How descriptive food names bias sensory perceptions in restaurants

被引：142

作者：

Wansink, B

van Ittersum, K

Painter, JE

机构：

[1] Univ Illinois, Champaign, IL 61820 USA

[2] Georgia Inst Technol, Dupree Coll Management, Atlanta, GA 30316 USA

[3] Eastern Illinois Univ, Family & Consumer Sci Dept, Charleston, IL 61841 USA

来源：

FOOD QUALITY AND PREFERENCE | 2005年 / 16卷 / 05期

关键词：

descriptive menu labels; assimilation and contrast; hedonic sensory taste assessment; calorie estimation; restaurant field studies; taste expectations; bias and sensory perceptions;

D O I：

10.1016/j.foodqual.2004.06.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Can a dietitian, restaurateur, marketer, or parent change the perceived taste of a food simply by changing its name? In a six-week cafeteria experiment involving 140 customers, those who ate foods with evocative, descriptive menu names (such as "Succulent Italian Seafood Filet") generated a larger number of positive comments about the food and rated it as more appealing, tasty, and caloric than those eating regularly-named counterparts (e.g., "Seafood Filet"). The open-ended comments indicated that their evaluations were assimilated with prior taste expectations in a manner that is more deliberate and less automatic than most research typically claims. For practioners, the use of descriptive names may help improve perceptions of foods in institutional settings, and it may help facilitate the introduction of unfamiliar foods. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：393 / 400

页数：8