The effect of information cues on sensory evaluations of hard seltzer: low-calorie versus natural flavor
This study examines how natural flavor and low-calorie information cues affect consumers’ evaluations of sensory attributes, product personality, and satisfaction related to hard seltzer. Using a three-group between-subject design, participants (N = 121) were randomly assigned to no cues (control, n...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2380497 |
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