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Palabras clave – provistas por la editorial

crossmodal correspondences; weight; colour; sweetness; carbonation; mediation; product design; packaging; packaging design; transparent packaging; expected taste; food judgements; position; complexity; mixture perception; recipe; menu design; multi-sip; time–intensity; retronasal aroma; oolong tea beverage; consumption experience; warm-up sample; taste; sensory evaluation; context; virtual reality; immersion; hedonics; alcoholic beverages; crossmodal correspondence; social judgment; facial shapes; sweet; sour; TCATA; crossmodal; core affect; psychoacoustics; ice cream; choice; palatability perception; the number of options; curry; tea; choice architecture; sensory nudges; visual cues; sustainable consumer behavior; display area size; quantity of displayed products; visibility; hand-feel touch; haptics; tactile; cross-modal correspondence; sensory perception; consumer behavior; emotional response; scent; fragrance; congruency; wait staff; dining experience; interpersonal behavior; food perception; food consumption; nudge; sensory; perception; acceptability