The use of mimicry to improve evaluation of unsought beverages

Wojciech Kulesza , Dariusz Doliński , Marta Migon , Aidana Rizulla , Małgorzata Gamian-Wilk , Tomasz Grzyb

Abstract

In the present paper we explore if interaction with a second person may change the experience and perception of the taste of distasteful beverages. The aim of the current research is to explore the impact of mimicry on flavor perception of unsought beverages which are beneficial, but due to factors such as unpleasant taste may be perceived negatively and thus avoided. In the first study, the participants were either mimicked or not mimicked by the confederate. The second study focused on measuring the amount of mimicry engaged in by the participant. The research reported here demonstrates that (1) mimicry of others can be used to influence their willingness to purchase an unsought product and to increase the price they are willing to pay for it, and (2) the level of non-conscious mimicry by a consumer can be used to predict their willingness to purchase an unsought product.
Author Wojciech Kulesza (Wydział Zamiejscowy w Poznaniu)
Wojciech Kulesza,,
- Wydział Zamiejscowy w Poznaniu
, Dariusz Doliński (Filia we Wrocławiu / II Wydział Psychologii we Wrocławiu)
Dariusz Doliński,,
- II Wydział Psychologii we Wrocławiu
, Marta Migon
Marta Migon,,
-
, Aidana Rizulla
Aidana Rizulla,,
-
, Małgorzata Gamian-Wilk (Filia we Wrocławiu / II Wydział Psychologii we Wrocławiu)
Małgorzata Gamian-Wilk,,
- II Wydział Psychologii we Wrocławiu
, Tomasz Grzyb (Filia we Wrocławiu / II Wydział Psychologii we Wrocławiu)
Tomasz Grzyb,,
- II Wydział Psychologii we Wrocławiu
Journal seriesFood Quality and Preference, ISSN 0950-3293, (A 40 pkt)
Issue year2017
Vol63
Pages137-143
Publication size in sheets0.5
Keywords in EnglishMimicry Liking Flavor Taste Unsought beverage Healthy products
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
DOIDOI:10.1016/j.foodqual.2017.06.004
URL http://www.sciencedirect.com/science/article/pii/S0950329317301404
Languageen angielski
File
17. Food_Quality&Preference_Kulesza_Doliński.pdf 311.09 KB
Additional file
17a. Doliński oświadczenie.pdf 145.83 KB
17b. Kulesza W._The use of mimicry_osw_2017.jpg 2.11 MB
17c. M.Gamian_oświadczenie.pdf 154.64 KB
17d. Grzyb_oświadczenie.pdf 161.05 KB
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.703; WoS Impact Factor: 2017 = 3.652 (2) - 2017=4.187 (5)
Citation count*3 (2020-10-18)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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