Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption

We examined the effects of an informative pitch and multisensory contexts as potential factors influencing individuals’ experience of tofu with soy sauce and the amount consumed outside the lab. Two hundred and sixteen participants watched one of two pitches (promoting either vegetarian diets or exercise) and were guided into one of three multisensory contexts (‘sustainable’, ‘meat’, or ‘neutral’ theme). Participants rated the aroma and appearance of soy sauce and the taste of tofu dipped in it using the intuitive ‘one touch’ EmojiGrid valence and arousal measuring tool. Our results showed that the ‘meat’ context increased arousal ratings for soy sauce and the tendency to consume more tofu relative to the other contexts. Pitch did not influence affective ratings or amounts consumed. We conclude that the multisensory context has the potential to positively affect peoples’ choices and perceptions of plant-based and sustainable food and promote its consumption.

Bibliographic Details

Main Authors:	Hiraguchi, Haruka, van der Burg, Erik, Stuldreher, Ivo V., Toet, Alexander, Velut, Sebastien, Zandstra, Elizabeth H., van Os, Demi, Hogervorst, Maarten A., van Erp, Jan B.F., Brouwer, Anne-Marie
Format:	Article in monograph or in proceedings biblioteca
Language:	English
Published:	MDPI
Subjects:	Life Science,
Online Access:	https://research.wur.nl/en/publications/effects-of-multisensory-contexts-on-tofu-and-soy-sauce-evaluation
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