Color is to flavor as shape is to texture: A choice‐based conjoint study of visual cues on chocolate packaging
Author:
Affiliation:
1. Faculdade de Engenharia de Alimentos Universidade de Campinas Campinas São Paulo Brazil
2. Crossmodal Research Laboratory Oxford University Oxford UK
3. Departamento de Estatística Universidade Federal de Alfenas Alfenas Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12793
Reference73 articles.
1. Conjoint Analysis in Sensory and Consumer Science
2. Consumer perception of functional foods: A conjoint analysis with probiotics
3. Influence of label design on children’s perception of two snack foods: Comparison of rating and choice-based conjoint analysis
4. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis
5. Food labels: Do consumers perceive what semiotics want to convey?
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