The color-flavor incongruency effect elicited by flavor stimuli and words

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-07-31 DOI:10.1016/j.foodqual.2024.105280
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Abstract

Previous research has shown that consumers associate specific packaging colors with flavors to generate the color-flavor associations for packaging. Previous studies have also demonstrated that people search more slowly for a product when its color is incongruent with its flavor label than when it is congruent with this flavor, indicative of a packaging color-flavor incongruency effect. Here we report a behavioral study designed to investigate whether actual flavor stimuli can also elicit this effect, and if so, how the effect differs when flavor cues are presented as flavor words versus flavor stimuli. Participants were asked to search for a beverage product labeled with a specific flavor after either tasting flavor stimuli or viewing a flavor word. The results showed that the participants responded faster and more accurately when they were cued by flavor words than flavor stimuli. Moreover, we also found that both flavor stimuli and flavor words could elicit the packaging color-flavor incongruency effect, and the effect elicited by flavor stimuli was greater than that elicited by flavor words. The findings of the present study provide empirical evidence of the crossmodal influence of flavor information on visual search, and also have direct implications for using sensory marketing strategies to enhance consumers’ product search efficiency.

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由风味刺激和词语引发的色香味不协调效应
以往的研究表明,消费者会将特定的包装颜色与味道联系起来,从而产生包装的颜色-味道联想。以前的研究还表明,当产品的颜色与其口味标签不一致时,人们搜索该产品的速度会比与该口味一致时慢,这表明存在包装颜色-口味不一致效应。在此,我们报告了一项行为研究,旨在探讨实际的风味刺激是否也能引起这种效应,如果能,那么当风味线索以风味词或风味刺激呈现时,这种效应有何不同。研究人员要求受试者在品尝了风味刺激物或观看了风味词之后,搜索标有特定风味的饮料产品。结果显示,当参与者受到风味词的提示时,他们的反应比风味刺激更快、更准确。此外,我们还发现,风味刺激和风味词都能引起包装色香味不协调效应,而且风味刺激引起的效应要大于风味词引起的效应。本研究的结果为风味信息对视觉搜索的跨模态影响提供了实证证据,同时也对利用感官营销策略提高消费者的产品搜索效率有直接的启示。
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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