Beyond self-report measures of arousal: A new priming task to capture activation of relaxing and energizing feelings elicited by odors

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Donato Cereghetti , Géraldine Coppin , Christelle Porcherot , Isabelle Cayeux , David Sander , Sylvain Delplanque
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引用次数: 0

Abstract

The Olfactory Priming Task (OPT) is a new implicit measure developed to capture associations between odors and feeling-related words that was inspired by previous priming techniques. Participants are presented with feeling-related words and asked to categorize them as “relaxing” or “energizing” as quickly and accurately as possible, while supposedly relaxing or stimulating odors are delivered as a prime. Accuracy and response times are recorded, and participants are expected to react faster and more accurately with feeling-related words that are congruent with the primed odor. We validated the OPT in two experiments with the use of menthol/vanillin and fine fragrances, respectively. Results indicated that the OPT could discriminate odors from their relaxing/energizing properties, with participants showing faster responses to energizing-related words after priming with menthol or “Perfume 1” and to relaxing-related words after priming with vanillin or “Perfume 2.” These associations were further confirmed by subjective reports, with participants rating menthol and Perfume 1 as more energizing and vanillin and Perfume 2 as more relaxing. The results suggest that exposure to relaxing/energizing odors activates congruent feelings in consumers. The results also demonstrate the validity and reliability of the OPT as an implicit measure for capturing associations between odors and feeling-related words, making it a valuable tool for measuring consumers' affective response to flavors and fragrances.

超越自我报告的唤醒测量:一种新的引物任务,用于捕捉由气味引起的放松和振奋感觉的激活过程
嗅觉引物任务(OPT)是一种新的内隐测量方法,用于捕捉气味与感觉相关词语之间的关联,其灵感来自于以前的引物技术。向参与者展示与感觉相关的词语,并要求他们尽可能快速、准确地将这些词语归类为 "放松 "或 "振奋",同时提供假定的放松或刺激性气味作为引物。我们会记录参与者的准确度和反应时间,并预期参与者会对与引物气味一致的感觉相关词语做出更快、更准确的反应。我们在两项实验中分别使用薄荷脑/香兰素和高级香料对 OPT 进行了验证。结果表明,OPT 可以根据气味的放松/提神特性来区分气味,在使用薄荷脑或 "香水 1 "作为引物后,参与者对提神相关词语的反应更快,而在使用香兰素或 "香水 2 "作为引物后,参与者对放松相关词语的反应更快。主观报告进一步证实了这些关联,受试者认为薄荷醇和香水 1 更能提神,而香兰素和香水 2 更能放松。结果表明,接触放松/提神的气味会激活消费者的一致感受。研究结果还证明了 OPT 作为一种内隐测量方法的有效性和可靠性,它可以捕捉气味与感觉相关词汇之间的联系,是测量消费者对香精香料的情感反应的重要工具。
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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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