Article

Measuring sensory and marketing influences on consumers' choices among food and beverage product brands

2014-02-01

Abstract excerpt

Advance in food science depends on measuring the factors in human perception that influence eaters' activities with branded products. Assessed samples must include at least two levels of a sensed material characteristic (e.g. sucrose) or conceptual marketing attribute (e.g. “low fat”), minimally confounded by other features. Each feature needs to be measured for its effect on the individual's objective achievement...

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Literature Corpus work: 00aeaed4-6773-5600-8d55-a3dc69370d22
DOI: 10.1016/j.tifs.2013.11.002

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