Article
Food Science & Technology
Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda, Witoon Prinyawiwatkul
Summary: This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent, and emotions for Thai consumers. The study found that the coffee's identity, roasted flavor, and bitter taste influenced liking, purchase intent, and positive emotions, while sour aromas and fruity flavors decreased liking and purchase intent and stimulated negative emotions.
Article
Psychology, Experimental
Kristina Woodard, Rista C. Plate, Seth D. Pollak
Summary: Children use statistical information and the intensity of facial cues to interpret others' emotions, adjusting their interpretations flexibly based on individual differences in facial behavior.
JOURNAL OF EXPERIMENTAL PSYCHOLOGY-GENERAL
(2022)
Article
Psychology, Multidisciplinary
Pei Li, Xiangmei Guo, Chunmao Wu, Charles Spence
Summary: This study investigates the relationship between perception, emotion, and purchase intent in fashion e-customisation marketing. The findings indicate that visual perception and haptic imagery have a positive impact on arousal and purchase intent. Moreover, arousal and dominance also influence purchase intent.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Social Sciences, Interdisciplinary
Muhammad Irfan, Muhammad Shaukat Malik, Syeda Khadija Zubair
Summary: This study first examines the influence of social media advertising on consumers and the role of vloggers in influencer marketing. It also explores the factors considered by consumers in their purchasing and traveling decisions, which are influenced by the destination image of the country of origin. The study concludes that vlog marketing has a significant positive effect on consumer travel intent and purchase intent, and that destination image and ease of travel enhance the relationship between vlog marketing and consumer travel intention. This research contributes to the literature on influencer and content marketing on social media networks by highlighting the role of vloggers in shaping consumer behavior and the impact of ease of travel on travel decision-making and purchases.
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Witoon Prinyawiwatkul
Summary: The study found that the appearance, color, texture, and flavor of food have an impact on consumers' overall liking and purchase intent. In the experiment with cheese-flavored tortilla chips, differences in formulation and color can influence consumers' liking of texture and saltiness, which in turn affect purchase intent.
Article
Business
Deepak Sardana, Erin Cavusgil, Narain Gupta
Summary: The study shows that religiosity and normative community pressure are significant drivers for the popularity of FMCG household products in India, with pragmatism also contributing to demand. By integrating self-identity theory with social identity theory, a more comprehensive understanding of consumer behavior in a complex social context can be achieved.
INTERNATIONAL BUSINESS REVIEW
(2021)
Review
Behavioral Sciences
Catia Correia-Caeiro, Kun Guo, Daniel S. S. Mills
Summary: Comparative studies on human-dog cognition have been rapidly expanding since the 2000s. The focus on how dogs perceive us as social partners is relatively new and important, especially in terms of human-dog interactions. This article summarizes the current state of research on dogs' visual perception of emotion cues, discusses the challenges and limitations in methodology and concept, and suggests possible solutions for future research. The conceptual design of studies and the incorporation of biases in experimental designs are key challenges, but advances in technology and science provide opportunities to gather more valid and objective data in this field.
Article
Business
Malika Malika, Durairaj Maheswaran
Summary: Our research shows that effectively managing scarcity cues can lead to favorable purchase decisions. We investigate how service firms that are scarce on time resource (busy) vs. money resource (poor) are perceived differently on the dimensions of warmth and competence. Through four studies, we provide empirical evidence that busy service firms are perceived as more competent and poor service firms are perceived as warmer. We also find that service firms that are both busy and poor have the highest purchase preference compared to either busy or poor firms. Additionally, purchase preferences are influenced by consumption contexts.
JOURNAL OF THE ACADEMY OF MARKETING SCIENCE
(2023)
Article
Neuroimaging
Corinde E. Wiers, Jizheng Zhao, Peter Manza, Kristina Murani, Veronica Ramirez, Amna Zehra, Clara Freeman, Kai Yuan, Gene-Jack Wang, Sukru Baris Demiral, Anna Rose Childress, Dardo Tomasi, Nora D. Volkow
Summary: This study used fMRI to assess the brain's responses to food, cocaine, and neutral cues, revealing distinct activation patterns for food and cocaine, as well as significant differences in visual and cognitive responses under different presentation durations. The findings suggest that negative items may be perceived at a faster speed than positive ones, although no diurnal differences in brain activation were observed.
BRAIN IMAGING AND BEHAVIOR
(2021)
Article
Psychology, Multidisciplinary
Hiroshige Takeichi, Keito Taniguchi, Hiroaki Shigemasu
Summary: This study investigates the contribution of visual and haptic cues to depth discontinuity in processing occlusion. The results show that while both cues affect the confidence in depth estimation, only the visual cue has a positive impact on word recognition performance, while the haptic cue does not. This suggests that the human brain predominantly relies on visual input when processing occlusion.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Psychology, Experimental
Belinda M. Craig, Ottmar V. Lipp
Summary: This study investigated the interaction between bodily cues of sex and emotion in body perception. The results showed that sex cues influenced emotion categorization and emotion cues affected sex categorization. Garner interference was observed in emotion perception but not in sex perception, and its presence depended on the valence of the expressions used.
Article
Food Science & Technology
Ricardo S. Aleman, Franklin Delarca Ruiz, Shirin Kazemzadeh Pournaki, Jhunior Marcia, Ismael Montero, Ascension Rueda-Robles, Isabel Borras-Linares, Jesus Lozano-Sanchez
Summary: Potassium chloride (KCl) has been considered as a salt substitute, but its unwanted bitterness and metallic aftertaste have limited its usage. This study aimed to analyze the physical/technological characteristics, KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent of KCl-reduced-sodium roasted chicken. After optimizing the KCl-seasoning blend, different levels of NaCl/KCl replacement were evaluated, and adding 25% and 50% of KCl did not significantly impact sensory attributes. Moreover, consumer purchase intent significantly increased when panelists received information about sodium health risks (SHR), and emotional responses of feeling unsafe and worried decreased with higher KCl replacement levels (75% and 100%) after learning about SHR. Overall liking, gender, age, salt usage, and positive emotional responses (satisfied and pleased) were important predictors of purchase intent among panelists.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Psychology, Experimental
Erin Noble, Andrew Wodehouse, David J. J. Robertson
Summary: This study investigates the perception of pareidolic emotion in products and its effect on consumer behavior. The findings show that products with 'happy', 'angry', and 'surprise' configurations are more likely to capture attention and promote product exploration, but only 'happy' products retain this advantage for purchasing decisions. Individual differences in mood and loneliness predict engagement with these products.
APPLIED COGNITIVE PSYCHOLOGY
(2023)
Article
Business
Mohammad Sadegh Nasiri, Sajjad Shokouhyar
Summary: Consumer perception of refurbished smartphones is influenced by product characteristics, price, and similarity to new products, while the perceived value is determined by the quality, benefits, and risks of the product.
JOURNAL OF RETAILING AND CONSUMER SERVICES
(2021)
Article
Multidisciplinary Sciences
Caterina Cinel, Jacobo B. Fernandez-Vargas, Christoph B. Tremmel, Luca B. Citi, Riccardo B. Poli
Summary: This study explores the possibility of increasing the speed and accuracy of users' discrimination of realistic targets presented within a short timeframe. The findings show that spoken cues, particularly in bimodal form, can effectively boost performance under time pressure and limited information in real-world scenarios. However, the timing of the cues and congruency between response and target location can also impact task performance.
Article
Food Science & Technology
Pamarin Waimaleongora-ek, Witoon Prinyawiwatkul
Summary: This study compared the application of four commonly used consumer acceptance evaluation methods among elderly and young adults, showing differences in their ability to discriminate samples and ease of use.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ryan Ardoin, Ross Romero, Brian Marx, Witoon Prinyawiwatkul
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Witoon Prinyawiwatkul
Summary: The study found that the appearance, color, texture, and flavor of food have an impact on consumers' overall liking and purchase intent. In the experiment with cheese-flavored tortilla chips, differences in formulation and color can influence consumers' liking of texture and saltiness, which in turn affect purchase intent.
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul
Summary: The study found that females had a higher preference for chocolate brownies without ECP compared to those with ECP, and females showed higher actual liking for CBWO compared to CBW, while males had similar actual liking across treatments. Females exhibited negative-liking disconfirmation for CBW-.
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul
Summary: The study shows that the addition of edible-cricket protein can impact the taste and overall liking of chocolate brownies, while female consumers are more willing to consume products without cricket protein.
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Witoon Prinyawiwatkul
Summary: Sustainable and nutritious alternatives are needed to meet the growing global population. Incorporating edible-cricket protein (ECP) into food requires a deeper understanding of consumer preferences. Different moments of evaluation were conducted to assess the overall liking, emotions, and purchase intent of plain, Italian, and Cajun pita chips containing 6.9% w/w ECP. The emotions elicited from tasting influenced the overall liking, and attribute liking, satisfaction, and enthusiasm were critical in predicting purchase intent.
Article
Food Science & Technology
Ziyang Chen, Cristhiam Gurdian, Chetan Sharma, Witoon Prinyawiwatkul, Damir D. Torrico
Summary: Increased meat consumption has been linked to various environmental and animal welfare issues. To address this, alternative proteins like plant-based and insect-based proteins have gained popularity in research. Text mining and NLP have been explored as efficient tools in identifying trends and sentiments in sensory studies, providing a rapid and comprehensive analysis of consumer perceptions towards alternative proteins.
Article
Food Science & Technology
Pannapa Hanmontree, Witoon Prinyawiwatkul, Amporn Sae-Eaw
Summary: The emotion and wellness profiles of herbal drinks were assessed using different questionnaire designs. The results showed that different measuring methods produced similar outcomes, but each method has its own advantages and limitations.
Article
Food Science & Technology
Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda, Witoon Prinyawiwatkul
Summary: This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent, and emotions for Thai consumers. The study found that the coffee's identity, roasted flavor, and bitter taste influenced liking, purchase intent, and positive emotions, while sour aromas and fruity flavors decreased liking and purchase intent and stimulated negative emotions.
Article
Food Science & Technology
Kungnang Bunsroem, Witoon Prinyawiwatkul, Siwatt Thaiudom
Summary: This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the antidiabetic properties of protein hydrolysates. The results showed that alpha-LA hydrolysate was more effective than beta-LG hydrolysate in inhibiting DPP-W activity and increasing GLP-1 levels. Heat treatment at 75 degrees C had the greatest impact on the antidiabetic properties of the protein hydrolysates.
Editorial Material
Food Science & Technology
Witoon Prinyawiwatkul
Article
Food Science & Technology
Silvia Murillo, Ryan Ardoin, Witoon Prinyawiwatkul
Summary: With the increasing demand for seafood worldwide, utilizing seafood byproducts can contribute to a sustainable food supply chain by converting waste into valuable food products. However, consumer perceptions of seafood byproducts, such as fish skin and bones, have not been thoroughly explored. This study aimed to evaluate the factors influencing consumers' willingness to try seafood byproducts. An online survey was conducted with 904 adult seafood consumers globally, and the results showed that presenting safety and health claims significantly increased the proportion of consumers willing to try seafood byproducts. Gender, race, seafood byproduct knowledge, previous consumption, and emotional baseline scores during the COVID-19 pandemic were identified as significant predictors of trial intent. Male consumers were more open to seafood byproduct consumption than females, and different racial identities showed varying responsiveness to seafood byproduct information. Factors such as boredom, feelings of unsafety, and a lack of feeling free were positively associated with increased willingness to try seafood byproducts. Potential seafood byproduct consumers identified fish products, seasoning mix, sauces and dressings, and soup and gravy products as the most appropriate for incorporating seafood byproducts. Concerns regarding sensory quality, safety, and nutrition were the main reasons for avoiding seafood byproducts. These consumer-driven findings can guide the development of seafood byproduct products, encouraging trial and overcoming aversions through new consumption experiences.
Article
Food Science & Technology
Phantipha Charoenthaikij, Arusa Chaovanalikit, Tanat Uan-On, Pamarin Waimaleongora-ek
Summary: The study revealed that unpolished rice has better sensory attributes and higher hardness compared to polished rice. Consumer acceptance is influenced by the amylose content and viscosity of different rice samples. Factors such as accessibility, eating behavior, rice variety, preference, as well as rice quality and health benefits play a significant role in driving consumers' attitudes towards rice consumption and purchase intention.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
