Kosuke Motoki

TL;DR: Inspired by previous research on a diverse array of factors that have been shown to influence food and beverage choice, the review examines how beer choice is driven by consumer variables, product-intrinsic attributes (the sensory aspects of the beer itself), product-extrinsics attributes (external sensory characteristics, such as packaging), and contextual and environmental influences.

TL;DR: This paper investigated the extent to which taste and health-related food information influences automatic visual attention using eye-tracking and found that the more basic and hedonic attributes of tastiness are processed earlier than those of healthfulness during elaborative food choices.

TL;DR: In this paper, the authors investigated taste-speech sound correspondences by systematically manipulating the vowels and consonants comprising fictitious brand names and found that front (back) vowels increased expected sweetness (bitterness), fricative (stop) consonants increased expected saltiness/bitterness, voiceless (voiceless), and affricate consonants exerted a greater influence on expected taste than did the vowel.

TL;DR: In this paper, the effect of cross-modal modality correspondences between thermal sensations and levels of color lightness on consumer preference for light-colored goods was investigated. And the results revealed that cross-mode correspondences have consumer-relevant consequences, such as positive reactions to sensory experiences and attitudes toward sensory experiences.

TL;DR: In this paper, the authors investigated the effect of ambient temperature on preferences for different categories of food, such as vegetables, fruits, sweets, and savory foods, and found that the decreased preference for savory food was based on perceived food temperature but not on tastiness or healthfulness.