{"title":"对含有健康和口味相关信息的零食的内隐和外显喜爱程度","authors":"","doi":"10.1016/j.foodqual.2024.105293","DOIUrl":null,"url":null,"abstract":"<div><p>Despite extensive consumer testing during product development, healthy snacks often fail in the market. This indicates that other factors are at play besides what is traditionally being tested before product launch. The aim of the study was to examine how exposure to a snack with a health versus taste message affects perceived healthiness, expected tastiness, as well as implicit and explicit consumer liking, and how implicit and explicit liking are related. In a between-subjects design, consumers were either exposed to a snack with health- or taste-related information on the product package. To capture both implicit and explicit consumer reactions, this research utilized a combination of implicit (EEG data) and explicit (questionnaire) measures. Results indicate that explicitly perceived healthiness positively influences expected tastiness and explicit liking when health-related information is present on the product package. Implicit and explicit liking aligned for snacks positioned as tasty, whereas for healthy snacks, implicit and explicit liking did not align. This implies that using implicit measures of liking can help to understand consumer preferences, especially when studying products with health-related information on the product package.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001952/pdfft?md5=3cd161126d8e4da8f1e2bcb3d8a4b0b4&pid=1-s2.0-S0950329324001952-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Implicit and explicit liking of a snack with health- versus taste-related information\",\"authors\":\"\",\"doi\":\"10.1016/j.foodqual.2024.105293\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Despite extensive consumer testing during product development, healthy snacks often fail in the market. This indicates that other factors are at play besides what is traditionally being tested before product launch. The aim of the study was to examine how exposure to a snack with a health versus taste message affects perceived healthiness, expected tastiness, as well as implicit and explicit consumer liking, and how implicit and explicit liking are related. In a between-subjects design, consumers were either exposed to a snack with health- or taste-related information on the product package. To capture both implicit and explicit consumer reactions, this research utilized a combination of implicit (EEG data) and explicit (questionnaire) measures. Results indicate that explicitly perceived healthiness positively influences expected tastiness and explicit liking when health-related information is present on the product package. Implicit and explicit liking aligned for snacks positioned as tasty, whereas for healthy snacks, implicit and explicit liking did not align. This implies that using implicit measures of liking can help to understand consumer preferences, especially when studying products with health-related information on the product package.</p></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2024-08-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0950329324001952/pdfft?md5=3cd161126d8e4da8f1e2bcb3d8a4b0b4&pid=1-s2.0-S0950329324001952-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329324001952\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324001952","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Implicit and explicit liking of a snack with health- versus taste-related information
Despite extensive consumer testing during product development, healthy snacks often fail in the market. This indicates that other factors are at play besides what is traditionally being tested before product launch. The aim of the study was to examine how exposure to a snack with a health versus taste message affects perceived healthiness, expected tastiness, as well as implicit and explicit consumer liking, and how implicit and explicit liking are related. In a between-subjects design, consumers were either exposed to a snack with health- or taste-related information on the product package. To capture both implicit and explicit consumer reactions, this research utilized a combination of implicit (EEG data) and explicit (questionnaire) measures. Results indicate that explicitly perceived healthiness positively influences expected tastiness and explicit liking when health-related information is present on the product package. Implicit and explicit liking aligned for snacks positioned as tasty, whereas for healthy snacks, implicit and explicit liking did not align. This implies that using implicit measures of liking can help to understand consumer preferences, especially when studying products with health-related information on the product package.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.