Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation.

Recent studies have shown that the analytic-holistic theory is applicable in sensory science-related areas. Analytic and holistic cognitive style groups have been found to have significantly different perceptions and behaviors within food-related scenarios. These differences were further investigated and identified within the current study, focusing on specific areas of common sensory tests and analyses where analytic and holistic cognitive style groups may differ from one another.

Development and validation of a food-related analysis-holism scale (F-AHS).

Recent studies have indicated analytic-holistic cognitive style differences of consumers can significantly impact perceptions, opinions, and behaviors toward foods. Interestingly, these studies have also offered evidence that the sole measurement tool to assess analytic-holistic tendencies, the analysis-holism scale (AHS), may not accurately apply to food-experience-related research scenarios. Due to these notions, Studies 1 and 2 employed the use of 465 and 487 participants, respectively, to develop, refine, and finalize a food-related AHS (F-AHS) using exploratory and confirmatory factor analyses and prior research on analytic-holistic differences and scale development.

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior.

Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers' perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends.

Should Panelists Refrain from Wearing a Personal Fragrance Prior to Sensory Evaluation? The Effect of Using Perfume on Olfactory Performance.

It is typically recommended that panelists should refrain from wearing personal fragrances, such as perfume or cologne, prior to sensory evaluation. Interestingly, no study has been reported as to whether panelists' perceptions of test samples could be affected by personal fragrances worn by themselves. The objective of this study was, therefore, to determine the effect of such a personal fragrance on olfactory performance.

Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids.

A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions.

Olfactory Cues of Restaurant Wait Staff Modulate Patrons' Dining Experiences and Behavior.

Ambient scents at retail stores have been found to modulate customer perceptions and attitudes toward retail products and stores. Although ambient scent effects have also been observed in restaurant settings, little is known about the scent-related influences of restaurant wait staff on patron perception and behavior. This study aimed to determine whether olfactory cues from restaurant wait staff can affect patrons' dining experiences and interpersonal behavior with respect to menu choice, flavor perception, overall liking of meal items, meal satisfaction, consumption amount, and tip amount for wait staff.

Variations in Food Acceptability with Respect to Pitch, Tempo, and Volume Levels of Background Music.

This study aimed to determine whether pitch, tempo, and volume levels of music stimuli affect sensory perception and acceptance of foods. A traditional music piece was arranged into versions at two pitches, two tempos, and two volumes. For each session, chocolate and bell peppers were presented for consumption under three sound conditions: 1) upper or 2) lower level with respect to each of the three music elements, and 3) silence.