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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption

Choose an application

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

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption

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• 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

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