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Cardello, A. V., Maller, O., Kapsalis, J. G., Segars, R. A., Sawyer, F. M., Murphy, C., & Moskowitz, H. R. (1982). Perception of texture by trained and consumer panelists. Journal of Food Science, 47, 1186-1197. doi:10.1111/j.1365-2621.1982.tb07646.x

has been cited by the following article:

• TITLE: The Effects of the Metacognitive Cue of Fluency on Evaluations about Taste Perception

  AUTHORS: Antonia Mantonakis, Bryan Galiffi, Ummugulsum Aysan, Randi Beckett

  KEYWORDS: Metacognitive Cues; Fluency; Consumers; Sensory Perceptions

  JOURNAL NAME: Psychology, Vol.4 No.3A, March 28, 2013

  ABSTRACT: The metacognitive cue of fluency is known to affect consumers’ evaluations and judgments (Schwarz, 2004). We questioned whether this effect extends to perceived taste experiences, and whether knowledge moderates the effect of fluency on taste evaluations. Across 3 experiments we demonstrate that the metacognitive cue of fluency is used by consumers in evaluating their taste experiences. Whereas disfluent cues are associated with lower taste evaluations for a utilitarian product (Experiment 1), disfluent cues are associated with higher taste evaluations for a hedonic product, especially for knowledgeable consumers (Experiment 2), when compared to a no-label (control) condition. Fluency cues that are intrinsic to the product (e.g., ingredients) however do not have the same effect on judgment about hedonic products (Experiment 3). These findings are important for designing product labels.