Delivering context for fragrance evaluation: A study using trained sensory panellists

Upstill, Emily; Rowland, Claire; Jordan, Caroline

doi:10.1016/j.foodqual.2022.104636

Cited by 35 publications

(4 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Display form refers to the display form of the product (Deng et al, 2016). The display environment refers to the environmental cues surrounding the display (Upstill et al, 2022). A crucial stream of literature confirms the effects of display form on product evaluations and purchase intentions.…”

Section: Theoretical Framework and Hypothesesmentioning

confidence: 99%

“…Another research suggests that the display environment also influences evaluations of the product on display. A suitable fragrance will strengthen the effects of the product display on product evaluations and purchase intentions (Upstill et al, 2022). Complementary (vs. alternative) product displays increase consumer purchases and experience (Radon et al, 2021; Sarantopoulos et al, 2019).…”

Section: Theoretical Framework and Hypothesesmentioning

confidence: 99%

See 1 more Smart Citation

Beauty May Not Be Effective: The Effects of Imaginative Display on Green Product Evaluation

Liang,

Li,

Zhang

et al. 2023

The Journal of Environment & Development

View full text Add to dashboard Cite

Even though imaginative displays are an essential determinant for improving product evaluations in traditional products, there is little research on imaginative displays in the display of green products. Therefore, this article addresses this gap by examining the imaginative display of green products. Three studies show that relative to imaginative displays (i.e., novel and esthetics), standard displays (i.e., non-novel and neutral esthetics) increase green product evaluations, suggesting that imaginative displays positively affect traditional products but are unsuitable for green products. In addition, standard displays (vs. imaginative displays) increase product evaluations for altruistic green products. In contrast, imaginative displays (vs. standard displays) increase product evaluations for egoistic green products. The article aims to change the practice of wasting space resources for displaying green products. More critically, the article raises new insight for policymakers and merchants to achieve sustainable green consumption.

show abstract

Section: Theoretical Framework and Hypothesesmentioning

confidence: 99%

Section: Theoretical Framework and Hypothesesmentioning

confidence: 99%

Beauty May Not Be Effective: The Effects of Imaginative Display on Green Product Evaluation

Liang,

Li,

Zhang

et al. 2023

The Journal of Environment & Development

View full text Add to dashboard Cite

show abstract

“…Panel sensory evaluation is a scientific method of analyzing and evaluating perceived foods and raw materials using the sight, smell, taste, touch, and hearing perceptions of experts, consumers, or untrained persons (Ruiz‐Capillas & Herrero, 2021; Upstill et al., 2022). Sensory analysis can directly reflect people's comprehensive feelings about food and help better serve consumers; it is an irreplaceable evaluation method in the food industry (Moss & Mcsweeney, 2021).…”

Section: Bread Flavor Detection Technologymentioning

confidence: 99%

Research progress on the formation mechanism and detection technology of bread flavor

Yang

Zhao

Wang

2022

Journal of Food Science

View full text Add to dashboard Cite

With a long history of fermentation technology and rich flavors, bread is widely consumed by people all around the world. The consumer market is huge and the demand is wide. However, the formation mechanism of bread baking flavor has not been completely defined. In order to improve the breadmaking process and the quality of bread, the main flavor substances produced in bread baking, the formation mechanism, and the detection technology of bread baking flavor are carefully summarized in this paper. The generation conditions and formation mechanism of flavor substances during the bread baking process are expounded, and the limitations of some current bread flavor detection technologies are proposed, which will provide theoretical basis for effectively regulating the generation of flavor substances in the bread baking process and making bread with good flavor and rich nutrition in the future.

show abstract

“…Uma estratégia para melhorar a validade dos testes sensoriais do consumidor é a utilização de "contextos evocados", isso quer dizer, tonar o teste mais próximo da realidade de consumo do produto. A evocação do contexto vai desde a criação de um texto, despertando no consumidor a imaginação para o momento, até uso de imagens, realidade virtual e simulação ambiental (UPSTILL et al, 2022).…”

Section: Introductionunclassified

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Machado,

Mateus,

Nascimento

et al. 2024

View full text Add to dashboard Cite

show abstract

Delivering context for fragrance evaluation: A study using trained sensory panellists

Cited by 35 publications

References 25 publications

Beauty May Not Be Effective: The Effects of Imaginative Display on Green Product Evaluation

Beauty May Not Be Effective: The Effects of Imaginative Display on Green Product Evaluation

Research progress on the formation mechanism and detection technology of bread flavor

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Contact Info

Product

Resources

About