{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T11:12:36Z","timestamp":1778152356793,"version":"3.51.4"},"reference-count":74,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,6,1]],"date-time":"2020-06-01T00:00:00Z","timestamp":1590969600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,6,1]],"date-time":"2020-06-01T00:00:00Z","timestamp":1590969600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"New Zealand Ministry for Business, Innovation & Employment","award":["C11X1306"],"award-info":[{"award-number":["C11X1306"]}]},{"DOI":"10.13039\/100011880","name":"New Zealand Institute for Plant and Food Research Limited","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100011880","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Quality and Preference"],"published-print":{"date-parts":[[2020,6]]},"DOI":"10.1016\/j.foodqual.2020.103884","type":"journal-article","created":{"date-parts":[[2020,1,11]],"date-time":"2020-01-11T11:12:21Z","timestamp":1578741141000},"page":"103884","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":75,"special_numbering":"C","title":["Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences"],"prefix":"10.1016","volume":"82","author":[{"given":"Sara R.","family":"Jaeger","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Thierry","family":"Worch","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tracey","family":"Phelps","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"David","family":"Jin","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Armand V.","family":"Cardello","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.foodqual.2020.103884_b0005","series-title":"Audacity of hops: The history of America\u2019s craft beer revolution","author":"Acitelli","year":"2017"},{"key":"10.1016\/j.foodqual.2020.103884_b0010","doi-asserted-by":"crossref","first-page":"214","DOI":"10.1016\/j.foodqual.2014.12.005","article-title":"Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences","volume":"41","author":"Aquilani","year":"2015","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0015","series-title":"Rapid sensory profiling techniques","first-page":"227","article-title":"Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome","author":"Ares","year":"2015"},{"key":"10.1016\/j.foodqual.2020.103884_b0020","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.foodqual.2015.07.012","article-title":"Recommendations for use of balanced presentation order of terms in CATA questions","volume":"46","author":"Ares","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0025","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1016\/S0195-6663(03)00009-6","article-title":"The construct of food involvement in behavioral research: Scale development and validation","volume":"40","author":"Bell","year":"2003","journal-title":"Appetite"},{"issue":"6","key":"10.1016\/j.foodqual.2020.103884_b0030","doi-asserted-by":"crossref","first-page":"1134","DOI":"10.1093\/ajcn\/36.6.1134","article-title":"Long-term reduction in dietary sodium alters the taste of salt","volume":"36","author":"Bertino","year":"1982","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/j.foodqual.2020.103884_b0035","series-title":"Conflict, arousal and curiosity","author":"Berlyne","year":"1960"},{"issue":"5","key":"10.1016\/j.foodqual.2020.103884_b0040","doi-asserted-by":"crossref","first-page":"279","DOI":"10.3758\/BF03212593","article-title":"Novelty, complexity, and hedonic value","volume":"8","author":"Berlyne","year":"1970","journal-title":"Perception & Psychophysics"},{"key":"10.1016\/j.foodqual.2020.103884_b0045","series-title":"Studies in the new experimental aesthetics","first-page":"1","article-title":"The new experimental aesthetics","author":"Berlyne","year":"1974"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0050","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/S0195-6663(87)80011-9","article-title":"What kind of exposure reduces children\u2019s food neophobia?: Looking vs. tasting","volume":"9","author":"Birch","year":"1987","journal-title":"Appetite"},{"key":"10.1016\/j.foodqual.2020.103884_b0055","unstructured":"Brewers Association. (2019a). Retrieved from https:\/\/www.brewersassociation.org\/statistics\/national-beer-sales-production-data\/, accessed 4 April 2019."},{"key":"10.1016\/j.foodqual.2020.103884_b0060","unstructured":"Brewers Association. (2019b). Retrieved from https:\/\/www.brewersassociation.org\/insights\/beer-styles-by-state\/, accessed 4 April 2019."},{"issue":"4","key":"10.1016\/j.foodqual.2020.103884_b0065","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1068\/p070459","article-title":"Lability of odor pleasantness: Influence of mere exposure","volume":"7","author":"Cain","year":"1978","journal-title":"Perception"},{"key":"10.1016\/j.foodqual.2020.103884_b0070","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.foodqual.2018.10.008","article-title":"Toward a new scale to measure consumers\u2019 \u201cneed for uniqueness\u201d in foods and beverages: The 31-item FBNFU scale","volume":"72","author":"Cardello","year":"2019","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0075","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodqual.2016.07.001","article-title":"Cognitive and emotional differentiators for beer: An exploratory study focusing on \u201cuniqueness\u201d","volume":"54","author":"Cardello","year":"2016","journal-title":"Food Quality and Preference"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0080","doi-asserted-by":"crossref","first-page":"149","DOI":"10.2753\/MIS0742-1222230207","article-title":"When online reviews meet hyperdifferentiation: A study of the craft beer industry","volume":"23","author":"Clemons","year":"2006","journal-title":"Journal of Management Information Systems"},{"key":"10.1016\/j.foodqual.2020.103884_b0085","first-page":"487","article-title":"Status recognition in the 1980s: Invidious distinction revisited","volume":"14","author":"Dawson","year":"1987","journal-title":"ACR North American Advances"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0090","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1037\/h0046861","article-title":"Analysis of exploratory, manipulatory, and curiosity behaviors","volume":"64","author":"Dember","year":"1957","journal-title":"Psychological Review"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0095","first-page":"17","article-title":"Determinants of the enhancement of flavored-water intake by prior exposure","volume":"2","author":"Domjan","year":"1976","journal-title":"Journal of Experimental Psychology: Animal Behavior Processes"},{"key":"10.1016\/j.foodqual.2020.103884_b0100","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.foodres.2016.11.043","article-title":"Uncovering patterns of consumers' interest for beer: A case study with craft beers","volume":"91","author":"Donadini","year":"2017","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0105","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1017\/jwe.2015.22","article-title":"Craft beer in the United States: History, numbers, and geography","volume":"10","author":"Elzinga","year":"2015","journal-title":"Journal of Wine Economics"},{"key":"10.1016\/j.foodqual.2020.103884_b0110","unstructured":"Euromonitor International. (2016). Beer in Mexico. Retrieved from Euromonitor Passport database Euromonitor International, London, U.K."},{"key":"10.1016\/j.foodqual.2020.103884_b0115","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.appet.2014.02.007","article-title":"Stimulus collative properties and consumers\u2019 flavor preferences","volume":"77","author":"Giacalone","year":"2014","journal-title":"Appetite"},{"key":"10.1016\/j.foodqual.2020.103884_b0120","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodqual.2017.04.002","article-title":"Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition","volume":"60","author":"G\u00f3mez-Corona","year":"2017","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0125","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.appet.2017.05.026","article-title":"The building blocks of drinking experience across men and women: A case study with craft and industrial beers","volume":"116","author":"G\u00f3mez-Corona","year":"2017","journal-title":"Appetite"},{"key":"10.1016\/j.foodqual.2020.103884_b0130","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.appet.2015.10.002","article-title":"Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico","volume":"96","author":"G\u00f3mez-Corona","year":"2016","journal-title":"Appetite"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0135","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1002\/j.2050-0416.2000.tb00035.x","article-title":"Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings","volume":"106","author":"Guinard","year":"2000","journal-title":"Journal of the Institute of Brewing"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0140","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1086\/209431","article-title":"How consumers consume: A typology of consumption practices","volume":"22","author":"Holt","year":"1995","journal-title":"Journal of Consumer Research"},{"key":"10.1016\/j.foodqual.2020.103884_b0145","series-title":"The geography of beer","first-page":"155","article-title":"Too big to ale? Globalization and consolidation in the beer industry","author":"Howard","year":"2014"},{"key":"10.1016\/j.foodqual.2020.103884_b0150","series-title":"Wine tasting: A professional handbook","author":"Jackson","year":"2016"},{"key":"10.1016\/j.foodqual.2020.103884_b0155","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.foodres.2017.05.004","article-title":"Holistic and consumer-centric assessment of beer: A multi-measurement approach","volume":"99","author":"Jaeger","year":"2017","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0160","doi-asserted-by":"crossref","DOI":"10.1111\/joss.12490","article-title":"Sensory product characterization by consumers using check-all-that-apply questions: Investigations linked to term development using kiwifruit as a case study","volume":"34","author":"Jaeger","year":"2019","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/j.foodqual.2020.103884_b0165","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.foodqual.2018.11.015","article-title":"Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation","volume":"73","author":"Jaeger","year":"2019","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0170","first-page":"59","article-title":"To brew, or not to brew-That is the question: An analysis of competitive forces in the craft brew industry","volume":"18","author":"Kleban","year":"2012","journal-title":"Journal of the International Academy for Case Studies"},{"issue":"4","key":"10.1016\/j.foodqual.2020.103884_b0175","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1093\/chemse\/17.4.403","article-title":"Ability to discriminate between related odor mixtures","volume":"17","author":"Laska","year":"1992","journal-title":"Chemical Senses"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0180","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1177\/002224378502200104","article-title":"Measuring consumer involvement profiles","volume":"22","author":"Laurent","year":"1985","journal-title":"Journal of Marketing Research"},{"key":"10.1016\/j.foodqual.2020.103884_b0185","series-title":"Consumer-driven innovation in food and personal care products","first-page":"386","article-title":"The importance of consumer involvement and implications for new product development","author":"Lesschaeve","year":"2010"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0190","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1016\/j.actpsy.2006.06.006","article-title":"Perceived stimulus complexity and food preference development","volume":"123","author":"L\u00e9vy","year":"2006","journal-title":"Acta Psychologica"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0195","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1002\/agr.21511","article-title":"If you brew it, who will come? Market segments in the US beer market","volume":"34","author":"Malone","year":"2018","journal-title":"Agribusiness"},{"key":"10.1016\/j.foodqual.2020.103884_b0200","series-title":"Mathematical nonparametric statistics","author":"Manoukian","year":"1986"},{"issue":"6","key":"10.1016\/j.foodqual.2020.103884_b0205","doi-asserted-by":"crossref","first-page":"454","DOI":"10.4236\/fns.2016.76047","article-title":"Sensory profile of italian craft beers, beer taster expert versus sensory methods: A comparative study","volume":"7","author":"Medoro","year":"2016","journal-title":"Food and Nutrition Sciences"},{"key":"10.1016\/j.foodqual.2020.103884_b0210","series-title":"Food, people and society","first-page":"9","article-title":"Development and acquisition of food likes","author":"Mela","year":"2001"},{"issue":"7","key":"10.1016\/j.foodqual.2020.103884_b0215","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/j.foodqual.2010.06.005","article-title":"Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference","volume":"21","author":"Meillon","year":"2010","journal-title":"Food Quality and Preference"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0220","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1006\/jmla.1996.0013","article-title":"The misremembrance of wines past: Verbal and perceptual expertise differentially mediate verbal overshadowing of taste memory","volume":"35","author":"Melcher","year":"1996","journal-title":"Journal of Memory and Language"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0225","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.foodqual.2013.06.010","article-title":"Existing and new approaches for the analysis of CATA data","volume":"30","author":"Meyners","year":"2013","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0230","unstructured":"Microbirrifici.org. (2019). Italian Beer Report 2018: Italian beer market, craftbeer and breweries, 23 Jan 2019. Retrieved from https:\/\/theitaliancraftbeer.wordpress.com\/2019\/01\/23\/italy-beer-report-2018-italian-beer-market-craft-beer-and-breweries-in-numbers\/, accessed 18 April 2019."},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0235","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/0167-4870(89)90030-5","article-title":"A causal model of consumer involvement","volume":"10","author":"Mittal","year":"1989","journal-title":"Journal of Economic Psychology"},{"issue":"7","key":"10.1016\/j.foodqual.2020.103884_b0240","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1108\/00070701211241518","article-title":"Craft beer: Penetrating a niche market","volume":"114","author":"Murray","year":"2012","journal-title":"British Food Journal"},{"key":"10.1016\/j.foodqual.2020.103884_b0245","unstructured":"Neilsen Scantrack. (2018). Reported in G. Smith, The drink of a generation: craft beer on the rise. Retrieved from https:\/\/www.nielsen.com\/au\/en\/insights\/article\/2018\/the-drink-of-a-generation-craft-beer-on-the-rise\/, accessed 18 April 2019."},{"key":"10.1016\/j.foodqual.2020.103884_b0250","unstructured":"Newshub. (2018). Investment in hop grower underlines growing craft beer market. 8 May 2018. Retrieved from https:\/\/www.newshub.co.nz\/home\/rural\/2018\/08\/investment-in-hop-grower-underlines-growing-craft-beer-market.html, accessed 18 April 2019."},{"key":"10.1016\/j.foodqual.2020.103884_b0255","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.foodqual.2016.08.003","article-title":"Perceptual and affective responses to sampled capsaicin differ by reported intake","volume":"55","author":"Nolden","year":"2017","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0260","series-title":"Psychometric theory","author":"Nunnally","year":"1978"},{"key":"10.1016\/j.foodqual.2020.103884_b0265","unstructured":"Okojie, I., Ho, P., & Li, Z. (2019). Measuring perceived hotness and pain stimulus tolerance towards capsaicin with the Many-Facet Rasch model. Poster presentation at the13th Pangborn Sensory Science Symposium, Edinburgh, UK, 28 Jul\u201301 Aug 2019."},{"key":"10.1016\/j.foodqual.2020.103884_b0270","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.foodqual.2015.01.004","article-title":"An investigation of flavor complexity and food neophobia","volume":"42","author":"Olabi","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"7","key":"10.1016\/j.foodqual.2020.103884_b0275","doi-asserted-by":"crossref","first-page":"647","DOI":"10.1016\/j.foodqual.2011.04.005","article-title":"Representation of complexity in wine: Influence of expertise","volume":"22","author":"Parr","year":"2011","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0280","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.foodqual.2018.06.002","article-title":"Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages","volume":"71","author":"Palczak","year":"2019","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0285","first-page":"9","article-title":"Hedonic scale method of measuring food preferences","volume":"11","author":"Peryam","year":"1957","journal-title":"Food Technology"},{"key":"10.1016\/j.foodqual.2020.103884_b0290","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodqual.2019.03.010","article-title":"Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails","volume":"76","author":"Pierguidi","year":"2019","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0295","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/S0195-6663(82)80026-3","article-title":"The effects of mere exposure on liking for edible substances","volume":"3","author":"Pliner","year":"1982","journal-title":"Appetite"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0300","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1006\/appe.1993.1013","article-title":"Reduction of neophobia in humans by exposure to novel foods","volume":"20","author":"Pliner","year":"1993","journal-title":"Appetite"},{"issue":"1\u20132","key":"10.1016\/j.foodqual.2020.103884_b0305","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0950-3293(97)00023-2","article-title":"Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test","volume":"9","author":"Porcherot","year":"1998","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.foodqual.2020.103884_b0310","unstructured":"R Core Team. (2019). A language and environment for statistical computing. Vienna, Austria: R Foundation for Statistical Computing; 2012. URL https:\/\/www.R-project.org."},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0315","doi-asserted-by":"crossref","first-page":"425","DOI":"10.3280\/ECAG2018-003009","article-title":"The motivation behind drinking craft beer in Italian brew pubs: A case study","volume":"20","author":"Rivaroli","year":"2018","journal-title":"Economia Agro-Alimentare"},{"issue":"2","key":"10.1016\/j.foodqual.2020.103884_b0320","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1111\/j.1753-4887.1990.tb02912.x","article-title":"Acquisition of stable food preferences","volume":"48","author":"Rozin","year":"1990","journal-title":"Nutrition Reviews"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0325","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1007\/BF00995932","article-title":"The nature and acquisition of a preference for chili pepper by humans","volume":"4","author":"Rozin","year":"1980","journal-title":"Motivation and Emotion"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0330","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1146\/annurev.nu.06.070186.002245","article-title":"Food likes and dislikes","volume":"6","author":"Rozin","year":"1986","journal-title":"Annual Review of Nutrition"},{"issue":"S1","key":"10.1016\/j.foodqual.2020.103884_b0335","first-page":"451","article-title":"Craft beer and intensity of purchase: A psychological analysis of consumer intentions","volume":"19","author":"Santisi","year":"2018","journal-title":"Quality-Access to Success"},{"key":"10.1016\/j.foodqual.2020.103884_b0340","unstructured":"Statista. (2019). Consumer Goods & FMCG. Alcoholic Beverages. Craft beer output in China 2012\u20132020. Retrieved from https:\/\/www.statista.com\/statistics\/980445\/china-craft-beer-poduction-volume\/, accessed 18 April 2019."},{"issue":"5","key":"10.1016\/j.foodqual.2020.103884_b0345","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1093\/chemse\/18.5.471","article-title":"Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non-likers; implications for liking development","volume":"18","author":"Stevenson","year":"1993","journal-title":"Chemical Senses"},{"issue":"4","key":"10.1016\/j.foodqual.2020.103884_b0350","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1108\/IJWBR-09-2015-0043","article-title":"Consumers\u2019 luxury value perception in the Brazilian premium beer market","volume":"28","author":"Thom\u00e9","year":"2016","journal-title":"International Journal of Wine Business Research"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0355","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1080\/01490400.2015.1046618","article-title":"\u2018Real ale\u2019 enthusiasts, serious leisure and the costs of getting \u2018too serious\u2019 about beer","volume":"38","author":"Thurnell-Read","year":"2016","journal-title":"Leisure Sciences"},{"issue":"1","key":"10.1016\/j.foodqual.2020.103884_b0360","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1037\/h0044389","article-title":"Sensitization versus adaptation in preparation for emergencies: Prior experience with an emergency ration and its acceptability in a stimulated survival situation","volume":"42","author":"Torrance","year":"1958","journal-title":"Journal of Applied Psychology"},{"key":"10.1016\/j.foodqual.2020.103884_b0365","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.foodqual.2018.03.011","article-title":"Wine complexity: An empirical investigation","volume":"68","author":"Wang","year":"2018","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/j.foodqual.2020.103884_b0370","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1086\/208520","article-title":"Measuring the involvement construct","volume":"12","author":"Zaichkowsky","year":"1985","journal-title":"Journal of Consumer Research"}],"container-title":["Food Quality and Preference"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0950329319309292?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0950329319309292?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T02:44:59Z","timestamp":1760582699000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0950329319309292"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,6]]},"references-count":74,"alternative-id":["S0950329319309292"],"URL":"https:\/\/doi.org\/10.1016\/j.foodqual.2020.103884","relation":{},"ISSN":["0950-3293"],"issn-type":[{"value":"0950-3293","type":"print"}],"subject":[],"published":{"date-parts":[[2020,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences","name":"articletitle","label":"Article Title"},{"value":"Food Quality and Preference","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodqual.2020.103884","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"103884"}}