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A review of the cognitive and sensory cues impacting taste perceptions and consumption
Author(s) -
Krishna Aradhna,
Elder Ryan S.
Publication year - 2021
Publication title -
consumer psychology review
Language(s) - English
Resource type - Journals
eISSN - 2476-1281
pISSN - 2476-1273
DOI - 10.1002/arcp.1069
Subject(s) - perception , consumption (sociology) , taste , context (archaeology) , cognition , extant taxon , psychology , sensory system , key (lock) , food consumption , consumer behaviour , cognitive psychology , marketing , social psychology , computer science , business , sociology , geography , neuroscience , economics , social science , computer security , archaeology , evolutionary biology , agricultural economics , biology
Food has a daily impact on all consumers, requiring frequent evaluations and decisions pre‐consumption, during, and post‐consumption. Given the number of consumer interactions and the complexity of the food consumption process, researchers have increasingly studied food from both a sensory standpoint and cognitive standpoint. In this review, we create a framework for this existing research. Specifically, we discuss research addressing the key sensory drivers of taste perceptions and consumption, including all five senses: vision, olfaction, audition, haptic, and/or taste. We also identify key cognitive contextual drivers of taste perception and consumption within a marketing context, including social cues, atmospherics, branding, and advertising. Building from the extant literature, we generate and propose areas for future food‐related research.