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

Philippe Aurier

11 citations0/0 files storedJournal of Wine Economics

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Wine Industry and Tourism Consumer Market Behavior and Pricing Sensory Analysis and Statistical Methods

Abstract

Abstract 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 typicality 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 categorized more often in its original category—wine—and perceived as more typical in the nonsensory compared to the sensory condition. (JEL Classifications: L66, M31)

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References

1975Family resemblances: Studies in the internal structure of categories 1973Consumer Dissatisfaction: The Effect of Disconfirmed Expectancy on Perceived Product Performance 1999A Short, Reliable Measure of Subjective Knowledge 2001The impact of parent brand attribute associations and affect on brand extension evaluation 2002Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores 2008An Examination of Judge Reliability at a major U.S. Wine Competition 2013Consumer demand for low-alcohol wine in an Australian sample 2009A cross‐cultural comparison of choice criteria for wine in restaurants

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