Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines

• Autores: Josselin Masson, Philippe Aurier
• Localización: Journal of Wine Economics, ISSN-e 1931-437X, Vol. 10, Nº. 1, 2015, págs. 62-74
• Idioma: inglés
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• Resumen

  • We use the expectation-disconfirmation and categorization theories to study the effects of sensory versus nonsensory cues relative to a transformed attribute on categorization and typi- cality judgments relative to a new food product. In an experiment involving 51 participants and low-alcohol wines (new products), we show that categorization and typicality judgments differ according to sensory versus nonsensory cues. The new transformed product is categor- ized more often in its original category—wine—and perceived as more typical in the nonsen- sory compared to the sensory condition