TY - BOOK ID - 145172000 TI - Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Philosophy KW - crossmodal correspondences KW - weight KW - colour KW - sweetness KW - carbonation KW - mediation KW - product design KW - packaging KW - packaging design KW - transparent packaging KW - expected taste KW - food judgements KW - position KW - complexity KW - mixture perception KW - recipe KW - menu design KW - multi-sip KW - time–intensity KW - retronasal aroma KW - oolong tea beverage KW - consumption experience KW - warm-up sample KW - taste KW - sensory evaluation KW - context KW - virtual reality KW - immersion KW - hedonics KW - alcoholic beverages KW - crossmodal correspondence KW - social judgment KW - facial shapes KW - sweet KW - sour KW - TCATA KW - crossmodal KW - core affect KW - psychoacoustics KW - ice cream KW - choice KW - palatability perception KW - the number of options KW - curry KW - tea KW - choice architecture KW - sensory nudges KW - visual cues KW - sustainable consumer behavior KW - display area size KW - quantity of displayed products KW - visibility KW - hand-feel touch KW - haptics KW - tactile KW - cross-modal correspondence KW - sensory perception KW - consumer behavior KW - emotional response KW - scent KW - fragrance KW - congruency KW - wait staff KW - dining experience KW - interpersonal behavior KW - food perception KW - food consumption KW - nudge KW - sensory KW - perception KW - acceptability KW - crossmodal correspondences KW - weight KW - colour KW - sweetness KW - carbonation KW - mediation KW - product design KW - packaging KW - packaging design KW - transparent packaging KW - expected taste KW - food judgements KW - position KW - complexity KW - mixture perception KW - recipe KW - menu design KW - multi-sip KW - time–intensity KW - retronasal aroma KW - oolong tea beverage KW - consumption experience KW - warm-up sample KW - taste KW - sensory evaluation KW - context KW - virtual reality KW - immersion KW - hedonics KW - alcoholic beverages KW - crossmodal correspondence KW - social judgment KW - facial shapes KW - sweet KW - sour KW - TCATA KW - crossmodal KW - core affect KW - psychoacoustics KW - ice cream KW - choice KW - palatability perception KW - the number of options KW - curry KW - tea KW - choice architecture KW - sensory nudges KW - visual cues KW - sustainable consumer behavior KW - display area size KW - quantity of displayed products KW - visibility KW - hand-feel touch KW - haptics KW - tactile KW - cross-modal correspondence KW - sensory perception KW - consumer behavior KW - emotional response KW - scent KW - fragrance KW - congruency KW - wait staff KW - dining experience KW - interpersonal behavior KW - food perception KW - food consumption KW - nudge KW - sensory KW - perception KW - acceptability UR - https://www.unicat.be/uniCat?func=search&query=sysid:145172000 AB - Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction. ER -