Testing consumer preferences for iced-coffee: Does the drinking environment have any influence?

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

“…ANOVA, analysis of variance. drink while eating, certain diners may eat more rapidly than others, diners may be distracted while eating, and so on) [30]. Consequently, this makes observations hard to analyze and interpret because testing conditions cannot be controlled as strictly as in laboratory conditions and there could be many other intervening factors [36,37].…”

“…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.…”

Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages

“…Although not discussed in detail, the paper indicated that evoking context influenced product preferences. Visual, auditory and olfactory cues have also been manipulated in the laboratory test setting to evoke a hot context for the evaluation of iced coffee beverages, although similar product liking was observed regardless of the evoked context (Petit & Sieffermann, 2007).…”

“…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).…”

Stated choice experimentation, contextual influences and food choice: A case study

“…Colleagues who have contributed to furthering the understanding of how context influences acceptability include King, Meiselman, Hottenstein, Work, and Cronk (2007), Boutrolle, Delarue, Arranz, Rogeaux, and Kö ster (2007), Petit and Sieffermann (2007), de Graaf et al (2005) and Hersleth, Mevik, Ns, and Guinard (2003), to name a few. Evidence that a similarly considerable body of work pertaining to the role of context effects for food intake exists is well illustrated by the comprehensive review by Stroebele and de Castro (2004).…”