The effect of an analytical appreciation of colas on consumer beverage choice

Yamada, Ayumi; Fukuda, Haruaki; Samejima, Kazuyuki; Kiyokawa, Shoichi; Ueda, Kazuhiro; Noba, Shigekuni; Wanikawa, Akira

doi:10.1016/j.foodqual.2013.11.008

Cited by 8 publications

(4 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the same sense, Excess negative memory could have been mentioned by consumers because it is related to hypersensitivity to food stimuli that influence the formation of people's preferences, for example, consumers that have a tendency for the consumption of foods rich in fat or fast foods (Moreno-Padilla et al, 2018;Blau et al, 2020). The word Addiction could be mentioned by consumers due to the dependence on products of alcoholic beverages, cola drinks, coffee, among others (Yamada et al, 2014;Bhumiratana et al, 2019). Finally, the negative memories, Stench or unpleasant odors is also of importance according to Jiménez (2014) who mentioned that this smell can influence acceptance or rejection of interpersonal relationships and is linked to feelings, sensations, or images such as food (e.g., cheese, fermented food, egg, among others), aspects of personal hygiene, state of conservation of objects or places (e.g., shoes, clothing, closed premises, among others).…”

Section: Phase 1: Generation Of Memories Vocabularymentioning

confidence: 99%

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

et al. 2022

View full text Add to dashboard Cite

Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.

show abstract

Section: Phase 1: Generation Of Memories Vocabularymentioning

confidence: 99%

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

et al. 2022

View full text Add to dashboard Cite

show abstract

“…It seems likely to assume that perceived incongruity increases with uncertainty about the brand’s possible qualities (Maoz & Tybout, , Ozanne, Brucks, & Grewal, ), which should be the case in settings of a novel brand. Here, the analytical reasoning might mitigate the brand effect (Yamada et al, ), and incongruities might elicit cognitive dissonance and worse evaluation, depending on involvement.…”

Section: Theorymentioning

confidence: 99%

Fast food, ads, and taste in a Russian child’s mind

Effertz

Teichert

Tsoy

2018

Psychology and Marketing

View full text Add to dashboard Cite

Research demonstrates that brands can influence children's food preferences and potentially contribute to unhealthy consumption patterns. This article extends this line of research by investigating the complex and interacting effects of food brand marketing on experienced taste. The empirical field in a remote Russian town enabled the assessment of branding effects when entering a newly established market. Examining the combination of various advertisement features with emotional brand elicitation, we derive hypotheses about the interplay of brands and advertisement components linked to the perceived taste of a fast food meal. In Novosibirsk, Russia, 778 children and adolescents aged 10-18 years were exposed to fast food advertisements with real and imaginary brand logos and varying advertising claims. The advertisements consisted of a warning, an exaggerated credence claim, or both. A subsequently offered fast food meal-a portion of French fries-was experimentally varied and prepared to be either healthier but less tasty and unsalted, or less healthy but tastier and salted. The findings verify strong and positive brand effects on children's taste satisfaction. Warnings in advertisements "worked" only for novel fast food brands by negatively affecting taste satisfaction, but increased taste satisfaction when applied in advertisements for established brands. Single credence claims did not improve the taste experience, but counteracted the negative effects of warnings for novel brands. Finally, the established brand influenced taste satisfaction positively when the fries were saltier. The findings reveal various opportunities for fast food marketing to artificially create taste satisfaction for potentially unhealthy food. Public health strategies that focus on advertising claim restrictions should be reconsidered in the context of possible evasion strategies of the food industry and counter-effects of warnings among strong fast food brands.

show abstract

“…Asking consumers to evaluate products with a predefined attribute may interfere with their personal approach by diverting attention away from attributes that they would normally consider important ( Tordesillas and Chaiken, 1999 ; Radun et al, 2016 ). This may not only change the weighting of the individual attributes ( Wilson and Schooler, 1991 ) but may also interfere with the consumer’s experience of quality, which is dependent on the aspect receiving attention ( Tse et al, 2013 ; Yamada et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

The Fewer Reasons, the More You Like It! How Decision-Making Heuristics of Image Quality Estimation Exploit the Content of Subjective Experience

Leisti

Vaahteranoksa²,

Olives³

et al. 2022

Front. Psychol.

View full text Add to dashboard Cite

Imaging science has approached subjective image quality (IQ) as a perceptual phenomenon, with an emphasis on thresholds of defects. The paradigmatic design of subjective IQ estimation, the two-alternative forced-choice (2AFC) method, however, requires viewers to make decisions. We investigated decision strategies in three experiments both by asking the research participants to give reasons for their decisions and by examining the decision times. We found that typical for larger quality differences is a smaller set of subjective attributes, resulting from convergent attention toward the most salient attribute, leading to faster decisions and better accuracy. Smaller differences are characterized by divergent attention toward different attributes and an emphasis on preferential attributes instead of defects. In larger differences, attributes have sigmoidal relationships between their visibility and their occurrence in explanations. For other attributes, this relationship is more random. We also examined decision times in different attribute configurations to clarify the heuristics of IQ estimation, and we distinguished a top-down-oriented Take-the-Best heuristic and a bottom-up visual salience-based heuristic. In all experiments, heuristic one-reason decision-making endured as a prevailing strategy independent of quality difference or task.

show abstract

The effect of an analytical appreciation of colas on consumer beverage choice

Cited by 8 publications

References 22 publications

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Fast food, ads, and taste in a Russian child’s mind

The Fewer Reasons, the More You Like It! How Decision-Making Heuristics of Image Quality Estimation Exploit the Content of Subjective Experience

Contact Info

Product

Resources

About