Data for: The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beer

This excel file contains 4 sheets. E1 contains data from experiment 1, E2 from experiment 2, E3 from experiment 3, E4 from experiment 4. each experiment was repeated measures design variables: name of each variable is a code E1: 1. first 1-2 letters denotes colour of the label (R= red, BR=brown, G=green, B=blue) 2. followed by label design ( Cm= classic, Sm= simple, Mm= modern) 3. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour * example of the stimuli are in the manuscript E2:1. first letter denotes colour of the label (B=blue, W=brown) 2. second letter denotes the size of the text (S= small, M= mdeium, L= large) 3. number stands for the labelled alcohol content (0.0%, 1.5%, 3.0%, 4.5%, 6.0%) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour E3: 1. first letter denotes colour of the label (B=blue, W=brown) 2. second 1-2 letters is the sensory descriptor (B= bitter, ST= standard, FB= full body, R= refreshing) 3. followed by a letter to denote the size of the text (S= small, M= mdeium, L= large) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour E4: 1. first letter denotes colour of the label (B=blue, W=brown) 2. second 1-2 letters is the sensory descriptor (B= bitter, ST= standard, FB= full body, R= refreshing) 3. number stands for the labelled alcohol content (0.0%, 3.0%, 6.0%) 4. ending specifies sensory/hedonic attribute measured (0-100 VAS: more details in the manuscript): bitter, smooth, sweet, refreshing, pleasant, body, colour