Information affects consumer assessment of sweet and bitter solutions
We examined the effects of information on consumer's perception of basic tastes and tested the hypothesis that individual variations in taste sensitivity may be inversely correlated with persuasiveness. 111 subjects were grouped based on ability to rate sweet and bitter solutions (high, medium,...
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| Veröffentlicht in: | Journal of food science 1996-09, Vol.61 (5), p.1080-1084 |
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| container_end_page | 1084 |
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| container_issue | 5 |
| container_start_page | 1080 |
| container_title | Journal of food science |
| container_volume | 61 |
| creator | Deliza, R Macfie, H.J.H Hedderley, D |
| description | We examined the effects of information on consumer's perception of basic tastes and tested the hypothesis that individual variations in taste sensitivity may be inversely correlated with persuasiveness. 111 subjects were grouped based on ability to rate sweet and bitter solutions (high, medium, and low ability) and the effects of varying information about the solutions before assessment were measured. Consumers changed ratings after reading the information regardless of their ability. When a similar experiment was carried out with 23 trained people, information had no effect on ratings. Results suggest that other factors (such as experience, training) control the way consumers influenced by information when assessing sensory attributes |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb10936.x |
| format | Article |
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Consumers changed ratings after reading the information regardless of their ability. When a similar experiment was carried out with 23 trained people, information had no effect on ratings. Results suggest that other factors (such as experience, training) control the way consumers influenced by information when assessing sensory attributes</description><subject>AMARGO</subject><subject>AMERTUME</subject><subject>Biological and medical sciences</subject><subject>BITTERNESS</subject><subject>COMPORTAMIENTO DEL CONSUMIDOR</subject><subject>COMPORTEMENT DU CONSOMMATEUR</subject><subject>CONSUMER BEHAVIOUR</subject><subject>CONSUMER PREFERENCES</subject><subject>DOUCEUR</subject><subject>DULZURA</subject><subject>FLAVEUR</subject><subject>FLAVOUR</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>influence</subject><subject>Olfaction. 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Psychology</topic><topic>influence</topic><topic>Olfaction. Taste</topic><topic>Perception</topic><topic>Perceptions</topic><topic>Psychology. Psychoanalysis. Psychiatry</topic><topic>Psychology. 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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1996-09, Vol.61 (5), p.1080-1084 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16030720 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | AMARGO AMERTUME Biological and medical sciences BITTERNESS COMPORTAMIENTO DEL CONSUMIDOR COMPORTEMENT DU CONSOMMATEUR CONSUMER BEHAVIOUR CONSUMER PREFERENCES DOUCEUR DULZURA FLAVEUR FLAVOUR Food science Fundamental and applied biological sciences. Psychology influence Olfaction. Taste Perception Perceptions Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology SABOR sensory SWEETNESS Taste TASTE SENSITIVITY |
| title | Information affects consumer assessment of sweet and bitter solutions |
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