Overview and Basic Principles. Physiological and Psychological Foundations of Sensory Function. Principles of Good Practise. Discrimination Testing. Discrimination Theories and Advanced Topics. Threshold Testing as a Special Case of Discrimination Tests. Scaling Models and Numerical Measurement. Time Intensity Methods. Context Effects and Biases. Descriptive Analysis. Texture. Color and Appearance Measurement. Acceptance and Preference Testing - Laboratory Applications. Acceptance and Preference Testing - Consumer Tests Outside the Laboratory. Qualitative Research Methods. Data Relationships & Multivariate Applications. Strategic Research. Overview and Recap. Statistical Appendices.

Sensory Evaluation of Food: Principles and Practices

Expectations are generated by a variety of factors. We indicate a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption. We review the sparse literature on how advertising, packaging and information generate sensory expectations. The application of various theories to explain the observed effects of sensory expectations are reviewed. There is overwhelming evidence for assimilation-contrast effect, although no studies have been specifically designed to detect it. Finally we review the reasons why individuals might differ in the way that expectations influence sensory perception. These reasons include ideas from persuasion literature and private body consciousness. A number of behavioral hypothesis that follow from these theories are developed.

The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

The construct of food involvement in behavioral research: scale development and validation.

http://smas.chemeng.ntua.gr/miram/files/publ_136_10_2_2005.pdf

Consumer preferences for beef color and packaging did not affect eating satisfaction.

Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film Greater disconfirmation resulted in lower acceptance and purchase intent In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low A contrast effect was observed for bitterness judgments when expectations of bitterness were high Associative effects resulting from the expectation manipulation were observed on other sensory attributes In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages Results provided further support for an assimilation model of these effects

F.M. Sawyer

Papers

Effects of disconfirmed consumer expectations on food acceptability