Effects of non-sensory cues on perceived quality: The case of low-alcohol wine

International Journal of Wine Business Research

Volumn 20, Issue 3, 2008, Pages 215-229

  Masson, Josselin ^a   Aurier, Philippe ^b   d'hauteville, Francois ^a  

^a UMR MOISA   (France)

^b UNIV MONTPELLIER   (France)

Author keywords

Alcoholic drinks; France; Quality; Wines

Indexed keywords

EID: 84986009689     PISSN: 17511062     EISSN: 17511070     Source Type: Journal    
DOI: 10.1108/17511060810901037     Document Type: Article

References (25)

1. Anderson, R. (1973), “Consumer dissatisfaction: the effect of disconfirmed expectancy on perceived product performance”, Journal of Marketing Research, Vol. 10, pp. 38-44.
2. Aurier, P. (1993), “Wine in the beverage universe: market structure and product relationship”, in Série études et recherches (Ed.), Research Report, VINNOVATION, Direction Générale de l'Alimentation, INRA, Montpellier, p. 195.
3. Aurier, P. (2007), “Vins, boissons et contextes de consommation”, in Aurier Ph., A.P. and Brugière, F. (Eds), La consommation de vin en France – Enquête Viniflhor-Université Montpellier 2 - Vague 2005, Série Cahier de recherche du CR2M, no. 03-2007-1, Montpellier, p. 103.
4. Cohen, J. and Basu, K. (1987), “Alternative models of categorization: towards a contingent processing framework”, Journal of Consumer Research, Vol. 13 No. 4, pp. 455-72.
5. Combris, P., Lecocq, S. and Visser, M. (1997), “Estimation of a hedonic price equation for bordeaux wine: does quality matter? The Economic Journal, Vol. 107 No. 441, pp. 390-402.
6. Deliza, R. (1996), “The effects of expectation on sensory perception and acceptance”, PhD thesis, University of Reading, Reading, MA.
7. ○ International Wine Business and Marketing Conference, Montpellier, p. 19.
8. d'Hauteville, F. and Sirieix, L. (2007), “Comprendre le consommateur de vin en 2005”, in Couderc, J.P. et al. (Eds), Bacchus 2008, Enjeux, stratégies et pratiques dans la filière vitivinicole, Dunod, Paris, p. 335.
9. Festinger, L. (1957), A Theory of Cognitive Dissonance, Stanford University Press, Stanford, CA.
10. Flynn, L.R. and Goldsmith, R.E. (1999), “A short, reliable measure of subjective knowledge”, Journal of Business Research, Vol. 46, pp. 57-66.
11. Fornerino, M., d'Hauteville, F. and 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”, 22ème Congrès de l'Association Française de Marketing, Nantes, p. 19.
12. Goldsmith, R.E. and Hofacker, C.F. (1991), “Measuring consumer innovativeness”, Journal of the Academy of Marketing Science, Vol. 19 No. 3, pp. 209-21.
13. Helson, H. (1964), Adaptation level Theory, Harper & Row, New York, NY.
14. Lange, C., Martin, C., Chabanet, C., Combris, P. and Issanchou, S. (2002), “Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores”, Food Quality and Preference, Vol. 13 Nos. 7-8, pp. 597-608.
15. Lange, C., Rousseau, F. and Issanchou, S. (1999), “Expectation, liking and purchase behaviour under economical constraint”, Food Quality and Preference, Vol. 10 No. 1, pp. 31-9.
16. Laporte, J.P. (2001), “Les comportements de consommation du vin”, in Laporte, J.P. (Ed.), La consommation de vin en France. Comportements, attitudes et représentations. Résultats d'enquête ONIVINS – INRA 2000. Evolutions 1980-2000 et projections 2010, INRA-MOISA, Montpellier, p. 237.
17. Laurent, G. and Kapferer, J.-N. (1985), “Measuring consumer involvement profiles”, Journal of Marketing Research, Vol. 22, pp. 41-53.
18. Oude Ophuis, P.A.M. (1994), “Sensory evaluation of “free range” and regular pork meat under different conditions of experience and awareness”, Food Quality and Preference, Vol. 5 No. 3, pp. 173-8.
19. Oude Ophuis, P.A.M. and Van Trijp, H.C.M. (1995), “Perceived quality: a market driven and consumer oriented approach”, Food Quality and Preference, Vol. 6 No. 3, pp. 177-83.
20. Schifferstein, H.N.J. (1996), “Cognitive factors affecting taste intensity judgments”, Food Quality and Preference, Vol. 7 Nos. 3-4, pp. 167-75.
21. Schifferstein, H.N.J., Kole, A.P.W. and Mojet, J. (1999), “Asymmetry in the disconfirmation of expectations for natural yogurt”, Appetite, Vol. 32 No. 3, pp. 307-29.
22. Siret, F. and Issanchou, S. (2000), “Traditional process: influence on sensory properties and on consumers' expectation and liking application to “pâté de campagne””, Food Quality and Preference, Vol. 11 No. 3, pp. 217-28.
23. Sirieix, L. (1999), “La consommation alimentaire: problématiques, approches et voies de recherche”, Recherche et Applications en Marketing, Vol. 14 No. 3, pp. 48-58.
24. Sirieix, L. and Dubois, P.L. (1999), “Vers un modèle qualité-satisfaction intégrant la confiance ?” Recherche et Applications en Marketing, Vol. 14 No. 3, pp. 1-22.
25. Tuorila, H., Meiselman, H., Cardello, A. and Lesher, L. (1998), “Effect of expectations and the definition of product category on the acceptance of unfamiliar foods”, Food Quality and Preference, Vol. 9 No. 6, pp. 421-30.