What makes products fresh: The smell or the colour?

被引：40

作者：

Fenko, Anna ^{[1
]}

Schifferstein, Hendrik N. J. ^{[1
]}

Huang, Tse-Chia ^{[1
]}

Hekkert, Paul ^{[1
]}

机构：

[1] Delft Univ Technol, Dept Ind Design, NL-2628 CE Delft, Netherlands

来源：

FOOD QUALITY AND PREFERENCE | 2009年 / 20卷 / 05期

关键词：

Product experience; Sensory dominance; Freshness; Colour; Smell; CONSUMER RESPONSE; VISUAL CAPTURE; FOOD CHOICE; CUES; INTENSITY; BEVERAGES; DESIGN; ATTRIBUTES; PERCEPTION; CONFLICT;

D O I：

10.1016/j.foodqual.2009.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Freshness is important for food products, beverages personal care products and cleaning products. In the present study we used an experimental approach to investigate sensory dominance in the product experience of freshness. We created products (soft drinks, dishwashing liquids, and scented candies) using fresh and non-fresh stimuli (colours and smells) in four different combinations and asked respondents to evaluate the freshness and pleasantness of each product. The results demonstrated that smell dominated the judgments of freshness for soft drinks and dishwashing liquids. However, for scented candles smell and colour were equally important in determining freshness. This suggests that the dominant sensory modality for the product experience of freshness depends on the characteristics of the particular product. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：372 / 379

页数：8

共 47 条

[1]

Anderson N. H., 1981, Foundations of Information Integration Theory

[2]

[Anonymous], 1997, DESIGN PRODUCT UNDER

[3]

Bertelson P., 1999, Cognitive Contributions to the Perception of Spatial and Temporal Events, P347, DOI DOI 10.1016/S0166-4115(99)80034-X

[4]

SEEKING THE IDEAL FORM - PRODUCT DESIGN AND CONSUMER RESPONSE [J].