Consumer acceptability of coffee as affected by situational conditions and involvement

For understanding consumer behaviors more closely to what would be observed in real-life, “situational” tests has been widely studied using two main approaches: ‘physical environment’ or ‘cognitive evocation’. Both approaches have shown advantages in adopting consumption context in consumer tests. However, it has not been investigated whether either one of the approaches may be more effective or whether using these approaches together would be more advantageous than using each solely in terms of bring in consumption context. The aims were to understand the effects of evocation in different environmental settings on consumers liking and to explore the differences of these effects based on consumer involvement levels. Consumers participated in one of the 4 contextual conditions of 2 × 2 factorial design, consisting of ‘evocation’ factor (with vs. without evocation instruction) and ‘environment’ factor (booth vs. simulated café), respectively. Consumers evaluated liking for two coffee samples and responded to a coffee involvement questionnaire. The results showed that both factors have influenced on consumer liking. These effects were different according to coffee types differing in hedonic levels. Vividness of evocation lasted longer in the simulated café setting, implying physical cues reinforcing cognitive evocation. When consumers were classified according to involvement scores, liking score of the high involvement group was little affected by either situational factors, while low involvement group was highly affected by the ‘environment’ factor. The findings of the study provide important perspectives to be considered for researches into “situational” tests, including which situational approach to apply as well as consumer involvement.