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