 La promotion olfactive des produits sans-sucresKoubaa Yamen,
Fatiha Fort and
Rim Methamem Boudali
Post-Print from HAL Abstract: In food marketing, olfaction is found to enhance taste perception and food consumption. It has been concluded that a congruent ambient olfactory stimulation can take on taste properties (Meierhenrich et al., 2005). Olfactory and gustatory inputs interact and are treated simultaneously in the cerebral cortex. This interaction leads to taste enhancement and impacts food purchase decisions. Nonetheless, it remains unknown if the ambient olfactory stimulation can enhance the taste experience of tasteless food like sugar-free pastry for instance. When there are no gustatory inputs, can olfaction alone create taste sensation? Is it possible to create gustatory sensation just by a congruent olfactory stimulation? We address these questions in the following paper. We demonstrate via laboratory experiments that smelling a sugar-congruent odor enhances the taste experience of sugar-free cookies. Olfaction alone can take on taste properties even when no gustatory inputs are available. It enhances the perceived sweetness of the sugar-free cookies, the pleasantness of the eating experience, the desire to eat and the purchase decision. Keywords: consommation alimentaire; goût; saveur; sensation gustative; aliment sucré; olfaction; sucrosité perçue (search for similar items in EconPapers) Published in 35. Congrès de l’Association Française de Marketing (AFM), May 2019, Le Havre, France There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it. Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02958616 Access Statistics for this paper More papers in Post-Print from HAL |
Is your work missing from RePEc? Here is how to contribute.
Questions or problems? Check the EconPapers FAQ or send mail to .
EconPapers is hosted by the
School of Business at Örebro University.