansink et al, 2005;Wansink et al, 2014).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Their comparison from the cognitive point of view is conducted on different linguistic communities; 2) the numerous research revolves around gastronomic discourse as being the person-oriented kind of communication, which is of institutional nature. Along with the spheres of food concepts it is connected with national and personal selfidentification, gender and personal social characteristics and is studied in cognitive, pragmatic, and semiotic aspects according to the level of organisation and representation in other discourses (Parizot, 2015;Fooladi et al, 2019); 3) psychological and pragmatic impact of food nomination is analysed in sociology, cultural anthropology, economy (Cardello et al, 2012;Cho, 2019;Wansink et al, 2005;Wansink et al, 2012;Wansink et al, 2014;Youn & Kim, 2017;Youn & Kim, 2018). Names of dishes as linguistic signs loaded with cultural information and actively functioning in different discourses lie at the core of all plots.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis

Novikova

Garipova

Izimarieva

2019

SACI

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Non-traditional foods of molecular cuisine are a new category of foods and experience for consumers. The objective of this study was to conduct the structural and semantic analysis of the names of dishes of this new scientific field and avant-garde culinary practice. The main idea was to reveal the trend and trace the dynamics of naming dishes and to define the degree of reflecting the essence of molecular cuisine in the names of dishes. The study of empirical material taken from current collections of recipes and restaurant menus using a set of linguistic analysis methods has allowed authors to identify models of the syntactic organisation of nominations; characterise the primary way of connecting their components as oxymoron; highlight a number of keywords that arrange these nominations on the basis of cooking technology into several subject groups; postulate the predominance of phrase-names with transparent semantics over names with an opaque inner form including eponymous nominations; outline the ways of further studying the names of dishes of this cuisine from comparative, translational and linguistic-cognitive points of view.

show abstract

Brand name fluency and perceptions of water purity and taste

Cited by 13 publications

References 15 publications

Evaluating brand names without vowels

Evaluating brand names without vowels

No evidence that consumption and reward words on labels increase the appeal of bottled water

Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis

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