Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 534360
Title Can food choice be influenced by priming with food odours?
Author(s) Polet, I.A.; Vingerhoeds, M.H.; Perez-Cueto, F.J.A.; Wijk, R.A. de
Source Food Quality and Preference 66 (2018). - ISSN 0950-3293 - p. 148 - 152.
Department(s) Dean & Managers Office
FBR Consumer Science & Health
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Food choice - Odour - Priming - Real life
Abstract Recent research suggests that non-attentively perceived odours may significantly influence people's food choices. This study's aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-participant design (n = 37, age 21–55 years). Participants took part in three sessions: two priming conditions (bread and cucumber odour) and one control condition (no odour). During each session, participants started by answering a questionnaire for20 min, in a room in which they were exposed to one of the odour conditions. The questionnaire functioned as a ‘lure’ task. Subsequently, participants were guided to the restaurant where they could choose lunch from a buffet. Besides lunch choice, sociodemographic factors, personality traits, and eating behaviour factors were assessed. Odour priming and control conditions did not affect lunch selections (χ 2 (2, N = 37) = 28.1, p = 0.46). Self-reported positive mood was significantly affected by odour condition (F (2, 72) = 3.26, p = 0.044). In conclusion, odour condition did affect mood but not lunch choice. It is therefore questionable whether an odour prime can be used as a nudge to contribute to healthy food choice behaviour.
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