Food choices: what do we learn from combining sensory and economic experiments?

Pierre P. Combris (1) , Pascale Bazoche (1) , Eric E. Giraud-Heraud (1) , Sylvie Issanchou (2)

1 ALISS - Alimentation et sciences sociales
2 FLAVIC - FLAveur, VIsion et Comportement du consommateur

The purpose of this paper is to illustrate how sensory and experimental economics techniques can be combined in protocols for investigating the influence of food product characteristics and information on consumers’ preferences. Preferences are measured through willingness to pay (WTP) which is elicited by means of incentive mechanisms including real sales of the tested products. After a quick review of incentive mechanisms used in experimental economics, the protocol is described and illustrated by examples from different studies on WTP for wines.

Mots clés: EFFECT OF INFORMATION; WILLINGNESS TO PAY; WTP; CONSUMERS; MECHANISM; QUALITY; MARKETS

Mots clés: EXPERIMENTAL ECONOMICS; AUCTIONS; PRICE

Domaines: Ingénierie des aliments

Pierre P. Combris, Pascale Bazoche, Eric E. Giraud-Heraud, Sylvie Issanchou. Food choices: what do we learn from combining sensory and economic experiments?. Food Quality and Preference, 2009, 20 (8), pp.550-557. ⟨10.1016/j.foodqual.2009.05.003⟩. ⟨hal-02662439⟩