Perception of Luxury and Product Quality in Package Design: Examining the Effects of White Space, Typeface, and Visual Texture

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2025-03-04 DOI:10.1111/joss.70026
Sayo Iseki, Tomoe Mase, Shinji Kitagami
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Abstract

As consumers gravitate toward luxury brands, marketers face the challenge of conveying perceptions of luxury through package design. This study focused on packaging that only displays the brand logo. Using chocolate, we investigated the impact of packaging design elements on consumers' perceptions of luxury and product quality. We employed a 2 (white space: large, small) × 2 (typeface: luxurious, casual) × 2 (visual texture: luxurious, casual) between-participants design, exposing 1193 participants to one of eight package designs. Large white spaces and luxurious typefaces enhanced perceived luxury and product quality, respectively. Luxurious visual texture enhanced luxury perception and product quality evaluation when paired with casual typefaces, but not with luxurious typefaces. Thus, the boundary conditions for the effect of visual texture may depend on the typeface. Our findings contribute to the literature on luxury perception and package design and provide practical implications for brands that want to enhance the appeal of their brands/products.

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随着消费者对奢侈品牌的青睐,营销人员面临着通过包装设计传达奢侈感知的挑战。本研究的重点是只显示品牌标志的包装。我们利用巧克力,研究了包装设计元素对消费者奢侈品感知和产品质量的影响。我们采用了 2(留白:大、小)×2(字体:奢华、休闲)×2(视觉质感:奢华、休闲)的参与者间设计,让 1193 名参与者接触八种包装设计中的一种。大面积留白和奢华字体分别增强了人们的奢华感和产品质量感。当豪华视觉纹理与休闲字体搭配时,豪华感和产品质量评价会增强,而与豪华字体搭配时则不会。因此,视觉纹理效果的边界条件可能取决于字体。我们的研究结果为有关奢侈品感知和包装设计的文献做出了贡献,并为希望增强其品牌/产品吸引力的品牌提供了实际意义。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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