DC Field | Value | Language |
---|---|---|
dc.contributor.author | Rompay, Thomas J. L. | ko |
dc.contributor.author | Finger, Friederike | ko |
dc.contributor.author | Saakes, Daniel Pieter | ko |
dc.contributor.author | Fenko, Anna | ko |
dc.date.accessioned | 2017-12-19T03:01:45Z | - |
dc.date.available | 2017-12-19T03:01:45Z | - |
dc.date.created | 2016-12-20 | - |
dc.date.created | 2016-12-20 | - |
dc.date.issued | 2017-12 | - |
dc.identifier.citation | FOOD QUALITY AND PREFERENCE, v.62, pp.332 - 339 | - |
dc.identifier.issn | 0950-3293 | - |
dc.identifier.uri | http://hdl.handle.net/10203/228585 | - |
dc.description.abstract | Research shows that packaging appearance can have a strong impact on taste experience and product evaluation. However, so far research has mainly focused on how visual appearances may steer sensory impressions including smell and taste. Taking into account new (technological) developments which allow for consideration of a wide range of previously unexplored packaging factors, the research presented here investigates the impact of 3D-printed surface patterns on taste evaluations as a function of product type (a bitter tasting coffee versus a sweet tasting chocolate.drink) and verbal product claims (either stressing taste strength or taste softness). To this end, 3D-printed cups with angular and rounded surface patterns were manufactured and handed to shoppers participating in a taste session for a fictitious coffee or chocolate brand. Results show that an angular surface pattern increased perceived bitterness and taste intensity ratings, whereas a rounded surface pattern induced a sweeter taste evaluation and a less intense taste experience. Congruent pairings of drinks and tactile patterns resulted in more favorable outcomes. Finally, congruence was also found to be important with respect to taste descriptions, with verbal claims in line with surface pattern associations further enhancing product experience. (C) 2016 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | CROSSMODAL CORRESPONDENCES | - |
dc.subject | BRAND EVALUATION | - |
dc.subject | PRODUCT-DESIGN | - |
dc.subject | SHAPE | - |
dc.subject | FOOD | - |
dc.subject | PERCEPTION | - |
dc.subject | TEXTURE | - |
dc.subject | TASTE | - |
dc.subject | EXPECTATIONS | - |
dc.subject | PREFERENCE | - |
dc.title | "See me, feel me": Effects of 3D-printed surface patterns on beverage evaluation | - |
dc.type | Article | - |
dc.identifier.wosid | 000411298600039 | - |
dc.identifier.scopusid | 2-s2.0-85008385973 | - |
dc.type.rims | ART | - |
dc.citation.volume | 62 | - |
dc.citation.beginningpage | 332 | - |
dc.citation.endingpage | 339 | - |
dc.citation.publicationname | FOOD QUALITY AND PREFERENCE | - |
dc.identifier.doi | 10.1016/j.foodqual.2016.12.002 | - |
dc.contributor.localauthor | Saakes, Daniel Pieter | - |
dc.contributor.nonIdAuthor | Rompay, Thomas J. L. | - |
dc.contributor.nonIdAuthor | Finger, Friederike | - |
dc.contributor.nonIdAuthor | Fenko, Anna | - |
dc.description.isOpenAccess | N | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordAuthor | Packaging design | - |
dc.subject.keywordAuthor | Surface patterns | - |
dc.subject.keywordAuthor | Shape | - |
dc.subject.keywordAuthor | Taste experience | - |
dc.subject.keywordAuthor | Beverage evaluation | - |
dc.subject.keywordPlus | CROSSMODAL CORRESPONDENCES | - |
dc.subject.keywordPlus | BRAND EVALUATION | - |
dc.subject.keywordPlus | PRODUCT-DESIGN | - |
dc.subject.keywordPlus | SHAPE | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | PERCEPTION | - |
dc.subject.keywordPlus | TEXTURE | - |
dc.subject.keywordPlus | TASTE | - |
dc.subject.keywordPlus | EXPECTATIONS | - |
dc.subject.keywordPlus | PREFERENCE | - |
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