The Role of Sensory‐Specific Satiety in Attribute‐Level Variety Seeking

The variety seeking theoretical paradigm offers little guidance regarding the attributes of a stimulus that are most likely to drive the desire to switch. We review 25 years of research in physiobehavior, arguing that it can be extended in a natural way to predict that consumers are more likely to switch between sensory attributes (e.g., flavor) than nonsensory attributes (e.g., brand). Specifically, we examine the work on sensory‐specific satiety, a term used to describe the phenomenon whereby the pleasantness of a food just eaten drops significantly while the pleasantness of uneaten foods remains unchanged. These findings lead to the thesis explored in this research that consumers are more likely to seek variety on sensory attributes, which is then tested across three studies comparing flavor switching to brand switching. Study 1 uses ACNielsen wand panel data for purchases of tortilla chips and cake mixes from almost 2,000 consumers over a three‐year period. Study 2 examines actual consumption behavior...