Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale

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

doi:10.1016/j.foodqual.2015.01.007

Cited by 36 publications

(10 citation statements)

References 14 publications

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“…Alternatively, the 9‐point scale may be sub‐optimal at determining shifts in liking with context, as reported by Lusk et al. ().…”

Section: Resultsmentioning

confidence: 94%

“…At this level of liking, it may be more difficult to pick up small changes in liking induced by contextual shifts, as the 9-point hedonic scale performs somewhat unpredictably around the neutral category (Jones, Peryam, & Thurstone, 1955), with respondents more willing to use this non-committal scale point than commit to liking or disliking a sample (Gridgeman, 1961). Alternatively, the 9-point scale may be sub-optimal at determining shifts in liking with context, as reported by Lusk et al (2015). VR has been demonstrated to provide a deeply immersive experience to panelists, with cravings for both smoking (Bordnick, Graap, Copp, Brooks, & Ferrer, 2005) and food (Ferrer, Gutiérrez Maldonado, & Pla, 2013) triggered with VR cues.…”

Section: Resultsmentioning

confidence: 99%

“…Merely labeling a food in a negative manner can lead to altered perception in both sensory properties and hedonic response (Yeomans, Chambers, Blumenthal, & Blake, ). Evoking a context for consumption has been demonstrated to modulate hedonic qualities and discrimination (Lusk, Hamid, Delahunty, & Jaeger, ), consumer rejection behavior (Giménez, Gagliardi, & Ares, ), and emotional response (Piqueras‐Fiszman & Jaeger, , b, c). Emotion and affect may also have some direct influence on how a food is perceived (Noel & Dando, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

Stelick

Penano

Riak

et al. 2018

Journal of Food Science

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We consume foods in environments that can "spill over" into our perceptions of the food. Thus, we consider some foods "unsuitable" for certain settings, with others deemed more suitable for this locale. This has been studied for many years as sensory "context," with written descriptions, pictures, or videos of such contexts. We present a method generating virtual reality contexts without any specist programming knowledge, for a few hundred dollars. In an accompanying pilot test, perception of a sample was significantly influenced by the VR context in which it was delivered.

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“…Alternatively, the 9‐point scale may be sub‐optimal at determining shifts in liking with context, as reported by Lusk et al. ().…”

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

Stelick

Penano

Riak

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Prior studies have attempted to convey situational relevance and improve the ecological validity of consumer testing by providing verbal context in the form of a story (Jaeger and Meiselman ; Hein and others , ). Although a similar approach may have been sufficient to induce the effects observed in the call‐out condition, the impact of such designs is inconsistent (Lusk and others ; Jaeger and others ). We believe the heightened situational relevance conveyed by the immersive experience as tested presently likely contributed to the observed effects and increased validity of the results.…”

Section: Discussionmentioning

confidence: 99%

A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking

Liu

Hooker

Parasidis

et al. 2017

Journal of Food Science

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The "all-natural" label is used extensively in the United States. At many point-of-purchase locations, employed servers provide food samples and call out specific label information to influence consumers' purchase decisions. Despite these ubiquitous practices, it is unclear what information is conveyed to consumers by the all-natural label or how it impacts judgments of perceived food quality, nutritional content, and acceptance. We used a novel approach incorporating immersive technology to simulate a virtual in-store sampling scenario where consumers were asked by a server to evaluate identical products with only one being labeled all-natural. Another condition evaluated the impact of the in-store server additionally emphasizing the all-natural status of one sample. Results indicated the all-natural label significantly improved consumer's perception of product quality and nutritional content, but not liking or willingness to pay, when compared to the regular sample. With the simple emphasis of the all-natural claim by the in-store server, these differences in quality and nutritional content became even more pronounced, and willingness to pay increased significantly by an average of 8%. These results indicate that in a virtual setting consistent with making food purchases, an all-natural front-of-pack label improves consumer perceptions of product quality and nutritional content. In addition, information conveyed to consumers by employed servers has a further, substantial impact on these variables suggesting that consumers are highly susceptible to social influence at the point of purchase.

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“…It is possible that data quality can be substantially improved simply by providing relevant contextual information in a traditional sensory environment. Indeed, some studies have indicated that simply providing verbal context in the form of a story can have an impact on liking results (Hein, Hamid, Jaeger & Delahunty 2010;2012;Jaeger & Meiselman 2004;Kim, Lee & Kim 2016) although the effect is inconsistent (Lusk, Hamid, Delahunty & Jaeger 2015;Jaeger et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

Hathaway

Simons

2017

Food Quality and Preference

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Prior research indicates using immersive technologies to restore relevant contextual cues during product acceptance testing leads to more discriminating and reliable data likely due to improved ecological validity and heightened panelist engagement. However, as the use of immersive technologies in food and consumer product testing is emerging, the opportunities and limitations associated with such paradigms remain largely unexplored. To gain further insight, panelists assessed cookie liking in a traditional testing environment devoid of contextual information and two immersive environments in which audiovisual and olfactory cues depicting the baking of cookies in a home kitchen were presented. In the mixed immersion condition contextual information was presented to panelists via computer screen, head phones and localized aroma dispersion while evaluating cookies in a sensory booth. In the full immersion condition, the same information was presented via video wall, surround sound ceiling speakers and hidden scent dispersal. Following a three-week hiatus, panelists reassessed the same cookies in the same three conditions. Despite panelists indicating similar levels of engagement in the two immersive conditions, hedonic data proved to be more discriminating and reliable in the fully immersive environment. These data indicate that scenarios depicting food preparation provide relevant contextual information that can influence product liking. Moreover, as the level of immersion becomes more complete, the discriminability and reliability of consumer acceptance data improves. Whether similar findings are observed with other product-scenario combinations remains to be explored.

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Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale

Cited by 36 publications

References 14 publications

Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

Dynamic Context Sensory Testing–A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

A Natural Experiment: Using Immersive Technologies to Study the Impact of “All‐Natural” Labeling on Perceived Food Quality, Nutritional Content, and Liking

The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

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