Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2025-02-19 DOI:10.1111/joss.70022
Seyeong Park, In-Seo Hwang, Gyeonghye Yoon, Manyoel Lim, Min Kyung Park, Jungmin Oh, Han Sub Kwak
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引用次数: 0

Abstract

The impact of correct and incorrect brand information on consumer preferences and emotional responses to premium and budget instant coffee products was investigated. Acceptance ratings, just-about-right scale for sensory attributes, and emotion response profiles were used to explore product quality and brand information influence on sensory evaluations. A significantly stronger brand effect was noted for premium products, compared with that of intrinsic attributes on consumer preference and emotions. Premium product showed high acceptance ratings and positive emotional responses when brand information was correct. Budget products showed a strong reliance on intrinsic qualities. The penalty analysis indicated that the products had different attributes requiring improvement based on brand information, highlighting the association between premium brand expectations and product quality. Leveraging brand information for premium brands is important to enhance consumer satisfaction and emotional engagement. Economic brands should focus on improving their intrinsic qualities.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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