Ilija Djekic, Nada Smigic, Bozidar Udovicki, Ana Sredojevic, Nikola Tomic
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Abstract
The halo effect is a perceptual bias in which a quality characteristic shapes a person's overall evaluation of a product. In the context of food, it's often leveraged to influence consumer behavior by aligning with beliefs and food preferences, increasing willingness to buy, and affecting food consumption. Adopting the PRISMA approach, this review analyzed 64 research articles in terms of predisposition and behavioral intentions towards food. The halo effect in the food context has five main research streams—“health and nutritional,” “packaging design,” “organic food,” “country of origin” and “food sustainability.” This review also revealed that only around 20% of studies included various sensory analyses and opportunities to taste food. Future research perspectives are: (i) integration of sensory evaluation methodologies with neurophysiological tracking to include emotional valuations and (ii) importance of performing cross-cultural studies since cultural background plays an important role in food choice.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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