Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines
| Autor: | Philippe Aurier, Josselin Masson |
|---|---|
| Přispěvatelé: | Université de Haute-Alsace (UHA) Mulhouse - Colmar ( Université de Haute-Alsace (UHA) ), Centre de Recherche en Gestion des Organisations ( CReGO ), Université de Franche-Comté ( UFC ) -Université de Bourgogne ( UB ), Institut d'Administration des Entreprises (IAE) - Montpellier, Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA)), Centre de Recherche en Gestion des Organisations [Dijon] (CREGO), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Université de Bourgogne (UB)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC), Université de Montpellier (UM), Centre de Recherche en Gestion des Organisations (EA 7317) (CREGO), Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Université Bourgogne Franche-Comté [COMUE] (UBFC) |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
typicality
business.industry effect of information low-alcohol wine Sensory system Horticulture General Business Management and Accounting categorization new product Categorization New product development Low alcohol wine [SHS.GESTION]Humanities and Social Sciences/Business administration sensory cue Product (category theory) business Psychology [ SHS.GESTION ] Humanities and Social Sciences/Business administration Sensory cue Food Science Cognitive psychology |
| Zdroj: | Journal of Wine Economics Journal of Wine Economics, Cambridge University Press (CUP), 2015, 10 (01), pp.62-74. 〈10.1017/jwe.2015.2〉 Journal of Wine Economics, Cambridge University Press (CUP), 2015, 10 (01), pp.62-74. ⟨10.1017/jwe.2015.2⟩ |
| ISSN: | 1931-4361 1931-437X |
| DOI: | 10.1017/jwe.2015.2〉 |
| Popis: | We use the expectation-disconfirmation and categorization theories to study the effects of sensory versus nonsensory cues relative to a transformed attribute on categorization and typicality judgments relative to a new food product. In an experiment involving 51 participants and low-alcohol wines (new products), we show that categorization and typicality judgments differ according to sensory versus nonsensory cues. The new transformed product is categorized more often in its original category—wine—and perceived as more typical in the nonsensory compared to the sensory condition. (JEL Classifications: L66, M31) |
| Databáze: | OpenAIRE |
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