Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

Piqueras-Fiszman, Betina; Spence, Charles

doi:10.1016/j.foodqual.2014.09.013

Cited by 855Sensory Analysis and Statistical MethodsMultisensory perception and integrationNutrition, Health and Food Behavior

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

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Piqueras-Fiszman, Betina, Spence, Charles·2015·Food Quality and Preference

DOI 10.1016/j.foodqual.2014.09.013

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Abstract

This article constitutes a state-of-the-art review of the literature on the effects of expectations on the sensory perception of food and drink by humans. In the ‘Introduction’, we summarize the theoretical models of expectations that have been put forward. In the ‘Empirical research utilizing direct methods’ section, we describe the influence that expectations created by a variety of product extrinsic cues have on sensory perception, hedonic appraisal, and intake/consumption. We critically evaluate the evidence that has emerged from both laboratory studies and real-world research conducted in the setting of the restaurant, canteen, and bar. This literature review is focused primarily on those studies that have demonstrated an effect on tasting. Crucially, this review goes beyond previous work in the area by highlighting the relevant cognitive neuroscience literature (see the section ‘Applied research through the lens of cognitive neuroscience methods’) and the postulated psychological mechanisms of expectation in terms of recent accounts of predictive coding and Bayesian decision theory (see the ‘Predictive coding and expectations’ section).

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“More specifically, the unfamiliarity with novel foods can alter expectations that may negatively impact sensory perception and overall liking [17].”
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“It is important to keep in mind that exteroceptive sensory cues mostly operate by shaping sensory expectations (see Reference [182] for a review).”
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Authors: Piqueras-Fiszman, B., & Spence, C.
Affiliations: University of Oxford (GB)
ORCID: Piqueras-Fiszman, Betina
Spence, Charles
Venue: Food Quality and Preference
Publisher: Elsevier BV
Published: 2015-03
Volume: 40
Pages: 165-179
ISSN: 0950-3293 (ISSN-L)
DOI: 10.1016/j.foodqual.2014.09.013
OpenAlex: W2028666120
Cited by: 855
References: 176
Citations by year: 2026: 102 · 2025: 73 · 2024: 93 · 2023: 79 · 2022: 81 · 2021: 75 · 2020: 74 · 2019: 89 · 2018: 71 · 2017: 44 · 2016: 51 · 2015: 22 · 2013: 1
FWCI: 55.83
Type: journal article
Language: en
Open access: green
research.wur.nl
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Quality and Preference (publishedVersion)
Socio-Environmental Systems Modeling (acceptedVersion)
Data Archiving and Networked Services (DANS) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Keywords: sensory expectations, food cues, food perception, dietary intake, predictive coding, Bayesian decision theory

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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

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