Consumption context in consumer research: methodological perspectives

Current Opinion in Food Science - Tập 15 - Trang 30-37 - 2017
Sara R. Jaeger1, Christelle Porcherot2
1The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
2Firmenich, SA, route des Jeunes 1, 1227 Geneva, Switzerland

Tóm tắt

Từ khóa


Tài liệu tham khảo

Thomson, 2016, Conceptual profiling, 239

Schutz, 2010, Innovation in sensory practice and education: an interview with Howard Schutz, 102

Schutz, 1988, Beyond preference: appropriateness as a measure of contextual acceptance of food, 115

Cardello, 1996, Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation, Food Qual. Prefer., 7, 239, 10.1016/S0950-3293(96)00012-2

Hersleth, 2011, Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin, Food Qual. Prefer., 22, 31, 10.1016/j.foodqual.2010.07.002

Elzerman, 2011, Consumer acceptance and appropriateness of meat substitutes in a meal context, Food Qual. Prefer., 22, 233, 10.1016/j.foodqual.2010.10.006

Elzerman, 2015, Appropriateness, acceptance and sensory preferences based on visual information: a web-based survey on meat substitutes in a meal context, Food Qual. Prefer., 42, 56, 10.1016/j.foodqual.2015.01.010

Cardello, 2016, Cognitive and emotional differentiators for beer: an exploratory study focusing on uniqueness, Food Qual. Prefer., 54, 23, 10.1016/j.foodqual.2016.07.001

Stolzenbach, 2013, Consumer concepts in new product development of local foods: traditional versus novel honeys, Food Res. Int., 52, 144, 10.1016/j.foodres.2013.02.030

Giacalone, 2016, Better the devil you know? How product familiarity affects usage versatility of foods and beverages, J. Econ. Psychol., 55, 120, 10.1016/j.joep.2016.02.005

Piqueras-Fiszman, 2015, What makes meals ‘memorable’? A consumer-centric exploration, Food Res. Int., 76, 233, 10.1016/j.foodres.2014.11.005

Machín, 2014, Influence of context on motives underlying food choice, J. Sens. Stud., 29, 313, 10.1111/joss.12107

Jaeger, 2011, The food choice kaleidoscope. A framework for structured description of product, place and person as sources of variation in food choices, Appetite, 56, 412, 10.1016/j.appet.2011.01.012

Blake, 2007, Classifying foods in contexts: how adults categorize foods for different eating settings, Appetite, 49, 500, 10.1016/j.appet.2007.03.009

Jaeger, 2005, Consumer perceptions of novel fruit and familiar fruit: a repertory grid application, J. Sci. Food Agric., 85, 480, 10.1002/jsfa.2008

Elzerman, 2013, Exploring meat substitutes: consumer experiences and contextual factors, Br. Food J., 115, 700, 10.1108/00070701311331490

Hartwell, 2016, What do patients value in the hospital meal experience?, Appetite, 96, 293, 10.1016/j.appet.2015.09.023

de Andrade, 2016, Understanding consumers’ perception of lamb meat using free word association, Meat Sci., 117, 68, 10.1016/j.meatsci.2016.02.039

Jaeger, 2008, Stated choice experimentation, contextual influences and food choice: a case study, Food Qual. Prefer., 19, 539, 10.1016/j.foodqual.2008.02.005

Almli, 2011, Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway, Appetite, 57, 110, 10.1016/j.appet.2011.04.009

Meiselman, 2015, A review of the current state of emotion research in product development, Food Res. Int., 76, 192, 10.1016/j.foodres.2015.04.015

Piqueras-Fiszman, 2014, The impact of evoked consumption contexts and appropriateness on emotion responses, Food Qual. Prefer., 32, 277, 10.1016/j.foodqual.2013.09.002

Piqueras-Fiszman, 2014, Emotion responses under evoked consumption contexts: a focus on the consumers’ frequency of product consumption and the stability of responses, Food Qual. Prefer., 35, 24, 10.1016/j.foodqual.2014.01.007

Piqueras-Fiszman, 2014, The impact of the means of context evocation on consumers’ emotion associations towards eating occasions, Food Qual. Prefer., 37, 61, 10.1016/j.foodqual.2014.04.017

Piqueras-Fiszman, 2015, The effect of product–context appropriateness on emotion associations in evoked eating occasions, Food Qual. Prefer., 40, 49, 10.1016/j.foodqual.2014.08.008

Piqueras-Fiszman, 2015, Emotions associated to mealtimes: memorable meals and typical evening meals, Food Res. Int., 76, 243, 10.1016/j.foodres.2014.12.004

Meiselman, 2013, The future in sensory/consumer research: …………evolving to a better science, Food Qual. Prefer., 27, 208, 10.1016/j.foodqual.2012.03.002

Jaeger, 2017, Future directions in sensory and consumer science: four perspectives and audience voting, Food Qual. Prefer., 56, 301, 10.1016/j.foodqual.2016.03.006

Dubois, 2012, Super size me: product size as a signal of status, J. Consum. Res., 38, 1047, 10.1086/661890

van Kleef, 2012, Healthy snacks at the checkout counter: a lab and field study on the impact of shelf arrangement and assortment structure on consumer choices, BMC Public Health, 12, 1072, 10.1186/1471-2458-12-1072

Fernandez, 2013, Does olfactory specific satiety take place in a natural setting?, Appetite, 60, 1, 10.1016/j.appet.2012.10.006

Edwards, 2013, The relationship between emotions, food consumption and meal acceptability when eating out of the home, Food Qual. Prefer., 30, 22, 10.1016/j.foodqual.2013.04.004

Visschers, 2015, Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction, Appetite, 95, 475, 10.1016/j.appet.2015.08.013

Redden, 2015, Serving first in isolation increases vegetable intake among elementary schoolchildren, PLoS One, 10, e0121283, 10.1371/journal.pone.0121283

Silva, 2017, What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar, Food Qual. Prefer., 55, 58, 10.1016/j.foodqual.2016.08.008

Boutrolle, 2009, Studying meals in the home and in the laboratory, 128

Delarue, 2010, The effects of context on liking: implications for hedonic measurements in new product development, 175

Meillon, 2010, Acceptability of partially dealcoholized wines—measuring the impact of sensory and information cues on overall liking in real-life settings, Food Qual. Prefer., 21, 763, 10.1016/j.foodqual.2010.07.013

Heide, 2010, The influence of test situation and satisfaction with preparation on evaluation and intention to consume a new seafood product, Br. Food J., 112, 763, 10.1108/00070701011058280

Montouto-Graña, 2012, Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes, J. Food Sci., 77, 40, 10.1111/j.1750-3841.2011.02453.x

Shaviklo, 2013, Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix, J. Food Sci. Technol., 50, 900, 10.1007/s13197-011-0417-x

Hoek, 2013, Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals, Food Qual. Prefer., 28, 253, 10.1016/j.foodqual.2012.07.002

Kremer, 2013, Consumer acceptance of salt-reduced soy sauce bread over repeated in home consumption, Food Qual. Prefer., 28, 484, 10.1016/j.foodqual.2012.12.001

Boquin, 2014, Mealtime behaviors and food consumption of perceived picky and nonpicky eaters through home use test, J. Food Sci., 79, 2523, 10.1111/1750-3841.12698

De Groote, 2014, Combining experimental auctions with a modified home-use test to assess rural consumers’ acceptance of quality protein maize, a biofortified crop, Food Qual. Prefer., 38, 1, 10.1016/j.foodqual.2014.04.014

Lange, 2015, Impact of information and in-home sensory exposure on liking and willingness to pay: the beginning of Fairtrade labeled coffee in France, Food Res. Int., 76, 317, 10.1016/j.foodres.2015.06.017

Aaslyng, 2015, The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll, Meat Sci., 110, 52, 10.1016/j.meatsci.2015.07.001

Soerensen, 2015, Predicting and understanding long-term consumer liking of standard versus novel chocolate: a repeated exposure study, J. Sens. Stud., 30, 370, 10.1111/joss.12164

Ruark, 2016, Insights on older adults’ perception of at-home sensory-hedonic methods: a case of ideal profile method and CATA with ideal, Food Qual. Prefer., 53, 29, 10.1016/j.foodqual.2016.05.012

Danner, 2016, Context and wine quality effects on consumers’ mood, emotions, liking and willingness to pay for Australian Shiraz wines, Food Res. Int., 89, 254, 10.1016/j.foodres.2016.08.006

Péneau, 2006, Importance and consumer perception of freshness of apples, Food Qual. Prefer., 17, 9, 10.1016/j.foodqual.2005.05.002

Jaeger, 2009, Polyphenol-rich beverages: insights from sensory and consumer science, J. Sci. Food Agric., 89, 2356, 10.1002/jsfa.3721

Shaviklo, 2011, Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack, J. Food Sci. Technol., 48, 668, 10.1007/s13197-010-0191-1

Debucquet, 2012, Perception of oyster-based products by French consumers: the effect of processing and role of social representations, Appetite, 59, 844, 10.1016/j.appet.2012.08.020

Giacalone, 2013, All-In-One Test (AI1): a rapid and easily applicable approach to consumer product testing, Food Qual. Prefer., 27, 108, 10.1016/j.foodqual.2012.09.011

Arildsen Jakobsen, 2014, Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran, Food Sci. Nutr., 2, 534, 10.1002/fsn3.126

Tuorila, 2015, School meal acceptance depends on the dish, student, and context, Food Qual. Prefer., 46, 126, 10.1016/j.foodqual.2015.07.013

Baker, 2015, Do healthy, child-friendly fruit and vegetable snacks appeal to consumers? A field study exploring adults’ perceptions and purchase intentions, Food Qual. Prefer., 39, 202, 10.1016/j.foodqual.2014.07.013

Hartvig, 2016, Acceptability of novel maize soups for senior home-dwelling citizens: energy density and visually appetising toppings

Payne, 2010, Doing consumer research in the field, 358

Trafimow, 2016, A method for evaluating and selecting field experiment locations, Mark. Lett., 27, 437, 10.1007/s11002-014-9345-7

Posri, 2008, The influence of testing context on tea bag product acceptance in central location tests, J. Sens. Stud., 23, 835, 10.1111/j.1745-459X.2008.00190.x

Miele, 2010, Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim, Food Qual. Prefer., 21, 470, 10.1016/j.foodqual.2010.01.001

Di Monaco, 2014, Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: an exploratory study, Food Res. Int., 66, 325, 10.1016/j.foodres.2014.10.001

García-Segovia, 2015, Influences of table setting and eating location on food acceptance and intake, Food Qual. Prefer., 39, 1, 10.1016/j.foodqual.2014.06.004

Labbe, 2015, Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian), Food Qual. Prefer., 44, 56, 10.1016/j.foodqual.2015.03.017

Meier-Dinkel, 2016, Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context, Meat Sci., 122, 119, 10.1016/j.meatsci.2016.07.014

Cruwys, 2015, Social modeling of eating: a review of when and why social influence affects food intake and choice, Appetite, 86, 3, 10.1016/j.appet.2014.08.035

Kim, 2016, Consumer acceptability of coffee as affected by situational conditions and involvement, Food Qual. Prefer., 52, 124, 10.1016/j.foodqual.2016.04.008

Hein, 2010, Application of a written scenario to evoke a consumption context in a laboratory setting: effects on hedonic ratings, Food Qual. Prefer., 21, 410, 10.1016/j.foodqual.2009.10.003

Hein, 2012, Effects of evoked consumption contexts on hedonic ratings: a case study with two fruit beverages, Food Qual. Prefer., 26, 35, 10.1016/j.foodqual.2012.02.014

Lusk, 2015, Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best-worst scaling and the 9-pt hedonic category scale, Food Qual. Prefer., 43, 21, 10.1016/j.foodqual.2015.01.007

Äström, 2011, Simulating specific eating and drinking situations in a consumer testing context

Hersleth, 2015, Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham, Food Qual. Prefer., 40, 191, 10.1016/j.foodqual.2014.10.002

Bilman, 2010, Consumer perceptions of satiety-related snack food decision making, Appetite, 55, 639, 10.1016/j.appet.2010.09.020

Peake, 2014, One bad apple spoils the bunch? An exploration of broad consumption changes in response to food recalls, Food Policy, 49, 13, 10.1016/j.foodpol.2014.06.006

Baumann, 2014, Premium generic brand (PGB) choice vis-à-vis generic and national brands: a scenario comparison for self-use, family consumption and gift giving in a food versus non-food and cross-cultural context, J. Retail. Consum. Serv., 21, 492, 10.1016/j.jretconser.2014.03.010

Methven, 2016, Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future, Food Qual. Prefer., 48, 333, 10.1016/j.foodqual.2015.07.001

Morell, 2014, Hydrocolloids for enhancing satiety: relating oral digestion to rheology, structure and sensory perception, Food Hydrocoll., 41, 343, 10.1016/j.foodhyd.2014.04.038

Giménez, 2015, Influence of evoked contexts on consumers’ rejection of two products: implications for shelf life estimation, Food Res. Int., 76, 527, 10.1016/j.foodres.2015.06.041

Köster, 2003, The psychology of food choice: some often encountered fallacies, Food Qual. Prefer., 14, 359, 10.1016/S0950-3293(03)00017-X

Jaeger, 2017, Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions, Food Qual. Prefer., 56, 138, 10.1016/j.foodqual.2016.10.003

Dorado, 2016, The impact of using a written scenario when measuring emotional response to beer, Food Qual. Prefer., 50, 38, 10.1016/j.foodqual.2016.01.004

Alexander, 1978, The use of vignettes in survey research, Public Opin. Q., 42, 93, 10.1086/268432

Surprenant, 1984, Can role playing be substituted for actual consumption?, Adv. Consum. Res., 11, 122

Bitner, 1990, Evaluating service encounters: the effects of physical surroundings and employee responses, J. Mark., 54, 69, 10.2307/1251871

Schacter, 2008, Episodic simulation of future events, Ann. N. Y. Acad. Sci., 1124, 39, 10.1196/annals.1440.001

Bangcuyo, 2015, The use of immersive technologies to improve consumer testing: the role of ecological validity, context and engagement in evaluating coffee, Food Qual. Prefer., 41, 84, 10.1016/j.foodqual.2014.11.017

Petit, 2007, Testing consumer preferences for iced-coffee: does the drinking environment have any influence?, Food Qual. Prefer., 18, 161, 10.1016/j.foodqual.2006.05.008

Sester, 2013, Having a drink in a bar: an immersive approach to explore the effects of context on drink choice, Food Qual. Prefer., 28, 23, 10.1016/j.foodqual.2012.07.006

Witmer, 1998, Measuring presence in virtual environments: a presence questionnaire, Presence: Teleop. Virt. Environ., 7, 225, 10.1162/105474698565686

Scholz, 2016, Designing immersive experiences that maximize consumer engagement, Bus. Horiz., 59, 149, 10.1016/j.bushor.2015.10.003

Ahn, 2014, Short-and long-term effects of embodied experiences in immersive virtual environments on environmental locus of control and behavior, Comput. Hum. Behav., 39, 235, 10.1016/j.chb.2014.07.025

Serrano, 2013, Using virtual reality and mood-induction procedures to test products with consumers of ceramic tiles, Comput. Hum. Behav., 29, 648, 10.1016/j.chb.2012.10.024

Morris, 2009, The effectiveness of virtual reality on reducing pain and anxiety in burn injury patients: a systematic review, Clin. J. Pain, 25, 815, 10.1097/AJP.0b013e3181aaa909

Yip, 2013, Virtual reality-based prospective memory training program for people with acquired brain injury, Neurorehabilitation, 32, 103, 10.3233/NRE-130827

Cesa, 2013, Virtual reality for enhancing the cognitive behavioral treatment of obesity with binge eating disorder: randomized controlled study with one-year follow-up, J. Med. Internet Res., 15, e113, 10.2196/jmir.2441

Perpiñá, 2016, Similarities and differences between eating disorders and obese patients in a virtual environment for normalizing eating patterns, Compr. Psychiatry, 67, 39, 10.1016/j.comppsych.2016.02.012

Gutiérrez-Maldonado, 2016, Future directions: how virtual reality can further improve the assessment and treatment of eating disorders and obesity, Cyberpsychol. Behav. Soc. Netw., 19, 148, 10.1089/cyber.2015.0412

Bordegoni, 2016, Evaluating industrial products in an innovative visual-olfactory environment, J. Comput. Inf. Sci. Eng., 16, 10.1115/1.4033229

Carulli, 2016, Integrating scents simulation in virtual reality multisensory environment for industrial products evaluation, Comput. Aided Des. Appl., 13, 320, 10.1080/16864360.2015.1114390

Ramic-Brkic, 2010, Virtual smell: authentic smell diffusion in virtual environments, 45

Tortell, 2007, The effects of scent and game play experience on memory of a virtual environment, Virt. Real., 11, 61, 10.1007/s10055-006-0056-0

Porcherot, 2015, Applying immersive virtual reality to the study of emotions elicited by scents. What is the value of a virtual experimental setting?

Porcherot, 2016, Use of immersive virtual reality for the study of emotions elicited by scent

Ischer, 2014, How incorporation of scents could enhance immersive virtual experiences, Front. Psychol., 5, 736, 10.3389/fpsyg.2014.00736

Brunswik, 1956

Campbell, 1963, Experimental and quasi-experimental designs for research, 171

Scheidt, 1981, Ecologically-valid inquiry: fait accompli?, Hum. Dev., 24, 225, 10.1159/000272679

Cook, 1994, Social experiments: some developments over the past fifteen years, Annu. Rev. Psychol., 45, 545, 10.1146/annurev.ps.45.020194.002553

Schmuckler, 2001, What is ecological validity? A dimensional analysis, Infancy, 2, 419, 10.1207/S15327078IN0204_02

Mook, 1983, In defense of external invalidity, Am. Psychol., 38, 379, 10.1037/0003-066X.38.4.379

Brewer, 2000, Research design and issues of validity, 3

Aronson, 1998, Experimentation in social psychology, vol. 1, 99

Meiselman, 1992, Methodology and theory in human eating research, Appetite, 19, 49, 10.1016/0195-6663(92)90235-X