Adriana Galiñanes Plaza , François Abiven , Agnès Giboreau
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引用次数: 0
Abstract
The objective of this article was to investigate the impact of different environments and levels of immersion on consumer evaluation of two different cold teas and consumers’ overall consumption experience. To achieve this, two factors were manipulated: 1) The type of environment − café and park versus neutral environment − and 2) the type of multisensory experience (a) without sensory immersion, b) visual immersion, and c) full immersion, including visual, auditory, and olfactory cues. We assessed spontaneous reactions to the environments and to the cold mint teas, liking of the cold teas, consumer satisfaction with the environment, and overall consumer experience across different conditions. A total of 182 participants divided across environments took part in the study. No significant differences in liking scores were observed between environments, with the type of mint tea being the main influencing factor. However, the different words elicited by each tea in the neutral and café environments suggested an influence of context on the perception of sensory attributes, evocations and cold mint tea discrimination. Additionally, significant effects of environment types and immersion levels on satisfaction and overall experience scores were found. These findings underlined the importance of considering multisensory and immersive aspects, as well as social interactions, when recreating consumption experiences. Eventually, our study discussed the standardization of physical contexts and raised questions about what contributes most to multisensory experiences in several recreated situations of consumption.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.