Disconfirmation of taste as a measure of region of origin equity: An experimental study on five French wine regions

International Journal of Wine Business Research

Volumn 19, Issue 1, 2007, Pages 33-48

  d'Hauteville, François ^a   Fornerino, Marianela ^b   Perrouty, Jean Philippe ^a  

^a UMR MOISA   (France)

^b IAE de Grenoble   (France)

Author keywords

Customer satisfaction; Expectation; France; Quality; Wines

Indexed keywords

EID: 59549088549     PISSN: 17511062     EISSN: 17511070     Source Type: Journal    
DOI: 10.1108/17511060710740334     Document Type: Article

References (24)

1. Aaker, D. (1996), Building Strong Brands, The Free Press, New York.
2. Anderson, R.E. (1973), "Consumer dissatisfaction: the effect of disconfirmed expectancy on perceived product performance" in Journal of Marketing Research, Vol. 10, No. 1, pp. 38-44.
3. Cardello, A.V., Sawyer, F.M. (1992), "Effects of disconfirmed consumer expectations on food acceptability" in Journal of Sensory Studies, Vol. 7, pp. 253-77.
4. Deliza, R., MacFie, H.J.H. (1996), "The generation of sensory expectation by external cues and its effects on sensory perception and hedonic ratings: a review" in Journal of Sensory Studies, Vol. 11, pp. 103-28.
5. Deliza, R., MacFie, H.J.H., Hedderley, D. (1996), "Information affects consumer assessment of sweet and bitter solution" in Journal of Food Science, Vol. 61, pp. 1080-4.
6. D'Hauteville, F., Perrouty, J.P. (2005), "Intrinsic and extrinsic quality cues: the mediating effect of expertise on consumer judgments about the quality of wine", 2nd International Wine Colloquium, Sonoma, July.
7. Festinger, L. (1957), A Theory of Cognitive Dissonance, Row and Peterson, Evanston, IL.
8. Flynn L.R., Goldsmith, R.E. (1999), "A short, reliable measure of subjective knowledge" in Journal of Business Research, Vol. 46, pp. 56-66.
9. Fornerino, M., d'Hauteville, F., Perrouty, J.P. (2006), "La non confirmation des attentes comme mesure de la force d'une marque. Une approche expérimentale sur le jus d'orange", Actes du 22○ Congrès international de l'association Française de Marketing, 11-12 Mai.
10. Gawel R. (1997), "The use of language by trained and untrained experienced wine tasters" in Journal of Sensory Studies, Vol. 12, pp. 267-84.
11. Helson, H. (1964), Adaptation Level Theory, Harper and Row, New York, NY.
12. Hovland, C.I., Harvey, O.J., Sherif, M. (1957), "Assimilation and contrast effects in reactions to communication and attitude changes" in Journal of Abnormal Psychology, Vol. 55, pp. 244-52.
13. Kapferer, J.N. (2000), "Les marques, éditions d'organisation", 3○ édition, Paris.
14. Lange, C. (2000), "Etude de l'effet des caractéristiques sensorielles des attentes induites par l'information et du prix sur l'acceptabilité et le comportement d'achat du consommateur", Université de Bourgogne, Thèse de doctorat, UFR Sciences de la Vie et de la Santé.
15. Lange, C., Rousseau, F., Issanchou, S. (1999), "Expectation, liking and purchase behaviour under economical constraints" in Food Quality and Preference, Vol. 10, pp. 31-9.
16. Lange, C., Martin, C., Chabanet, C., Combris, P., Issanchou, S. (2002), "Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores" in Food Quality and Preference, Vol. 13, pp. 587-608.
17. Laurent, G., Kapferer, J.N. (1985), "Measuring consumers involvement profiles" in Journal of Marketing Research, Vol. 22, pp. 41-53.
18. Poulsen, C.S., Juhl H.J., Kristensen, K., Bech A.C., Engelund, E. (1996), "Quality guidance and quality formation" in Food and Quality Preference, Vol. 7, No. 2, pp. 127-35.
19. Schifferstein Hendrik, N.J. (1996), "Cognitive factors influencing taste intensity judgements" in Food Quality and Preference, Vol. 7, Nos 3/4, pp. 167-75.
20. Schifferstein, H.N, Kole A.P.V, Mojet, J. (1999), "Asymmetry in the disconfirmation of expectations for natural yogurt" in Appetite, Vol. 32, pp. 307-29.
21. Siret, F., Issanchou, S. (2000), "Traditional process: influence on sensory properties and on consumers expectation and liking. Application to 'pâté de campagne'" in Food Quality and Preference, Vol. 11, pp. 217-28.
22. Sattler, H. (1994), Der Wert von Marken, Institut für Betriebwirtschaftlehre, report no. 341, Januar.
23. Tuorila, H., Meiselman, H., Bell, R., Cardello, A.V., Johnson, W. (1994), "Role of sensory and cognitive information in the enhancement of certainty and looking for novel and familiar foods" in Appetite, Vol. 23, pp. 231-46.
24. Laing, D.G., Francis, G.W. (1989), "The capacity of humans to identify odors in mixtures" in Physiology and Behaviour, Vol. 46, pp. 809-14.