Evaluates the perceived quality, taste, and overall desirability of a food product across five bipolar adjective pairs. Items capture assessments of quality, flavour, appetisingness, value worthiness, and comparative grade. Developed in the context of damaged-packaging research, where participants rated products based on the appearance of their packaging photographs rather than through actual consumption. No instructions were published with the items; researchers should create appropriate stems for their context. The article and supplementary materials report conflicting numbers of scale points (7 vs. 9).
White, K., Lin, L., Dahl, D.W., & Ritchie, R.J.B. (2016). When do consumers avoid imperfections? Superficial packaging damage as a contamination cue. Journal of Marketing Research, 53(1), 110–123.
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