Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Philosophy --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability