... in-house) were compared to two traditional acidifiers (vinegar and lemon juice) into mayonnaise. Brazilian consumers (n = 113) evaluated the mayonnaise samples (n = 5) for liking, emotions and sensory attributes. Based on the FN levels, participants – grouped into higher (n = 60...

... to investigate the effect of organic labelling on consumers' liking of, and their willingness to pay (WTP) for white wine, and the role of potential moderators. Design/methodology/approach A wine tasting experiment was conducted using a within-subjects design (n = 214). The mediating role...