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Information and context effects on consumers' food experience

(2016)
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(UGent) and (UGent)
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Abstract
Although scientists and industry apply sensory evaluation techniques to better understand and predict consumers’ product choice, 80 to 90% of new food products fail in the market. A possible explanation lies in the fact that consumers’ contribution in traditional sensory research is merely limited to the assessment of their overall liking on blind-labelled products performed in a controlled lab context. As a first step, this doctoral thesis examines the combination of emotional and sensory profiling by consumers for obtaining a better view on consumers’ food product experience. In order to facilitate such measurements, a new tool called the EmoSensory® Wheel has been developed and validated in this PhD. Secondly, three case studies were performed to study the impact of information and context on consumers’ food experience measured by this new tool. The first case study investigated the influence of health-related labels. The impact of content information (insect/vegetarian/meat) was examined in the second study. Lastly, the third case study explored the effect of brand information and context. The results illustrated the added value of including both emotional and sensory profiling tasks by consumers. Further, the case studies showed that the potential impact of the food stimuli presentation and context should be considered when setting up and interpreting results while conducting sensory research.
Keywords
Context, Consumer, Information, Emotion, Sensory evaluation, Food

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Citation

Please use this url to cite or link to this publication:

MLA
Schouteten, Joachim. Information and Context Effects on Consumers’ Food Experience. Ghent University. Faculty of Bioscience Engineering, 2016.
APA
Schouteten, J. (2016). Information and context effects on consumers’ food experience. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Schouteten, Joachim. 2016. “Information and Context Effects on Consumers’ Food Experience.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Schouteten, Joachim. 2016. “Information and Context Effects on Consumers’ Food Experience.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Schouteten J. Information and context effects on consumers’ food experience. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2016.
IEEE
[1]
J. Schouteten, “Information and context effects on consumers’ food experience,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2016.
@phdthesis{8085584,
  abstract     = {{Although scientists and industry apply sensory evaluation techniques to better understand and predict consumers’ product choice, 80 to 90% of new food products fail in the market. A possible explanation lies in the fact that consumers’ contribution in traditional sensory research is merely limited to the assessment of their overall liking on blind-labelled products performed in a controlled lab context.
As a first step, this doctoral thesis examines the combination of emotional and sensory profiling by consumers for obtaining a better view on consumers’ food product experience. In order to facilitate such measurements, a new tool called the EmoSensory® Wheel has been developed and validated in this PhD. Secondly, three case studies were performed to study the impact of information and context on consumers’ food experience measured by this new tool. The first case study investigated the influence of health-related labels. The impact of content information (insect/vegetarian/meat) was examined in the second study. Lastly, the third case study explored the effect of brand information and context.
The results illustrated the added value of including both emotional and sensory profiling tasks by consumers. Further, the case studies showed that the potential impact of the food stimuli presentation and context should be considered when setting up and interpreting results while conducting sensory research.}},
  author       = {{Schouteten, Joachim}},
  isbn         = {{9789059899216}},
  keywords     = {{Context,Consumer,Information,Emotion,Sensory evaluation,Food}},
  language     = {{eng}},
  pages        = {{221}},
  publisher    = {{Ghent University. Faculty of Bioscience Engineering}},
  school       = {{Ghent University}},
  title        = {{Information and context effects on consumers' food experience}},
  year         = {{2016}},
}