Contrast effect in evaluating palatability of beverages

Nobuyuki Sakai, Fusami Kataoka, Sumio Imada

Research output: Contribution to journalReview article

6 Citations (Scopus)

Abstract

This study aimed to clarify the contextual effect in evaluation of the pleasantness of beverages. Participants were presented a test stimulus and were then asked to rate how much they liked it before and after presentation of a contextual stimulus. Specifically, after participants were exposed to a less palatable beverage, they evaluated the test beverage as being more palatable than when their judgment of a test drink occurred after presentation of a neutral or palatable beverage (a positive contrast effect). This contextual effect can be explained by the reasoning that participants were affectively adapted to the palatability (less palatable) of a less palatable stimulus after repeated exposure; thus, they evaluated the test stimulus as more palatable. This study suggests that the evaluated value of the contextual stimuli affects evaluation of the test stimulus. The authors also suggest that these context effects are probably found in everyday life.

Original languageEnglish
Pages (from-to)829-842
Number of pages14
JournalPerceptual and motor skills
Volume93
Issue number3 PART 1
DOIs
Publication statusPublished - 2001 Dec
Externally publishedYes

ASJC Scopus subject areas

  • Experimental and Cognitive Psychology
  • Sensory Systems

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