Den osynliga ingrediensen : Hur namnval styr konsumentensuppfattning
Year: 2024
Type: dissertation
Abstract: Naming a dish or a product may seem straightforward, but the influence of the name can have a significant impact on how it is ultimately perceived, with the use of sensory descriptions potentially enhancing the value of a dish. The purpose of the study is to investigate how name descriptions affect consumer perceptions. The study was conducted at the School of Hospitality, Culinary Arts & Meal Science in Grythyttan with the participation of 37 individuals, who took part in a sensory test. The sensory evaluation was conducted using a liking test and CATA. The results of the study show that expectations and name influence play a significant role in consumer perceptions. The name of a dish, such as "crisis,"homemade," or "gourmet," creates both positive and negative expectations for the guest, which in turn enhances or diminishes the perception of a product and can be crucial in the choice of dish.
Authors: Flodberg, Rasmus, Olsson, Albin
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7027475893