Abstract
As recent years have seen a growing interest in integrating consumer and sensory science, this paper aims at presenting a systematic literature review of empirical studies investigating the effects of intrinsic and extrinsic food product attributes on consumers’ food decision making. Both an electronic search through a digital library database and a forward–backward search identified relevant international research. The final set of studies (n = 602) was coded in terms of research methods, intrinsic and/or extrinsic product attributes, consumer response measurement, study location, sample size, study origin, and food type. Although the importance of some product attributes such as taste, label, and price are very well recognized, other variables such as appearance, smell, sound, texture, and packaging have been neglected in research so far. Findings also show an imbalance of applied methods in consumer and sensory research. Surveys/questionnaires and acceptance tests are well-represented, whereas other methods or combinations thereof were rarely or never applied. Food liking was found to be the most frequent way to obtain consumer food evaluation data. Mirroring an increasing importance of product attributes in consumer food decisions, marketing managers and product developers today are well advised to take simultaneous effects of extrinsic and product attributes into account. This article calls for future studies with more holistic study designs to avoid the risk of misleading conclusions in both consumer and sensory research.
Similar content being viewed by others
Notes
The complete list of included articles is available on request.
References
Acebrón LB, Dopico DC (2000) The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef. Food Qual Prefer 11:229–238
Ajzen I, Fishbein M (2000) Attitudes and the attitude-behavior relation: reasoned and automatic processes. Eur Rev Soc Psychol 11:1–33
Akdeniz B, Calantone RJ, Voorhees CM (2013) Effectiveness of marketing cues on consumer perceptions of quality: the moderating roles of brand reputation and third-party information. Psychol Mark 30:76–89
Altisent R, Jaeger SR, Johnston JW, Harker FR (2013) Injection of flavor essences into fruit pieces: a new approach for exploring consumer preferences for novel flavors of apple fruit. J Sens Stud 28:405–413
Areni CS, Kim D (1993) The influence of background music on shopping behavior: classical versus top-forty music in a wine store. Adv Consum Res 20:336–340
Ares G, Giménez A, Gámbaro A (2009) Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim. Food Qual Prefer 20:50–56
Arvola A, Lähteenmäki L, Tuorila H (1999) Predicting the intent to purchase unfamiliar and familiar Cheeses: the effects of attitudes, expected liking and food neophobia. Appetite 32:113–126
Aschemann-Witzel J, Hamm U (2010) Do consumers prefer foods with nutrition and health claims? Results of a purchase simulation. J Mark Commun 16:47–58
Aschemann-Witzel J, Niebuhr Aagaard EM (2014) Elaborating on the attitude–behaviour gap regarding organic products: young Danish consumers and in-store food choice. Int J Consum Stud 38:550–558
Babin BJ, Zikmund WG (2015) Exploring Marketing Research. Cengage Learning, Boston
Baixauli R, Salvador A, Hough G, Fiszman SM (2008) How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins. Food Qual Prefer 19:628–635
Bakke A, Vickers Z (2011) Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance. Food Qual Prefer 22:317–325
Barbieri S, Bendini A, Valli E, Toschi TG (2015) Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products. J Food Compos Anal 44:186–195
Basil M (2011) Use of photography and video in observational research. Qual Mark Res Int J 14:246–257
Bazala B, Knoll M, Derndorfer E (2015) Perception and acceptance of white wines by consumers belonging to different age groups. J Int Sci Vigne Vin 49:217–230
Becker L, van Rompay TJL, Schifferstein HNJ, Galetzka M (2011) Tough package, strong taste: the influence of packaging design on taste impressions and product evaluations. Food Qual Prefer 22:17–23
Berridge KC (2009) “Liking” and “wanting” food rewards: brain substrates and roles in eating disorders. Physiol Behav 97:537–550
Bettman JR, Luce MF, Payne JW (1998) Constructive consumer choice processes. J Consum Res 25:187–217
Bianchi C (2015) Exploring urban consumers’ attitudes and intentions to purchase local food in Chile. J Food Prod Mark 23:1–17
Biguzzi C, Lange C, Schlich P (2015) Effect of sensory exposure on liking for fat- or sugar-reduced biscuits. Appetite 95:317–323
Bolhuis DP, Lakemond CMM, de Wijk RA et al (2012) Effect of salt intensity in soup on ad libitum intake and on subsequent food choice. Appetite 58:48–55
Boutrolle I, Delarue J, Arranz D et al (2007) Central location test vs. home use test: contrasting results depending on product type. Food Qual Prefer 18:490–499
Brooks K, Lusk JL (2010) Stated and revealed preferences for organic and cloned milk: combining choice experiment and scanner data. Am J Agric Econ 92:1229–1241
Bruschi V, Teuber R, Dolgopolova I (2015) Acceptance and willingness to pay for health-enhancing bakery products Empirical evidence for young urban Russian consumers. Food Qual Prefer 46:79–91
Burton S, Howlett E, Tangari AH (2009) Food for thought: How will the nutrition labeling of quick service restaurant menu items influence consumers’ product evaluations, purchase intentions, and choices? J Retail 85:258–273
Byrnes NK, Hayes JE (2015) Gender differences in the influence of personality traits on spicy food liking and intake. Food Qual Prefer 42:12–19
Calder BJ (1977) Focus groups and the nature of qualitative marketing research. J Mark Res 14:353–364
Carrington MJ, Neville BA, Whitwell GJ (2010) Why ethical consumers don’t walk their talk: towards a framework for understanding the gap between the ethical purchase intentions and actual buying behaviour of ethically minded consumers. J Bus Ethics 97:139–158
Castro DC, Berridge KC (2014) Advances in the neurobiological bases for food “liking” versus “wanting”. Physiol Behav 136:22–30
Cavanagh KV, Kruja B, Forestell CA (2014) The effect of brand and caloric information on flavor perception and food consumption in restrained and unrestrained eaters. Appetite 82:1–7
Chamorro A, Rubio S, Javier Miranda F (2015) The region-of-origin (ROO) effect on purchasing preferences: the case of a multiregional designation of origin. Br Food J 117:820–839
Chandon P, Wansink B (2007) The biasing health halos of fast-food restaurant health claims: lower calorie estimates and higher side-dish consumption intentions. J Consum Res 34:301–314
Chang JB, Lusk JL, Norwood FB (2009) How closely do hypothetical surveys and laboratory experiments predict field behavior? Am J Agric Econ 91:518–534
Chapoto A, Jayne TS (2009) The impacts of trade barriers and market interventions on maize price predictability: evidence from Eastern and Southern Africa. Michigan State University, Department of Agricultural, Food, and Resource Economics, Michigan
Chaya C, Pacoud J, Ng M et al (2015) Measuring the emotional response to beer and the relative impact of sensory and packaging cues. J Am Soc Brew Chem 73:49–60
Chen M-F, Lee C-L (2015) The impacts of green claims on coffee consumers’ purchase intention. Br Food J 117:195–209
Chollet S, Valentin D, Abdi H (2005) Do trained assessors generalize their knowledge to new stimuli? Food Qual Prefer 16:13–23
Chrysochou P, Grunert KG (2014) Health-related ad information and health motivation effects on product evaluations. J Bus Res 67:1209–1217
Chung HS, Hong H-D, Kim K et al (2011) Consumer attitudes and expectations of ginseng food products assessed by focus groups and conjoint analysis. J Sens Stud 26:346–357
Chung L, Chung S-J, Kim J-Y et al (2012) Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: effects of sensory and non-sensory factors. Food Qual Prefer 26:105–118
Cilla I, Martínez L, Beltrán JA, Roncalés P (2005) Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions. Meat Sci 69:789–795
Claret A, Guerrero L, Aguirre E et al (2012) Consumer preferences for sea fish using conjoint analysis: exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price. Food Qual Prefer 26:259–266
Cliff MA, Fan L, Sanford K et al (2013) Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. J Dairy Sci 96:4160–4172
Coleman KL, Miah EM, Morris GA, Morris C (2014) Impact of health claims in prebiotic-enriched breads on purchase intent, emotional response and product liking. Int J Food Sci Nutr 65:164–171
Combris P, Bazoche P, Giraud-Héraud E, Issanchou S (2009) Food choices: what do we learn from combining sensory and economic experiments? Food Qual Prefer 20:550–557
Costanigro M, Kroll S, Thilmany D, Bunning M (2014) Is it love for local/organic or hate for conventional? Asymmetric effects of information and taste on label preferences in an experimental auction. Food Qual Prefer 31:94–105
Czarnacka-Szymani J, Jezewska-Zychowicz M (2015) Impact of nutritional information on consumers’ acceptance of cheese with reduced sodium chloride content. Int Dairy J 40:47–53
de Jonge J, van der Lans IA, van Trijp HCM (2015) Different shades of grey: compromise products to encourage animal friendly consumption. Food Qual Prefer 45:87–99
de Magistris T, del Giudice T, Verneau F (2015) The effect of information on Willingness to pay for canned tuna fish with different corporate social responsibility (CSR) certification: a pilot study. J Consum Aff 49:457–471
de Steur H, Gellynck X, Feng S et al (2012) Determinants of willingness-to-pay for GM rice with health benefits in a high-risk region: evidence from experimental auctions for folate biofortified rice in China. Food Qual Prefer 25:87–94
Delarue J, Sieffermann J-M (2004) Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products. Food Qual Prefer 15:383–392
Delforce R, Dickson A, Hogan J (2005) Australia’s food industry: recent changes and challenges. Aust Commod Forecasts Issues 12:379
Delgado C, Gomez-Rico A, Guinard J-X (2013) Evaluating bottles and labels versus tasting the oils blind: effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil. Food Res Int 54:2112–2121
Deng X, Srinivasan R (2013) When do transparent packages increase (or decrease) food consumption? J Mark 77:104–117
Dhar R, Simonson I (2003) The effect of forced choice on choice. J Mark Res JMR 40:146–160
Di Monaco R, Cavella S, Iaccarino T et al (2003) The role of the knowledge of color and brand name on the consumer’s Hedonic ratings of tomato purees. J Sens Stud 18:391–408
Di Monaco R, Cavella S, Di Marzo S, Masi P (2004) The effect of expectations generated by brand name on the acceptability of dried semolina pasta. Food Qual Prefer 15:429–437
Dijksterhuis G (2016) New product failure: five potential sources discussed. Trends Food Sci Technol 50:243–248
Eid M, Gollwitzer M, Schmitt M (2015) Statistik und Forschungsmethoden. Psychologie Verlagsunion, Sachsen
Enax L, Krapp V, Piehl A, Weber B (2015) Effects of social sustainability signaling on neural valuation signals and taste-experience of food products. Front Behav Neurosci 9:247
Endrizzi I, Torri L, Corollaro ML et al (2015) A conjoint study on apple acceptability: sensory characteristics and nutritional information. Food Qual Prefer 40:39–48
Enneking U, Neumann C, Henneberg S (2007) How important intrinsic and extrinsic product attributes affect purchase decision. Food Qual Prefer 18:133–138
European Commission (2006) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods
Finlayson G, King N, Blundell JE (2007) Is it possible to dissociate “liking” and “wanting” for foods in humans? A novel experimental procedure. Physiol Behav 90:36–42
Finlayson G, King N, Blundell J (2008) The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. Appetite 50:120–127
Gamble J, Harker FR, Jaeger SR et al (2010) The impact of dry matter, ripeness and internal defects on consumer perceptions of avocado quality and intentions to purchase. Postharvest Biol Technol 57:35–43
Garber LL, Hyatt EM, Starr RG (2003) Measuring consumer response to food products. Food Qual Prefer 14:3–15
García-Segovia P, Harrington RJ, Seo H-S (2015) Influences of table setting and eating location on food acceptance and intake. Food Qual Prefer 39:1–7
Germine L, Nakayama K, Duchaine BC et al (2012) Is the Web as good as the lab? Comparable performance from Web and lab in cognitive/perceptual experiments. Psychon Bull Rev 19:847–857
Gilsenan MB (2011) Nutrition and health claims in the European Union: a regulatory overview. Trends Food Sci Technol 22:536–542
Giménez A, Gagliardi A, Ares G (2015) Influence of evoked contexts on consumers’ rejection of two products: implications for shelf life estimation. Food Res Int 76 Part 3:527–531
Ginon E, Lohéac Y, Martin C et al (2009) Effect of fibre information on consumer willingness to pay for French baguettes. Food Qual Prefer 20:343–352
Gracia A, Loureiro ML, Nayga RM (2009) Consumers’ valuation of nutritional information: a choice experiment study. Food Qual Prefer 20:463–471
Greenwald AG, McGhee DE, Schwartz JLK (1998) Measuring individual differences in implicit cognition: the implicit association test. J Personal Soc Psychol 74:1464–1480
Grimm ER, Steinle NI (2011) Genetics of eating behavior: established and emerging concepts. Nutr Rev 69:52–60
Grunert KG (2015) The common ground between sensory and consumer science. Curr Opin Food Sci 3:19–22
Grunert KG, Juhl HJ, Esbjerg L et al (2009) Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product. Food Qual Prefer 20:607–619
Haddad Y, Haddad J, Olabi A et al (2007) Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis. Food Qual Prefer 18:795–802
Hamlin RP, McNeill LS, Moore V (2015) The impact of front-of-pack nutrition labels on consumer product evaluation and choice: an experimental study. Public Health Nutr 18:2126–2134
Harnack LJ, French SA, Oakes JM et al (2008) Effects of calorie labeling and value size pricing on fast food meal choices: results from an experimental trial. Int J Behav Nutr Phys Act 5:63
Harwood ML, Ziegler GR, Hayes JE (2013) Tolerance for high flavanol cocoa powder in semisweet chocolate. Nutrients 5:2258–2267
Havermans RC (2011) “You Say it’s Liking, I Say it’s Wanting …”. On the difficulty of disentangling food reward in man. Appetite 57:286–294
Hein KA, Jaeger SR, Tom Carr B, Delahunty CM (2008) Comparison of five common acceptance and preference methods. Food Qual Prefer 19:651–661
Hellyer NE, Fraser I, Haddock-Fraser J (2012) Food choice, health information and functional ingredients: an experimental auction employing bread. Food Policy 37:232–245
Helmert JR, Symmank C, Rohm H (2016) Have an eye on the buckled cucumber: an eye tracking study on visually suboptimal foods. Appetite 60:40–47
Hermans D, Baeyens F, Lamote S et al (2005) Affective priming as an indirect measure of food preferences acquired through odor conditioning. Exp Psychol 52:180–186
Hernandez-Carrion M, Varela P, Hernando I et al (2015) Persimmon milkshakes with enhanced functionality: understanding consumers’ perception of the concept and sensory experience of a functional food. LWT-Food Sci Technol 62:384–392
Hersleth M, Lengard V, Verbeke W et al (2011) Consumers’ acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin. Food Qual Prefer 22:31–41
Hobbs DA, Ashouri A, George TW et al (2014) The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption. Food Res Int 58:15–22
Hodgkins CE, Raats MM, Fife-Schaw C et al (2015) Guiding healthier food choice: systematic comparison of four front-of-pack labelling systems and their effect on judgements of product healthiness. Br J Nutr 113:1652–1663
Hoefkens C, Verbeke W (2013) Consumers’ health-related motive orientations and reactions to claims about dietary calcium. Nutrients 5:82–96
Hoegg J, Alba JW (2007) Taste perception: more than meets the tongue. J Consum Res 33:490–498
Hoppert K, Mai R, Zahn S et al (2012) Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice. Appetite 59:949–955
Hoppert K, Zahn S, Jänecke L et al (2013) Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber. Int Dairy J 28:1–7
Horodyska K, Luszczynska A, van den Berg M et al (2015) Good practice characteristics of diet and physical activity interventions and policies: an umbrella review. BMC Public Health 15:19
Howlett E, Burton S, Kozup J (2008) How modification of the nutrition facts panel influences consumers at risk for heart disease: the case of trans fat. J Publ Policy Mark 27:83–97
Irmak C, Vallen B, Robinson SR (2011) The impact of product name on dieters’ and nondieters’ food evaluations and consumption. J Consum Res 38:390–405
Isleten M, Karagul-Yuceer Y (2006) Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. J Dairy Sci 89:2865–2872
ISO (2008) Sensory analysis—vocabulary. Standard 5492:2008. Eur Comm Stand Brussels, Belgium
Jaeger SR (2006) Non-sensory factors in sensory science research. Food Qual Prefer 17:132–144
Jaeger SR, Cardello AV (2009) Direct and indirect hedonic scaling methods: a comparison of the labeled affective magnitude (LAM) scale and best–worst scaling. Food Qual Prefer 20:249–258
Jaeger SR, Lusk JL, House LO et al (2004) The use of non-hypothetical experimental markets for measuring the acceptance of genetically modified foods. Food Qual Prefer 15:701–714
Jaeger SR, Bava CM, Worch T et al (2011) The food choice kaleidoscope. A framework for structured description of product, place and person as sources of variation in food choices. Appetite 56:412–423
Jantathai S, Sungsri-in M, Mukprasirt A, Duerrschmid K (2014) Sensory expectations and perceptions of Austrian and Thai consumers: a case study with six colored Thai desserts. Food Res Int 64:65–73
Johansen SB, Naes T, Oyaas J, Hersleth M (2010) Acceptance of calorie-reduced yoghurt: effects of sensory characteristics and product information. Food Qual Prefer 21:13–21
Jones LV, Thurstone LL (1955) The psychophysics of semantics: an experimental investigation. J Appl Psychol 39:31–36
Just DR, Wansink B (2014) One Man’s Tall is another Man’s Small: How the framing of portion size influences food choice. Health Econ 23:776–791
Kähkönen P, Hakanpää P, Tuorila H (1999) The effect of information related to fat content and taste on consumer responses to a reduced-fat frankfurter and a reduced-fat chocolate bar. J Sens Stud 14:35–46
Kaye-Blake W, Bicknell K, Saunders C (2005) Process versus product: which determines consumer demand for genetically modified apples?*. Aust J Agric Resour Econ 49:413–427
Khouryieh H, Aramouni F (2013) Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. Food Sci Technol Int 19:549–556
Kihlberg I, Johansson L, Langsrud O, Risvik E (2005) Effects of information on liking of bread. Food Qual Prefer 16:25–35
Kim H-K, Jeon S-Y, Kim K-O (2013) The effects of demographics and brand information on acceptability of commercial beverage products. Food Sci Biotechnol 22:1315–1324
Kobayashi ML, de Benassi MT (2015) Impact of packaging characteristics on consumer purchase intention: instant coffee in refill packs and glass jars. J Sens Stud 30:169–180
Koenigstorfer J, Groeppel-Klein A, Kamm F (2014) Healthful food decision making in response to traffic light color-coded nutrition labeling. J Publ Policy Mark 33:65–77
Kondracki NL, Wellman NS, Amundson DR (2002) Content analysis: review of methods and their applications in nutrition education. J Nutr Educ Behav 34:224–230
Koskinen S, Kalviainen N, Tuorila H (2003) Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. Appetite 41:87–96
Köster EP (2009) Diversity in the determinants of food choice: a psychological perspective. Food Qual Prefer 20:70–82
Köster EP, Mojet J (2006) Theories of food choice development. Woodhead Publishing series in Food Science, Technology and Nutrition. Woodhead, Sawston, pp 93–124
Kozup JC, Creyer EH, Burton S (2003) Making healthful food choices: the influence of health claims and nutrition information on consumers’ evaluations of packaged food products and restaurant menu items. J Mark 67:19–34
Lakerveld J, van der Ploeg HP, Kroeze W et al (2014) Towards the integration and development of a cross-European research network and infrastructure: the DEterminants of DIet and Physical ACtivity (DEDIPAC) Knowledge Hub. Int J Behav Nutr Phys Act 11:143
Lambrecht A, Tucker CE (2015) Field experiments in marketing. Social Science Research Network, Rochester
Laureati M, Jabes D, Russo V, Pagliarini E (2013) Sustainability and organic production: how information influences consumer’s expectation and preference for yogurt. Food Qual Prefer 30:1–8
Lawless HT, Heymann H (2010) Sensory evaluation of food: principles and practices. Springer, New York
Lawless HT, Popper R, Kroll BJ (2010) A comparison of the labeled magnitude (LAM) scale, an 11-point category scale and the traditional 9-point hedonic scale. Food Qual Prefer 21:4–12
Lawless LJR, Threlfall RT, Meullenet J-F, Howard LR (2013) Applying a mixture design for consumer optimization of black cherry, concord grape and pomegranate juice blends. J Sens Stud 28:102–112
Leksrisompong PP, Whitson ME, Truong VD, Drake MA (2012) Sensory attributes and consumer acceptance of sweet potato cultivars with varying flesh colors. J Sens Stud 27:59–69
Li B, Hayes JE, Ziegler GR (2014a) Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food Qual Prefer 37:71–78
Li XE, Lopetcharat K, Drake M (2014b) Extrinsic attributes that influence parents’ purchase of chocolate milk for their children. J Food Sci 79:S1407–S1415
Li B, Hayes JE, Ziegler GR (2015) Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk. Food Qual Prefer 42:27–36
Liem DG, Aydin NT, Zandstra EH (2012) Effects of health labels on expected and actual taste perception of soup. Food Qual Prefer 25:192–197
Lim J (2011) Hedonic scaling: a review of methods and theory. Food Qual Prefer 22:733–747
Lima Filho T, Minim VPR, Silva RCDSND, Della Lucia SM, Minim LA (2015) Methodology for determination of two new sensory thresholds: compromised acceptance threshold and rejection threshold. Food Res Int 76(Part 3):561–566
Linnemann AR, Benner M, Verkerk R, van Boekel MAJS (2006) Consumer-driven food product development. Trends Food Sci Technol 17:184–190
Louviere JJ, Islam T (2008) A comparison of importance weights and willingness-to-pay measures derived from choice-based conjoint, constant sum scales and best–worst scaling. J Bus Res 61:903–911
Lusk JL, Parker N (2009) Consumer preferences for amount and type of fat in ground beef. J Agric Appl Econ 41:75–90
Lusk JL, Shogren JF (2007) Experimental auctions: methods and applications in economic and marketing research. Cambridge University Press, Cambridge
Lusk JL, Crespi JM, Cherry JBC et al (2015) An fMRI investigation of consumer choice regarding controversial food technologies. Food Qual Prefer Part A 40:209–220
Mai R, Symmank C, Seeberg-Elverfeldt B (2016) Light and pale colors in food packaging: When does this package cue signal superior healthiness or inferior tastiness? J Retail 92:426–444
Maubach N, Hoek J, Mather D (2014) Interpretive front-of-pack nutrition labels. Comparing competing recommendations. Appetite 82:67–77
Mawad F, Trias M, Gimenez A et al (2015) Influence of cognitive style on information processing and selection of yogurt labels: insights from an eye-tracking study. Food Res Int 74:1–9
Meilgaard MC, Carr BT, Civille GV (2006) Sensory evaluation techniques. CRC Press, Boca Raton
Meiselman HL (2013) The future in sensory/consumer research: ……evolving to a better science. Food Qual Prefer 27:208–214
Mela DJ (2001) Why do we like what we like? J Sci Food Agric 81:10–16
Mela DJ (2006) Eating for pleasure or just wanting to eat? Reconsidering sensory hedonic responses as a driver of obesity. Appetite 47:10–17
Miklavec K, Pravst I, Grunert KG et al (2015) The influence of health claims and nutritional composition on consumers’ yoghurt preferences. Food Qual Prefer 43:26–33
Milosavljevic M, Navalpakkam V, Koch C, Rangel A (2012) Relative visual saliency differences induce sizable bias in consumer choice. J Consum Psychol 22:67–74
Morales R, Guerrero L, Aguiar APS et al (2013) Factors affecting dry-cured ham consumer acceptability. Meat Sci 95:652–657
Morgan R, Seman L, Wolford B (2014) Understanding the impact of store-based nutrition education on food purchasing behavior: findings from analysis of participant grocery receipts. J Acad Nutr Diet 114:A79
Morley B, Scully M, Martin J et al (2013) What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study. Appetite 67:8–15
Moro D, Veneziani M, Sckokai P, Castellari E (2015) Consumer willingness to pay for catechin-enriched yogurt: evidence from a stated choice experiment. Agribusiness 31:243–258
Mueller S, Szolnoki G (2010) The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness. Food Qual Prefer 21:774–783
Mueller S, Lockshin L, Saltman Y, Blanford J (2010) Message on a bottle: the relative influence of wine back label information on wine choice. Food Qual Prefer 21:22–32
Næs T, Brockhoff P, Tomic O (2011) Statistics for sensory and consumer science. Wiley, Hoboken
Nancarrow C, Tiu Wright L, Brace I (1998) Gaining competitive advantage from packaging and labelling in marketing communications. Br Food J 100:110–118
Naylor RW, Droms CM, Haws KL (2009) Eating with a purpose: consumer response to functional food health claims in conflicting versus complementary information environments. J Publ Policy Mark 28:221–233
Norton JE, Fryer PJ, Parkinson JA (2013) The effect of reduced-fat labelling on chocolate expectations. Food Qual Prefer 28:101–105
Olsen NV, Menichelli E, Sørheim O, Næs T (2012) Likelihood of buying healthy convenience food: an at-home testing procedure for ready-to-heat meals. Food Qual Prefer 24:171–178
Peryam DR, Pilgrim FJ (1957) Hedonic scale method of measuring food preferences. Food Technol Suppl 11:9–14
Peters JC, Polsky S, Stark R et al (2014) The influence of herbs and spices on overall liking of reduced fat food. Appetite 79:183–188
Piqueras-Fiszman B, Spence C (2015) Sensory expectations based on product-extrinsic food cues: an interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual Prefer 40:165–179
Poelman A, Mojet J, Lyon D, Sefa-Dedeh S (2008) The influence of information about organic production and fair trade on preferences for and perception of pineapple. Food Qual Prefer 19:114–121
Pohjanheimo T, Sandell M (2009) Explaining the liking for drinking yoghurt: the role of sensory quality, food choice motives, health concern and product information. Int Dairy J 19:459–466
Prescott J, Norris L, Kunst M, Kim S (2005) Estimating a “consumer rejection threshold” for cork taint in white wine. Food Qual Prefer 16:345–349
Quester PG, Smart J (1998) The influence of consumption situation and product involvement over consumers’ use of product attribute. J Consum Mark 15:220–238
Raz C, Piper D, Haller R et al (2008) From sensory marketing to sensory design: How to drive formulation using consumers’ input? Food Qual Prefer 19:719–726
Rettie R, Brewer C (2000) The verbal and visual components of package design. J Prod Brand Manag 9:56–70
Ridley W, Shook S, Devadoss S (2015) Evaluations of consumers’ preference structure for locally-produced beef. J Food Prod Mark 21:413–425
Rodbotten M, Tomic O, Holtekjolen AK et al (2015) Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries. J Cereal Sci 64:176–182
Roininen K, Arvola A, Lähteenmäki L (2006) Exploring consumers’ perceptions of local food with two different qualitative techniques: laddering and word association. Food Qual Prefer 17:20–30
Roosen J, Marette S, Blanchemanche S, Verger P (2007) The effect of product health information on liking and choice. Food Qual Prefer 18:759–770
Rossi P, Borges A, Bakpayev M (2015) Private labels versus national brands: the effects of branding on sensory perceptions and purchase intentions. J Retail Consum Serv 27:74–79
Rothman L, Parker MJ (2009) Just about right (JAR) scales: design, usage, benefits, and risks. ASTM International, Pennsylvania
Rozin P, Fallon A (1980) The psychological categorization of foods and non-foods: a preliminary taxonomy of food rejections. Appetite 1:193–201
Rozin P, Vollmecke TA (1986) Food likes and dislikes. Ann Rev Nutr 6:433–456
Saenz-Navajas M-P, Campo E, Sutan A et al (2013) Perception of wine quality according to extrinsic cues: the case of Burgundy wine consumers. Food Qual Prefer 27:44–53
Scheibehenne B, Todd PM, van den Berg SM et al (2014) Genetic influences on dietary variety—results from a twin study. Appetite 77:133–140
Scott ML, Nowlis SM, Mandel N, Morales AC (2008) The effects of reduced food size and package size on the consumption behavior of restrained and unrestrained eaters. J Consum Res 35:391–405
Shah AM, Bettman JR, Ubel PA et al (2014) Surcharges plus unhealthy labels reduce demand for unhealthy menu items. J Mark Res 51:773–789
Sheeran P (2002) Intention—behavior relations: a conceptual and empirical review. Eur Rev Soc Psychol 12:1–36
Silayoi P, Speece M (2007) The importance of packaging attributes: a conjoint analysis approach. Eur J Mark 41:1495–1517
Simeone M, Marotta G (2010) Towards an integration of sensory research and marketing in new food products development: a theoretical and methodological review. Afr J Bus Manag 4:4207–4216
Stroebe W, Papies EK, Aarts H (2008) From homeostatic to hedonic theories of eating: self-regulatory failure in food-rich environments. Appl Psychol 57:172–193
Symmank C, Mai R, Hoffmann S et al (2017) Predictors of food decision making: a systematic interdisciplinary mapping (SIM) review. Appetite 110:25–35
Takamura K, Okayama M, Takeshima T et al (2014) Influence of salty food preference on daily salt intake in primary care. Int J Gen Med 7:205–210
Tarancon P, Sanz T, Fiszman S, Tarrega A (2014) Consumers’ hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil. Food Res Int 55:197–206
Tarancón P, Fiszman SM, Salvador A, Tárrega A (2013) Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption. Food Res Int 53:134–140
Threlfall KD (1999) Using focus groups as a consumer research tool. J Mark Pract Appl Mark Sci 5:102–105
Thunstrom L, Nordstrom J (2015) Determinants of food demand and the experienced taste effect of healthy labels—an experiment on potato chips and bread. J Behav Exp Econ 56:13–20
Tranfield D, Denyer D, Smart P (2003) Towards a methodology for developing evidence-informed management knowledge by means of systematic review. Br J Manag 14:207–222
Tu VP, Valentin D, Husson F, Dacremont C (2010) Cultural differences in food description and preference: contrasting Vietnamese and French panellists on soy yogurts. Food Qual Prefer 21:602–610
van Doorn J, Verhoef PC (2011) Willingness to pay for organic products: differences between virtue and vice foods. Int J Res Mark 28:167–180
van Doorn G, Colonna-Dashwood M, Hudd-Baillie R, Spence C (2015) Latte art influences both the expected and rated value of milk-based coffee drinks. J Sens Stud 30:305–315
van Kleef E, van Trijp HCM, Luning P (2005) Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Qual Prefer 16:181–201
Van Loo EJ, Caputo V, Nayga RM et al (2011) Consumers’ willingness to pay for organic chicken breast: evidence from choice experiment. Food Qual Prefer 22:603–613
Varela P, Ares G (2014) Novel techniques in sensory characterization and consumer profiling. CRC Press, Boca Raton
Varela P, Ares G, Giménez A, Gámbaro A (2010) Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests. Food Qual Prefer 21:873–880
Vazquez MB, Curia A, Hough G (2009) Sensory descriptive analysis, sensory acceptability and expectation studies on biscuits with reduced added salt and increased fiber. J Sens Stud 24:498–511
Velichkovsky B, Pomplun M, Rieser J (1996) Attention and communication: eye-movement-based research paradigms. Adv Psychol 116:125–154
Vermeer WM, Steenhuis IHM, Leeuwis FH et al (2010) Portion size labeling and intended soft drink consumption: the impact of labeling format and size Portfolio. J Nutr Educ Behav 42:422–426
Wagner HS, Howland M, Mann T (2015) Effects of subtle and explicit health messages on food choice. Health Psychol 34:79–82
Wansink B, Park S-B (2002) Sensory suggestiveness and labeling: do soy labels bias taste? J Sens Stud 17:483–491
Worch T, Lê S, Punter P (2010) How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Qual Prefer 21:309–318
Zampini M, Spence C (2010) Assessing the role of sound in the perception of food and drink. Chemosens Percept 3:57–67
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Symmank, C. Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings. Manag Rev Q 69, 39–74 (2019). https://doi.org/10.1007/s11301-018-0146-6
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11301-018-0146-6
Keywords
- Food decision making
- Systematic review
- Intrinsic attributes
- Extrinsic attributes
- Consumer research
- Sensory research