Visual merchandising of pastries in foodscapes: The influence of plate colours on consumers’ flavour expectations and perceptions

Amorino, 2018. https://www.amorino.com/fr/produits/macarons-a-la-glace.10.html, (Accessed on 30 July). Amos, 2014, A meta-analysis of consumer impulse buying, J. Retail. Consum. Serv., 21, 86, 10.1016/j.jretconser.2013.11.004 Ares, 2010, Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis, Food Qual. Prefer., 21, 930, 10.1016/j.foodqual.2010.03.006 Barnett, 2016, Assessing the effect of changing a bottled beer label on taste ratings, Nutr. Food Technol., 2, 4 Bell, 2006 Bitner, 1992, Servicescapes: the impact of physical surroundings on customers and employees, J. Mark., 56, 57, 10.1177/002224299205600205 Boucheron, 2018. https://i.pinimg.com/originals/cc/6f/d4/cc6fd456be5cce9f258ec6b9c4c4e12e.jpg, (Accessed on 21 April). Bredie, 2012, Overview of sensory perception, 3 Cambridge Dictionary, 2018. https://dictionary.cambridge.org/dictionary/english/macaron, (Accessed on21 April). Cardello, 1992, Effects of disconfirmed consumer expectations on food acceptability, J. Sens. Stud., 7, 253, 10.1111/j.1745-459X.1992.tb00194.x Castriota-Scanderberg, 2005, The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration, NeuroImage, 25, 570, 10.1016/j.neuroimage.2004.11.045 Clinique, 2018. https://i.pinimg.com/originals/11/0c/34/110c34091609efbbd0e15171023c87fe.jpg, (Accessed on 21 April). Colors as hue, saturation and brightness: http://www.georeference.org/doc/colors_as_hue_saturation_and_brightness.htm, (Accessed on 13 July). Deliza, 2001, Product packaging and branding, 55 Demossier, 2003, Contemporary lifestyles: the case of wine Diamond, 2007 Dichter, 1964 Drexler, 2016, The influence of sweet positioning on shelves on consumer perception, Food Packag. Shelf Life, 10, 34, 10.1016/j.fpsl.2016.09.001 Favalli, 2013, Sensory perception and understanding of food uniqueness: from the traditional to the novel, Food Res. Int., 50, 176, 10.1016/j.foodres.2012.10.007 Feng, 2017, Comparison between American and Chinese consumers in the use of verbal and numerical 9-point hedonic scales and R-Index ranking for food and personal products, Food Qual. Prefer., 60, 138, 10.1016/j.foodqual.2017.04.004 Ferrarini, 2010, The emotional response to wine consumption, Food Qual. Prefer., 21, 720, 10.1016/j.foodqual.2010.06.004 Goode, 2007, Wine and the brain, 79 Guéguen, 2003, The effect of glass colour on the evaluation of a beverage's thirst-quenching quality, Curr. Psychol. Lett. (Brain Behav. Cogn.), 11, 1 Guéguen, 2012, Coffee cup color and evaluation of a beverage's warmth quality, Color Res. Appl., 39, 79, 10.1002/col.21757 Harrar, 2013, The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it, Flavour, 2, 21, 10.1186/2044-7248-2-21 Harrar, 2011, There's more to taste in a coloured bowl, Perception, 40, 880, 10.1068/p7040 Heineken, 2018. https://www.google.com/search?Q=heineken+macaron&client=firefox-b&tbm=isch&source=iu&ictx=1&fir=lvdnCBiJ_5kX7M%253A%252C8KiKp1YDWAN1DM%252C_&usg=__ivhi3gqYtBHRTQnrSfBY8SaNBo0%3D&sa=X&ved=0ahUKEwieu7TNzeTaAhWDcRQKHel8BlIQ9QEIKTAA&biw=1600&bih=786#imgrc=lvdnCBiJ_5kX7M, (Accessed on 1 May). Huang, 2015, Eat with your eyes: package color influences the expectation of food taste and healthiness moderated by external eating, Mark. Manag. J., 25, 71 Hultén, 2015 Hultén, 2009 Imram, 1999, The role of visual cues in consumer perception and acceptance of a food product, Nutr. Food Sci., 5, 224, 10.1108/00346659910277650 Johansen, 2008, Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images, Food Qual. Prefer., 19, 232, 10.1016/j.foodqual.2007.03.006 Jones, 1955, Development of a scale for measuring soldiers' food preferences, Food Res., 20, 512, 10.1111/j.1365-2621.1955.tb16862.x Juster, 1966, Consumer buying intentions and purchase probability: an experiment in survey design, J. Am. Stat. Assoc., 61, 658, 10.1080/01621459.1966.10480897 Krishna, 2013 Labrecque, 2013, The marketers' prismatic palette: a review of color research and future directions, Psychol. Mark., 30, 187, 10.1002/mar.20597 Ladurée, 2018. 〈https://www.laduree.fr/〉, (Accessed on 21 April). Lawless, 2001, Taste, 601 Le «café gourmand» en vogue, 2018. 〈http://www.lefigaro.fr/conso/2009/05/28/05007-20090528ARTFIG.00629-le-cafe-gourmand-en-vogue-.php〉, (Accessed on 22 April). Levitan, 2008, Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates, Chem. Senses, 33, 415, 10.1093/chemse/bjn008 Lick, 2017, Sensory expectations generated by colours of red wine labels, J. Retail. Consum. Serv., 37, 146, 10.1016/j.jretconser.2016.07.005 Lindberg, 2018, Consumer perception and behavior in the retail foodscape-A study of chilled groceries, J. Retail. Consum. Serv., 40, 1, 10.1016/j.jretconser.2017.09.001 Lintellé, 2014 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 Machiels, 2017, Verticality in product labels and shelves as a metaphorical cue to quality, J. Retail. Consum. Serv., 37, 195, 10.1016/j.jretconser.2017.02.009 Mari, 2011, Servicescape cues and customer behavior: a systematic literature review and research agenda, Serv. Ind. J. McCafé, 2018. https://www.mcdonalds.fr/offre-mccafe/macarons, (Accessed on 21 April). Meléndez-Martínez, 2005, Correlation between visual and instrumental colour measurements of orange juice dilutions. Effect of the background, Food Qual. Prefer., 16, 471, 10.1016/j.foodqual.2004.09.003 Michel, 2015, Cutlery matters: heavy cutlery enhances diners' enjoyment of the food served in a realistic dining environment, Flavour, 4, 26, 10.1186/s13411-015-0036-y Morgado, 2015 Oberfeld, 2009, Ambient lighting modifies the flavor of wine, J. Sens. Stud., 24, 797, 10.1111/j.1745-459X.2009.00239.x Pazart, 2014, An fMRI study on the influence of sommeliers' expertise on the integration of flavor, Front. Behav. Neurosci., 8, 1 Pierre Hermé Paris, 2018. https://www.pierreherme.com/boutique-en-ligne/macarons.html, (Accessed on 21 April). Piqueras-Fiszman, 2011, Crossmodal correspondences in product packaging: assessing color-flavor correspondences for potato chips (crisps), Appetite, 57, 753, 10.1016/j.appet.2011.07.012 Piqueras-Fiszman, 2012, Does the color of the cup influence the consumer's perception of a hot beverage?, J. Sens. Stud., 27, 324, 10.1111/j.1745-459X.2012.00397.x Piqueras-Fiszman, 2015, Sensory expectations based on product-extrinsic food cues: an interdisciplinary review of the empirical evidence and theoretical accounts, Food Qual. Prefer., 40, 165, 10.1016/j.foodqual.2014.09.013 Piqueras-Fiszman, 2016, Introduction, 1 Piqueras-Fiszman, 2012, Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it, Food Qual. Prefer., 24, 205, 10.1016/j.foodqual.2011.08.011 Piqueras-Fiszman, 2013, Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting, Flavour, 2, 24, 10.1186/2044-7248-2-24 Pizzi, 2016, The effect of shelf layout on satisfaction and perceived assortment size: an empirical assessment, J. Retail. Consum. Serv., 28, 67, 10.1016/j.jretconser.2015.08.012 Pomelatto, 2018. http://www.yvettemeijer.com/wp-content/uploads/2015/05/macaron-pommelato1.jpeg, (Accessed on 21 April). Prescott, 2016, Flavor liking, 155 Risso, 2015, The association between the colour of a container and the liquid inside: an experimental study on consumers' perception, expectations and choices regarding mineral water, Food Qual. Prefer., 44, 17, 10.1016/j.foodqual.2015.03.010 Rosas‐Nexticapa, 2005, How well does the 9-point hedonic scale predict purchase frequency?, J. Sens. Stud., 20, 313, 10.1111/j.1745-459X.2005.00027.x Ross, 2008, Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors, J. Food Sci., 73, S279, 10.1111/j.1750-3841.2008.00824.x Running, 2016, Individual differences in multisensory flavor perception, 185 Schifferstein, 2009, The drinking experience: cup or content?, Food Qual. Prefer., 20, 268, 10.1016/j.foodqual.2008.11.003 Schifferstein, 2016, Colored backgrounds affect the attractiveness of fresh produce, but not it's (sic!) perceived color, Food Qual. Prefer., 56, 173, 10.1016/j.foodqual.2016.10.011 Schiffman, 2010 Shepherd, 2006, Smell images and the flavour system in the human brain, Nature, 444, 316, 10.1038/nature05405 Shepherd, 2013 Small, 2012, Flavor is in the brain, Physiol. Behav., 107, 540, 10.1016/j.physbeh.2012.04.011 Small, 2008, Separable substrates for anticipatory and consummatory food chemosensation, Neuron, 57, 786, 10.1016/j.neuron.2008.01.021 Spence, 2011, Crossmodal correspondences: a tutorial review, Atten. Percept. Psychophys., 73, 971, 10.3758/s13414-010-0073-7 Spence, 2015, Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences, Flavour, 4, 3, 10.1186/2044-7248-4-3 Spence, 2015, Multisensory flavour perception, Cell, 161, 24, 10.1016/j.cell.2015.03.007 Spence, 2015, Visual contributions to taste and flavour perception, 189 Spence, 2016, The neuroscience of flavor, 235 Spence, 2017 Spence, 2018, Background colour & its impact on food perception & behavior, Food Qual. Prefer., 68, 156, 10.1016/j.foodqual.2018.02.012 Spence, 2014 Spence, 2014, A large sample study on the influence of the multisensory environment on the wine drinking experience, Flavour, 3, 8, 10.1186/2044-7248-3-8 Spence, 2015, Confusing tastes with flavours, 247 Stein, 2001, Brain mechanisms for synthesizing information from different sensory modalities, 709 Stewart, 2013, Plate shape and colour interact to influence taste and quality judgments, Flavour, 2, 27, 10.1186/2044-7248-2-27 Tu, 2016, The taste of plate: how the spiciness of food is affected by the color of the plate used to serve it, J. Sens. Stud., 31, 50, 10.1111/joss.12190 Van Doorn, 2014, Does the colour of the mug influence the taste of the coffee?, Flavour, 3, 10, 10.1186/2044-7248-3-10 Velasco, 2013, Assessing the influence of the multisensory environment on the whisky drinking experience, Flavour, 2, 1 Wan, 2014, Cross-cultural differences in crossmodal correspondences between basic tastes and visual features, Front. Psychol., 5, 1, 10.3389/fpsyg.2014.01365 Yeh, 1998, Comparison in use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai, Food Qual. Prefer., 9, 413, 10.1016/S0950-3293(98)00028-7 Yeomans, 2008, The role of expectancy in sensory and hedonic evaluation: the case of smoked salmon ice-cream, Food Qual. Prefer., 19, 565, 10.1016/j.foodqual.2008.02.009