A 2×2×2 laboratory experiment with 240 consumers manipulated sight, pouring sound and a scent cue while rating brandy tastiness. The interaction pattern did not show that adding more cues necessarily improves experience.
Source And Coverage
No access
Chris Pentz and Charlene Gerber (2013) — DOI
PDF sheets 1 and 3–6; factorial design and selected results.
Review completed October 24, 2026 using whole-file searchable extraction and targeted reading. “Complete” describes this scoped note, not an exhaustive audit. Page locators refer to the supplied PDF unless printed pages are specified.
Findings And Method
A 2×2×2 laboratory experiment with 240 consumers manipulated sight, pouring sound and a scent cue while rating brandy tastiness. The interaction pattern did not show that adding more cues necessarily improves experience.
Evidence Boundaries
The specific manipulations and setting do not establish that all multisensory design is harmful. Sensory overload is an interpretation rather than a directly measured mechanism. Tastiness is not objective quality. Do not carry the background's tongue-map account into teaching.
Blending Lab Application — Researcher Synthesis
Use a neutral environment for comparisons and treat ambience as a separate experience experiment. Record relevant context; avoid scent prompts during an ostensibly blind aroma exercise.
The practical recommendation is distinct from the authors' tested result. Established chemistry and measurement definitions can be taught directly; a particular whiskey's response, a consumer segment or a profitable offer still requires appropriate evidence.
Connected Research
- No access — compare method, population and outcome before combining evidence.
- No access — compare method, population and outcome before combining evidence.
Academy Use
The Short Version can teach the practical comparison; the Full Story should explain the mechanism, source method and limits. Use this note with No access and No access.
Pricing and membership remain proposals to test; this source does not validate a commercial offer.
Linked Analyses And Batch Register
Effects of Non-Sensory Cues on Perceived Quality: The Case of Low-Alcohol Wine — Evidence and Blending Lab Applications- Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters — Evidence and Blending Lab Applications
No access