触觉的无形之手测试网上购物中的触觉选择满意度模型

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-01-17 DOI:10.1111/joss.12897
Aya Shaban, Anastasiya Saraeva, Susan Rose, Moira Clark
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引用次数: 0

摘要

本研究采用刺激--机体--反应范式,对网店感官环境与消费者反应之间的关系模型进行了测试。目的是:(a) 检验三种在线产品展示形式(OPPF)诱发触觉的能力;(b) 确定触觉对选择满意度的影响;(c) 检验认知努力和情感体验的中介作用。结果发现,视频诱发的触觉最大,其次是缩放图像,而静态图像诱发的触觉最小。此外,消费者在网上购物时体验到的触觉越多,他们的情感体验就越高,从而导致认知努力降低,消费者选择满意度提高。研究发现,情感体验是触觉和选择满意度关系的中介。该研究的原创性贡献在于建立了一个新验证的 OPPFs、触觉、顾客体验和选择满意度模型,扩展了对之前未经测试的变量的理论理解。 实际应用 该研究提供了中小型或新成立的在线服装零售商可以从中受益的实际结果。研究表明,在零售网站上使用视频和缩放图片等OPPFs的优势在于通过增强感官购买体验来帮助购物者。这类在线零售商可能无力投资更复杂、更昂贵的先进技术,如在虚拟镜像中使用增强现实技术。研究表明,当在线零售商在其网站上提供视频和/或缩放图像时,与只能查看静态图像相比,购物者在评估和选择产品时能体验到更大的触觉感受。网上服装零售商可以继续依靠这些技术来弥补购物者在网上购物时缺乏触觉的缺憾,而触觉在购买服装时是非常重要的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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The invisible hand of touch: Testing a tactile sensation-choice satisfaction model in online shopping

This study tests a model of the relationship between online store sensory environments and consumer responses using the stimulus-organism-response paradigm. The aim is to (a) examine the ability of three online product presentation formats (OPPFs) to induce tactile sensations, (b) identify the effect of tactile sensations upon choice satisfaction, and (c) examine the mediating role of cognitive effort and affective experience. Videos are found to induce the greatest tactile sensations followed by zoom image, whereas static image is found to induce the least. Furthermore, the more tactile sensations consumers experience while shopping online, the higher their emotional experience, resulting in lower cognitive effort and higher consumer choice satisfaction. Affective experience is found to mediate the tactile sensations and choice satisfaction relationship. The original contribution of the research is a newly validated model of OPPFs, tactile sensations, customer experience, and choice satisfaction that extends theoretical understanding of variables previously untested.

Practical applications

The study offers practical results from which small to medium sized, or new start-up, online clothing retailers can benefit. The study shows the advantages of using OPPFs such as videos and zoom images on retail websites to assist shoppers by enhancing the sensory buying experience. Such online retailers may not be able to afford the investment in more complex and costly advanced technologies such as the use of augmented reality in virtual mirroring. The study shows that when online retailers provide videos and/or zoom images on their websites, they allow shoppers to experience greater tactile sensations while evaluating and selecting a product compared to only being able to view it as a static image. Online clothing retailers can continue to rely on these technologies to compensate shoppers for the lack of touch in the online shopping context, which is so important when purchasing clothing.

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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.
期刊最新文献
Issue Information Correction to “How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations” Rabitti, N. S., Appiani, M., Proserpio, C., Pagliarini, E., & Laureati, M. (2024). How do consumers with different food neophobia levels react to health and environmental information? A case study on legume-based formulations. Journal of Sensory Studies, 39(3), e12915. https://doi.org/10.1111/joss.12915 Displaying ingredients on healthy snack packaging: A study on visual attention, choice, and purchase intention Normative cortical activation patterns in children distinguishing one or two tactile sensory inputs points: An functional MRI study Pleasantness of fat flavor is decreased in young adults with high perceived stress
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