A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations

Before consuming a food or beverage, consumers are exposed to many sources of information related to the product. Such product-related cues can generate expectations, some of which can improve consumers' sensory perception and liking of the product. The question posed in the current study is whether labelling and colour of beer can be used to modify consumers' expectations and improve perception of its taste, flavour and mouthfeel, as these...