書誌事項
- タイトル別名
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- The Effect of Tasting Context on Consumer Beverage Evaluation
- テイスティング ジョウキョウ ガ インリョウ エ ノ ヒョウカ ニ アタエル エイキョウ
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Consumers often express different preferences for beverages in sensory test settings<br>compared with those in real-life settings. This study investigates the effects of tasting<br>context on consumer tasting and evaluation of beverages. Three groups of respondents<br>participated in a blind taste test of a consumer beverage in different settings and then<br>evaluated the pleasantness of the beverage. Those who tasted in a real-life setting<br>tended to report greater pleasantness for the sample than those who tasted in a test<br>setting where they were asked to rate multiple sensory characteristics of the sample.<br>Those who tasted in a test setting in which they were not asked to rate these char-<br>acteristics tended to give the sampled beverage moderate ratings that ranked between<br>those given by the other two groups. Several potential explanations for the effects of<br>tasting context are discussed.
収録刊行物
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- 認知科学
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認知科学 22 (3), 437-446, 2015
日本認知科学会
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詳細情報 詳細情報について
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- CRID
- 1390001204482683520
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- NII論文ID
- 130005132077
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- NII書誌ID
- AN1047304X
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- ISSN
- 18815995
- 13417924
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- NDL書誌ID
- 026748226
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可