Changing Purchase Intentions Toward Bread and Pastry Products
as an Example of Ephemeral Aroma Marketing

C 2023

Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing

ZELENÝ, Jiří, Lada POPL PETRÁNKOVÁ, Anna KUBÁTOVÁ, Jan BARTÁK, Lenka TURNEROVÁ et. al.

Základní údaje

Originální název

Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing

Autoři

ZELENÝ, Jiří, Lada POPL PETRÁNKOVÁ, Anna KUBÁTOVÁ, Jan BARTÁK a Lenka TURNEROVÁ

Vydání

Singapore, Marketing and Smart Technologies, od s. 453–467, 14 s. Smart Innovation, Systems and Technologies, vol 344, 2023

Nakladatel

SpringerLink

Další údaje

Jazyk

angličtina

Typ výsledku

Kapitola resp. kapitoly v odborné knize

Obor

50902 Social sciences, interdisciplinary

Stát vydavatele

Singapur

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

elektronická verze "online"

Odkazy

URL

Organizační jednotka

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.

ISBN

978-981-99-0332-0

DOI

http://dx.doi.org/10.1007/978-981-99-0333-7_33

Klíčová slova anglicky

Consumer science, Cooking technology, Multisensory marketing, Neuro-sensory aspects, Regional production, Sensory evaluation

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 4. 6. 2024 01:00, Ing. Jiří Zelený, Ph.D.

Anotace

V originále

This paper demonstrates that the typical digital phenomenon of ephemeral marketing can also appear in the case of food when triggering multiple senses, such as smell and taste.

Citovat

ZELENÝ, Jiří, Lada POPL PETRÁNKOVÁ, Anna KUBÁTOVÁ, Jan BARTÁK a Lenka TURNEROVÁ. Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing. Online. In Reis, J.L., Del Rio Araujo, M., Reis, L.P., dos Santos, J.P.M. Marketing and Smart Technologies. Singapore: SpringerLink, 2023, s. 453–467, 14 s. Smart Innovation, Systems and Technologies, vol 344. ISBN 978-981-99-0332-0. Dostupné z: https://dx.doi.org/10.1007/978-981-99-0333-7_33.

@inbook{32745,
   author = {Zelený, Jiří and Popl Petránková, Lada and Kubátová, Anna and Barták, Jan and Turnerová, Lenka},
   address = {Singapore},
   booktitle = {Marketing and Smart Technologies},
   doi = {http://dx.doi.org/10.1007/978-981-99-0333-7_33},
   editor = {Reis, J.L., Del Rio Araujo, M., Reis, L.P., dos Santos, J.P.M.},
   keywords = {Consumer science, Cooking technology, Multisensory marketing, Neuro-sensory aspects, Regional production, Sensory evaluation},
   howpublished = {elektronická verze "online"},
   language = {eng},
   location = {Singapore},
   isbn = {978-981-99-0332-0},
   pages = {453–467},
   publisher = {SpringerLink},
   title = {Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing},
   url = {https://link.springer.com/chapter/10.1007/978-981-99-0333-7_33},
   year = {2023}
}

TY  - CHAP
ID  - 32745
AU  - Zelený, Jiří - Popl Petránková, Lada - Kubátová, Anna - Barták, Jan - Turnerová, Lenka
PY  - 2023
TI  - Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing
VL  - Smart Innovation, Systems and Technologies, vol 344
PB  - SpringerLink
CY  - Singapore
SN  - 9789819903320
KW  - Consumer science, Cooking technology, Multisensory marketing, Neuro-sensory aspects, Regional production, Sensory evaluation
UR  - https://link.springer.com/chapter/10.1007/978-981-99-0333-7_33
N2  - This paper demonstrates that the typical digital phenomenon of ephemeral marketing can also appear in the case of food when triggering multiple senses, such as smell and taste.
ER  -

ZELENÝ, Jiří, Lada POPL PETRÁNKOVÁ, Anna KUBÁTOVÁ, Jan BARTÁK a Lenka TURNEROVÁ. Changing Purchase Intentions Toward Bread and Pastry Products as an Example of Ephemeral Aroma Marketing. Online. In Reis, J.L., Del Rio Araujo, M., Reis, L.P., dos Santos, J.P.M. \textit{Marketing and Smart Technologies}. Singapore: SpringerLink, 2023, s.~453–467, 14 s. Smart Innovation, Systems and Technologies, vol 344. ISBN~978-981-99-0332-0. Dostupné z: https://dx.doi.org/10.1007/978-981-99-0333-7\_{}33.

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