Does presentation order matter? the effect of information sequencing on emotional responses and liking: a case study of traditional distillates
Journal
Applied Food Research
ISSN
2772-5022
Publisher
Elsevier BV
Date Issued
2026
Author(s)
Pablo-Cano, Magdiel
Espejel-García, Anastacio
Hernández-Montes, Arturo
Romero-Medina, María Angélica
Type
text::journal::journal article
Abstract
Consumer response to food and beverages involves the interaction of sensory input and cognitive expectations, processes commonly referred to as bottom-up and top-down mechanisms. This study examined whether the sequencing of product information (presentation order) influences consumers’ liking and emotional responses to four traditional agave distillates (tequila, mezcal, raicilla, bacanora). Three evaluation conditions were implemented: blind (no information provided), before (product information shown prior to tasting), and after (information presented after tasting). A total of 150 consumers evaluated each product using facial emojis to characterize emotional responses, while liking and self-perceived familiarity were assessed using 9-point scales. Information timing significantly shaped both liking scores and emotional configurations. Blind evaluations were primarily associated with responses driven by direct sensory perception, whereas informed conditions reflected the integration of contextual cues depending on when information was provided. Differences in familiarity were consistently associated with variations in liking and emotional profiles. Overall, the results demonstrate that information sequencing modulates the dynamic interaction between bottom-up and top-down processes in shaping consumer perception of traditional alcoholic beverages. These findings provide practical implications for the positioning and communication strategies of heritage agave products. © The authors © Elsevier © ScienceDirect.
License
Acceso Abierto
How to cite
Pablo-Cano, M., Espejel-García, A., Hernández-Montes, A., Romero-Medina, M. A., & García-Barrón, S. E. (2026). Does presentation order matter? the effect of information sequencing on emotional responses and liking: a case study of traditional distillates. Applied Food Research, 6(1), 101942. https://doi.org/10.1016/j.afres.2026.101942