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dc.contributor.authorKoller, Monika
dc.contributor.authorSalzberger, Thomas
dc.contributor.authorFloh, Arne
dc.contributor.authorZauner, Alexander
dc.contributor.authorSääksjärvi, Maria
dc.contributor.authorSchifferstein, Hendrik N.J.
dc.date.accessioned2024-04-18T11:08:20Z
dc.date.available2024-04-18T11:08:20Z
dc.date.created2023-09-05T14:58:39Z
dc.date.issued2023
dc.identifier.citationFood Quality and Preference. 2023, 110 .en_US
dc.identifier.issn0950-3293
dc.identifier.urihttps://hdl.handle.net/11250/3127212
dc.description.abstractConsumers evaluate products with all their senses but exhibit considerable variability in the extent to which they actively use and rely on a specific sense. We know little about the variability in consumers’ propensity to actively engage their sense of smell in the context of product evaluation in purchase decision making. This research provides insights into this issue by conceptualizing the need for smell construct, detailing the development of the ENFAS scale, and providing state-of-the-art psychometric evidence of its validity. Ten studies contributed to a two-dimensional 11-item instrument, supporting the scale’s external and cross-national validity, and establishing the position of need for smell in its nomological net. The results yield insight into how smell perception affects consumer choices and may help optimize product presentations for the retail context.
dc.description.abstractMeasuring individual differences in active smelling to evaluate products – The ENFAS-Instrument
dc.language.isoengen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleMeasuring individual differences in active smelling to evaluate products – The ENFAS-Instrumenten_US
dc.title.alternativeMeasuring individual differences in active smelling to evaluate products – The ENFAS-Instrumenten_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersion
dc.source.pagenumber12en_US
dc.source.volume110en_US
dc.source.journalFood Quality and Preferenceen_US
dc.identifier.doi10.1016/j.foodqual.2023.104925
dc.identifier.cristin2172643
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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