PROCESSUS SENSORIELS ET PRÉFÉRENCE GUSTATIVE: APPORTS DE LA RECHERCHE EXPÉRIMENTALE AU MARKETING AGRO-ALIMENTAIRE

This paper presents a review of research, on the perceptual processing that takes place in the sensory evaluation of food products by consumers. The results provide insights on the interactions between the various sensory stimuli, and between declared and actual preference. They also show the differences between sensory stimuli in the memorisation process, due to the differences in the human aptitude to put efficiently into words sensory impressions, which limits the possibilities for transmission, and hence, the building of exchangeable experience. The concept of taste expertise is therefore questionable. Results shed also light on the paradox of consumers, who balances between preference for familiar products, and attraction for new tastes.