The effect of information cues on sensory evaluations of hard seltzer: low-calorie versus natural flavor

This study examines how natural flavor and low-calorie information cues affect consumers’ evaluations of sensory attributes, product personality, and satisfaction related to hard seltzer. Using a three-group between-subject design, participants (N = 121) were randomly assigned to no cues (control, n...

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Bibliographic Details

Published in:	Cogent Food & Agriculture
Main Authors:	Nayeong Kim, Jaehee Son, Junghoon Moon
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Subjects:	Information cues sensory evaluation consumer satisfaction alcoholic beverages M. Luisa Escudero-Gilete, Food Colour and Quality Laboratory, Dpt. Nutrition and Food Science, Universidad de Sevilla, Sevilla, Spain Taste
Online Access:	https://www.tandfonline.com/doi/10.1080/23311932.2024.2380497