Sensory Branding: 7 Practical Tips on How to Craft Memorable Experiences
Don’t forget to share this post! The crisp snap when you open a Heineken, the lacquered finish of a package, or a signature scent when you step into a hotel lobby—creating standout experiences in today’s saturated marketplace is no easy task. Yet, sensory branding offers a powerful way to connect with consumers on a deeper […]
Consumer Panels: How Everyday Opinions Shape Products
Don’t forget to share this post! Have you ever wondered how companies decide which new products to bring to market? Consumer panels are a key part of this process, providing invaluable feedback that helps companies fine-tune products to meet consumer expectations. By bringing together everyday people to share honest opinions, these panels ensure that food […]
Best Practices for Successful Consumer Panel Recruitment: A Step-by-Step Guide
Don’t forget to share this post! Understanding Panel Recruitment Consumer panel recruitment involves gathering a group of individuals who agree to participate in market research studies. These individuals, also known as panelists, provide valuable feedback and data that help businesses and researchers understand various aspects of consumer behavior, preferences, and trends. Five Key-Takeaways Consumer panel […]
How Sensory Research Impacts Marketing Strategies and Consumer Behavior
Have you ever wondered why some products just seem to “click” with consumers? The secret lies in understanding how sensory experiences shape our perceptions and decisions. Sensory research is a powerful tool that helps companies understand how consumers perceive and respond to products through their senses. By leveraging insights from sensory research, businesses can optimize […]
Academic Consortium Publications for December 2023
Mary Poppins had it right, a spoonful of sugar really does help the medicine go down. In a recently accepted manuscript to Chemical Senses, Tansaraviput and Nolden present results from 121 consumers to show the metallic off-taste of ferrous sulfate (FeSO4) is masked not only by sucrose, but also by citric acid, sodium chloride. All […]
Academic Consortium Publications for November 2023
There is growing interest in understanding how places are experienced. Enter the Sensory Walk Questionnaire, introduced in a recent publication by Pohjanheimo et al. (2023). Subjects stroll about and answer a structured ballot, which includes questions about attribute presence, intensity, liking, and appropriateness. Spaces are characterized using 136 sensory terms in four broad domains: visual, […]
Academic Consortium Publications for October 2023
Each month we celebrate the Compusense Academic Consortium. Since October is the month of Oktoberfest, we highlight “The impact of varying key sensory attributes on consumer perception of beer body“ by Ivanova et al. To understand beer body (more precisely, the body of beer), they had 100 UK beer-drinkers evaluate 18 samples formulated by adding […]
Academic Consortium Publications for September 2023
Pico-Munyoz et al. (2023) conducted a study to investigate relationships between sensory perceptions of thirst (thirstiness, dry mouth, desire for water), physiological hydration measures (oral mucosa hydration, body hydration), and four stimuli (nothing, water, gum-based thickened water, starch-based thickened water). They found that water and thickened water stimuli reduced thirst more than nothing, but water […]
Academic Consortium Publications for August 2023
Globally, rates of overweight and obesity are on the rise. One of the contributing factors may be the overconsumption of sugary beverages. Sweet is an innately pleasurable sensation, so it is no wonder that consumers might be prone to drinking too much sugary liquid. But consumers are diverse. Peng et al. (2023) created a model […]
Academic Consortium Publications for July 2023
Ah, chocolate, food of the gods, energy-bringer of wilderness hikers. Can craft chocolatiers improve on this wonderfood? For one, it’s useful to know how fat content affects flavor. A recent study by Brown et al. (2023) shows that increasing the fat content from 30% to 35% to 40% increased the perception sweetness and decreased the […]
