dc.creator | Casales García, Vicente | es |
dc.creator | González Abril, Luis | es |
dc.creator | Veflen, Nina | es |
dc.creator | Velasco, Carlos | es |
dc.date.accessioned | 2023-06-22T10:00:19Z | |
dc.date.available | 2023-06-22T10:00:19Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | Casales García, V., González Abril, L., Veflen, N. y Velasco, C. (2023). Assessing the influence of colour and glass type on beer expectations. Food Quality and Preference, 103, 104701. https://doi.org/10.1016/j.foodqual.2022.104701. | |
dc.identifier.issn | 0950-3293 | es |
dc.identifier.uri | https://hdl.handle.net/11441/147413 | |
dc.description.abstract | We evaluated how beer colour and glass type interact when it comes to forming beer expectations. Following
previous research, we predicted that, given that colour is a dominant feature in food and beverage expectations,
it would modulate the effects of glass type on beer expectations. One hundred and ninety-five participants from
the United Kingdom took part in the experiment, which followed a 6 × 7 within-participants experimental
design, with factors glass type (Pilsner, Pint, Tulip, Chalice, Weissbier, and Mug) and colour (yellow, blue,
brown, orange, black, red, and green). Our results revealed that whilst colour influenced the expectations-based
sensory-discriminative, hedonic, and willingness to pay (WTP) ratings, glass type influenced all variables but
intensity and WTP. Importantly, all the variables for which glass type had a main effect were followed by a
significant interaction. The results indicate that, the extent to which an extrinsic beer element, namely glass,
influences expectations, depends on the associations that people have with colour, an intrinsic beer property
closely related to beer type. We discuss the implications of our results for the design of beer expectations. | es |
dc.description.sponsorship | Ministerio de Ciencia, Innovación y Universidades PGC2018-102145-B-C21 | es |
dc.format | application/pdf | es |
dc.format.extent | 12 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Quality and Preference, 103, 104701. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Colour | es |
dc.subject | Shape | es |
dc.subject | Expectations | es |
dc.subject | Sensory | es |
dc.subject | Hedonic | es |
dc.subject | Beer | es |
dc.title | Assessing the influence of colour and glass type on beer expectations | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Economía Aplicada I | es |
dc.relation.projectID | PGC2018-102145-B-C21 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodqual.2022.104701 | es |
dc.identifier.doi | 10.1016/j.foodqual.2022.104701 | es |
dc.journaltitle | Food Quality and Preference | es |
dc.publication.volumen | 103 | es |
dc.publication.initialPage | 104701 | es |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (MICINN). España | es |