More than 20 years of scientific production on sensory/experiential marketing scales and instruments

Xancó-Grau, S; Vizuete-Luciano, E; Vila-Márquez, F; Merigó-Lindahl, JM

More than 20 years of scientific production on sensory/experiential marketing scales and instruments

Xancó-Grau, S Vizuete-Luciano, E Vila-Márquez, F Merigó-Lindahl, JM

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Publisher:: EMERALD GROUP PUBLISHING LTD
Publication Type:: Journal Article
Citation:: British Food Journal, 2025, 127, (13), pp. 625-648
Issue Date:: 2025-12-15

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Field	Value	Language
dc.contributor.author	Xancó-Grau, S
dc.contributor.author	Vizuete-Luciano, E
dc.contributor.author	Vila-Márquez, F
dc.contributor.author	Merigó-Lindahl, JM
dc.date.accessioned	2026-01-31T14:48:15Z
dc.date.available	2026-01-31T14:48:15Z
dc.date.issued	2025-12-15
dc.identifier.citation	British Food Journal, 2025, 127, (13), pp. 625-648
dc.identifier.issn	0007-070X
dc.identifier.issn	1758-4108
dc.identifier.uri	http://hdl.handle.net/10453/192652
dc.description.abstract	Purpose The growing interest in sensory and experiential marketing, along with extensive research in recent decades, highlights the need to summarize the existing literature. One of the least explored aspects is that, since experience is a complex construct to assess or measure, specific instruments must be developed to accurately capture it. Design/methodology/approach A total of 60 relevant articles, published between 2001 and 2023, were collected from academic databases such as WOS and Scopus, among others, and analyzed. Findings Our research concludes that sensory experiences are critical factors in understanding consumer decision-making. Originality/value The analysis was conducted using bibliometric indicators, such as authorship and year of publication, as well as the dimensions and types of scales or measurement instruments used.
dc.language	English
dc.publisher	EMERALD GROUP PUBLISHING LTD
dc.relation.ispartof	British Food Journal
dc.relation.isbasedon	10.1108/BFJ-09-2024-0954
dc.rights	info:eu-repo/semantics/openAccess
dc.subject.classification	Food Science
dc.title	More than 20 years of scientific production on sensory/experiential marketing scales and instruments
dc.type	Journal Article
utslib.citation.volume	127
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology/School of Computer Science
utslib.copyright.status	open_access	*
dc.rights.license	This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0). To view a copy of this license, visit https://creativecommons.org/licenses/by/4.0/
dc.date.updated	2026-01-31T14:48:13Z
pubs.issue	13
pubs.publication-status	Published
pubs.volume	127
utslib.citation.issue	13

Abstract:

Purpose The growing interest in sensory and experiential marketing, along with extensive research in recent decades, highlights the need to summarize the existing literature. One of the least explored aspects is that, since experience is a complex construct to assess or measure, specific instruments must be developed to accurately capture it. Design/methodology/approach A total of 60 relevant articles, published between 2001 and 2023, were collected from academic databases such as WOS and Scopus, among others, and analyzed. Findings Our research concludes that sensory experiences are critical factors in understanding consumer decision-making. Originality/value The analysis was conducted using bibliometric indicators, such as authorship and year of publication, as well as the dimensions and types of scales or measurement instruments used.

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http://hdl.handle.net/10453/192652