Food choices: What do we learn from combining sensory and economic experiments?

被引：113

作者：

Combris, P. ^{[1
]}

Bazoche, P. ^{[1
]}

Giraud-Heraud, E. ^{[1
]}

Issanchou, S. ^{[2
]}

机构：

[1] INRA, ALISS UR1303, F-94205 Ivry, France

[2] INRA, FLAVIC UMR1129, F-21000 Dijon, France

来源：

FOOD QUALITY AND PREFERENCE | 2009年 / 20卷 / 08期

关键词：

Effect of information; Willingness to pay; Experimental economics; WILLINGNESS-TO-PAY; CONSUMERS; AUCTIONS; QUALITY;

D O I：

10.1016/j.foodqual.2009.05.003

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The purpose of this paper is to illustrate how sensory and experimental economics techniques can be combined in protocols for investigating the influence of food product characteristics and information on consumers' preferences. Preferences are measured through willingness to pay (WTP) which is elicited by means of incentive mechanisms including real sales of the tested products. After a quick review of incentive mechanisms used in experimental economics, the protocol is described and illustrated by examples from different studies on WTP for wines. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：550 / 557

页数：8

共 23 条

[1]

Consumers' willingness to pay for the color of salmon: A choice experiment with real economic incentives [J].