Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation. (December 2019)

• Record Type: Journal Article
• Authors: Galiñanes Plaza, A.; Saulais, L.; Blumenthal, D.; Delarue, J.
• Is Part Of: Food quality and preference. Volume 78(2019)
• Publication Date: 2019-12
• Subjects: Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2019.103738
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Restaurant setting led to higher hedonic scores regardless of the product version. The order of presentation had a greater influence than the test setting. Product labeled as "readymade" obtained lower scores than when presented in blind. Expectations associated to a given context shape consumers' evaluation of food.