Consumer evaluation of healthy, unpleasant-tasting food and the post-taste effect of positive information

Consumer evaluation of healthy, unpleasant-tasting food and the post-taste effect of positive... •For unpleasant-tasting foods, positive information enhances evaluation when presented after tasting.•Mobilization-minimization hypothesis could explain this post-tasting positive information effect.•Tasting extremely bitter food sometimes elicits negative emotions.•Learning positive information about food after unpleasant taste experience mitigates negative emotions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Quality and Preference Elsevier

Consumer evaluation of healthy, unpleasant-tasting food and the post-taste effect of positive information

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0950-3293
D.O.I.
10.1016/j.foodqual.2018.01.006
Publisher site
See Article on Publisher Site

Abstract

•For unpleasant-tasting foods, positive information enhances evaluation when presented after tasting.•Mobilization-minimization hypothesis could explain this post-tasting positive information effect.•Tasting extremely bitter food sometimes elicits negative emotions.•Learning positive information about food after unpleasant taste experience mitigates negative emotions.

Journal

Food Quality and PreferenceElsevier

Published: Jun 1, 2018

References

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