Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

When it comes to eating and drinking, multiple factors from diverse sensory modalities have
been shown to influence multisensory flavour perception and liking. These factors have …

This research examines how consumers' intentions to purchase food change depending on
the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

Coffee is one of the world's most popular beverages, with an estimated four hundred billion
cups being consumed each and every year. In this review, we investigate just what effect the …

A multitude of crossmodal correspondences have now been documented between taste
(gustation) and visual features (such as hue). In the present study, new analytical methods …

The last few years have seen a rapid growth of interest amongst researchers in the
crossmodal correspondences. One of the correspondences that has long intrigued artists is …

This paper questions whether manufacturers can utilize visual packaging cues, in particular
colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence …

A rapidly growing body of empirical research has recently started to emerge highlighting the
connotative and/or semiotic meanings that consumers typically associate with specific …

The present research builds upon the touch literature to show that the salience of haptic
product attributes related to product surface texture (smooth, rough) and weight (light weight …