Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines

Josselin Masson; Philippe Aurier

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Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines

机译：应该告诉还是品尝？感官对非感官线索对低度酒分类的影响

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We use the expectation-disconfirmation and categorization theories to study the effects of sensory versus nonsensory cues relative to a transformed attribute on categorization and typicality judgments relative to a new food product. In an experiment involving 51 participants and low-alcohol wines (new products), we show that categorization and typicality judgments differ according to sensory versus nonsensory cues. The new transformed product is categorized more often in its original category-wine-and perceived as more typical in the nonsensory compared to the sensory condition.

机译：我们使用期望-不一致和分类理论研究相对于转换属性的感官和非感官线索对新食品的分类和典型性判断的影响。在一个涉及51名参与者和低酒精度葡萄酒（新产品）的实验中，我们表明，根据感官和非感官提示，分类和典型判断是不同的。与感官状况相比，新的转化产品在其原始类别中的葡萄酒分类更为频繁，并且在非感官方面被认为更为典型。

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来源
《Journal of Wine Economics》 |2015年第1期|62-74|共13页
作者
Josselin Masson; Philippe Aurier;
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作者单位

University of Haute-Alsace, EA 7317 CREGO-CERMAB, IUT Techniques de Commercialisation, 34 rue du Grillenbreit, 68008 Colmar, France;

LabEx 'Entreprendre,' University of Montpellier, MRM - Montpellier Research in Management, Place Eugene Bataillon, 34095 Montpellier, France;

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原文格式 PDF
正文语种 eng
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关键词
categorization; effect of information; low-alcohol wine; new product; sensory cue; typicality;

机译：分类信息的影响;低度酒新产品;感官提示典型性;

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2. Acceptability of partially dealcoholized wines - measuring the impact of sensory and information cues on overall liking in real-life settings. [J] . Meillon S, Urbano C, Guillot G, Food Quality and Preference . 2010,第7期

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Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines

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