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Journal article

Cup colour influences consumers’ expectations and experience on tasting specialty coffee

Abstract:

The present study was designed to investigate the effect of the colour of the cup on sensory and hedonic judgments of specialty coffee by consumers. Altogether, 457 participants took part in one of three experiments. Crossmodal correspondences between the colour of the cup (i.e., an extrinsic cue) and the taste profile of the coffee served (i.e., the contents) were manipulated. Congruent and incongruent colour × taste pairings were created by using four cup colours (white, pink, yellow, and g...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.foodqual.2019.03.001

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Oxford college:
Somerville College
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Elsevier Publisher's website
Journal:
Food Quality and Preference Journal website
Volume:
75
Pages:
157-169
Publication date:
2019-03-07
Acceptance date:
2019-03-04
DOI:
ISSN:
0950-3293
Source identifiers:
984940
Language:
English
Keywords:
Pubs id:
pubs:984940
UUID:
uuid:3b6dddde-60a2-4890-88f7-1e96df45f776
Local pid:
pubs:984940
Deposit date:
2019-03-30

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