跳到主要內容

臺灣博碩士論文加值系統

(44.222.131.239) 您好!臺灣時間:2024/09/08 13:32
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

: 
twitterline
研究生:張騑麟
研究生(外文):Fei-Lin Jhang
論文名稱:非味覺感官線索對飲料酸度的影響
論文名稱(外文):The Influence of Non-Gustatory Sensory Cues on Sourness of Beverages.
指導教授:林建煌 博士
學位類別:碩士
校院名稱:國立中央大學
系所名稱:企業管理學系
學門:商業及管理學門
學類:企業管理學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:86
中文關鍵詞:跨感官知覺整合顏色形狀溫度杯子杯墊對設計的敏感度產品美感中心性想像力清晰程度心理意象
外文關鍵詞:cross-modal integrationsournesscolorshapetemperaturecupcoastersensitivity to designcentrality of visual product aestheticsvividness of mental imagery
相關次數:
  • 被引用被引用:2
  • 點閱點閱:613
  • 評分評分:
  • 下載下載:128
  • 收藏至我的研究室書目清單書目收藏:0
當人們在品嚐飲料時,幾乎所有感官接受到的知覺,都可能影響到飲料的味道。餐飲業者與食品業者從很早開始就有意識或無意識的在實務中使用了「跨感官知覺整合」 (cross-modal integration)來影響消費者在品嚐飲料時的整體感受。本研究希望探討當消費者在享用飲料時,是否會因為味覺以外的感官線索而影響對酸度的感知。以飲料顏色、 杯子顏色、飲料溫度、杯子形狀、杯墊形狀、搭配飲料的食物形狀、搭配飲料的食物包 裝顏色作為自變數,消費者對設計的敏感度、想像力清晰程度作為干擾變數,採實驗研 究法設計四個實驗,以大學生及研究生為對象,探討其中的主效果、干擾效果及交互作用。主要研究結果如下:
1. 證實當飲料顏色為綠色時比紅色時,有較高的感知酸度。
2. 證實當杯子為深灰色的不透明瓷杯時,飲料顏色綠色比紅色,有較高的感知酸度;當杯子顏色為白色的不透明瓷杯時,飲料顏色沒有顯著差異。
3. 證實當杯子顏色為綠色時比紅色時,有較高的感知酸度。
4. 證實當飲料溫度為加熱(65°C)時比室溫(25°C)時,有較高的感知酸度。
5. 證實當杯墊形狀為方形時比圓形時,有較高的感知酸度。
6. 證實當杯子形狀為方形的情況下,杯墊形狀為方形時比圓形時,有較高的感知酸度;當杯子形狀為圓形的情況下,杯墊形狀沒有顯著差異。
7. 證實在想像力清晰程度高的情況下,搭配飲料的食物包裝顏色為藍色時,搭配飲料的食物形狀對飲料酸度的影響沒有顯著差異。搭配飲料的食物包裝顏色為紅色時,搭配飲料 的食物形狀圓形比方形,受測者對飲料有較低的感知酸度;在想像力清晰程度低的情況 下,搭配飲料的食物包裝顏色與搭配飲料的食物形狀沒有交互作用。
When people drink beverage, almost all sensory perception can influence the taste. In practice, catering and food vendors has been consciously or unconsciously using cross-modal integration to affect consumers’ overall perception of beverage. Therefore, this study tries to explore that whether and how the non-gustatory cues can affect perceived sourness when consumer drink beverage. We use color of beverage content, color of cup, temperature of beverage content, shape of cup, shape of coaster, shape of food, color of food package as independent variables; sensitivity to design, vividness of mental imagery as moderator variables, perceived sourness as dependent variable and developed four experiments with experimental design. To explore the main effect of independent variable, moderator effect, and interaction between these variables, we used undergraduate and graduate students as the research samples. The results are indicated as followed.
1. When color of beverage content was green, participants’ perceived sourness is higher than the red one.
2. In the situation of dark grey cup, participants rated perceived sourness higher in green beverage content rather than red one. In the situation of white cup, there is no significant effect.
3. When color of cup was green, participants rated perceived sourness higher, rather than red one.
4. Compared to the room temperature, participants rated perceived sourness higher when the temperature of beverage content was heated.
5. When the shape of coaster was angular rather than rounded, participants rated perceived sourness higher.
6. In the situation of angular cup, participants rated perceived sourness higher when the shape of coaster was angular rather than rounded. In the rounded cup situation, there is no significant effect in the shape of coaster.
7. In the situation of high vividness of mental imagery, there is no significant effect in the shape of food when color of food package was blue. In contrast, when color of food package was red, participants rated perceived sourness lower in the rounded shape of food rather than angular one. In the situation of low vividness of mental imagery, there are no interaction in color of food package and shape of food.
摘要IV
AbstractV
致謝VI
目錄VII
表目錄VIII
圖目錄IX
第一章 緒論 - 1 -
第一節 研究動機 - 1 -
第二節 研究目的 - 2 -
第三節 研究問題 - 3 -
第四節 研究程序 - 4 -
第二章 文獻探討 - 5 -
第一節 聯覺、多感官味知跨整合- 5 -
第二節 顏色與味覺 - 7 -
第三節 溫度與味覺 - 11 11 -
第四節 形狀與味覺 - 12 -
第五節 知覺線索的一致與心理意象對味感影響- 15 -
第三章 研究方法、實驗與結果 研究方法、實驗與結果 - 21 -
第一節 研究方法 - 21 -
第二節 實驗一 - 22 -
第三節 實驗二 - 28 -
第四節 實驗三 - 33 -
第五節 實驗四 - 42 -
第四章 研究結果與建議 - 55 -
第一節 假設驗證 - 55 -
第二節 研究結論 - 57 -
第三節 研究貢獻 - 62 -
第四節 研究限制 - 65 -
第五節 後續研究建議 - 65 -
參考文獻 - 67 -
附錄一 酸度問卷 - 73 -
附錄二 產品美感中心性 (CVPA) (CVPA) (CVPA) 量表 - 74 -
附錄三 心理意象清晰程度 (QMI) (QMI) 量表 - 75 -
1. Atkins, P. W., and Locke, J. W. (2002), Atkins’ physical chemistry, New York: Oxford University Press.
2. Auvray, M., and Spence, C. (2008), “The multisensory perception of flavor,” Consciousness and Cognition, 17, 1016-1031.
3. Barry, G. G., Juyun L., Floor O., Karen B., and Danielle, N. (2010), “Taste mixture interactions: Suppression, additivity, and the predominance,” Physiology and Behavior, 101(5), 731-737.
4. Becker, L., Thomas, J. L. van Rompay, Hendrik, N. J. S., and Mirjam,G. (2011), “Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations,” Food Quality and Preference, 22, 17-23.
5. Betts, G. H. (1909), “The Distribution and Functions of Mental Imagery,” Contributions to Education Series, No.26, New York: Teachers College, Columbia University.
6. Bloch, P. H., Brunel, F. H., and Arnold, T. J. (2003), “Individual differences in the centrality of visual product aesthetics: Concept and measurement,” Journal of Consumer Research, 29, 551-565.
7. Calvert, G. A.,Spence, C.,and Stein, B. E. (2004), The handbook of multisensory processes. Cambridge, MA: MIT Press.
8. Crisinel, A. –S., and Spence, C. (2010a), “As bitter as a trombone: Synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes,” Attention, Perception, and Psychophysics, 72(7), 1994-2002.
9. Crisinel, A. –S., and Spence, C. (2010b), “A sweet sound? Food names reveal implicit associations between taste and pitch,” Perception, 39(3), 417-425.
10. Daisy, E. D. C., Sara, R., Joanna, G., and Barbara, A. D. (2008), “Hue and Taste Perception: When color Meets the Tongue,” Poster presented at Western Psychological Association Conference, Irvine, CA.
11. Dalton, P., Doolittle, N., Nagata, H., and Breslin, P.A.S. (2000), “The merging of senses: integration of subthreshold taste and smell,” Nature Neuroscience, 3, 431-432.
12. Djordjevic, Jelena, Robert J. Zatorre, Michael Petrides, and Marilyn Jones-Gotman (2004), “The Mind’s Nose: Effects of Odor and Visual Imagery on Odor Detection,”
Psychological Science, 15(3), 143-148.
13. Djordjevic, Jelena, Robert J. Zatorre, Michael Petrides, J. A. Boyle, and Marilyn Jones-Gotman (2005), “Functional Neuroimaging of Odor Imagery,” NeuroImage, 24(3), 791-801.
14. Frank, R. A., Ducheny, K., and Mize, S. J. S. (1989), “Strawberry odor, but not red color, enhances the sweetness of sucrose solutions,” Chemical Senses, 14(3), 371-377.
15. Friston, K., and Kiebel, S. (2009), “Predictive coding under the freeenergy principle,” Philosophical Transactions of the Royal Society B: Biological Sciences, 364(1521), 1211-1221.
16. Galton,F. (1880), “Visualised numerals,” Nature, 22, 494-495.
17. Grossenbacher, P. G., and Lovelace, C. T. (2001), “Mechanisms of synesthesia: Cognitive
and physiological constraints,” Trends in Cognitive Sciences, 5, 36-41
18. Harrison, John E.,and Simon Baron-Cohen. (1996), “Synaesthesia:classic and
contemporary readings,” Oxford:Blackwell Publishing.
19. Herrmann, J., and Abd-El-Salam, I. (1981), “New methods for evaluation and analysis of
organoleptic qualities of foodstuffs and for prediction of their changes. XIV. Theory and determination of temperature dependence of the vapor pressure and the smell perception value of aroma substances (Vanillin in aqueous solution) by means of subjective olfactometry,” Nahrung, 25(1), 11-24.
20. Herrmann, J., and Poeschel, W. (1973), “New methods for the evaluation and the analysis of organoleptic qualities of foodstuffs and for the prediction of their changes. VII. The calculation of the odour intensity of odorant substances above their solutions from the concentration and the temperature of the solutions,” Nahrung, 17(8), 811-824.
21. Hoegg, J., and Alba, J.W. (2007), “Taste perception: More than meets the tongue,” Journal of Consumer Reasearch, 33(4), 490-498.
22. ISO (1992), Standard 5492: Terms relating to sensory analysis. International Organization for Standardization.
23. ISO (2008), Standard 5492: Terms relating to sensory analysis. International Organization for Standardization.
24. Johnson, J. L., Dzendolet, E., and Clydesdale, F. M. (1983), “Psychophysical relationships between perceived sweetness and redness in strawberry-flavored beverages,” Journal of Food Protection, 46, 21-25.
25. Johnston, W. A., Kevin, J. H., Steven, H. P., John, M. E., and M. Jann DeWitt, (1990), “Attention Capture by Novel Stimuli,” Journal of Experimental Psychology: General, 119(4), 397-411.
26. Kilner, J. M., Friston, K. J., and Frith, C. D. (2007), “Predictive coding: An account of the mirror neuron system,” Cognitive Processing, 8(3), 159-166.
27. Knöferle, K., and Spence, C. (2012), “Crossmodal correspondences between basic tastes and auditory parameters,” Manuscript submitted for publication.
28. Koch, C., and Koch, E. C. (2003), “Perconceptions of taste based on color,” The journal of psychology, 137, 233-242.
29. Kostyla, A. S. (1978), “The psychophysical relationships between color and flavor of some fruit flavored beverages,” PhD thesis, University of Massachusetts, Amherst.
30. Krishna, A., Morrin, M., and Sayin, E. (2014), “Smellizing Cookies and Salivating: A Focus on Olfactory Imagery,” Journal of Consumer Research, 41(1), 18-34.
31. Lavin, J., and Lawless, H. (1998), “Effects of color and odor on judgments of sweetness among children and adults,” Food Quality and Preference, 9, 283-289.
32. Lyman, B. (1989), “A Psychology of Food: More Than a Matter of Taste,” Springer.
33. Maga, J. A. (1974), “Influence of color on taste thresholds,” Chemical senses, 1(1),
115-119.
34. Moir, H. C. (1936), “Some observations on the appreciation of flavor in foodstuffs,” J.
Soc. Chem. Indus, 55, 145-148.
35. Ngo, M. K., Misra, R., and Spence, C. (2011), “Assessing the shapes and speech sounds
that people associate with chocolate samples varying in cocoa content,” Food Quality and
Preference, 22, 567-572.
36. Ngo, M. K., Velasco, C., Salgado, A., Boehm, E., O’Neill, D., and Spence, C. (2013),
“Assessing crossmodal correspondences in exotic fruit juices: The case of shape and
sound symbolism,” Food Quality and Preference, 28, 361-369.
37. Pangborn, R. M. (1960), “Influence of color on the discrimination of sweetness,” The
American Journal of Psychology, 73, 229-238.
38. Parr, W. V., White, K. G., and Heatherbell, D. (2003), “The nose knows: Influence of
colour on perception of wine aroma,” Journal of Wine Research, 14, 79-101.
39. Piqueras-Fiszman, B., Alcaide, J., Roura, E., and Spence, C. (2012), “Is it the plate or is it
the food? Assessing the influence of the color (black or white) and shape of the plate on
the perception of the food placed on it,” Food Quality and Preference, 24, 205-208.
40. Rander, C. M., and Auke, T. (1987), “An investigation of synesthesia,” Journal of
Personality and Social Psychology, 52, 981-987.
41. Sagiv, N., and Ward, J. (2006), “Cross-modal interactions: Lessons from synesthesia,”
Progress in Brain Research, 155, 263-275.
42. Schifferstein, H. N. J. (2009), “The drinking experience: Cup or content?” Food Quality
and Preference, 20, 268-276.
43. Schoormans, J. P., and Robben, H. S. (1997), “The effect of new package design on product attention, categorization and evaluation,” Journal of Economic Psychology, 18(2), 271-287.
44. Sekular, R., and Blake, R. (1985), “Smell and Taste,” Perception, 413.
45. Sheehan, P. W. (1967), “A Shortened Form of Betts’ Questionnaire upon Mental Imagery,”
Journal of Consulting Psychology, 23(3), 386-389.
46. Smets, G. J. F., and Overbeeke, C. J. (1995), “Expressing tastes in packages,” Design
Studies, 16, 349-365.
47. Spence, C. (2015), “Multisensory Flavor Perception,” Cell, 161(1), 24-35.
48. Spence, C., and Wan, X. (2015), “Beverage perception and consumption: The influence of
the container on the perception of contents,” Food Quality and Preference, 39, 131-140.
49. Spence, C., Levitan, C.A., Shankar, M. U., and Zampini, M. (2010), “Does food color
influence taste and flavor perceptionin humans?” Chemosensory Perception, 3(1),68-84.
50. van der Laan, L.N., de Ridder, D.T.D., Viergever, M.A., and Smeets, P.A.M. (2011), “The
first taste is always with the eyes: a meta-analysis on the neural correlates of processing
visual food cues,” Neuroimage, 55, 296-303.
51. Van Doorn, G. H., Wuillemin, D., and Spence, C. (2014), “Does the colour of the mug
influence the taste of the coffee?” Flavour, 3, 10.
52. Van Rompay, T. J. L., and Pruyn, A. T. H. (in press), “When visual product features speak
the same language: Effects of shape-typeface congruence on brand perception and price
expectations,” Journal of Product Innovation Management.
53. Velasco, C., Woods, A. T., Deroy, O., and Spence, C. (2015), “Hedonic mediation of the
crossmodal correspondence between taste and shape,” Food Quality and Preference, 41, 151-158.
54. Voirol, E., and Daget, N. (1989), “Direct nasal and oronasal profiling of a meat flavouring: influence of temperature, concentration and additives,” Lebensmittel-Wissenschaft und-Technologie, 22(6), 399-405.
55. Wan, X., Velasco, C., Michel, C., Mu, B., Woods, A. T., and Spence, C. (2014), “Does the shape of the glass influence the crossmodal association between colour and flavor? A cross-cultural comparison,” Flavour, 3, 3.
56. Wan, X., Woods, A. T., Seoul, K. H., Butcher, N., and Spence, C. (2015), “When the shape of the glass influences the flavor associated with a coloured beverage: Evidence form consumers in three countries,” Food Quality and Preference, 39, 109-116.
57. Ward, J., Huckstep, B., and Tsakanikos, E. (2006), “Sound-color synaesthesia: To what extent does it use cross-modal mechanisms common to us all?” Cortex, 42, 264-280.
58. Young, J.Z. (1968), “Influence of the mouth on the evolution of the brain,” Biology of the mouth: A symposium presented at the Washington meeting of the American Association for the Advancement of Science, P. Person, ed., pp. 21-35.
59. Zampini, M., Sanabria, D., Phillips, N., and Spence, C. (2007), “The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses,” Food Quality and Preference, 18, 975-984.
60. Zampini, M., Wantling, E., Phillips, N., and Spence, C. (2008), “Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages,” Food Quality and Preference, 19, 335-343.
連結至畢業學校之論文網頁點我開啟連結
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top
無相關期刊